Traditionally heralded as a health food, agave has been used not only for making tequila, through fermenting its sugars, but also celebrated for its natural composition. However, the sugar sap extracted from agave harbors a nuance that many overlook.

In its original state, agave contains healthy fiber such as fructans, which contribute positively to metabolism and insulin function. Fructans offer potential health benefits that make agave sap a candidate for healthy consumption—at least when it's minimally processed.

The high fructose content resultant from agave's refining can lead to several health issues. Notably, high levels of fructose are associated with the development of fatty liver, weight gain, and even insulin resistance. By consuming refined agave, these risks may become prevalent.

"Agave, post-refining, shares troubling similarities with notoriously unhealthy sweeteners."

Thus, while agave is often marketed as a healthy alternative sweetener, the refining process significantly alters its makeup, potentially causing adverse health effects if consumed in its conventional form. It begs a reevaluation of how we perceive so-called "natural" sugars and their impact.