Agave is a spiky plant that grows in Mexico. Over the years, I’ve had several people ask me if agave is better for people with Candida than Stevia or high fructose corn syrup.
The truth is, I don’t recommend it. Agave syrup is not a great food to add to your diet because of its high fructose content. One tablespoon can range from 50 up to 70 calories, and the fructose content is very high.
Table sugar is approximately 40 to 50 percent fructose. High fructose corn syrup is about 55 to 60 percent fructose. But agave can be 80% or more fructose.
Fructose, or fruit sugar, is a problem because if you eat a considerable amount, it affects different centers in the brain. The dopamine reward pathway is significantly affected by fructose. As a result, the more you eat, the more you want. This could be one of the reasons that people eat so much fruit – they are almost addicted to the sugar hit. Eating fructose can stimulate the appetite for more carbohydrates and more sugars. If you have a gas or bloating problem, definitely stay away from agave syrup.
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Fructose can also negatively impact the liver. If you eat enough fructose, it can even contribute to fatty liver disease and increase the risk of diabetes.
Honey, stevia, and xylitol are all much better alternatives to agave syrup. This is particularly true if you have Candida.
Unpasteurized, unprocessed honey is a much better sweetener than agave syrup. Honey contains a mix of many different sugars, as well as amino acids.
I raise my own bees and honey. In the morning, I will have rolled oats cooked in pure water with fruit and a little bit of honey on top. I consider that to be a very healthy breakfast.