How fast or slow agave metabolizes depends on its level and method of processing.
Derived from a starchy root, agave has been used in Central America for centuries, but not always as medicine.
Indigenous people both fermented it to create an alcoholic beverage and also boiled it to make miel de agave, a reduction they used as a sweetener.
But that sweetener, which w as minimally refined and probably slower to digest
as a result, bears no resemblance to the agave nectar now on most store shelves.