Often marketed as a natural alternative to refined sugar, agave syrup has become a staple in health-conscious kitchens. Yet a cardiologist is urging caution, arguing that its wholesome image may conceal potential risks for heart health and the arteries.
A “Natural” Sweetener With A Healthy Reputation
Agave syrup is commonly associated with balanced eating. Derived from a plant and widely available in organic food aisles, it is frequently promoted as a smarter substitute for white sugar. Many consumers use it to sweeten coffee, yogurt, or homemade recipes under the assumption that it is a better option for long-term health.
Cardiologist Dr. Sanjay Bhojraj wrote in his post that: “What looks healthy on the label isn’t always heart-healthy—and I’ve seen this play out with hundreds of patients. Inflammation, blood sugar spikes, and nutrient depletion don’t always come from junk food.”
Stop Overpaying for Flights, These Airports Have the Lowest Fares Right Now
How Fructose Turns Into Fat
The main issue with agave syrup comes down to what it’s made of. It’s especially high in fructose, a type of sugar your body handles differently than glucose. After you consume it, fructose is processed mostly in the liver.
When you take in more than your body needs for energy, the liver turns the extra fructose into triglycerides, a type of fat that circulates in your bloodstream. High triglyceride levels are linked to a greater risk of heart disease and atherosclerosis, which happens when plaque builds up inside the arteries.
Cardiologist Dr. Elizabeth Klodas agrees with this concern, pointing out that too much fructose can quickly boost triglyceride production. Over time, this pattern may affect blood vessel function and contribute to stiffening of the arteries.
Agave syrup is often marketed as a better option because it has a lower glycemic index than refined sugar. That means it may not spike blood sugar as quickly. But that single measure doesn’t tell the whole story. A lower blood sugar response doesn’t automatically mean it’s better for your heart.
Other Foods That Aren’t What They Seem
Agave syrup isn’t the only product raising concerns. Bottled fruit juices, even the ones labeled “no added sugar,” can still pack a heavy dose of concentrated fructose. Store-bought granola, often seen as a healthy breakfast option, may contain plenty of added sweeteners. And coconut oil, despite its health halo, is still high in saturated fat.
Dr. Bhojraj suggests keeping things simple. He recommends what he calls the “1825 rule”: choose foods that would have existed in a recognizable form 200 years ago. In other words, stick to whole foods that haven’t been heavily processed or loaded with additives.
Rather than banning certain ingredients outright, this approach is about looking at your overall eating habits. Building your meals around vegetables, whole fruits, whole grains, beans, nuts, and minimally processed proteins can help you cut back on excess sugar and put less pressure on your metabolism.
