Agave Nectar
Sweetness is the first taste we experience in life, the primal taste of our infancy, of mother’s milk.
For several years I researched delicious, healthy alternatives to sugar that held up well in the baking process, yet did not substantially raise glycemic index levels. Enter agave, the nectar of the agave cactus plant –a golden liquid readily available in health food stores.
I prefer agave because as you can see below, it is lower on the glycemic index (GI) than other sweeteners:
sugar (95)
honey (77)
maple syrup (54)
agave (26-40)
Agave also has a very neutral flavor, unlike honey and other natural sweeteners.
There is a range of purity in the available agave nectars on the market. Most people agree that the finest, purest agave is manufactured in Jalisco, Mexico. Agave from this region is renown to have no added fillers or sweeteners.
Volcanic brand agave is from Jalisco. This brand is touted by the Oprah doctor, Mehmet Oz. According to the manufacturer, Volcanic blue agave has a (GI) of 26. Volcanic is pricey, about two to three times more expensive than other brands. To purchase Volcanic blue agave, click on the image to the right. Or…
Madhava is a more readily available, less costly brand of agave. You can find it at most health food stores. When I contacted Madhava’s manufacturer/distributor (Nekutli/Colibree), they were very helpful and forthcoming, responding to all of my questions immediately. According to Nekutli, the glycemic index of Madhava agave is under 40; this is still well below the GI of sugar. To purchase madhava agave nectar, click on the bottle to right.
In all of my recipes, I use “light” agave nectar, as opposed to amber or dark, as light has a more neutral flavor than the other options, and most closely resembles sugar in taste when added to baked goods.
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Subscribe by Email to elanaspantry.com:Posted on February 27, 2007 in essentials and products by Elana
you might also like: Stevia
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6 comments for the post “Agave Nectar”
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Hi Elana,
I am wondering what you know about determining if a person is “allergic” to sugar or not. I have done elimination with other things. What are your symptoms when you ingest sugar? I am at the point where I need to test some other things, too.
thanks
April 21st, 2008 3:39 pm
Hi Jeanne-
When I eat sugar, I tend to feel quite moody and find myself on a rough emotional roller coaster; once I gave it up things evened out. I really noticed a difference. I highly recommend a book called Sugar Blues. Great read. Hope this helps!
Elana
April 23rd, 2008 8:50 pm
I was wondering if you could help me with converting recipes. What I mean is, when a recipe calls for sugar and I want to subsitute with agave nectar, how do you figure that out?
June 28th, 2008 4:19 pm
Hi Samantha,
Thanks for stopping by. I don’t have a formula, I just experiment until it tastes good to me (and my family).
Elana
July 2nd, 2008 3:05 pm
I am really excited to see each of your new recipes. I love all the gluten, dairy and sugar free recipes. Thank you for making meals so much easier. Do you ever use “raw” agave nectar? If so, how do you feel it does in a recipe compared to the regular agave nectar?
October 3rd, 2008 10:41 am
Hi Dawn,
I haven’t tried cooking with the raw agave. I would think that the recipes might not work out, becoming a bit watery or mooshy since the raw agave would likely have a higher water content.
Elana
October 3rd, 2008 5:53 pm