Agave Nectar - How It's Made

This report will talk about all you ever wanted to know about the production, history and uses of agave nectar! To start off, lets begin with the name, agave nectar can also be known as agave sugar, agave syrup, or agave sweetener, they are all referring to the same thing: agave nectar. There are also separate types of nectar, some are called raw (cooked at lower temperatures), some are darker (have an agave after-taste), and others are amber colored (no after-taste, sweet and clean flavor). Furthermore, many brands have come out with flavored version of agave nectar (maple, vanilla, hazelnut, etc.).

Most agave brands are organic, however, you should always ensure that the "Usda Organic" label appears on the bottle and that the ingredients listed are only organic.

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What is agave nectar?

Agave nectar is a sweetener made with agave plants. The production process begins when the agave plants are harvested and the leaves are cut to describe a central bulb or "piña." The piña is a fibrous root-like bulb that is rich in inulin fiber and fructose. The piña is pulverized, juiced and separated to release a thin, sap-like liquid that resembles coconut juice. The juice is naturally heated to nearby 75-80C (60C for Raw) to make the fructans incorporate and thicken. Once this happens agave nectar is naturally put into an evaporator condenser that removes the excess liquid from the nectar, it is then filtered and bottled.

Agave sugar possesses positive characteristics that make it a healthier sweetener selection than sugar or artificial sweeteners. It has a glycemic index of 28, which is substantially lower than the glycemic indices for honey and sugar. This means that it is digested moderately and therefore has itsybitsy to no impact on blood sugar. It is also rich in naturally occurring inulin, a prebiotic fiber that helps assert a salutary intestinal theory and promotes regularity. Inulin also stimulates the intestinal flora, creating an result which promotes the absorption of minerals such as iron, calcium, potassium, and magnesium.

Uses for agave nectar

Agave syrup is the perfect product for the health-conscious man that is searching for a sweetener that has not been altered through chemical or unnatural processes. Agave nectar can be used in any application that calls for the use of sugar, honey, artificial sweeteners, or high fructose corn syrup. It dissolves abruptly in hot or cold liquids; it is perfect for sweetening coffees, teas, smoothies, lemonades, shakes, cocktails, etc. It can also be used in everyday cooking to make sauces, dressings, marinades, or drizzled over pancakes, waffles, oatmeal, yogurt and fresh fruits. It can also be used as a change for sugar in baking soft cakes, breads, and cookies.

Is agave nectar healthy?

Agave nectar undoubtedly has many advantages over refined sugars, artificial sweeteners and high fructose corn syrups. First, it is organic (always check for Usda certification though, some brands are not organic), thus you don't consume any artificial ingredients found in other sweeteners. Second, it has a low glycemic index of 28, which is much lower than sugar and even honey, making it a good selection for citizen seeking to assert low blood sugar levels. Third, it helps suck up foremost vitamins and minerals into your system, something that other sweeteners don't help with. Finally, it tastes great, (specially the amber version: clean, sweet taste), it dilutes in hot and cold liquids, and it can be used in a wide array of settings.

With that said, I must emphasize that agave nectar must still be taken in moderation, it is not a magical elixir that will cure all your ailments, it is naturally a healthier alternative to anything you put in your coffee.

Hope y'all enjoyed this, I would nothing else but appreciate your comments!

Agave Nectar - How It's Made

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