Sugar substitute: Agave Nectar
Francesca's raw milk ice cream recipe uses agave. Agave is similar to the texture of honey, but it more quickly dissolves in liquids.
The agave (uh-gah-vay) plant has long been cultivated in hilly, semi-arid soils of Mexico. Its fleshy leaves cover the pineapple-shaped heart of the plant, which contains a sweet sticky juice. Ancient Mexicans considered the plant to be sacred. They believed the liquid from this plant purified the body and soul. When the Spaniards arrived, they took the juices from the agave and fermented them, leading to the drink we now call tequila.
Agave syrup (or nectar) is about 90% fructose. Only recently has it come in use as a sweetener. It has a low glycemic index and is a safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, agave syrup is fructose in its natural form. Because fructose is sweeter than table sugar, less is needed in your recipes. It can be very useful for people who are diabetic, have insulin resistance, or are simply watching their carbohydrate intake.
I haven't actually used agave in a recipe yet, but I've been told to use 25% less than you would use of table sugar. For example try ¾ cup of agave nectar if you would normally use 1 cup of table sugar. Another tip is to reduce oven temperature by 25 degrees and adjust liquids (use less) to compensate for the liquidity of the agave.
I came across this site while looking up information on Rapadura. Thank you for your good information on sugar and sugar substitutes. I've been using Agave Nectar for some time now and have converted a couple of recipes to use Agave instead of sugar. It makes the best tasting pumpkin pie I've ever had.
Posted by: Pam | Jan 15, 2008 6:55:44 PM
Just heard about this sugar substitute on the radio. I'm going to give it a try. I don't like using the nutrisweet and other sugar substitute. It sounds wonderful and just what I'm looking for
Posted by: Kathy | Apr 20, 2008 8:02:35 AM
I have been using Agave for three years and it is the best. It does not harm the teeth. I put it in all drinks. Wonderful in cooking.
Posted by: Alice Girvin | Oct 16, 2008 2:47:26 PM
I would like to know what makes Agave syrup low glycemic. It has the same calories as sugar. How does it metabolize differently?
Posted by: Linda | Feb 15, 2009 7:47:59 PM
agave syrup is the best of all. You can substitute it for any sugar. IT IS AWSOME!!!!!!
Posted by: H.J. Shoeshoe | Jun 30, 2009 2:36:30 PM