NATUREL AGAVE SYRUP
Agave Syrup is recommended as part of diets
in patients with obesity and cardiovascular problems, due to its
low caloric value. Agave syrup has only 4 calories per gram and
is three times sweeter than other natural sweeteners. Amongst its
properties, Agave syrup stimulates the intestinal flora, especially
the bifidus, which generates a prebiotic effect.
effect promotes better absorption of minerals such as iron, calcium,
potassium and magnesium. In addition, Agave syrup is highly beneficial
to children because unlike other sweeteners it does not cause cavities.
great advantage is that Agave syrup does not need preservatives
and has a shelf life of more than 24 months without creating a crystallization
effect common in other syrups. Agave syrup is a versatile product
that can be used to make jams, syrups, pastries, cakes, nectars,
sweets, ice cream, glazed fruit and yogurt among an infinite range
Standard Light: from 70 a 77% of fructose, light amber colour.
Mexican Cactus Provides
Feb 4, 2009 Victoria Anisman-Reiner
Agave syrup or nectar is a natural, low-glycemic sweetener produced
from the same cactus plant as tequila and used in many raw-food
and health food recipes. Since the 1990s, the natural sweetener
agave has made a huge impact on the North American health food market.
Called "aguamiel" or "honey water" in Mexico,
agave nectar is touted as a low-glycemic natural sweetener that
is safe for diabetics, raw foodists, and anyone seeking a more natural
What is Agave?
Agave is a member of the lilly family and not a cactus which is
native to Mexico and parts of the Southern United States. There
are several species of agave; the most commonly known is blue agave
or Agave tequilana, the species used to make tequila. Wild agave
is common in the high altitudes of Jalisco, Mexico, but the plant
is widely cultivated as a decorative cactus as well as for food
Agave nectar or syrup is an increasingly common ingredient in health
food store snack bars, cakes, cereal, beverages, and even sauces.
The syrup is produced from the sap of the agave plant. In its naturally
occurring form, the sap is high in inulin, a long-chain carbohydrate
that is only slightly sweet. The sap must be boiled to remove water
(similar to the processing of maple syrup) and then either heated
or catalyzed with an enzyme to break the long-chain sugars down
to fructose – the sweet taste expected of agave syrup.
Agave is Low-Glycemic
Because the naturally occurring sugars in agave are stored as inulin,
not starch, these sugars break down to mainly fructose and relatively
little glucose. As a result, the agave syrup is low-glycemic: it
has less impact on blood sugar than white sugar or most other sweeteners.
Sources cite agave as being anywhere from 92% fructose and 8% glucose
to 56% fructose and 20% glucose.
Pros and Cons of Agave Nectar as Sweetener
Agave nectar is considered a healthy
natural sweetener because:
• It is low-glycemic,
having little impact on blood sugar, and is therefore ideal for
diabetics and those on a limited carbohydrate diet.
• Agave is natural,
and has no chemical additives
• It has a mild,
honey-like flavor with no aftertaste
• Agave is completely
vegan (unlike honey)
• It is possible
to use much less agave than sugar to make food just as sweet
• Raw agave
nectar is available from many brands and can be used in raw recipes
and by raw foodists
• Agave syrup
naturally contains calcium, magnesium, potassium and/or iron
Agave should be carefully selected
and used in moderation because:
• It is still a sweetener and can be just as addictive as sugar and
other normal sweets
• In large quantities,
fructose can be harmful to the liver
• Some agave
brands have historically used corn syrup to cut costs, so look into
• Raw varieties
may be labelled inaccurately: Agave is always processed to break
it down (or "hydrolyze" it) to its component sugars, so
know that either heat or an enzyme catalyst has been applied
Agave is a mild-tasting natural sweetener that has made inroads
into health foods in the past decade and a half. Used in moderation,
it is considered one of the healthiest natural sugars available