By: Zorana Jagodić |
Agave – a treat for palate, a balm for skin, a remedy for intestines |
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Agave is a genus of monocots, although it was long considered to be a genus of cactuses due to its appearance.
It is specific because the plant dies after it blossoms, but it is sometimes possible to wait for 40 years before it blossoms.
Since this plant originally comes from the desert, it is resistant to high temperature differences and extreme heats.
The home of this plant is in Mexico, from where it was brought to Europe in 1561. Today we can find it around the Mediterranean.
In Mediterranean area we find agave with Latin name Agava americana.
Some varieties, such as Agava sisalana, produce fibers that are shiny and white, and some varieties, such as the blue agave (Agave tequilana), produce sweet juice.
That juice can be consumed in its natural form or it can be turned into a drink called pulque via alcoholic fermentation. Pulque is a Mexican national drink and contains approximately 5% of alcohol. By pulgue distillation, famous drink tequila is made.
Agave syrup – a natural sweetener
Agave syrup or nectar is collected from the agave's stem and is used as natural sweetener.
It is also called aguamlie (honey water) because it has a light taste and bright color.
It is not as dense as honey, but it is sweeter.
Ancient Aztecs used a mixture of agave syrup and salt in healing wounds, and as an ointment for treating skin infections.
Modern medicine confirmed the benefits of agave syrup in the treatment of pyogenic (purulent) and intestine bacteria.
Agave nectar is made of agave leaves. Leaves that are between 7 and 14 years old are cut.
After the juice is extracted from that leaves, they are dried and mixed into the powder.
Juice from the leaves is filtered and then heated on low temperatures in order to separate polysaccharides and regular sugars.
The main polysaccharide found in agave nectar is inulin which consists mostly of fructose.
Filtered juice varies between light to dark yellow, depending on the processing.
Interesting fact
Agave leaf laburnum is rich in saccharin and is very tasty if you bake it.
Seeds are used for making flour that is used for making soup noodles or bread, if you mix it with wheat or oatmeal flour.
Agave root is a diuretic and it is also used for headache treatment.
Sweet, but does not increase blood sugar level
Due to its low glycemic index, agave syrup has almost no impact of blood sugar level.
That makes it ideal for people suffering from diabetes or people that are too sensitive to sugar.
Glycemic index is a measure that indicates the speed and intensity at which glucose level in our blood increases after we consume certain food items.
Just for comparison, glycemic index of agave syrup is 27, for honey it is 83, for white sugar it is 137.
But, lower glycemic index does not mean less sweet and agave is 1.4 to 1.6 times sweeter than regular sugar and has more calories than glucose.
Strengthens immunity and protects against bacteria
Apart from low glycemic index, agave syrup has other beneficial influences on human health.
Agave contains saponins and fructans. Saponins have anti-inflammatory properties and strengthen our immune system and help in the fight against bacteria.
Fructans are useful to people suffering from diabetes or obesity, they lower the levels of harmful intestinal bacteria, treat constipation and reduce the risk of intestinal cancer occurrence.
Fructans also increase the absorption of minerals such as calcium and magnesium, as confirmed by scientist from National Polytechnic Institute in Guanajuato, Mexico.
Adequate levels of calcium, with adequate levels of magnesium and vitamin D, lower the risk of osteoporosis and other diseases linked to the health of our bones.
Agave contains inulin, a variety of fructan, to which many beneficial properties are attributed to.
Studies show that inulin is a good supplement for weight-loss due to its low glycemic index and enhancing the feeling of fullness.
Agave syrup also contains fibers that enhance the functions of the digestive system and many elements in traces, such as calcium, iron and vitamins B and C.
Agave syrup does not contain starch, which makes it a good sweetener for people on gluten-free diets.
Purchasing and application
Agave is tasty and simple to use.
When compared to honey and other organic syrups, agave nectar is mild and easily soluble in liquids.
Agave is an ideal sweetener for those that wish to use organic sweeteners.
When purchasing agave syrup, make sure that you are buying a product that is not processed on high temperatures – you can recognize such syrup by its darker color and more intense scent.
Agave syrup can be used for baking, making pudding, fruit and dairy refreshments, compotes, jams and fruit salads.
It goes especially well with sesame, which makes it an ideal sweetener when making buns containing sesame seeds.
Since it is 1.4 to 1.6 times sweeter than sugar, you only need to use small quantities of agave.
If you believe you can benefit from consuming clean, raw and unrefined agave syrup, you can find it on our web shop.
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