All you need to know about Agave Syrup


Agave syrup is an all-natural sweetener and less refined than white sugar. It comes from the blue agave plant, the same plant used to make tequila. The blue agave syrup benefit is that it is free of allergens, gluten and has kosher and organic properties. The glycemic index is as low as 30. This limits the use of glucose consumption for individuals. The main carbohydrate in agave syrup is a complex form of fructose called fructosan or inulin. The hydrolyzed and filtered juice is concentrated in the form of a syrup-like liquid which is less viscous as compared to Honey. The color can range from light to dark depending on the basis of the processing. This nectar contains traces of Calcium, Potassium, Magnesium, and Iron. This contributes to the resulting color of the syrup.

The Glycemic Index (GI) measures how much a carbohydrate-rich food may raise blood glucose levels. Sugar is a carbohydrate. GI is an especially important tool for people with diabetes, who need to control their blood glucose levels to stay healthy. Foods with a higher GI can trigger a spike in blood sugar and insulin release after eating. High-GI foods are also digested quickly, which can mean feeling hungry again much sooner. 

Agave syrup has a very low Glycemic Index (GI). It is low enough that it is a better alternative for diabetics to consume because it breaks down more slowly in your bloodstream, having a more gradual effect on blood sugar. It also contains insulin, which is a type of fiber associated with increasing satiety, the feeling of fullness. It is 25% sweeter than sugar and honey, so one does not need to use as much to reach the same level of sweetness. It also supplies small amounts of several key nutrients such as Vitamin C, E and K.

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