This is the same plant used to make tequila. A plant that has some great health benefits in its natural state. Unfortunately, when it's processed with high heat and turned into the syrup we buy in the store, it kills virtually all the health effects of the plant.
I definitely jumped on the agave band wagon because it's plant-based, but after researching it I have found it has one of the highest fructose concentrations at up to 80% (even higher than high fructose corn syrup and regular sugar). The argument is always that agave is low glycemic. True, it does not spike your blood sugar in the short term, but it can lead to insulin resistance and increased risk of type 2 diabetes in the long term.
Honey, on the other hand, has a ton of health benefits, like anti-viral, antibacterial, and antifungal properties, as long as you are getting the natural form and not the see-through one in the bear container. And at only 40% fructose, the argument could be made that it's the healthier alternative.
Or, what about stevia? Just make sure to check the ingredients for additives.
One thing most agree on is that no one should be using any artificial sweeteners of any kind- Equal, Splenda, Truvia, Sweet-n-Low- all toxic chemicals. Food is either fuel or poison and there's absolutely no fuel from artificial sweeteners.
What do you have to say about all this sweet talk??