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Agave Syrup

In season all year

Food Description:

A completely natural, low GI sweetener that can be used in place of sugar, agave nectar is derived from the agave plant, the same plant used in the production of tequila. Agave nectar has a very low GI of between 11 and 19, much lower than sugar or honey, as it is contains up to 90 per cent fructose.

General Information:

Category: Sweetener
To Buy: Look for agave nectar in health food stores, and also in the health food aisle of some major supermarkets.
To Store: Store in a dark pantry.
Tips and Tricks: Use in tea instead of honey ro sugar, or drizzle over desserts and yoghurt. Can also be added to salad dressings.

Nutrition (1 Tablespoon):

Weight (grams): 21.0
Carbohydrates, g: 16.0
Protein (g): 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 252
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 0.0
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: When baking, use about 25 per cent less of agave syrup than sugar. 3/4 cup of agave nectar should equal 1 cup of sugar. This works in most recipes. Keep in mind that when substituting this sweetener in recipes, reduce your liquid slightly, sometimes as much as 1/3 less.

Benefits the Following Health Conditions:*

Diabetes

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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