Over the last couple of years, I have become a big fan and proponent of agave nectar. Agave nectar is, by all accounts, a natural alternative to table sugar and other refined sweeteners. Agave is a wild plant that grows in the Southwest region of the United States, as well as throughout South America. Agave is commonly thought of as a variety of cacti, yet it actually a relative of the lily. Agave is also used to produce the alcoholic beverage tequila. Historically, agave nectar was used by the ancient Aztecs to treat wounds on the skin and research has demonstrated that agave nectar has antibacterial properties (more appropriately categorized as a pre-biotic). It is been shown that agave nectar is effective against intestinal bacteria as a result of containing compounds called fructans. Fructans promote the growth of beneficial bacteria in the intestines. Beneficial bacteria in the stomach and intestines naturally inhibits the growth of harmful bacteria. Another fructan found in agave nectar is inulin, which has been linked to lowering bad cholesterol levels and preventing fat absorption.
The biggest health benefit of agave nectar is the fact that it is considered a low-glycemic sweetener. What this means is that agave nectar is more slowly absorbed into the bloodstream and you do not have the blood sugar spikes that are common with other sweeteners such as high fructose corn syrup and table sugar. Low-glycemic foods also do not cause an spike in insulin production and a good deal of research regarding agave nectar declare it safe for diabetics to consume in reasonable amounts (meaning don’t overdo it folks!!!!) Low-glycemic foods take a longer time for the body to convert to glucose, which can also help to inhibit excess fat storage.
All agave nectar brands are not created equally! This is extremely important to keep in mind. More and more companies are selling agave nectar sweeteners or at least sweeteners marketed as such due to its increase in popularity. Cheaper brands that are often found in large chain grocery stores are extremely refined with chemicals and according to Dr. Edward Group III, DC, this process coverts agave nectar into a man-made chemical form of fructose. Fructose is more easily converted to glucose and stored as fat if not used for energy production. Higher quality, Raw-Organic agave nectar is produced with minimal processing. While cheaper brands extract the nectar by heating the plant to a temperature of 120 degree or higher, higher quality varieties use no chemicals and extract the nectar using low temperatures to evaporate the water from the juice of the agave plant.
Agave nectar is approximately 25% sweeter than table sugar, so less is required to achieve the same levels of sweetness as sugar. I would say that agave has a distinct flavor falling somewhere in between honey and molasses. I prefer the flavor of agave nectar over honey and given the fact that it is a completely plant-based product, it is vegan friendly as opposed to honey. If you are searching for a natural and healthier way to sweeten your favorite foods, agave nectar could be what you are looking for. Agave nectar is not low-calorie, so keep in mind that over consumption of it can have a negative impact on your waistline, but the fact that it is sweeter than sugar should translate into using less to sweeten your foods. Agave nectar can be used in cooking and baking.
References:
What Are The Benefits of Agave Nectar? www.ehow.com
Is Agave Nectar Safe? Dr. Edward Group III, DC, ND. 2009. www.globalhealthcenter.com
Agave Health Benefits. Yassar Bailey. 2011. www.livestrong.com
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