There are a few small companies that are striving to make an agave syrup that retains as much nutrition as possible.
HFCS has become the black sheep in the sugar industry because some believe that fructose is a leading cause of obesity in the United States. While our bodies depend on the glucose in complex carbohydrates for energy, fructose is a sugar that, if not used right away, gets stored as fat.
Because of the way most manufacturers process the agave plant to obtain syrup, the end product has as much or more fructose than high fructose corn syrup (HFCS). Agave is also good news for vegans, since it is a sugar substitute that does not rely on any animals to produce it (unlike honey). This news appeals to diabetics because according to a study in Mexico, a diet rich in fructans may stimulate production of a hormone called GLP-1 which encourages the release of insulin. Some agave products also boast a unique kind of fiber called fructans. Compared to table sugar, honey, maple syrup and date sugar, agave ranks the lowest with a GI of around 30. Agave's claim to fame is its low glycemic index (GI), which translates to less of an impact on blood sugar levels. Agave Nectar: Health Benefits and Concernsĭespite many claims that say agave is a healthier sweetener, there are both pros and cons. Now entering the mainstream culinary market, restaurants, cafes, bakeries and bars are serving agave in cocktails, smoothies, sauces, dressings and baked goods. Agave nectar can be found on the labels of many products from soda and ice cream to ketchup and granola. It is produced mainly in the Guadalajara region in Mexico, where it has been used by native Mexicans for centuries.Ĭommercial production of agave nectar began in the 1990's, and since then bottles of this exotic golden syrup have been crowding the shelves of health food stores across the United States and Europe. But is agave better and healthier than sugar? Origins of AgaveĪgaves, a close relative of the aloe plant, are native to the southwest of the United States, Central America, as well as central and tropical South America. Marketed as an all-natural sugar substitute, at 32 dollars a gallon agave is turning an extremely good profit globally. Agave nectar vs agave syrup professional#
Professional chefs, bakers and home cooks alike have been pleased to discover agave nectar, a sweet and pleasantly mild syrup made from the root of the agave plant (which, when fermented, becomes tequila).
0 kommentar(er)
