Sweeteners

Mexican agave nectar is a natural sweetener with the lowest glycemic index of available sweeteners; obtained from the agave plant, our mexican agave nectar can be used to sweeten any type of beverage or food. Agave nectar comes directly from the naturally-occurring agave plant. The agave plant is in the same family as the blue agave plant, from which tequila is made. Early inhabitants of the americas discovered the many properties of the blue agave plant thousands of years ago. The plant was harvested for a variety of uses, including food, drink, and clothing. It was not until recently, however, that the nectar from the plant was recognized for its exceptionally sweet properties. Today, the circular 'heart' of the finest blue agave plants is harvested, processed, and made available as agave nectar by molino real. Only recently has agave nectar come in use as a sweetener. It has a low glycemic level, and is a delicious and safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, agave nectar is sweet in its natural form. Agave nectar does not contain processing chemicals. Even better, because it is sweeter than table sugar, less is needed in your recipes and meals. It can be most useful for people who are diabetic, have insulin resistance (type II, non-insulin dependant) or are simply watching their carbohydrate intake. Agave nectar is the recommended natural caloric sweetener in low calorie diets for reduction and weight control, mainly when it is added to non-acid foods and beverages. Even when used in less quantity than sucrose or synthetic sweeteners, the agave nectar can retain the same sweetness level with fewer calories. Agave nectar is the natural caloric sweetener with the lowest glycemic index. Under medical control it can be used by diabetic people (type II, non-insulin dependant) . Agave nectar has met the "food exchange requirements" by the American diabetic association and American dietetic association for product labeling! Agave nectar is a delicious golden syrup composed of 90% fructose sugars and 10% glucose sugars respectively. Because fructose is 42% sweeter to the human brain than granulated sugar, less is needed to achieve the same level of sweetness. The less used, the fewer the calories consumed (resulting in enhanced weight loss) . Fructose is also a great deal easier to digest and use by your body than standard refined sucrose products or even the so-called "natural sugars" found in health food stores. Unlike fructose sweeteners that are produced chemically, agave nectar contains no sulfur dioxide, hydrochloric acid, or other harmful toxins. This gives agave nectar advantages in both the food industry and the health of the consumer. Agave is naturally fortified with inulin. Inulins are a group of naturally occurring oligosaccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of carbohydrates known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants which synthesize and store inulin do not store other materials such as starch. Inulin is used increasingly in foods, because it has excellent nutritional and functional characteristics. It ranges from completely bland to subtly sweet and can be used to replace sugar, fat, and flour. This is particularly advantageous because inulin contains one-third to one-fourth the food energy of sugar or other carbohydrates and one-sixth to one-ninth the food energy of fat. It also increases calcium absorption and possibly magnesium absorption, while promoting probiotic bacteria. Nutritionally, it is considered a form of soluble fiber. Inulin has a minimal impact on blood sugar, making it generally considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses.