Agave syrup is derived from the plant’s sap. One specific species of agave commonly sourced is Agave tequilana, the same plant from which the alcoholic beverage tequila is made.
The plant needs to reach a certain maturity, around 7-14 years, before it is ready to be harvested for its sap. The main carbohydrate found in this nectar is called inulin which is a complex sugar (polysaccharide) mostly composed of fructose. To turn the nectar into the sweetener, the complex sugar compounds need to be separated from the other component substances and broken down into simple sugar.
Agave syrup is light colored and less dense than honey. It is used in cooking and baking in much the same way as honey or maple syrup. The fact that it comes from extracted nectar probably makes it easy to misunderstand that agave syrup is a natural sweetener.
Keep reading to know more about what agave syrup really is and its negative effects on your health. Continue reading