Submitted
By: Amy Sercel
Edited
By: Marcia Bristow MS RDN CSSD CD
Drink tequila to lose weight! At least, that’s what the headlines said
recently. Even Time magazine suggested that drinking a shot of tequila could reduce
blood glucose and help people lose weight. Unfortunately, this is not entirely
true.
In actuality, the health benefits come from a
compound called agavins, found in the agave plant used to produce tequila. Agavins
are a type of carbohydrate called a fructan, or a fiber that you cannot
digest. Instead, when you eat a food
that contains fructans, they are broken down by the bacteria living in your
large intestine. This process results in
the production of a little acid – not enough to cause discomfort, but enough to
slow the growth of harmful bacteria and promote helpful bacteria instead.
Researchers believe that the process also
changes the types of hormones released by your digestive system, helping you
feel full for longer and stimulating insulin release so that blood sugars go
down. In one study, mice that were given
agavins in addition to their regular diet ate fewer calories and gained less
weight than mice that did not receive any agavins. The mice that ate agavins also had lower
blood sugar, cholesterol, and triglyceride levels.
Although agavins are found in the agave
plant, which is used to make tequila, tequila does not actually contain any of
these health-boosting compounds. Agavins are broken down in the process of
aging tequila, leaving the drink carbohydrate-free but a whopping 98 calories
per 1.5-ounce shot. Rather than contributing to weight loss, it is likely that
drinking tequila too often could actually lead to weight gain over the long
term.
If you are interested in trying agavins for
yourself, you might have to wait a little while. The research on the health benefits of
agavins for humans is ongoing. It looks
like researchers want to make an alternative sweetener using agavins, but this
is not yet available in grocery stores. Instead, you can get similar benefits
from foods that naturally contain other types of fructans, such as garlic,
onions, chicory, and artichokes. While
it will be interesting to see whether anything comes from agavins in the
future, for now it’s best to stick to whole foods!