Quote:
Originally Posted by penguinz
Agave is as high as 85% fructose. That is higher than sugar or corn syrup. Most agave syrup/nectar you get at the store is very processed.
Much better off with the local honey.
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Honey is still going to be sucrose, which is a disaccharide, half of which is fructose.
Your body needs glucose for basic metabolic functions, but fructose can be somewhat problematic because fructose bypasses the rate limiting step of glycolysis. Thus, it is broken down quicker, raises the blood sugar levels higher, which leads to more insulin release to counteract it and ultimately, more fat and glycogen storage.