Guest guest Posted March 28, 2004 Report Share Posted March 28, 2004 :Sun Mar 28, 2004 2:37 pm Post subject: Agave Nectar http://alternative-medicine-message-boards.info/viewtopic.php?t=2704 ----- Agave Nectar is an exciting new sweetener naturally extracted from the inner core of the Agave (a cactus-like plant native to Mexico). Agave Nectar absorbs slowly into the bloodstream, decreasing the highs and lows associated with sugar intake. Agave nectar comes from a cactus, with a very low glycemic index, meaning it does not significantly raise blood sugar levels. It is unprocessed and therefore provides vitamins and minerals not found in processed sweeteners. Because of the low glycemic index it is acceptable for people with diabetes and hyperglycemia. Agave Nectar dissolves easily and its taste is natural and delicious, making it the perfect sweetener to naturally enhance any food or beverage. Tastes like a cross between honey and maple syrup! Use as a replacement for dates, honey, sugar, maple syrup, and other sweeteners. http://www.rawfood.com/cgi-bin/order/index.cgi?af=1071 & display=single & i tem_id=0699 Agave syrup is a high source of energy. It has been a part of American Southwestern and Mexican diets for centuries. It has a low glycemic index, which makes it ideal for diabetics, hypoglycemics or those who cannot handle sucrose or artificial sweeteners. It is an excellent alternative to table sugar,and has fewer calories per teaspoon. Agave supports normal intestinal function. Organic and Kosher Certified. Agave juice was a favorite food of the Aztecs. The Agave plant is considered the " Mexican Tree of Life and Abundance " . Agave juice is known by the natives of Mexico as " honey water " because it flows from the leaves and root when cut. How to Use In recipes, substitute three-fourths Agave for the recommended amount of sugar. Also, reduce the amount of liquid as you cook. Ingredients Two different varieties of the Agave plant: agave salmiana and agave angustifolia. http://www.betteressentialoils.com/products/3221.asp Agave nectar has been found to have a very low glycemic index, which is the ratio used to measure the relative ability of a carbohydrate to raise blood glucose levels, says Roland Vom Dorp, president, Western Commerce. " Agave's glycemic index of 11 is one of the lowest ever seen. It would be suitable for diabetics as long as they monitor their carbohydrate intake, " he adds. Ancient Agave Yields Modern Sweetner FRAN LaBELL, Senior Editor For more than 9,000 years the agave plant has served the people of Mesoamerica as a source of food and fiber. Now Agave Tequilana weber, the same variety that is processed into tequila, provides a natural sweetener that is very high in fructose and has numerous food applications. At 75-78 Brix, agave nectar is shelf stable. Dark agave nectar is amber in color with a molasses-like flavor. Another food ingredient derived from the agave plant is agavulin, a fructo-oligosaccharide-rich material that is 80% inulin and 13% carbohydrates, including some sugars. This water-soluble dietary fiber enhances the growth of beneficial *Bifidobacteria*. Processed into a calorie-free, easily dispersible, bland powder, agavulin forms a soft gel with water that can serve as a fat replacer. http://www.findarticles.com/cf_dls/m3289/6_168/55084258/p1/article.jhtm l?term= http://www.detoxyourworld.com/products/food/agave/ Agave Nectar is an exciting new sweetener naturally extracted from the inner core of the Agave (a cactus-like plant native to Mexico). Agave Nectar absorbs slowly into the bloodstream, decreasing the highs and lows associated with sugar intake. Agave nectar comes from a cactus, with a very low glycemic index, meaning it does not significantly raise blood sugar levels. It is unprocessed and therefore provides vitamins and minerals not found in processed sweeteners. Because of the low glycemic index it is acceptable for people with diabetes and hyperglycemia. Agave Nectar dissolves easily and its taste is natural and delicious. Tastes like a cross between honey and maple syrup! Use as a replacement for dates, honey, sugar, maple syrup, and other sweeteners. While honey has no equal, agave nectar is a wonderful addition as an alternative sweetener with different characteristics then honey. This new sweetener is slightly less viscous then honey, lending to its ease of use. The light variety has a wonderfully pleasant flavor that will enhance anything it sweetens. The amber variety has a natural flavor best described as maple-like. Interestingly, the production of agave nectar is very similar to how a bee creates honey. The bee adds enzymes to the complex sugars of nectar, which changes it into the simple sugars making honey. It is also through enzymatic action that the complex sugar found in agave juice is changed into a simple sugar sweetener- Agave Nectar. The raw agave juice is regularly harvested from living plants by Indian peoples native to central Mexico. To do so, they must slice off the top of the plant and hollow out its core. Then the plant is capped with a stone. The pineapple shaped agave plant secretes its nectar into the center of the plant, rather than into flowers like most plants do. It collects in the hollow center for several days, after which the milky white " juice " is removed by ladle, one plant at a time. In a way it is similar to tapping a tree for maple syrup collection. Agave nectar is a newly created sweetener, having been developed during the 1990's. Originally, the blue agave variety was used. This is the same plant used in the manufacture of tequila. Further research was done and a method using wild agave was developed. Overcoming the language barrier between the Indians able to supply the nectar from the wild agave on their land and the Spanish speaking local manufacturer was the key that finally unlocked a supply of raw material and has led to our bringing this wonderful new product to market. Limiting glucose consumption is a contemporary concern for many people. The introduction of this new sweetener is timely as it has a relatively low glycemic index due to its higher proportion of fructose and lower levels of glucose. This fact should prove attractive to those with special diet considerations or who monitor glucose intake. Agave Nectar has many other fine qualities as well. Foremost among them are the certified purity, both organic and kosher. Also of note is the flavor. The light variety's neutral flavor will not alter the taste of the foods in which it is used making it ideal as a sweetener for coffee, tea, fruit " smoothies " , and other beverages. The amber variety's mild natural flavor will lend a delicious and mysterious hint of flavor to sauces or baked goods. This sweetener is also very convenient to use, as it has a long, stable shelf life and will not solidify. It pours quickly even when cold, blends and dissolves readily in or on all foods. For baking, its moisture retention properties are comparable to those of honey. Bakers also may notice a silky, smoother texture to their goods and better definition of other natural flavors. And, agave nectar currently costs less than honey. This pure, unrefined sweetener is a great-tasting, economical alternative to all other sweeteners, granular or liquid, perfect for all around use. It has approx 1.4 x the sweetening power of white sugar. And, Agave Nectar's mild flavor doesn't vary widely which will lend a real consistency to recipes. Madhava expects Agave Nectar to become a popular, everyday contemporary sweetener. In the short time since it was introduced, shoppers have discovered that it makes a wonderful addition to their kitchen cupboards. Having a jar along with the honey jar allows one to choose whichever is more suitable for a particular use. The unique flavors and qualities of honey lend themselves to many items and uses, while agave nectar compliments others with even broader potential due to its mildness and ease of use. Many households enjoy the qualities of both sweeteners for different uses. Usage tips: On fruit salad. Add dash to vinegar + oil salad dressing. In coffee or tea. Cereal Sweeten Lemonade Add to BBQ sauce. Suitable for any sweetening use. Use in any recipe. To substitute use ¾ cup agave nectar per 1 cup other sweetener. Agave Nectar has the following characteristics: 1) The fructose in agave does not stimulate digestive insulin secretion as do other sugars. It is less disturbing to the glycemic index. In common parlance, it does not create a “sugar rush.” 2) Agave Nectar is produced in different grades varying in flavor and color. The lighter grades of Agave Nectar are flavor neutral, enhancing the natural flavors of tea,homemade baked goods, fresh fruits, fruit smoothies, salad dressings, yoghurts, and various prepared foods, without altering their flavor. This is in marked contrast with bee honey, malt barley syrup, and certain other natural sugar substitutes that do alter the flavor of the products which they sweeten. The amber and dark grades offer the delicate flavor of Agave with increasing intensity. The amber grade is much like honey and delicious in tea, suitable to sweeten a wide variety of foods, dry and hot cereals, pancakes, waffles, baked goods, drinks, and sauces. Heavier sauces such as BBQ, spaghetti, stews and meat glazes may be enhanced by the darker grades of this sweetener which deliver the rich and complex flavors distinctive to Agave. 3) Agave Nectar will not crystallize. It is high in purity and stable in composition. It is easy to store as it has a very long shelf life, approximately three years. 4) Agave Nectar is easy to handle. Because of its light viscosity, Agave Nectar is easy to handle in an industrial setting and pours easily as a table-top sweetener. It will never harden in the bottle. Agave Nectar is highly soluble and dissolves readily even in cold beverages such as lemonade or iced teas. Its light viscosity and solubility also make it ideal to sweeten cold cereal. 5) Agave Nectar is a moisture retainer. It increases the water retention properties of food. In bread and baked goods, Agave Nectar enhances product freshness due to its hygroscopic properties which act as humidifying agents, thereby increasing the shelf life of such products. 6) Agave Nectar is certified organic. The manufacturers have obtained organic certification from BCS Oeko Garantie Gmbh, a German firm accredited by the USDA. The Agave crops used in producing Agave Nectar are herbicide and pesticide free. Growers that supply the raw material will use only natural fertilizers and employ agricultural practices that meet organic certification standards. The manufacturers will also obtain organic certification on their manufacturing process. 7) Agave Nectar is KOSHER. The manufacturers have obtained KOSHER PAREVE certification: Special Kosher – Lepesach production certification for their plant. Total Carbohydrate Grams: Serving Size: This product falls into the " honey " category, and thus its serving size is 1 tablespoon (note: tablespoon and not teaspoon). In turn, 1 tablespoon of Agave Nectar weighs 21 grams. Based on the fact that it contains on the average 77% solids, one serving (1 tablespoon) contains 16 grams total carbohydrates (21 grams x 77% = 16 grams). 9) Calories per Serving: A serving (1 tablespoon) contains 60 calories. (One serving contains 16 grams of total carbohydrates. One gram of carbohydrate provides 4 calories. Therefore, 16 grams of total carbohydrate contains 64 calories, but a few of these calories are not digestible.) 10) Glycemic Index: This is a relatively new concept which can be important from a metabolic standpoint, especially to diabetics, along with athletes and grossly overweight individuals. The index is an indicator as to how much your blood sugar increases in 2-3 hours after specific food consumption. Most if not all carbohydrates are normally metabolized into the simple carbohydrate glucose, which in the glycemic index concept is arbitrarily assigned a value of 100. As a result, the higher a glycemic index food number is, the faster it raises your blood sugar level. Foods or ingredients with glycemic index numbers close to or above 100 present some significant health issues to diabetics, and in general, sweeteners of all kinds should be avoided by diabetics. Nonetheless, for those diabetics who choose to consume certain amounts of carbohydrates, Agave Nectar, it should be noted has a lower glycemic index than honey. http://www.madhavahoney.com/agave.htm Agave syrup has a low glycemic index, which makes it ideal for diabetics, hypoglycemics or those who cannot handle sucrose or artificial sweeteners. Agave supports normal intestinal function. The Agave plant is considered the " Mexican Tree of Life and Abundance " . Agave juice is know by the natives of Mexico as " honey water " because it flows from the leaves and root when cut. How to Use In recipes- Substitute three-fourths Agave for the recommended amount of table sugar. Also, reduce the amount of liquid as you cook. Ingredients- Two different varieties of the Agave plant: agave salmiana and agave angustifolia. The heart of the Agave plant is chopped, ground, and pressed for its juices without the use of heat or chemicals. http://www.betteressentialoils.com/products/3221.asp JoAnn Guest The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO " Ask About Health Professional Support Series: AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/AIM.html PLEASE READ THIS IMPORTANT DISCLAIMER We have made every effort to ensure that the information included in these pages is accurate. However, we make no guarantees nor can we assume any responsibility for the accuracy, completeness, or usefulness of any information, product, or process discussed. Finance Tax Center - File online. File on time. Quote Link to comment Share on other sites More sharing options...
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