A thick, sweet liquid produced from the center of the agave plant.
Agave syrup is a highly refined and processed sweetener. It is made by treating agave sugars with heat and enzymes, destroying all of the beneficial health effects. It is also high in fructose, of which overconsumption can lead to insulin resistance, metabolic syndrome, heart disease, and type 2 diabetes. Excessive added sugar intake is associated with adverse health conditions, including obesity, metabolic syndrome, and inflammatory diseases. Excessive sugar consumption may trigger neuroadaptations in the brain that decouple eating behavior from caloric needs and leads to compulsive overeating. The American Heart Association suggests an added-sugar limit of no more than 24 grams of sugar for most women and no more than 36 grams of sugar for most men each day.
Adverse metabolic effects of dietary fructose: results from the recent epidemiological, clinical, and mechanistic studieshttps://pubmed.ncbi.nlm.nih.gov/23594708/
Added Sugar in the Diethttps://www.hsph.harvard.edu/nutritionsource/carbohydrates/added-sugar-in-the-diet/#:~:text=The%20AHA%20suggests%20an%20added,of%20sugar)%20for%20most%20men.
Impact of sugar on the body, brain, and behaviorhttps://pubmed.ncbi.nlm.nih.gov/29772560/
Effects of agave nectar versus sucrose on weight gain, adiposity, blood glucose, insulin, and lipid responses in micehttps://pubmed.ncbi.nlm.nih.gov/25011004/