As
discussed before, there are many natural alternatives to refined sugar or chemical based sweeteners, one such replacement is agave.
Agave syrup, sometimes called agave nectar, is a sweetener from Mexico and the southwestern United States. The substance can be obtained from several species of the agave plant, including Agave tequilana (also called Blue Agave or Tequila Agave). Based on the plant of origin, agave is either amber (dark) or light in color. Although official nutritional data are not available, instructors at the Tree of Life and others believe that the darker agave has a lower glycemic load than the light agave. Since they taste pretty much the same, it might be a good idea to choose the amber agave if you are going to use it.
Agave syrup is sweeter than honey, though less gummy. Uncooked agave syrup is about 80 percent fructose with a glycemic load of 1 that triples to 3 (still relatively low) if cooked. A tablespoon of agave is about 60 calories. The substance contains some calcium, magnesium, and iron.
Agave syrup can be substituted for sugar in recipes. Generally, use one-third cup of agave syrup for every one cup of sugar in the original recipe. The quantity of liquids in the original recipe should also be reduced due to the moisture included in the syrup. If you are using the agave in a cooked recipe, reduce the oven temperature by 25° F. Agave can be purchased in Whole Foods stores, most health food stores, and even online through
Amazon.com. Purchasing a brand like
Madhava
,
Wholesome Sweeteners
, or Natural Zing will ensure that the agave is raw. Unless the word raw is stated on the label, you should assume the agave is cooked, which at a minimum, will increase the glycemic load from 1 to 3 and likely decrease nutrient value. The average price for a 16-ounce bottle of agave is about 10 dollars.
For more information about all natural sweenters or incorporating more natural choices into our lifestyle see
The Raw Food Diet Myth now available on
Amazon.com.