Is this natural sweetener healthier than table sugar? Natural sweeteners are gaining popularity as fears about white sugar and high-fructose corn syrup sweep across America.  Agave is one natural sweetener that has been generating a lot of buzz with health conscious consumers and natural cooks. The truth is that agave is processed just like other sugars–and is no better for you. Don’t be dazzled by the word “natural”, U.S. food regulators do not legally define the term, so it’s left up to manufacturers.

What is Agave?  More than 300 species for agave plants grow in the southern United States, southern South America and parts of Mexico. Agave nectar has been used for centuries as a folk remedy for it’s medicinal properties. Most agave sweeteners are produced from the blue agave plant. The core of the plant contains “honey water” the substance used for syrup production (and when fermented, tequila). Although  agave starts out as a natural elixir from Mother Nature, the form we can buy has been processed into a syrup or nectar.

Processing yields a product of light colored nectar resembling honey, but with a more delicate taste, which made this a popular choice to sweeten tea, energy drinks, and more. The amber colored agave nectar tastes similar to carmel and can be used like maple syrup on pancakes. Agave has about 60 calories per tablespoon compared to 40 calories for the same amount of table sugar. But because the agave is sweeter you may use less of it, which means you can achieve the same sweetness for about the same number of calories.

Is Agave Healthier Than Sugar? The bottom line is that refined agave sweeteners are not inherently healthier than sugar, honey, high fructose corn syrup or any other sweetener. Experts agree: the American diet contains way too much sugar. One of the simplest ways to improve the healthfulness of your diet is to reduce the amount of all simple sugars. It’s better to satisfy your sweet tooth with whole fruit than with any other kind of concentrated sugar product.