Agave Nectar: So Sweet

A Little Background Info:

Agave has been used for thousands of years as an ingredient in food and drink. This plant comes in well over 100 species that include a variety of sizes and colors. Their syrups are made from Mexico’s Blue Agave. Agaves are harvested when they reach 7 to 10 years old, which is when their sugar is at its peak. The blue agave’s nectar is held in the pina, which are gently roasted or steamed for up to 4 days. Once cooked, juice is pressed from the pinas and the honey water is collected and cleaned. Then the liquid is transformed into an unrefined syrup that can be used in many ways (such as in smoothies, teas, sauces, and baked goods). Due to increasing awareness of agave nectar’s many beneficial properties, it is becoming the preferred sweetener of raw foodist and other health conscious consumers.

Nutritional Information:

When you think of agave, you most commonly associate it with agave nectar. Blue agave nectar is a honey-like syrup with a low glycemic index (GI). It sweetens naturally without spiking blood sugar. They are also appropriate for anyone who is on restricted diets or monitoring their blood sugar levels. And here is something you might not have known, with roasting and processing, a stalk of agave can be fermented into liquor such as tequila.

By rawfoodnation Tags: agave, agave nectar, glycemic index, sweetener
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