Agave is not a healthful replacement for table sugar. While it is less harmful and more natural, people who are closely managing blood glucose should avoid agave. The high fructose content can reduce insulin sensitivity and may worsen liver health.
Agave is also a higher-calorie sweetener than table sugar. People thought it was better than honey because it has a lower glycemic index but in reality honey is less processed and contains slightly less calories with more minerals the agave. This means you can toss your agave and if you want to keep using a natural sweetener turn to good old natural maple syrup!
Honey is the clear winner. But both honey and agave nectar are caloric sweeteners and offer little added nutritional value. Honey is better than agave nectar because it is: higher in antioxidants. Agave is the term used to describe spirits such as tequila, mezcal, and other lesser known varieties which are distilled from any species of the agave plant. The agave plant is a flowering succulent indigenous to Central Mexico which also yields byproducts such as binding agents and sweeteners.
Like honey, it will keep almost indefinitely before it has been opened and exposed to oxygen. Even after opening, agave nectar is likely to be safe to eat for around three years. Agave nectar is still likely to be safe to eat for up to three years after opening, but it may not taste exactly the same as it did when it was fresh. Another benefit of agave syrup is that unlike honey, it does not usually crystallize over time. Because it is high in purity and stable in composition, it will remain smooth and runny for as long as you want to use it.
Agave nectar has a very long shelf life, so it is not necessary to freeze or refrigerate it. It keeps well in the pantry or kitchen cupboard. In fact, if agave nectar gets too cold it becomes difficult to pour, so storing it in the fridge is probably not a great idea. A kitchen cabinet works fine, but maybe not one that is right next to the oven. Although agave nectar can last a very long time, there is always a possibility of spoilage.
Before opening the bottle, check for any signs of mold, contaminants, or discoloration. Agave nectar, like pretty much any sweetener, comes with a best-by date. That date informs you for how long, at the very least, the quality of the product will remain best. In fact, agave syrup is similar to honey in yet another matter: shelf life.
An unopened bottle of the nectar keeps pretty much indefinitely. Once you open the bottle, the same thing applies. Quality is another thing. Agave syrup with time might slightly deteriorate in terms of taste. Most importantly, remember that refrigerated syrup is harder to pour comparatively. Freezing agave nectar is not necessary, and the choice is ultimately yours. However, if you decide to store it in a freezer, make sure to keep it in a freezer-safe container.
If the container that the nectar came in is not freezer-safe, make sure to transfer it into a safe container. So, in order to keep such contaminants at bay, use a sterile container to store the nectar.
Though ants roaming around your agave syrup bottle has nothing to do with the quality of the product within the bottle, it can be very annoying. Sunlight degrades valuable substances from many food items, including honey. Thus, many experts advise storing food items in a cold and dark place. Though the study of the effect of direct sunlight or heat on agave nectar has not been yet performed, it is better to store the syrup away from direct sunlight or heat.
You can even store it in opaque containers for better longevity. First and foremost, it is very uncommon for agave nectar to go bad. However, it might not taste as fresh and tasty compared to a newly bought bottle of syrup.
Nevertheless, if they eat too much of it, they might become sick, experience an allergic reaction or a stomach ache due to mold ingested alongside it.
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