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There are different currents - vegetarianism, veganism, raw, denying not only the consumption of some food products but also to those indirectly involved in the activity of the animals. Fortunately, nature is generous enough and create products that meet the requirements of all. One such product is agave - plant like a cactus that grows in Mexico and that makes not only good tequila, but nectar, 1.5 times sweeter than sugar, with a relatively low glycemic index and soft, natural taste.

Origin and useful properties of agave

Aztecs first called agave "gift from the gods." The plant, like the cactus grows in remote deserts of Mexico. Agave Nectar is used successfully for thousands of years ago to sweeten various foods and beverages.

Called him "honey water" because it was sweeter than honey and much less dense texture. For the production of agave nectar is used pith, the resulting juice (which is composed of fructose and glucose) filter.

Compared to other products used for sweetening, agave nectar has a low glycemic index, equal to 27 (for example, rice has a glycemic index of 83, honey - 83 apple - 54 and peas - 32).

This is due to the high fructose content (about 90% - another close to the agave substance is corn syrup, fructose quantity but there is only 55% and it is relatively cheaper as the product).

Agave nectar is 1.5 times sweeter than sugar and definitely is the better choice for people sensitive to sugar and honey for those who are intolerant to any component of honey, especially for vegans.

Centuries later it became clear that the agave plant contains a substance which successfully fought with the processes of decalcification in the body and subsequent osteoporosis, and stimulates the production of a hormone that regulates the level of insulin in the blood.

Possible side effects and risks of taking agave

Agave nectar is suitable not only for vegans and vegetarians, and for all, eating healthy. His biggest plus is that it degrades quickly and easily, has a soft, natural taste and no characteristic aroma.

If you love to cook will be glad to know that agave syrup, not flavored products, in which moisture. Something occurred in the maple syrup and honey.

Agave nectar should not be considered uncontrolled in large portions at once. The high content of fructose can cause disease conditions more readily than glucose, since glucose metabolism in every cell of your body, and fructose only in the liver.

For example, in animals fed with food rich in fructose, there is a state of cirrhosis, similar to that of alcoholics. Consumption of such products leads to the development of pathological conditions similar to those of diabetes and increased uric and lactic acid.

Sometimes it is even possible to monitor metabolic acidosis. Unfortunately, the negative aspects do not stop there. Because increased consumption of fructose leads to loss of iron, magnesium, calcium and zinc, which is not observed in consumption of simple sugar. In addition, fructose can lead to aging processes of the cell. Do not panic! The consumption of 15 to 50 g syrup per day is considered safe in people with healthy livers, leading an active life.

Honey or agave nectar?

Comparing the two products, it is clear that natural honey in its taste and nutritional value is one of the most valuable food from ancient times onwards. It is absorbed completely from the body, such as 1 kg copper, up to 3400 calories of energy.

The composition of honey are: protein, vitamins B1, B2, B3, B6, K, C, E, pro-vitamins - A, PP, organic acids, Invertase enzyme, lipase, and many other elements found in blood in small quantities .

Carbohydrates are produced by glucose, fructose, disaccharides sucrose and about 20 other di-and trizaharidi. Honey appears to be rich in organic acids (tartaric, citric, lactic, formic, etc..) Minerals: potassium, calcium, sodium, phosphorus, sulfur, magnesium and amino acids (about 20 in number - glutamic acid, glycerol, tyrosine , lysine, etc.).

Needed only a glance to realize that honey is a much better alternative than agave nectar. Unfortunately, this does not apply to people who are intolerant of honey and its components.

What can we use agave?

Although there is enough negative aspects, the fact that fructose is absorbed more quickly and easily than other sugars. Also agave as a sweetener does not contain any harmful and toxic substances that are generally characteristic of other synthetic sweeteners. Used successfully for flavoring:
cereals, bread, various desserts, pancakes, jellies, jams, candy, yogurt;
protein bars;
coffee, tea and other sugary drinks.

In recent years, increasing sources of information and increasing popularity of agave as a sweetener with a relatively useful properties. He became a preferred product for sweetening not only of the people leading healthier lives, but also from other chefs around the world.

Of course, the raw fruit is a better alternative. And not just because they contain a small amount of fructose, but also because they are rich in vitamins, minerals, phytonutrients, fiber and more nutrients razoobrazni.

Concentrated sweeteners contain no fiber and have a much higher concentration of simple sugars than was observed in fresh fruit.

If you have decided that agave is not your choice, you can easily replace it with Stevia - an herb that is sweet in taste but does not contain sugar. Preferably, however, is to use the herb in the form of fresh or dried leaves, as in the form of droplets or dust it also contain synthetic substances.

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