Agave: An Alternative to Sugar

Agave (ah GAV ay) was first discovered by the German botanist Franz Weber in 1902. He determined that the sap of the blue agave yields a great amount of distilled spirits and a great, largely unheralded sweetner. There are actually 208 species of agave, but only the blue agave produces a sap that can be used in distilling or sweetening. Yes, agave is used in the production of tequilla, but I'm going to tell you a little about its use as a sugar substitute.

Why would I be telling you about a sugar substitute that actually has more calories in it than sugar? Because sugar is BAD for you. There is nothing good about refined sugar, other than the taste. Sugar is only 16 calories per teaspoon, agave nectar is 20 calories. The difference is in the glycemic index, or GI. For diabetics and other diet conscious people who count carbs, the GI is very important. Often a food may have a higher calorie count, but when the GI is determined, it may be much better for you. Agave nectar is one such food.

Agave nectar is 100% natural, so those who don't want to consume refined foods or chemically treated food substitutes (like artificial sweetners) hav a go to product. Agave nectar is half the glycemic index of sugar, honey and maple syrup, and it's so much better for you. The GI of agave is 32. Honey has a GI of 58, due to its ration of glucose to fructose. Agave is about 90% fructose. Table sugar has a GI value of 60-65. A lower GI number is better for diabetics and those watching their carb intake. Agave is also 1.4-1.5 times sweeter than sugar, so you don't need as much.

Next time you're in a natural food store, look for agave nectar. It is only in liquid form, but is great as a sweetner for fruit shakes, coffee and tea, cereal, or just about anything that you would put maple syrup on. It can also be used in baking. Start the new year right by replacing refined sugar with the natural sweet tasting agave nectar wherever possible. All the little changes really do add up.