A healthy alternative to sugar: natural syrups and their GI.

Many people are turning to agave syrup as a safe natural sweetener, believing it to be healthier. They want to avoid the known problems of eating sugar, but not give up sweets.

So what is agave syrup and is it as healthy as the manufacturers say?

What is agave?

Agave is an exotic plant that grows in the volcanic soil of Mexico. It blooms only once, gathering crowds of tourists who want to see this phenomenon. However, agave is better known to us as the plant from which tequila is produced.

Cut blue agave fruits.

The word “agave” brings to mind images of tourist excursions, romantic evenings under the starry sky and mysterious shamanic medicine. It is precisely these images that agave nectar producers are counting on when advertising their product as not only a harmless, but also a healthy sugar substitute.

However, given the number of processing steps to obtain the “nectar”, the final product has virtually nothing in common with its noble parent, being just a high fructose syrup. Depending on how the raw material is processed, the syrup may end up containing more or less fructose, but the amount will still be too high to be harmless to humans.

The truth about agave syrup

If the sellers marketing this product knew about the effects of agave syrup on the body, perhaps they would be more careful in touting its supposed miraculous properties.

Agave syrup or “nectar” is nothing more than a laboratory-generated product in which fructose syrup is condensed during the production process.

The calorie content of syrup directly depends on the concentration of fructose and can range, on average, from 307 to 399 kcal per 100 g.

Unfortunately, the wonders of marketing have led to the syrup's astronomical rise in popularity among people who believe they are doing their bodies a favor by avoiding refined sugar in favor of artificial sweeteners. The worst thing is that agave syrup is often advertised as a product approved for use in diabetes mellitus, due to the fact that fructose has.

In addition, in one of the reports on the threat of using corn syrup due to fructose, a group of American specialists published the results of laboratory studies that prove the danger of this monosaccharide as a substance leading to liver damage. This is doubly true when using agave syrup, since its fructose content is sometimes double the average fructose content of corn syrup.

What about companies that have won awards for producing ethical products?

There really are companies that strive for excellence and are guided by ethical standards when producing syrup:

• Working with Indigenous Peoples;
• Using raw materials without pesticides;
• Fermentation process at low temperatures, reducing the loss of natural enzymes;
• Production of syrup with a fructose content as close as possible to 50% instead of more than 90%, etc.

However, most companies produce a product that is, in fact, much harmful than sugar and corn syrup. If you do decide to use agave nectar, it is worth looking for an ethical brand, but their products are much more expensive and it is best to be completely safe.

Fructose is a “metabolic poison” only when consumed more than 25 g per day. However, this applies not only to syrup, but also to all other fructose-containing products. Sweet drinks, sauces, baked goods, etc.

Why is fructose so important for health?

Not all sugars are created equal, despite what you may have heard otherwise. The fact is that all the organs of your body, every cell, moreover, almost all living things on the planet, use glucose as “fuel for life.”

Regular cane sugar or sucrose contains two simple sugars: 50% glucose and 50% fructose. However, many, given the choice of consuming glucose or fructose, would prefer the latter. And we can’t blame them, because the word “fructose” itself is associated with fruits, and they, accordingly, are useful.

It cannot be said, of course, that fructose is the embodiment of evil, but its increased consumption leads to problems, the basis for understanding which lies in how the body processes it.

There are two main reasons why fructose is so destructive:

• The body metabolizes fructose differently than glucose. Fructose is only consumed in the liver, affecting its function and damaging cells, as well as , which can lead to many of the effects of chronic alcohol consumption, even "beer belly";
• People consume fructose in amounts that are 400-800% higher than a century ago.

Fructose turns into fat

Fructose is almost completely consumed by the liver, since it is the only organ capable of working on this “fuel”, but an excess of this substance hurts the health of the liver itself and, in addition, is almost directly converted into fat. For this reason, fructose is one of the leading causes of obesity.

Unlike fructose, only 20% of glucose is processed in the liver, since almost every cell in your body can use glucose as an energy source directly, so most is burned by the body after consumption.

The irony is that in an attempt to avoid obesity from sugar, people consume the component that leads to obesity to a greater extent.

It's also important to understand that fructose in fruits and vegetables is not the same as synthetic high fructose syrup. Natural fructose comes with enzymes, vitamins, minerals and antioxidants, while fructose syrup has no nutritional value at all.

In addition, in natural foods, the fructose molecule is actually attached to other sugars and in order to be absorbed it must first be “broken,” which increases the amount of sugars that are not absorbed by the body at all and are naturally excreted. At the same time, fructose in syrup is in a free state, which means it will be completely or almost completely converted into fat.

In addition, pure fructose confuses metabolism, which seriously disrupts appetite regulation systems and leads to overeating.

The effects of fructose on the liver, as already mentioned, are similar to the effects of alcohol and can lead to NAFLD (non-alcoholic fatty liver disease).

This is why excessive consumption of fructose quickly leads to weight gain and abdominal obesity in combination with classic metabolic syndrome.

It is important that fructose is a cheap sweetener, so it is added to almost all imported processed foods with a pronounced taste. However, it is rarely included in product labeling, which is why people often exceed the dose of 25 g per day.

Of course, only exceeding the permitted dosage of agave syrup is harmful. Consumption of high-quality syrup in limited quantities is safe. However, this does not deny its high calorie content, which at least will not speed up the weight loss process.

Agave syrup is a popular sugar substitute in the natural food community. I was so naive to think that someone, somewhere, squeezes agave leaves into a jar, does something minimally processed with it and it turns out to be a perfectly healthy sugar substitute.

But...I spent some time researching and here's what I learned about agave syrup.

Abroad, syrup is not viewed very positively. The Glycemic Research Institute of Washington announced that they have stopped and banned all future clinical trials of agave, and have legally banned agave for use in foods, beverages, chocolate and other products, due to the results of a 5-year natural clinical trial of agave's effects on person.

Additionally, they warn that manufacturers who produce and use agave in products may be held legally liable for negative health incidents associated with agave ingestion.

Agave syrup - high fructose content

The fact that agave is high in fructose is often touted as a benefit of its use. But, many people don't realize that concentrated fructose is even worse than a large dose of glucose. Everything should be in moderation.

There are a number of health problems associated with consuming too much fructose:

Fructose interferes with copper metabolism.

This in turn prevents the proper formation of collagen and elastin. Collagen and elastin are key components of connective tissue, which essentially holds the body together. Copper deficiency can also lead to weak bones, anemia, defective arteries, infertility, high cholesterol, heart attacks, and the inability of the blood to control sugar levels.

When you eat pure fructose, it must first travel to the liver before it is converted into glycogen, a source of energy. But if you don't spend this energy right away, fructose is converted into triglycerides - fats in the blood that cause various heart and cardiovascular diseases.

Therefore, starting with blood, you can gain weight. Fructose causes fat cells to enlarge.

Consuming large amounts of fructose on a regular basis contributes to non-alcoholic fatty liver disease. Even children who get a lot of fructose from agave syrup in their diet suffer from these ailments. Most brands of agave syrup have more fructose than corn syrup.

When you eat fructose, you increase insulin production to very high levels, which contributes to the development of metabolic syndrome and diabetes, heart disease, gout and other circulatory problems.

Consuming fructose has been shown to increase lactic acid levels in the blood, especially for people with diabetes. Extreme increases are what cause metabolic syndrome.

Fructose promotes accelerated aging through oxidative damage. It is the worst of the sugars in this regard, and when it binds to proteins, these molecules harden the cells in your body, preventing them from functioning. This is the cause of atherosclerosis, kidney problems and skin aging.

Whether you are diabetic or not, high fructose intake takes a huge toll on your body.

How is Agave produced?

Agave is naturally not overly sweet. In fact, agave is high in polysaccharides and therefore requires a complex production process to extract the sweetness. Agave juice's main carbohydrates are complex forms of fructose called fructosans, one of which is inulin. In this state, the juice is not very sweet.

To obtain agave syrup, the juice is squeezed from the agave pith. The juice is heated from 49°C to 60°C for approximately 36 hours, not only to concentrate the liquid into a syrup, but also for greater sweetness.

When agave juice is heated, the complex fructosans hydrolyze, or break down into smaller fructose units. This solution is then filtered. The product ranges in color from light to dark, depending on the degree of processing.

An alternative method of processing agave juice without heat uses enzymes to hydrolyze the polysaccharide extract into fructose. The excess water is then evaporated using heat lower than 46°C. Only a handful of companies use this method as it is more labor intensive.

And now a spoonful of sugar...

During our long existence on this planet, humans have eaten very little sugar. Most wild fruits are less sweet than hybridized fruits. Wild honey is very rare, you can imagine how difficult it is to get.

It's only in the last 150 years or so that we've started hybridizing our fruits in earnest, and making them sweeter, bigger, and more fruitful.

But we have begun to use modern industrial and chemical processes to produce sweeteners that do not occur in nature at all.

Since that time, cane sugar, or hydrolyzed high fructose syrups (corn, rice, agave), have become regular customers on our table.

And with them, obesity, diabetes, cardiovascular diseases, caries and other diseases began to appear. One might assume that consuming large amounts of sugar from any source is not conducive to our survival.

Surely you have heard about agave more than once. This plant is known even far beyond the borders of the countries in which it grows. This is due to the fact that the agave plant is a raw material for the production of drinks such as pulque and tequila. However, this is not its only use. Nowadays it has become very popular to replace sugar with agave syrup. This is exactly what we will talk about in our article.

What is agave?

Agave is a plant (exotic) growing on the volcanic soils of Mexico. Culture blooms only once, gathering huge crowds of tourists who want to see the stunning spectacle. Throughout the world, agave is known as a raw material for the production of the famous tequila.

The word “agave” brings to everyone’s imagination beautiful exotic pictures of the tropics. This is exactly what agave syrup manufacturers are counting on, advertising their products as a completely harmless and at the same time healthy sugar substitute.

How is the product prepared?

Agave syrup has been around for a long time. It is prepared using approximately the same technology as maple syrup. The juice is placed in containers and evaporated until it thickens to a certain consistency. The liquid should be viscous. This is agave syrup. Depending on the duration of processing, the mass may have a light yellow or dark color.

However, producing syrup on an industrial scale is a little different. Considering the number of processing stages that raw materials undergo, it is difficult to say whether anything useful remains in the final product. We can definitely say that we are purchasing a product with a high fructose content.

But how beneficial or harmful it is depends entirely on how it was processed. Agave syrup contains 70-90% fructose, which is the same as corn syrup, which has long been banned from use. A number of countries have banned its use in food production due to its ability to lead to obesity. Let's figure out what are the benefits and harms of agave syrup.

Taste of the product

Agave syrup is often compared to honey. This is completely the wrong approach. And their tastes have nothing in common. Everyone who has tried using agave syrup instead of sugar says that it has a special, unique taste. Some people detect plant notes in it, others creamy ones. And for some, the product generally resembles molasses. Whatever one may say, there is nothing to compare the taste of agave syrup with, since it is unique in its own way.

Modern syrups

The recipe for making syrup from the plant has been known for hundreds of years. However, it was used in those regions where agave grows. It was only in the last decade that the product reached a wider range of consumers.

Beneficial features

Real agave syrup is really healthy because it contains: vitamins A, E, K, B, PP, as well as calcium, potassium, zinc, magnesium, copper, selenium, manganese, iron, sodium and phosphorus. This product is especially useful for those who are on diets. Due to fructose, syrup ensures normal metabolism, helping to remove toxins and waste from the body.

Medicinal properties

Agave contains fructans and saponins. The latter are also found in the roots of other plants, such as ginseng. It is saponins that have anti-inflammatory effects, strengthen the immune system, and have an antimicrobial effect. The Aztecs also used agave tincture to treat various wounds.

One of the varieties of fructans is the substance inulin, which has a number of properties:

1. Research has proven that inulin can be beneficial for people who are overweight. The substance affects blood sugar levels and increases the feeling of satiety, thereby reducing appetite.
2. Inulin can lower cholesterol levels in the body and also reduces the risk of certain types of cancer.
3. The beneficial properties of the plant allow it to be used to prevent pregnancy. In China, substances such as dinordrin and anordrin are isolated from agave, which are included in the group of contraceptives; they can be taken only a couple of times a month, unlike other pills.
4. Research has proven that inulin improves calcium absorption by twenty percent, which leads to an increase in tissue density by fifteen percent. Such properties of the plant are important for older people whose bones are prone to brittleness.
5. Agave contains steroidal saponins, which are good as an antirheumatic agent.

Agave can be used as a remedy and at home. People suffering from neuritis and rheumatism can apply the cut leaf to the sore spot, wrapping it with a bandage. This compress should be kept for at least two hours. If an agave leaf causes a burning sensation, then the natural juice of the plant can be diluted with water in equal proportions, and then used for compresses and lotions.

Application of syrup

Syrup is used for a variety of purposes. It is even served as a drink on its own or at the end of a meal. In the homeland of agave, syrup is considered a good aperitif. It is served in small glasses (no more than 50 grams). Syrup, served as a dessert, can lift your spirits and improve your body tone.

In addition, it goes well with gold and silver tequila, as well as with all kinds of liqueurs. A good bartender can offer at least fifteen cocktails using syrup. The most famous among them are “Watermelon Margarita”, “Mexican Breakfast”, “Postcard from Italy” and “Platinum Berry”.

Agave syrup is used in some countries for the production of confectionery products.

Is the syrup safe?

The benefits and harms of agave syrup are the subject of much debate among experts. The miracles of marketing led to the incredible popularity of the syrup. However, some scientists believe that the product is far from safe. Unfortunately, it is currently promoted as a sugar substitute for diabetes because fructose has a low glycemic index. But you should not forget that fructose can dramatically increase the human body’s resistance to insulin, which is also quite dangerous.

In addition, American scientists, in the course of research, came to the conclusion that the use of monosaccharides is dangerous, since they lead to liver destruction. Similar conclusions have been drawn regarding corn syrup. This means that this also applies to agave syrup; the level of fructose in it sometimes greatly exceeds that of its corn counterpart.

What are modern store-bought syrups like?

All of the above beneficial properties of the plant itself and the syrup from it can be discussed when we are talking about a natural product. It is difficult to say how good and safe the syrups offered by different brands are. Much depends on the original raw materials, on how the fermentation process took place (low temperatures are preferable, as this reduces the loss of natural enzymes). A syrup with a fructose content of 50% can be considered good. It is difficult to find such a product in stores. As a rule, syrups of all brands have an indicator of about 90%.

Unfortunately, many manufacturers make a product that is much more dangerous than corn syrup. Therefore, if you decide to use agave nectar, then you should be more responsible when choosing a brand.

Why is fructose so important for the body?

It's no secret that glucose is the source of life for the body. Regular sugar contains both fructose and glucose. Of course, people prefer to use the first substance. But it is worth remembering that fructose is absorbed by the body completely differently than glucose. It is completely consumed by the liver, damaging its cells. This means it can provoke a number of chronic diseases. It is worth noting that a few centuries ago people consumed much less fructose than now (400-800%).

Fructose is converted to fat tissue

As we have already said, excessive amounts of fructose have a detrimental effect on the liver itself. Experts have proven that it is almost completely converted into fat. This is why fructose is the main cause of obesity.

The situation is completely different with glucose, only 20% is processed by the liver. The irony is that people consume fructose to avoid obesity, not knowing that it is the source of extra pounds.

It is worth understanding that fructose contained in vegetables and fruits is not at all the same substance that is present in synthetic syrups. The natural substance enters the body with minerals, vitamins and trace elements. But fructose syrup has no nutritional value. Yes, and these substances are processed differently.

Fructose is an incredibly cheap sweetener, so in a number of countries it is used in the production of many products, but there is not a word about it in the labeling. This means that there is a risk of exceeding the daily intake of this substance.

Agave syrup is a product made from a plant of the Agave family of the Asparagus subfamily. Distribution area: Mexico, highlands and adjacent regions. Currently, the crop is grown in the Mediterranean countries and the Caucasus. The syrup is made from blue agave that is at least 10 years old. The nectar has a uniform structure and is transparent. May be light yellow, mustard or dark brown. The consistency is viscous, reminiscent of fresh honey. The taste of agave syrup largely depends on the processing method and the naturalness of the product. The sensations after use are described in different ways. For some it is tasteless, like grass, while others taste the taste of molasses and creamy caramel.

Features of making agave syrup

The central stem of the succulent is often used as the starting material, but sometimes unopened buds are also used. In all cases, the desired part is cut off using a special rounded shovel - a koa - instead of a cutter. It is also used to remove the leaves. Piña is the part of the plant that, after cutting off the shoots, resembles a large cone.

At the plant, the raw materials are washed, crushed in a special installation resembling a crusher, and filled with water. After a few hours, wood fibers are removed from the swollen mass.

The liquid with which agave pulp was soaked contains a high amount of inulin, a complex carbohydrate that is a natural probiotic. The infusion is placed in cauldrons and subjected to thermal hydrolysis. This process takes up to 5 days. When heated and kept at a constant temperature of 40-45°C, inulin is broken down into simple carbohydrates - fructose and glucose, monosaccharides.

The syrup is filtered. The lighter it is, the more time is devoted to this process and the less useful substances remain in it, since enzymatic agents and chemicals are used to increase transparency. Condensation is carried out in vacuum units, and for cooling it is pumped through spiral tubes installed in a tank with constantly cooling water. Next, the product is packaged in plastic or glass bottles, sealed and delivered to consumers.

Locals do not make syrup from the stem of the agave plant. They cut off the unopened buds, wash them, dry them and squeeze them in special presses that resemble meat grinders. The resulting juice is boiled until thick. Heating temperature - 56°C. If the raw material is overheated, the fructo-oligosaccharides disintegrate, and the product will not contain any useful compounds - only 98% fructose.

Composition and calorie content of agave syrup

The properties of this natural product, which has recently gained popularity on the world market, have not yet been fully explored. Even nutritionists still have not agreed on whether it is worth using for weight loss. One explanation for this rejection is that the nutritional value of nectar produced using different technologies differs.

For dark brown, for example, it is 344 kcal, almost like sugar. But if you purchase only “live”, high-quality agave syrup, you can count on a calorie content of 290 kcal per 100 g, of which:

• Proteins - 0.09 g;
• Fats - 0.45 g;
• Carbohydrates - 76.37 g;
• Water - 22.94 g;
• Ash - 0.14 g

Vitamins per 100 g:

• Vitamin A - 8.0 mcg;
• Beta-carotene - 94.0 mcg;
• Vitamin E - 1.0 mg;
• Vitamin K - 22.5 mcg;
• Vitamin C - 17.0 mg;
• Vitamin B1 - 0.1 mg;
• Vitamin B2 - 0.2 mg;
• Vitamin B3 - 0.7 mg;
• Vitamin B4 - 13.3 mg;
• Vitamin B6 -0.2 mg;
• Vitamin B9 - 30.0 mcg.

Minerals per 100 g:

• Calcium - 1.0 mg;
• Iron - 0.1 mg;
• Magnesium - 1.0 mg;
• Phosphorus - 1.0 mg;
• Potassium - 4.0 mg;
• Sodium - 4.0 mg;
• Selenium - 1.7 mcg.

Agave syrup contains 68.0 g of sugars and 0.2 g of dietary fiber per 100 g of product.

Sugars are represented by the following compounds:

• Fructose (85-95%) is quickly absorbed, increases body tone, and accelerates the breakdown of fat.
• Dextrose (3-10%) is a super fast carbohydrate that stimulates the immediate release of insulin after consumption, which means it speeds up reactions.
• Sucrose (1.5-3.0%) - restores energy reserve, has an antitoxic effect, increases the lifespan of hepatocytes.
• Inulin (3-5.0%) - normalizes metabolic processes, maintains blood sugar levels, stabilizes pancreatic function.

The benefits and harms of agave syrup are determined by the ratio of poly- and monosaccharides. If the nectar was overheated during production or chemicals were used instead of enzymes during filtration and clarification, the nutritional value is reduced. This product has no beneficial effect and can only be considered as a sweetener. Moreover, its use can cause poor health and weight gain instead of the expected weight loss.

Beneficial properties of agave syrup

Not only the food industry, but also the pharmaceutical industry became interested in the product. The juice of the stems, which contain steroidal saponins, is injected into experimental nectar samples. Research is already being conducted on the effect of the new “potion” on a woman’s hormonal levels.

Benefits of agave syrup:

1. Increases immunity, allows you to quickly recover from illnesses.
2. It has an anti-inflammatory effect and reduces temperature during intoxication.
3. Reduces the load on the pancreas.
4. Increases the rate of peristalsis, cleanses the intestines of waste and toxins, creates favorable conditions for the proliferation of bifidobacteria in the small intestine, and has a choleretic and laxative effect.
5. Helps replenish the reserve of nutrients in the body.
6. Normalizes metabolic processes.
7. Prevents the development of osteoporosis, stimulates the production of synovial fluid.
8. It has a weak diuretic effect and removes excess fluid.

The explanation of why agave syrup is useful for weight loss is as follows. Since it is sweeter than conventional sweeteners, the nutritional value of dishes is reduced. You can eat the same serving size as before and get fewer calories.

In addition, when food is limited, the mood begins to deteriorate. Irritability appears, sleep deteriorates, and depression develops. A drop of nectar quickly dampens the feeling of hunger and stimulates the production of serotonin, the hormone of joy. The condition improves, sad thoughts disappear.

For diabetes, agave syrup is recommended to replace fructose and xylitol. This is explained by the fact that nectar contains inulin, a light sugar. This substance does not affect blood glucose levels and is excreted not by the liver, like other sweet substitutes, but by the kidneys. That is, when equal amounts of regular sugar and a dietary product enter the body, the load on the liver is reduced by approximately 15%. The likelihood of developing non-alcoholic fatty liver disease is reduced.

The glycemic index of agave syrup is 17 units. For comparison: for refined beet sugar it is 55 units, and for cane sugar it is 35 units.

In addition, not only empty sweetness, but useful substances enter the body. That is why the product is suitable for people with a history of type 2 diabetes. However, this does not mean that you can use it without restrictions. Before introducing nectar into your diet, you should consult an endocrinologist.

Contraindications and harm of agave syrup

Despite the fact that the product is presented as useful and even health-improving, you should not experiment with the dosage.

Possible harm of agave syrup if abused:

• Development of hypertension due to irreversible adverse effects on blood vessels and increased blood pressure;
• Rapid obesity - due to the content of phytohormones, a fat layer is formed on the waist, buttocks and abdomen;
• Causes insulin resistance and can provoke hypoglycemic coma in diabetes mellitus.

The product should be used with caution in patients with a history of liver disease, since it is this organ that breaks down fructose. The load should not be increased.

You can't always use agave syrup instead of sugar. Research has proven that an excess of the substance in the body damages the structure of the brain at the cellular level and can cause neurodegenerative pathologies. Excess fructose can trigger Parkinson's disease and atherosclerosis.

If, after switching to a new product, instead of lifting your mood and increasing the tone of your body, you feel depression and loss of strength, you should completely abandon it.

People suffering from diabetes should approach sugar replacement with caution. frequent allergic reactions, bronchial asthma, and diabetic children. You need to start with a small amount, analyzing the general condition. A complete replacement requires at least a week - the allergen can accumulate in the body, and the reaction appears delayed.

Recipes for food and drinks with agave syrup

The use of the product is not limited to its introduction into the diet as a sweetener or dietary supplement. It is used to make desserts, cold salads and hot dishes.

Recipes with agave syrup:

1. . 600 g of berries are separated from the branches and washed with cold water. Add 4 apples, peeled and cut into pieces. Pour 2 liters of water and cook for 15 minutes over low heat. Remove from heat, drain excess liquid - you can drink like any soft drink. Beat the fruit mass in a food processor along with 2 cups granulated sugar and 5 tbsp. l. agave syrup. The homogeneous mass is sterilized, placed in half-liter jars and covered with lids, in boiling water for 20-30 minutes, and rolled up. This jam retains all the beneficial properties of the original products.
2. Cream soup. 12-14 almonds are soaked in cold water, a large ripe avocado is cut into small pieces, after peeling. Carrots are cut into arbitrary pieces. Remove the zest from the lemon and squeeze out the juice from half. Place the slices and nuts into the blender bowl, after placing them in a colander to remove water. Grind everything to a puree, add 1 tbsp. l. grated ginger and 1 tbsp. l. agave syrup. Mix everything again. Cool. Pour into plates and sprinkle with paprika to taste.
3. Acute sorbent. Ginger (50 g) is grated, and the pulp is scooped out from the mango (3 pieces) with a spoon. The seeds are removed from the chili pepper pod. Place all ingredients in the bowl of a chopper or food processor. Add egg white, 75 ml agave syrup and 2 tbsp. l. lime juice. At high speed, bring to a homogeneous state and put into the refrigerator along with the bowl. For an hour, take it out every 10 minutes and repeat the stirring. If this is not done, large crystals will form as it hardens. After 5-7 stirrings, the sorbent is placed into molds and frozen for an hour. You can serve with lemon juice or experiment with dark chocolate.
4. Porridge for raw foodists. Nerone rice and wheat are sprouted; for two servings you need to prepare 0.6 cups of sprouts. Grind them in a blender along with a glass of milk, 2 tsp. agave syrup and vanilla sugar. To make it tastier, add fresh berries to each serving.
5. Beetroot ice cream. Small beets are baked in foil in culinary parchment or a sleeve at a temperature of 190°C. When the root vegetable becomes soft - to check readiness, pierce it through with a knitting needle - take it out, cool it, peel it and puree it using a blender. Pour in 0.5 cups of milk, and into another 0.5 tbsp. dissolve 4 tsp. corn starch. Pour 1 tbsp into a saucepan. milk, the same amount of 33% cream, 3/4 cup cane sugar and 1 tbsp. l. agave nectar, add the zest of one orange. Bring to a boil, remove from heat, strain, add diluted starch and cook until thickened. While the mixture is simmering over low heat, break 60 g of cream cheese into small pieces. When the milk sauce thickens, pour it into the blender bowl. Add cheese pieces, beet puree and beat at high speed. When the mixture has cooled to room temperature, put it in the freezer without removing it from the bowl. Stirring should be repeated every 20 minutes to prevent ice lumps from appearing. When the beet ice cream becomes tender, you need to keep it in the refrigerator for another 20 minutes. Serve with a little agave syrup.

Drinks with agave syrup:

• Alcoholic lemon cocktail. Juice is squeezed out of the lime. Moisten the edges of the glass and roll in celery salt, preferably smoked. Pour lime juice and 15 ml of nectar into a shaker, shake everything up and fill the glass. To cool, add 2-3 ice cubes.
• Melon smoothie. All ingredients are cut into pieces and poured into a blender bowl: a piece of melon, half a yellow mango, the pulp of 4 oranges, half a bunch of sorrel and 4 sprigs of basil. For sweetening use 2 tbsp. l. agave syrup and 1 tbsp. l. flower pollen. Beat at highest speed for 5 minutes. Serve in a wide glass.

The use of agave syrup in cooking can improve the taste of finished dishes. The yeast rises faster, the structure of the baked goods becomes more tender, and, very importantly, the final products lose extraneous aroma.

The ancient Aztecs were the first to notice the beneficial properties of the juice of a plant of the Asparagus subfamily. They used it to produce desserts and alcoholic beverages. It was from these raw materials that the first versions of tequila were made. Nectar was also used for medical purposes - to treat wounds. Healers noticed anti-inflammatory and antimicrobial effects.

Another area of ​​application for thick, sweet nectar is to catch monkeys and carry a swarm of wild bees. In both cases the same method was used. The thickened agave juice was poured into the bottom of the pumpkin, from which the pulp was removed through a small hole. The monkeys stuck their paw into the pumpkin to scoop up a treat, but could not pull out their fist. When creating the first apiaries, one had to wait until the swarm descended into the pumpkin, attracted by the sweet aroma. Then the hole was closed and the swarm was moved wherever they wanted.

Agave syrup is most popular among raw foodists, vegans and adherents of a healthy diet. Preference is given to dark nectar - it is enriched with inulin and has not been subjected to long-term processing. This product is called “pekmez”; it is not only considered healing, but also kosher.

But bartenders prefer light varieties. Such products have undergone long-term filtration and do not have many beneficial properties, but they do have a pleasant fruity aroma, a delicate caramel smell and a fruity aftertaste. This product goes perfectly with popular types of tequila - silver and gold, as well as with sweet liqueurs. The most popular drinks offered in bars are Platinum Berry or Watermelon Margarita.

What is agave syrup - watch the video:

If after tasting only pleasant memories remain and no allergic reactions occur, agave syrup can be safely introduced into the diet. But in the case when symptoms of intoxication appear, they should not be attributed to a hangover. They can be caused by nectar intolerance.

30.03.2016 Pelagia Zuikova Save:

Hello, dear readers! I think everyone has wondered: how to replace sugar? Yes, so that it’s sweet and without harm to your health and figure. Once upon a time, I learned about such a plant as agave, and also tried a product made from it - agave syrup.

The benefits and harms of agave syrup, its properties and contraindications - this is what we will talk about today. Sit down more comfortably, because... I have something to tell you.

Agave is a plant that grows in Mexico. It blooms only once, which attracts the attention of tourists. But the plant itself is useful not only in nutrition, but also in industry.

However, we still know agave as the plant from which tequila is made. But in fact, it's not the only thing they make... How about a sweet syrup from this plant?

The syrup is made from the soft core of the plant, which is about 7 years old. The juice is squeezed out of it into special containers. Then it is evaporated until it thickens and turns into a viscous liquid with a sweetish taste.

Depending on the duration and temperature (usually 55C) at which the liquid is processed, the nectar has a different consistency and color - from transparent to brown. That's why there are light and dark agave syrups on sale.

The recipe for making this “nectar” has existed for several decades, but it only came to widespread use not so long ago. And now the syrup is used as a sweetener by adherents of a healthy diet, who are fans of this tasty product.

Chemical composition of agave syrup

The beneficial substances that make up nectar are very diverse and include:

• calcium, iron, magnesium, potassium, phosphorus;
• dozens of essential oils;
• vitamins E, K, A, group B and D.

The calorie content of syrup is 320 kcal per 100 grams. Yes, about the same as sugar, but due to the high content of fructose, which is absorbed more slowly than sucrose, the consumption of sweets is reduced to a minimum.

That is, the syrup saturates well. This makes drinking syrup more beneficial both for the health of the body and for the figure of those with a sweet tooth. I think you understand that we are all women and that’s normal. So why deny yourself healthy sweets!

Beneficial properties of agave syrup

Considering all the above listed beneficial substances contained in this product, its benefits are as follows:

• this is a natural sugar substitute that can be used for weight loss without harming your figure;
• has a low glycemic index (15-17);
• contains up to 5% inulin.

Thanks to inulin, which is a polysaccharide, beneficial bacteria and probiotics are produced in the gastrointestinal tract, which contributes to the proper functioning of intestinal motility.

And proper functioning of the intestines affects the skin of the face and body, making us even healthier and more attractive. Therefore, my dears, this should not be forgotten.

Harm and contraindications

1. The main disadvantage of this product is its almost 100% fructose content, which in large quantities can cause rapid weight gain.

Therefore, it is necessary to use no more than a spoon or two of this sweetener in food. Don’t worry, this amount is enough to make any drink or dessert sweet without harm to the body. Everything needs moderation, friends.

2. Agave syrup should be consumed with great caution by people who suffer from kidney and liver disease, as well as cystitis.

3. It should not be included in the diet of couples who are planning to have children in the near future. The plant contains substances that suppress the reproductive functions of the body, due to which products containing agave are a natural contraceptive.

4. There is also an opinion that fructose can cause blood resistance to insulin when consumed in large quantities. Therefore, people with diabetes should use this sugar substitute with caution.

How to use agave syrup?

This unique product is mainly used in cooking. Personally, this is how I used it.

1. Agave nectar is added to all types of baked goods (cookies, cakes, rolls, muffins, gingerbread, etc.).
2. The syrup can also be used in its finished form, pouring it over, for example, pancakes, ready-made pastries, ice cream, giving them a caramel taste.
3. You can't ignore tea - herbal, black, green and white. When combined with nectar, their taste is excellent. Try it yourself!

When purchasing this product, always pay attention to the fact that it is pure syrup without third-party impurities and, especially, chemical additives, which many manufacturers sin with.

Okay, dear readers. So we figured out the benefits and harms of agave syrup, we learned that it is an almost irreplaceable product in the diet of people who take care of their health and figure, but are terribly fond of sweets.

I hope my article was useful and you learned a lot about a wonderful product that has already captured the hearts of many.

P.S.S. Tell your friends about the article, and share your impressions in the comments. And don’t forget to subscribe to new articles - there’s still a lot of interesting things ahead. See you again, friends!

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