Sugar. Fructose. Sucrose. Glucose. Sucralose (Splenda, YUCK!) Sugar comes in many forms and we all love a sweet treat in form or another. But we are inundated by it in everything we eat. Did you know that they add sugar to table salt? It's literally in EVERYTHING. It's no wonder nearly 35% of americans suffer from obesity.
In the past couple of months I have given up refined sugar and any food that contains refined sugar. It wasn't easy at first but after a while you really just stop craving it. Now don't get me wrong, when I see someone feasting on a delicious cupcake or chocolate chip cookie I do think to myself "Oooh, that looks good" but I don't feel assaulted by the "I have to have that or I will die!!!" feeling. Along with this change in my diet I have to give credit to agave nectar. I was hesitant at first...."can I really put this in my coffee?" And yes, as I found, I can. I have made homemade ice cream with it and it tasted great! I even make margaritas with it. I use Madhava Organic agave nectar but there are a few brands available. Agave nectar has a lower glycemic index than refined sugar so it's safer for those with diabetes and it's raw which should make those on a raw diet happy. They even make it in different flavors such as irish creme, hazelnut, and amaretto. And, BOTTOM LINE: it tastes good. I've tried other natural sweeteners such as stevia (which made my coffee taste chalky and so unpalatable I had to dump it) but they don't even compare. If you're looking for an alternative to refined sugar try agave nectar!! You'll be glad you did.
The marketing campaigns advertising agave as 'healthy' have worked well. I thought it was too. I never tried it or intended to (I use maple syrup and honey), but just like the soy hype it has worked on this product. You can read some info for yourself: "The process which many, if not most, agave producers use to convert this inulin into "nectar" is VERY similar to the process by which cornstarch is converted into HFCS1. Though processing methods can differ … more
Agave syrup (also called agave nectar) is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous.
Agave syrup is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco.