So once we discovered how bad refined sugar was we went on a search for an alternative and several sources including www.vegfamily.com pointed to agave nectar.
What is Agave?
Agave nectar (or agave syrup, as it's sometimes called) is a plant-based sweetener derived from the agave cactus, native to Mexico. Used for centuries to make tequila, agave juice produces a light golden syrup with a sweetness 1-1/2 times that of sugar, so you can use less in cooking. The light variety (there are also amber and dark grades) has a mild taste that won't alter the existing balance of flavors in your recipe as honey or maple syrup might do. It also won't crystallize with age. And it's got only 20 calories per teaspoon!
As with maple syrup, agave juice is extracted from the plant by tapping into it, pouring it off, then putting it through a filtering and heating process. The slight heat allows excess water to evaporate and activate enzymes that convert the existing carbohydrates into fructose, resulting in a sweet taste.
Why Is Agave Good for Me?
Like honey or maple syrup, agave is considered a "natural" sweetener because it doesn't contain any added chemicals as part of processing. This means that agave is a great, safe sweetener for children.
Many brands of agave are also considered to be "raw", or virtually unprocessed. The raw label benefits those on living foods diets, which require that foods are never heated above 118 degrees F. Anything higher and the natural enzymes in food (which help you digest the food and also provide immune system and other benefits) are denatured and begin to deteriorate. Another bonus: many kinds of agave are available in organic varieties, too.
Finally, agave is considered to be a low-glycemic sweetener, which means it doesn't spike blood sugar levels the way refined cane sugar does. The syrup is about 90% fructose, the same natural sweetener found in most fruits. Fructose is processed more slowly in the body than is glucose (sugar), providing a gradual, steady supply of energy to the body.
Whereas glucose, or white sugar, rates a GI (glycemic index) of 100, agave's GI, considered low, ranges from 28-32 (honey's is 58). This also means that agave is suitable for type II diabetics, the only all-natural sweetener besides stevia, an herbal sweetener, to gain this privilege. It's also often recommended for anti-candida yeast diets. Some brands even bear the Glycemic Research Institute's "low glycemic" label as well.
