FYI: Agave Nectar has very low Numeric Value on the GI

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MiaMonte Sweet

http://www.tjsdesign.com/portfolio/web/miamonte/04win/english/product

s/sweet.htm

 

MiaMonte Sweet is an all-natural sweetener made from the syrup

secreted from the agave succulent plant.

The agave plant has been cultivated for more than 9,000 years in

Mexico for its medicinal properties and as a sweetener.

AGAVE comes from the Greek " Noble " and the collection of tales and

poetry about the plant reflect the wonder its name suggest.

This syrup is about 25% sweeter than refined sugar and is suitable

for use with coffee, tea, baking, cooking. The flavor is mild and

recommended for all types of cooking use.

 

The key point of this agave syrup is that it has a very low numeric

value on the Glycemic Index. This is to say that, unlike refined

sugar, the agave syrup is released into the bloodstream slowly and

therefore keeps the insulin response and blood sugar increase

steady.

 

This is great news for those dieting or with diabetes.

Energy in our bodies is supplied as carbohydrates are turned into

sugars, or glucose, which then serve as fuel for the cells. With the

intake of sugars, the adrenal glands work to stimulate the beta

cells in the pancreas to create insulin. The insulin then takes the

sugars from the blood to provide energy for our bodies.

 

Food products with high Glycemic Index levels cause a sudden

increase in insulin levels, producing a sugar rush, and an equally

severe drop in energy.

The Glycemic Index will help to know which food products transfer

into glucose more slowly.

 

Foods with low glycemic values allow us to have a more constant and

steady energy throughout the day. This consistency is key to

maintaining balance in our bodies.

 

Fad diets, particularly those encouraging cutting out any food group

are breaking down the balance of total health. Carbohydrates,

Proteins, Fats are all essential components of a healthy diet. They

function cohesively to carry necessary vitamins, minerals and energy

throughout our bodies.

 

Because the Glycemic Index serves as a guide of how the quantitative

carbohydrate (sugar) value affects our bodies it can help us to be

in tune with our bodies.

 

It is most important that we see how the elements we intake and are

exposed to affect our bodies so that we

might make the appropriate adjustments for greater well being and

physical health.

 

Glycemic Index

 

Glucose = 100

 

Sugar 108

Glucose 100

Boiled Potato 98

Radish 97

Mashed Potato 90

Milk Sugar 90

Carrot 85

Corn flakes 80

Honey 75

Water Melon 72

Brown-Rice Bread 72

Chocolate 70

Steamed Potato 70

Rice 69

White Bread 69

Raisin 66

Saccharin 60

Noodle 42-50

Oatmeal 49

Sweet Potato 48

Grape 44

Green Peas 39

Apple 39

Agave Syrup TE350 75b 39

Apple Juice 37

Ice Cream 36

Yogurt 36

Milk 34

Sausage 28

Black Chocolate 22

Green Vegetable 15

Seaweeds 15

Mushroom 15

Soy Beans 15

Agave Syrup TE350 11

Agave Syrup F-978 10

 

Jenkins (1984)

Janetta C. Brand Miller University of Sydney

Thorbum Brand & Truswell (1986)

Dr. Bruce Howe (2000)