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Agave Nectar


Agave Syrup (also called agave nectar)
A sweetener produced in Jalisco, Mexico, from several species of agave, including Blue Agave. Agave syrup is sweeter than honey, though less viscous. There are only three major producers of agave nectar in the world.

 To produce agave nectar, juice is expressed from the core of the agave, called the piña. The juice is filtered, then heated, to hydrolyze carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin or fructosan. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey. 
 Agave syrup consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave syrup to another. 
Agave Nectar as a Sweetener
 Only recently has it become used as a sweetener. It has a low glycemic level and is a delicious and safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, Agave Nectar is sweet in its natural form.
Because it is sweeter than table sugar, less is needed in recipes and meals. It can be most useful for people who are diabetic, have insulin resistance (Type II, non-insulin dependant) or are simply watching their carbohydrate intake.

Agave Nectar is the recommended natural caloric sweetener in low calorie diets for reduction and weight control, mainly when it is added to non-acid foods and beverages. It may be used in less quantity than sucrose or synthetic sweeteners, obtaining the same sweetness level with fewer calories.

Due to its slow absorption by the human body, Agave Nectar works as an intelligent caloric food, since it is absorbed according to the body needs.