«
Great Sugar Alternative
»
I use this agave nectar now for most of my sweetening needs. I use a lot of recipes from elanaspantry.com and she uses agave in most of her recipes. I love it because it is lower glycemic and because I have to eat a low glycemic/ gluten free diet this saves me from going crazy because of the yummy things you can make with agave, coconut flour, and almond flour. I love being able to eat yummy cookies, muffins, pancakes, etc...all being low glycemic and higher in fiber, protein, etc. I use it instead of honey sometimes on my kids sandwiches or as syrup on pancakes. This is also a great price! I have to have this in my pantry at all times!
Rating: 
(5
out of 5) @ 2008-11-08
|
«
It's not really raw
»
Agave plants are crushed, and the sap collected into tanks. The sap is then heated to about 140°F for about 36 hours not only to concentrate the liquid into a syrup, but to develop the sweetness. The main carbohydrates in the agave sap are complex forms of fructose called fructosans, one of which is inulin, a straight-chain fructose polymer about ten eight to 10 fructose sugar units long. In this state, the sap is not very sweet.
When the agave sap is heated, the complex fructosans are hydrolyzed, or broken into their constituent fructose units. The fructose-rich solution is then filtered to obtain the desired products that range from dark syrup with a characteristic vanilla aroma, to a light amber liquid with more neutral characteristics. Excerpt from: FoodProcessing.com
Rating: 
(2
out of 5) @ 2008-11-06
|