Reading with interest as I sip my morning coffee......with agave!
I had heard this before as well. From what I was able to acertain at the time, it is not agave itself that is bad, but how most of the commercial agave syrups that are sold in stores are processed that is the problem. I will see if I can find where I was reading about it and post back.http://www.thatsfit.com/2010/02/15/d...he-agave-myth/
In the agave plant, most of the sweetness comes from a particular kind of fructose called inulin that actually has some health benefits -- it's considered a fiber. But there's not much inulin left in the actual syrup. In the manufacturing process, enzymes are added to the inulin to break it down into digestible sugar (fructose), resulting in a syrup that has a fructose content that is at best 57 percent and, much more commonly, as high as 90 percent
so it looks like in the processing of the plant, this is where the problem lies. I think raw organic cane sugar is better than agave.