Wednesday, March 24, 2010

Agave - No More Sugar!

I have been using agave nectar for a few years now and just love it's versatility. First of all, agave is actually a syrup derived from the cactus plant. A similar cactus plant produces tequila! Agave is traditionally used in Mexico where they have been harvesting it for thousand of years - you must know by now how much I love traditional foods.

Agave has a low glycemic index so it perfect for those of you that are either diabetic or have insulin resistance. The rates of insulin resisitance are soaring and I see this in clinic on a daily basis. Check out the Glycemic index of sugar (95),honey (77),maple syrup (54) & agave (26-40) for a comparison.

When you purchase agave nectar ensure that it is organic as it is a crop that is frequently sprayed with pesticides. Buy it in glass bottles, not plastic and store in a cool dark place. I personally love the dark agave syrup as it has a stronger flavour and contains a higher mineral profile than the light variety. If you are using agave for baking then the light is more suitable. As a replacement for sugar, use 25% less agave syrup than you would normally use of sugar.

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