You may pat yourself on the back for being virtuous when you sweeten your morning coffee with agave nectar, but the truth is it’s not likely better for you than plain, old sugar. “To turn agave into syrup, it goes through the same process that corn does when it is transformed into high-fructose corn syrup,” says Dr. Morrison.
And any benefits that agave once had — lower fructose count and calcium, iron, potassium, and magnesium content — get filtered out. “At the end of the day, agave syrup or nectar is a processed sweetener,” he says.
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