Agave is less toxic and more natural, but it should be avoided by persons who are regularly monitoring their blood glucose levels. The high sugar level can lower insulin sensitivity and wreak havoc on the liver. Agave is also a sweetener with more calories than table sugar.
People with diabetes should avoid adding sugars to their food and instead use fruit as a sweetener.
What is organic blue agave used for?
Yes, but baked foods with a thicker texture, such as brownies, muffins, heavier cakes, and bar cookies, will yield superior results. Agave nectar is a liquid sweetener that may be used to sweeten baked items in the same way that sugar can, but it lacks some of the qualities of sugar.
Organic Light or Amber Agave Nectar both have a little sweetness that works well in baking and cooking. Because agave nectar is a liquid, it will readily blend into your favorite recipes. Follow the steps in the conversion chart below.
If the recipe does not call for any additional liquids, increase the flour by 1/4 to 1/3 cup to absorb the extra liquid from the agave nectar. Assemble any solid components, like as butter, and make sure the agave nectar is at room temperature. Also, if other ingredients, such as chocolate chips, are sweetening the recipe, you may want to use somewhat less agave in such recipes. When using agave in classic baking recipes, softened butter should be whipped first, then the agave should be poured in and mixed. After that, you’d add the eggs.
Because agave nectar has different characteristics than granulated sugar, some baked goods may brown faster. Reduce the oven temperature by 25 degrees Fahrenheit and lengthen the baking time by a few minutes. It’s also worth noting that agave nectar-based cookie recipes don’t bake as crisply as sugar-based cookie recipes. They’ll have a cake-like texture, but they’ll be wonderful!
Organic Agave Nectars are ideal for everyday use in the kitchen, such as salad dressings and sauces. Agave nectar is also fantastic for sweetening smoothies and summer drinks because of how easily it blends into cold liquids. Try these tasty recipes, which were specially designed and developed in our test kitchens for foodservice purposes, for terrific sweetening ideas using Organic Agave Nectars.
Is organic blue agave better than honey?
Honey comes out on top. Honey and agave nectar, on the other hand, are calorie sweeteners with little nutritional value. Honey is superior to agave nectar in the following ways:
Although agave nectar is advertised as having a low glycemic index, its high fructose level negates any potential benefits. The differences between the two aren’t large enough to merit making the switch if you don’t like honey’s taste or are a staunch vegan who doesn’t eat honey.
Finally, it’s not so much about the type of sweetener you use as it is about how much you ingest. Honey, like all other sweeteners, should be used cautiously. Excess sugar consumption can result in the following:
Added sugars such as agave syrup, corn syrup, honey, cane sugar, or brown sugar should be limited to six teaspoons (24 grams) for women and nine teaspoons (36 grams) for men per day, according to the American Heart Association.
Is blue agave better than sugar?
Because agave syrup is around one-and-a-half times sweeter than sugar, you may get the same sweetness with less of it. It’s versatile and simple to use, and it’s commonly used to sweeten hot beverages, oatmeal, and baked goods. It can be substituted with syrups like golden syrup, but because it’s sweeter than sugar, you’ll need less to get the same flavor. It’s great in sticky cakes and muffins, as well as chewy bakes like flapjacks. However, keep in mind that you’ll have to cook at a lower temperature (reduce the cooking temperature by about 10C). See our sugar-free baking guide for more information on baking with alternative sweeteners.
What are the side effects of agave?
Within minutes to hours of exposure to the fresh agave plant, swelling and redness, skin sores, and swelling of small blood vessels (veins) may occur. The sap appears to be the plant’s most vexing feature.
Where Agave Comes From
Agave nectar and blue agave nectar are both made from the agave plant, a succulent that grows all over the world in hot, dry climates. Each variety of nectar, however, comes from a different agave plant species.
Agave nectars aren’t all created equal. Because they obtain their agave from numerous sellers, many agave growers employ a mixture of agave varietals. This makes it more difficult for them to ensure that their product is of high quality. Agave that is developed, grown, and harvested exclusively for the tequila business is known as blue agave. This plant produces a premium agave nectar that contains more fructose and has a lower glycemic index than nectar from mixed agave.
Mexican Regulations for Agave Production
When you buy blue agave nectar, you’re guaranteed a high-quality product because the Mexican government has established tight requirements for the product of agave nectar made from blue agave plants. To acquire the blue agave nectar appellation, all blue agave nectar must contain at least 80% fructose, according to Mexican regulations. It can’t be blended with other sugars, and it has to be prepared entirely with blue agave. The greatest focus in the manufacturing of blue agave nectar is product purity and quality. In the case of mixed-source agave nectar, however, such quality criteria may not be adhered to as strictly.
Blue Agave Characteristics
Blue agave nectar has a lower glycemic index and is 1.5 times sweeter than sugar. While all blue agave nectar variations have a mild smokey aftertaste, lighter agave species have a more balanced flavor profile. They’re commonly employed in direct-to-consumer applications such as beverage sweetening and salad dressing. Darker agave varieties offer a more unique flavor character and are more commonly utilized in baking.
Tierra Group Blue Agave Nectar
In the creation of our luxury products, we also adhere to rigorous social responsibility requirements. At our workplace, we have medical facilities and care for all of our employees. In addition, we support local sports teams, nursing homes, youth initiatives, and government activities in the city where our manufacturing is located.
We feel that rewarding our employees pushes them to do their best work. A great product is ensured by exceptional work. And happy customers are ensured by a superb product.
What are the benefits of agave?
It has a low glycemic index (GI). A low-GI diet may help you control your blood sugar if you have diabetes.
It may be beneficial to your metabolism. Vitamin B6, found in agave, is important for how your body digests meals, especially proteins and carbohydrates.
When you’re pregnant, it can aid you and your kid. Vitamin B6 may also help you avoid becoming unwell in the morning. Folate, which is found in agave, aids in the development of your baby’s neurological system.
It can aid in the treatment of depression. Agave syrup contains vitamin K and folate, which may help with mental wellness. Vitamin K levels have been linked to a lower incidence of depression in studies. Folate may also help with depression symptoms, though evidence on this is limited.
It might be beneficial to your heart. Vitamin B6 aids in the reduction of homocysteine levels. You will be protected from heart disease and stroke as a result of this.
What is the difference between raw and blue agave?
Agave syrup (also known as agave nectar) is a sweetener made from agave plants, including Agave tequilana (also known as Blue Agave or Tequila Agave) and the Salmiana, Green, Grey, Thorny, and Rainbow types. Agave syrup is less viscous and sweeter than honey.
According to Mexican rules governing certificate of origin, agave syrup is produced in the Mexican states of Jalisco, Michoacán, Guanajuato, and Tamaulipas, while the majority is produced in Jalisco.
Agave Salmiana:
Agave nectar is a natural sweetener derived from the agave salmiana’s natural juice (aguamiel). It’s gathered from live plants in Central Mexico’s high desert, where there’s a plenty of them growing wild. Hnahnu Indians who live in this area harvest it by hand from plants on their territory. A flower stalk is produced by mature agave plants. By removing the flower, a bowl-shaped hollow is created, which serves as a receptacle for the aquamiel to be secreted. This liquid is produced by the plant for 6-8 months, during which time up to 8 quarts of it is withdrawn twice daily. The aguamiel is siphoned off the plant and transferred to a container using a hollowed-out gourd. The aquamiel is immediately taken to the production plant when it is gathered. An organic, vegan, grain-free enzyme is introduced there, which converts the naturally occurring sugar molecule chains into more simple sugars, namely fructose or “fruit sugar” and a minor quantity of glucose. Water that isn’t needed gets evaporated.
Blue Agave:
Organic Blue Agave nectars are manufactured exclusively from the famed Blue Agave plant of Central Mexico. Thousands of acres of Jalisco’s subtropical region are shaped by blue agave, which adds color and character to the environment. The Amaryllis family’s blue agave (Agave tequilana var. Weber) is a slow-growing plant that distributes runners from a’mother’ plant. The runners are then picked and replanted, with some being used to make blue agave nectar (or tequila) and others becoming new mother plants. The agave is farmed and processed without the use of pesticides or genetic alteration, according to USDA Organic Standards.
A mature blue agave rises many feet tall after 5 to 7 years of growth, and its carbs are concentrated in the plant’s core. The treasure of the blue agaves is kept in the pina (so called because it resembles a pineapple after the leaves have been trimmed away). The blue agave’s long leaves contain wax, which gives the cactus its bluish appearance.
Farmers used a simple razor-sharp blade to cut the blue agave by hand. (It takes an experienced farmer less than 5 minutes to cut and trim a 100-pound blue agave pina.) Field cuttings are left in place to help replenish soil and prevent erosion.
The fibrous blue agave pina is carried to the mill and pressed, after which the inulin-rich juice is collected and cleaned.
By its very nature, inulin, a dietary fiber made up of complex carbs, is not sweet. When inulin is cooked (or hydrolyzed), it becomes pleasant nectar. The juice is heated to 161°F* (72°C) while creating the Light Blue Agave nectar. The Raw Blue Agave nectar, on the other hand, is made using a lower and slower process: the juice is warmed to a tepid 118°F (37°C) and kept at that temperature for nearly twice as long. The inulin is converted to fructose, a slow-metabolizing simple sugar found in many fruits and vegetables, through this simple process. The flavor and color of blue agave nectar are determined through filtering. The Light Blue Agave is just filtered more than the Raw-Amber Agave.
* The fact that Light Blue Agave is hydrolyzed at 161°F, the same temperature at which milk is pasteurized, is completely coincidental. The goal of heating the liquid inulin from the agave is to convert it to fructose, not to pasteurize it.
Composition
Agave nectar is a flexible sweetener that may be used in a variety of ways. It’s also certified organic and kosher, gluten- and allergen-free, and has a low Glycemic Index of 32. This is crucial since many people are concerned about their glucose intake. The major carbohydrate is inulin or fructosan, a complex type of fructose. The filtered, hydrolyzed juice is condensed into a syrup-like liquid that is somewhat thinner than honey and varies in color from light to dark depending on the amount of processing. The syrup contains natural amounts of Iron, Calcium, Potassium, and Magnesium, which contribute to the color. A procedure that uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger, is patented in the United States (black mold).
Culinary use
- Due to the moisture in the syrup, the amount of liquids in the original recipe must be lowered.
- In baking recipes, some cooks lower the oven temperature by 25 degrees Fahrenheit.
- Agave syrup is frequently substituted for honey in vegan recipes. It’s also a great way to sweeten cold drinks like iced tea since, unlike sugar and honey, it dissolves quickly in cold liquids.
Varieties
Light agave nectar has a moderate, almost neutral flavor that makes it ideal for delicate desserts, baked items, sauces, and drinks.
Amber agave nectar has a medium caramel flavor and can be used in a variety of desserts, sauces, and savory foods. It’s a fantastic “straight from the bottle” syrup.
Dark agave nectar contains richer caramel undertones and adds a unique flavor to a variety of sweets. It’s best served with chicken, beef, and seafood, and it’s also delicious on pancakes and waffles.
Agave nectar in its raw form has a mild, neutral flavor. To protect the natural enzymes, it is produced at temperatures below 118°F, making it an ideal sweetener for raw foodists and the health conscious.
The difference is due to the controlled filtering of salts and minerals in the manufacturing process, which results in a consistent product.
Raw Organic Agave Nectar has a pleasant neutral flavor and is prepared at temperatures below 115°F.
The lighter Agave Nectar grades are flavor neutral, complementing the natural flavors of coffee, tea, fruit beverages, baked goods, fresh fruits, fruit smoothies, salad dressings, jams and jellies, ice cream, yoghurts, and other prepared meals without changing their flavor. In contrast, bee honey, malt barley syrup, and a few other natural sugar replacements affect the flavor of the food they sweeten.
The subtle Agave flavor becomes more intense as the amber and black grades go. The amber grade sweetens a wide range of dishes, including dry and hot cereals, pancakes, waffles, baked goods, protein drinks, and sauces, and tastes similar to honey.
The darker grades of this sweetener, which give the rich and nuanced flavors unique to Agave, may be accentuated by heavier sauces such as BBQ, spaghetti, stews, and meat glazes. To enhance the color and flavor of the amber, a small amount of classic dark agave is added.
Agave will keep for more than a year if not opened. The color and consistency stay consistent, and it should be kept well-sealed in a cool, dark location.
No, Agave is best kept at room temperature, and once opened, it will last at least 12 months.
Is organic blue agave good for diabetics?
Is sugar still sugar if it has a different name? New natural sweeteners are on the market, each claiming to provide health benefits, but are they truly superior to ordinary sugar? Agave syrup is the latest in a long line of natural sweeteners that claim to be healthy, including brown rice syrup, coconut sugar, honey, and stevia.
Agave syrup is made from the same agave cactus that produces tequila.
This delicious nectar has a low glycemic index, which means it won’t spike your blood sugar and is suitable for diabetics.
However, agave syrup contains far more fructose than even high fructose corn syrup (HFCS).
You’re undoubtedly well aware that high-fructose corn syrup (HFCS) is a cheap sweetener found in processed foods such as soda, bars, and breakfast cereals that is blamed for the rise in obesity and type 2 diabetes.
What?
Yes, fructose is the major element in HFCS, which has been linked to sickness, and agave syrup is high in it.
High fructose sweeteners like Agave Syrup, HFCS, and fruit juice concentrate elevate our cholesterol more than regular sugar and may even cause insulin resistance, which is a precursor to type 2 diabetes. These high fructose sweeteners block the hormones insulin and leptin from signaling normal fullness, which can contribute to overeating and weight gain. To add insult to injury, the additional fat is stored near your important organs rather than under the skin, putting us at a higher risk of heart disease and diabetes. This is why sugars high in fructose, such as agave and high-fructose corn syrup, may be so toxic in big amounts.
Honey, coconut sugar, and brown rice syrup are examples of low-fructose sweeteners.
Honey has less processing than table sugar and contains vitamin C, antioxidants, and anti-inflammatory properties.
Keep in mind that honey has more calories and is much sweeter than table sugar, so a little goes a long way.
Phosphorus, calcium, zinc, iron, vitamin C and B, as well as minor levels of amino acids, are all found in coconut sugar (the building blocks of proteins). Brown rice syrup, on the other hand, is less refined than table sugar and hence contains some fiber. While honey, coconut sugar, and brown rice syrup provide nutrients that sugar does not, they nevertheless contribute calories that most of us cannot afford.
Stevia is a zero-calorie natural sweetener that does not cause blood glucose levels to rise. This makes it appealing to diabetics and those of us who are watching our weight. It does, however, encourage your taste buds to seek sweet things because it is 200 to 300 times sweeter than sugar. And a word of caution: Because it was only permitted for use in some foods by Health Canada in November 2012, we don’t yet know all of the long-term health impacts.
Finally, keep in mind that sugar is addicting, and most of us consume far too much of it.
You’re probably addicted if you find yourself nibbling on sugary yogurt, granola bars, and muffins.
You want more the more you have.
Limit your intake of artificial sugars and sweeteners, and retrain your taste buds to perceive natural sweetness in meals. Despite the fact that some natural sweeteners include additional vitamins, all sugars and sweeteners should be ingested in moderation. Keep an eye out for added sugars disguised as corn syrup, fruit juice concentrate, glucose-fructose, invert sugar, malt, rice syrup, sucrose, and other ingredients. Sweetened foods are typically rich in calories and poor in nutrients, and when they replace nutritious meals and snacks, we miss out on vital nutrients.