Agave Syrup
Agave syrup is a sweetener that is made from the blue agave cactus-like plant Agave tequilana. It is sometimes called agave nectar.
The syrup or nectar comes in two forms, light and dark.
The darker syrup is not filtered and tastes more like maple syrup than the lighter syrup.
The lighter syrup has a more neutral flavor.
Which one tastes better?
That is a matter of individual preference. My personal preference is for the darker syrup.
I especially like the Wholesome Sweeteners Organic Raw Blue Agave Syrup
It's raw (not heated above 118 degrees Fahrenheit) and has much richer flavor. It's absolutely delicious!
Although it is not as thick as honey, agave nectar is much sweeter than either honey or sugar.
The syrup is made up of mostly fructose (about 90%) and glucose (about 10%). Because it is so high in fructose, it has a lower glycemic index than other sweeteners such as honey, corn syrup, sugar, etc.
The glycemic index measures how quickly carbohydrates break down during digestion to release glucose into your bloodstream. If a carbohydrate breaks down very quickly, it is said to have a high glycemic index. If it breaks down slowly, it is said to have a low glycemic index.
A low glycemic index is more ideal because it prevents your blood sugar levels from going too high. Basically, low glycemic index foods keep you from getting that “sugar rush” that is common when you eat refined sugars.
Having a low glycemic index makes this sweet syrup an ideal sugar substitute for anyone with diabetes or Syndrome X (insulin resistance). It is a safe, natural alternative to refined sugars and artificial sweeteners.
You can use agave as a substitute for other sweeteners. Use it in baking, cooking, and anywhere else you would normally use sugar, honey, maple syrup, or artificial sweeteners. Because agave is very sweet, you only need 1/3 cup of syrup for each cup of sugar in your recipes.
And as always, moderation is the key. Don't overdo it with this or any other sweetener!
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