Some facts for agave inulin

Agave Inulin is a dietary belongs to class of polysaccharide known as fructans. In plants this is stored in roots and rhizomes.

Agave Inulin is a dietary belongs to class of polysaccharide known as fructans. In plants this is stored in roots and is the energy source for plants. It is obtained from agave plant. There are two varieties of agave plants namely Blue Weber and the Salmiana. The blue weber has more amount of inulin and is sweeter. Agave plant is grown over hundreds of years. It requires less water and less fertilizer.

Inulin is soluble dietary fiber. Many plant polysaccharides are hydrolyzed by the fluid in the human digestive system. But inulin is neither digested by stomach secretion nor gets it absorbed in the passes in original form to the large intestine. There it gets fermented by the intestinal microbial flora. Then it serves as the fertilizer to sustain bifid bacteria which are beneficial bacteria. Therefore inulin is good food for the probiotics in the colon. Inulin has beneficial dietary effects and this fact is supported by scientific research.

Health Benefits of Agave Inulin:

1) It is used in many processed food as it shows many adaptable characteristics. Therefore it is considered as good food option.

2) It can replace sugar, fat, floor in food. Therefore it is replaced for many food items in processed food.

3) It is less caloric value. It has only 25-35 % of energy compared to starch.

4) It increases calcium absorption.

5) Promotes growth of intestinal bacteria.

6) Good option for diabetic people as it does not have effect on blood sugar has sweet test.

7) It helps in absorption of minerals and vitamins.

8) It aids in body protection by preventing proliferation pathogens in body.

9) It helps to reduce constipation as it increases moisture and mass of feces. Also it accelerates passage of stool.

10) It helps to control cholesterol and triglycerides in blood. Therefore it protects from cardiovascular diseases.

11) It also reduces colon cancer, irritable bowel syndrome risk and makes the colon healthy.

12) It helps in acidifies of colon which results in prevention of growth of pathogenic bacteria like Salmonella, shigella etc.

13) Inulin improves overall body immunity.

Industrial use:

No hydrolyzed Inulin gets converted in to the Ethanol directly.

Medical applications of inulin:

Inulin helps in the medical field as following:

1) It is used in measurement of Glomerular filtration rate (GFR), which is main part of kidney function detection.

2) It is used in rehydration and mineralization process, in case of diarrhea which involves water loss.

3) It is also used as adjuvant or as carrying agent in vaccine.

4) It increases bifid bacteria which is good bacteria and decreases bad other bacteria. The bifidobacterium help in decomposition

In food agave inline can be used in:

1) Curd or yogurt.

2) Ice-creams.

3) Healthy bars.

4) Beverages.

5) Cereals.

6) Confectioneries.

7) Bakery items.

Corn payasam with agave nectar

corn payasam with agave nectar
written by: sourish4c

This recipe originates from a traditional Indian dessert named “Payasam”.My grandmother taught me the basics of this recipe when i was only eleven years old and i managed to develop it into this international style payasam by adding ingredients like corn,vanilla and agave nectar. The best part of my recipe is the fact that i have used this vegan sweetener “agave nectar” which adds to it a sharp sweetness that serves way better than sugar or honey. Here i depict my original recipe filled with sweetness and loads of grandmother love.

Ingredients :

1.American sweet corn 2 cups.
2.Agave nectar 1/2 cup.
3.Normal milk 1 liter.
4.Rice flour 3 table spoons.
5.Condensed milk 1/2 cup.
6.Ghee ( clarified butter ) 1 tea-spoon.
7.vanilla essence 1 tea-spoon.
8.crushed cashews and Raisins 3-4 tea-spoons.

Recipe :

1.Paste the corns in a mixer grinder.
2.Take a saucepan.Heat the pan.Add the clarified butter.
3.Add the corn paste.Make sure the corn paste is not browned and keep stirring.
4.Take another saucepan.Boil the normal milk.keep stirring to prevent from burning.
5.As the milk gets thicker add the corn paste and stir well.
6.As the milk gets a boil add the rice flour and stir and mix well.
7.Add the agave nectar and mix can add more or less sweetener according to your taste.
8.once the rice flour is cooked, add the condensed milk and mix well.This will give a thickness to the payasam.
9.At last add the vanilla essence and mix well for the added flavor.
10.Garnish with cashews and raisins.
11.let this cool for 1-2 hours. serve it cooled.

The consistency of the dessert will be exactly like home-made thick custard.

This serves 2-4 people.

Enjoy this Indian dessert with an international twist.Especially enjoyed by the kids.Healthy since rice flour and milk are added to it.The sugar being replaced by the agave nectar adds a different sweetness to the recipe.So anyone who has had it with normal sugar will always choose agave nectar for this corn payasam.
Tips for making my recipe more interesting : can make it tastier adding fruits to my payasam. As in make a mango payasam by adding mango puree after step 8 is done and step 9 is not required in that case.

Best Treat :

Best serving for this recipe is with coconut balls.

Recipe for the coconut balls :

Ingredients :

1.Dry coconut powder 2 cups.
2.Ghee (clarified butter ) 2 tea-spoons.
3.Agave nectar 1/2 cup.
4.condensed milk 1/2 cup.


1.Add the clarified butter in a sauce pan.
2.Add the coconut powder and keep stirring until it is a tad bit browned.
3.Add the nectar and mix it well with the coconut and make a dough.
4.Add the condensed milk and mix well to form the dough.

Make sure the dough is neither too dry nor gooey.Let the mixture cool a bit.Make small balls with with the coconut can even dip it in dry coconut powder for a further coating.
Dip the balls in the payasam. Make sure its not stirred after adding the balls as it might break or melt the balls in the payasam. serve this payasam cooled and enjoy to the fullest.

You can buy agave inulin and agave nectar here

Apple Wrap with agave nectar

Agave syrup (also called agave nectar, sometimes has little agave inulin) is a sweetner with a low GI value and is therefore a healthier way to sweeten foods. It can be used as a replacement for honey, maple syrup or sugar. It is a healthier alternative to sugar and unlike artificial sweetners as it has no side effects or after taste.
This is a very simple dessert recipe with agave nectar which is tasty and healthy. The ingredients arevery easy to find and the recipe should take no longer than ten minutes to make from start to finish.
Apple Wrap
The Ingredients:
1 medium sized apple
1 tortilla wrap
cinnamon (to sprinkle)
1 tbsp agave syrup
1 tbsp olive oil
20g margarine
The Method:
Take your apple and cut it into quarters then remove the core. Then slice it thinly. I personally wouldn’t peel it but you might prefer to do so. Heat one tablespoon of olive oil and twenty grams of margarine in a small saucepan. Once the margarine is melted add one tablespoon of agave syrup. Then put the apple slices into the pan and sprinkle with ground cinnamon. Cook these for around ten minutes until the apple is soft and starting to brown. The timing will depend on which apple variety you use as some are softer than others. If you like it sweeter you can add some sultanas to the pan while cooking the apple.
Meanwhile place a tortilla on a plate. I would use a whole meal one as it is more healthy as the complex carbohydrates leave you more energy. You could also use a pancake instead of the tortilla if you prefer. You can warm the tortilla slightly in the microwave to make it more flexible and easier to roll if you like. Pour the apple and the syrup down the center of the tortilla or pancake. Roll up and cut in half. Serve each half in a bowl with some custard or cream. Alternatively you can make several of these, slice, and put into a baking dish. Pour over lots of custard and put into an oven to keep warm until serving.
Ideas for When to Serve this Dish:
This recipe is an ideal dessert after a large meal as it is fairly light. It is also very quick to make so won’t have you standing over the stove for ages, so can also work for a dinner party when you don’t want to leave your guests waiting for too long between courses. For that reason it is also great for a sweet snack or a fun treat when friends come over. You can even eat it for breakfast. The agave syrup gives it enough sweetness to take away the tartness of the apple but it is such a small amount that the pudding stays healthy and doesn’t leave a really sweet taste in your mouth. It is a great idea for an autumn dessert when the apples are in season and you want something warming and sweet on those crisp cool days, and it won’t leave you feeling over full and tired


Recipe for healthy apple wrap
written by: michelled

Something to Cook With Agave Inulin

written by: Brigid Clouse

Agave inulin can be used as an ingredient in several foods like bread as a fat and sugar substitute because it has less sugar content but enough sweetness. In addition, it is used in making cereals crunchier, to make cream creamier, improve texture and taste in table spreads and frozen desserts. Agave inulin rich in fiber is aids in digestion. As for baked foods, it accelerates the amount of time needed which means creamy cakes get enough time to bake up to the interior. Agave inulin is sold both in powder and liquid form. Below are sample recipes that use agave inulin, meeting your daily fiber while reducing sweetness and calories.

Baking a simple white bread with agave inulin

2 ½ cups bread flour

Agave inulin powder

Wooden spoon

5″ by 9″ loaf

pan Cooking spray



clean warm water and cooking oil
Procedure In a mixing bowl, combine appropriate amounts of oil, agave inulin powder salt, yeast and warm water. Stir till everything is completely dissolved. Remember to use only warm water. Hot water kills yeast which prevents the bread from rising as necessary. In a separate bowl, pour the bread flour and mix with the wooden spoon as you pour the liquid mixture. When the dough becomes a bit stiff, pour it onto a floured surface or cutting board and knead with your hands thoroughly till it becomes soft. Knead by spreading it out and folding again while pressing with you palm. Shape your dough into bread-like shape. Use the bread molding bowls if possible. Sprinkle the loaf pan with cooking oil. Place over an oven and set the heat to a medium 85 degrees Celsius. Leave it to bake for 20 to 40 minutes monitoring when it will double in size. Transfer to a preheated oven at 400 degrees and heat it for another 20 minutes. Wait for your bread to be ready and cool it.
Depending on whether you want to use agave to substitute sugar or to add fiber content, choose the liquid or powdered agave inulin respectively. If you do not like sugar at all, there is agave inulin processed to be almost tasteless with only about 10 percent the sweetness of sugar.

Recipe for cake muffins with agave inulin

Teaspoonful agave inulin powder.

Can also add a cup of agave nectar

on-hydrogenated margarine

3 cups of pastry wheat flour1

½ a cup of soy


Half a cup of chopped walnuts

cup of shredded carrots

Ground coriander

Ground ginger Salt

baking soda and baking powder

half a cup of ground flaxseed
Procedure In a mixing bowl, cream the margarine, soy yogurt and agave nectar and mix. Add agave inulin powder and mix till it is well blended. Prepare salted hot water Add the other ingredients in a different bowl except the walnuts and carrots. Mix thoroughly into a dry mixture. Add to the wet creamy mixture and blend well with the salted hot water if necessary. Add the walnuts and carrots to the mixture. Scoop into muffin cups and prepare them well. Bake them for 25 to 40 minutes in a low heat preferably 300-350o when the muffin cakes are ready, remove them from the oven and cool appropriately. When they are completely cold, frost with your appropriate creams. You can sprinkle coconut later

Pastries and Beverage recipe with agave nectar

Be it for wine or for your favorite dish and dessert, use agave nectar. This food sweetener has been widely used because of numerous health benefits. Clinical studies proven benefits of agave inulin in diabetic diet. If you are a tequila lover then you must have known agave. This is a plant and the main ingredients used to make tasting and aromatic tequila. Its nectar is derived from a plant known as agaves commonly found over mountainous volcanoes in Southern Mexico. These spiky plants look like aloe Vera. With more than 100 species of this plant, farmers prefer growing blue agaves for nectar because of high fructose content. In fact, nectar composed of 92% fructose and 8% glucose.
In 7 to 10 years agaves mature and are for harvest. The leaves are cut-off to extract the sap from the core of the plant also called “pina”. The raw products are heated in low temperature at about 118 degrees Fahrenheit to hydrolyze agave inulin, a group polysaccharides categorized as dietary fibers. The heating process allows breakdown of carbohydrates into sugar. They are then heated and eventually produce nectar and syrup. The taste is sweeter than honey but the syrup is less sticky. Cooking experts prefer to use agave instead of artificial sweeteners because they do not have bitter aftertaste. They are also best substitute for recipes that use honey such as pastries, cakes, appetizers, side dishes and cold beverages.
Instead of artificial sweeteners why not try these recipes for yourself for a healthier alternative:

Pastries: Mini Chocolate Chip Cookies (Makes 4 to 5 dozens)
2 1/2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
2 eggs
½ cup butter, softened
1 teaspoon vanilla
1 ½ cup semi-sweet chocolate chips
½ cup agave syrup
Combine the Agave syrup and soften butter in a mixing bowl. Blend well with an electric mixer. Beat in egg and add vanilla followed by other dry ingredients including chocolate chips. Scoop the cookie dough and form flat mini-shaped cookies in a baking sheet about 1 ½ inches apart. Bake in 10 to 12 minutes until cookies appear golden brown over a pre-heated oven about 350 degrees Fahrenheit.

Beverage: Perfect Banana Split Coolers (Good for 5 servings)
16 ounce thickening rice milk
½ cup agave nectar
1 ripe large size banana
1 cup ripe and freshly sliced pineapple in chunks
1 cup sliced strawberries
1 cup crushed iced
¼ cup ground almonds
Chocolate syrup
Blend all ingredients except almonds and chocolate syrup until smooth. Top with chocolate syrup and ground almonds.

Vegetable Salad Basket (4 servings)
1 cup sweet potatoes
1 cup Mexican turnips
1 cup pineapple chunks,
1 cup lettuce
½ cup carrots, shredded
1 small onion, minced
3 tablespoons salad dressing
1 teaspoon vinegar
1 teaspoon agave sweetener
Pepper and salt to taste
Slice sweet potatoes length twice like fries. Fry it in a pan with oil until golden brown. Place it in a plate with table napkin to remove excess oil. Let it cool. In a separate bowl, mix other vegetables and combine salad dressing, sweetener and vinegar. Add fried sweet potatoes. Sprinkle with pepper and salt to taste. Chill for 5 minutes and serve.

Enjoy all of these agave nectar recipes for a healthier lifestyle!

Granola Swirl Coffee Cake by Carol Hinz

The Amazing Agave Nectar Natural Sweetener
written by: KathyZ

There has been a movement lately on making healthier choices. When it comes to sweeteners, sugar is being pushed aside for Agave Nectar. This is a natural sweetener of plant origin and is a tasty replacement for sugar. For thousands of years this has been a food ingredient.

The Aztec Indians thought that this plant was a gift from their gods and prized it. They harvested the Agave plant for the nectar. They flavored their drinks and their foods with the nectar form these plants.

This natural sweetener is produced from the Blue Agaves plant from southern Mexico. It thrives in the volcanic soil of this area. It has a spiky look to it so it is thought to belong to the cactus family, but it is related to the Aloe Vera plant. This plant is high in carbohydrates which convert to a type of sugar when it is processed.

The Agave plant grows from 7 to 10 years and is then harvested. The spikes are cut off and it is harvested and looks like a pineapple at this point. This plant will weigh from 50 to 150 pounds. It is processed in low heat to convert the sap into Agave nectar. The low heating process is why it is sometimes considered to be a raw product.

There is another product from the Agave plant. It is Agave Inulin. This is a type of fiber that is used in food products. It is a bit sweet and is thought to help with calcium absorption. This then helps to build strong bones. Another benefit of using this Agave Inulin is it helps to keep your bowls moving.

With the benefits of the fiber when you use the Agave Inulin, your digestive track will function better. When you digest food better that benefits the good bacteria in your intestines. This will make you feel better and help to balance your good bacteria.

When cooking with Agave Nectar natural sweetener you need to do the following:

1. Use 2/3 C. Agave Syrup in place of 1 C. of sugar.

2. Reduce liquid by 20%

3. Increase bake time by 6%

4. Lower oven temperature by 25% (and watch for burning)

with all of this said, here is an adjusted recipe that is a great addition to your breakfast feast using Agave Nectar instead of sugar:

Granola Swirl Coffee Cake by Carol Hinz

. 1 3/4 C. flour. 2 eggs
. 2/3 C. Agave Nectar . 1 (8 oz.) unflavored yogurt
. 1/2 C. margarine, softened . 1 (6 oz.) chocolate chips
. 1 teasp. vanilla . 1/8 C. water (might need a bit more)
. 1/2 teasp. salt . 2 C. granola
. 1/2 teasp. soda

Heat your oven to 350 degrees. Grease a 13 x 9 inch pan. Cream together the shortening and sugar. Stir in the vanilla, beaten eggs, and yogurt. Then sift in the dry ingredients, beating on medium speed for 2 minutes. Spread in the pan. While melting the cholate over low heat, use a spatula to stir it and clean the walls of the pot until mixtures looks smooth Spoon chocolate over batter; sprinkle with granola. Cut through batter with spatula for marbled effect. Bake 25 to 30 minutes. It may take a bit longer. Watch for burning.

Agave Nectar natural sweetener is a great substitute for sweetening you foods and drinks. It is sweeter than sugar without the harmful side effects of sugar. Try it today and see how sweet you can be.

Agave mango chicken recipe

Cooking with Agave Nectar
written by: mallorn-leaf

Agave nectar is a sweetener from the agave plant native to Mexico and most of South America. This nectar has a richer taste than honey and can be used as substitute for refined sugar. As it is known to be gluten-free with a low-glycemic index, it is suggested to be appropriate for diabetics, vegans and health-conscious individuals.

It contains inulin, a kind of fructose which is said to have many health benefits. Studies show that inulin aids the body to absorb calcium, strengthen bones, regulate blood sugar levels and promote good blood circulation.

Agave nectar can be incorporated into any recipe that calls for sugar or
honey – it can be used in stews, desserts, pastries and beverages, even in meat dishes. Below is an easy recipe that combines the sweetness of agave and mango with the delectable taste of chicken and flavorful herbs.

Agave Mango Chicken


3/4 cup mango juice
1/2 cup water
2 medium-sized fresh mangoes, peeled and cut into half-inch strips
2 tbsp agave nectar
1 tbsp balsamic vinegar
2 tbsp butter
1/4 tsp ginger, minced
1/2 cup celery, finely chopped
4 pieces chicken breast
1/2 cup potatoes, diced
1/2 cup tomatoes, diced
1/2 tsp dried basil
1/2 tsp dried cilantro
1/4 tsp salt
1/4 tsp pepper


Step 1: In a mixing bowl, mix 1/4cup mango juice, 1/4 cup water, 1 tbsp. agave nectar and 1 tbsp. balsamic vinegar. Marinate the chicken breasts in this mixture for at least 30 minutes. Cover and set aside.

Step 2: Place the cubed potatoes in a saucepan. Pour cold water, enough to cover the potatoes. Bring to a boil. Remove from heat when potatoes are tender but still moderately crunchy. Set aside.

Step 3: Meanwhile, divide the mango slices into two equal portions. Take one portion of the mango slices and place in a blender or food processor. Add 1/4 cup water and pulse a few times to make a smooth mango puree. Be careful not to over-blend; it must be slightly chunky, not juice-like. Set this aside.

Step 4: Pre-heat a frying pan for two to three minutes over medium heat. Melt the butter and add the ginger and celery. Stir-fry for twenty to thirty seconds.

Step 5: Add the marinated chicken breasts to and sear for 8 minutes or until golden-brown. Flip to cook both sides of the chicken.

Step 6: Pour in the mango puree and agave nectar, and stir.

Step 7: Add the potatoes, tomatoes, basil, cilantro, salt and pepper. Lower the heat and cover the pan. Let this simmer for eight to ten minutes. Be sure to flip the chicken breasts after four or five minutes to ensure even cooking.

Step 8: Plate and serve with the remaining fresh mango slices.

Preparation time: 35-40 minutes
Cooking time: 10-15 minutes
Servings: 4

Variations and suggestions:

This dish would go well with a side-dish of herbed rice and slices of fresh zucchini.
The chicken breasts may be also be cubed instead of whole.

Bonus Recipe: Agave Mint Limeade
Cold Beverage)

1/2 cup lime juice
2 tbsp. fresh mint leaves, crushed
2 tbsp. agave nectar
5 cups water

Crushed ice


Step 1: Combine lime juice and mint leaves in a blender.

Step 2: Pour into pitcher. Add agave nectar and water. Stir.

Step 3: Chill and serve in tall glasses with ice

Another Recipe with agave nectar

Have you been requested to make something exotic but you know people want the same chicken and potato combo? Ask me, I’ve been asked this question almost every weekend. So when I read up about agave nectar and I tasted it once from a fine foods store, I just couldn’t resist trying it out for a marinade recipe. No doubt it turned out perfect and of course scored really well on the exotic quotient. For those who aren’t so blessed with having tasted the nectar yet, let me give you a quick brief before we get started. Agave nectar is a great replacement for sweetener and it is mainly produced in South Africa and Mexico. It is sweeter than honey but a lot thinner. It is available in 4 varieties which I’ll simplify for you. Light – used for delicate tasting dishes & beverages, amber – medium caramel flavor can be used in sweet dishes , dark – stronger caramel flavor perfect for poultry dishes like the one I’m sharing the recipe for and raw – mild and neutral flavor perfect for salads and other raw food recipes.
Let’s get started shall we? First pick up a bottle of dark agave nectar for this. You can use it up later straight out of the bottle for pancakes etc. as a replacement for honey.

Agave nectar Chicken Recipe

Here are the things you’ll need for the the agave chicken marinade
1) 1/2 cup dark agave nectar
2) 1/2 cup soy sauce (I recommend an authentic Asian soy sauce for this one)
3) 1/4 cup of water
4) 1 teaspoon fresh ginger peeled and mashed
5) 2 -3 cloves of garlic peeled and crushed – I recommend using fresh ginger and fresh garlic because this is for the marinade)
6) 2 1/2 to 3 lbs. of chicken
Begin by mixing the agave nectar and soy sauce in a tiny bowl with water and the fresh ginger garlic paste. The soy and nectar combine to give you a sweet and salted taste and perfectly balance the dish. Now place the chicken in a bowl (or you can use one of those eco fresh plastic bags) and pour the agave marinade all over the chicken. Let this marinade for over 6 – 8 hours and make sure you check on it and turn it to soak it up really well. Once its well marinade, you can grill the chicken on a barbeque grill.
While the chicken soaks up the marinade you can quickly put together the red baby potato salad. Here’s what you need for this
1) 1 – 1 1/2 lbs. of red skinned baby potatoes
2) 4 strips of bacon (optional)
3) 1 medium diced Spanish onion
4) 6 teaspoons of agave nectar
5) 6 table spoons of apple cider vinegar
6) 1/2 tea spoon of corn starch
7) 1/2 tea spoon water
8) 2 table spoons freshly chopped dill
Begin by boiling the potatoes in salted water until tender but firm. An excellent way of keeping tabs on this is to piece a fork or a toothpick into one of the potatoes in an extreme corner.
While the potatoes are cooling down, you can sauté the bacon until crisp. Add the onion to the bacon strips and cook till soft. Separately add the agave nectar and apple cider vinegar to a pan, stir to combine and bring to a boil. Blend the corn starch with water and stir into the agave mixture and cook until the mixture thickens. Remove from the heat. Crumble the bacon and dill into the dressing. Now add the dressing to the potatoes and mix them in a bowl. Your gently tossed salad is ready!
Serve this dish immediately – happiness guaranteed!

Recipe BBQ Ribs with Agave syrup

BBQ ribs with agave nectar


1 kg pork ribs or any ribs
1 tablespoon butter
2 cloves garlic, minced
1 / 3 cup Agave Syrup
1 / 3 cup white vinegar
2 tablespoons Soy Sauce
2 tablespoons ground black pepper
2 tablespoons garlic powder
2 cups beef broth liquid

In a saucepan put the butter, saute minced garlic, follow him with agave syrup and let everything blended. Then you add the vinegar and soy broth. Be careful not to burn, you can heat about 20 minutes over low heat stirring to take a darker color.
Stir in the tomato paste, pepper and garlic powder and let it cook about 10 min until it becomes thicker try and in case add more salt with soy sauce, if you think is acid add  more agave syrup  and if you think it is so sweet you can put more vinegar and broth.
Already with the Salsa list, put the ribs in a baking dish (you can cut here or the end) cover them with sauce and bake for 10 minutes you can to 200 degrees or you can cook on the grill to take a smoky flavor.
Doing them with honey instead of sugar lowers the calories in the recipe but not mean they do not get fat.
I hope you like it.

More About Agave nectar

Agave nectar, also known as Agave syrup or honey water is a sweetener that is commercially produced from the species Salmiana Agave and Blue Agave Americana in countries like Mexico and South Africa. Popularly known as plants used for making tequila, Agave has been traditionally been used for thousands of years for extracting nectar as an ingredient in food. Today with growing awareness of the beneficial properties of Agave nectar, it has replaced honey and many more artificial sweeteners in the market and is becoming a preferred sweetener for medical professionals and other health conscious people.

The main composition of Agave nectar is fructose (56%-92%) and glucose (20%-8 %/) depending upon the processing. When we talk about its taste, Agave nectar is similar to honey but people find it more palatable than honey. It holds an upper hand over artificial sweeteners as well without leaving any bitter aftertaste associated with the same. Not only this, Agave nectar boasts of having a low glycemic index and glycemic load on account of its higher fructose content when compared with table sugar. Foods with high glycemic index quickly tend to raise the blood sugar level of the body and trigger insulin release in blood, which in the long run may result into chronic metabolic syndrome, diabetes, high blood pressure, high blood cholesterol, obesity and cardiovascular diseases. Agave nectar has preferably low glycemic index carbohydrates which have a slower impact on raising blood glucose level. Thus it is considered as Modern Health food by many nutritionists in the world. The texture and color of Agave nectar is similar to that of honey, but it is less viscous and flows easily. It is available in a dozen of different brands depending on preparation method and plant variety and characterized into dark, amber, light and raw varieties. Some Agave nectar varieties being processed at low temperatures of 118F to safeguard the natural enzymes are used as sweeteners for cold beverages like smoothies, iced tea and cocktails as they dissolve easily.
There are over 100s of different recipes where Agave nectar is used as primary sweeteners that melt inside your mouth to leave a sweet, lingering taste. For all those who are concerned about their health, Agave nectar, low glycemic index recipes are a milestone. These amazingly delicious recipes have worked wonders in the field of medical science and proved beneficial for all. Agave nectar has been used in preparing recipes that have helped dieters shed off their extra pounds, reduce cholesterol levels, cut down fat absorption in the intestines and gain perfect weight. When compared to other artificial sweeteners, Agave nectar scores higher, and should be used in moderation as large amounts of fructose in the body may lead to fructose malabsorption and hyperinsulinemia. Since it is loaded with many vital nutrients and beneficial components and has a tempting taste, it tends to be over consumed, which should be checked. Agave nectar gives tough competition to refined sugars and artificial sweeteners performing at par in kitchen as well as bakery and serving as sweetening agent, softeners, humectants, preservatives and browning agent. Recipes utilizing Agave syrups as substitute to regular table sugar without compromising on its quality, taste and palatability, make wholesome snacks filled with crunchy goodness of carbohydrates and nutrients for health conscious people.