What is Agave Nectar?
Pronounced ah-GAH-vay, it is a sweetener produced from certain varieties of the agave plant, which grow in some parts of Mexico. A plant is ready for harvesting when it is between 7 and 10 years old. For harvesting, a bowl-shaped opening is created in the core of the plant and the milky juice collecting in the core (called piňa) is removed. Each plant continues to produce juice for about 6 to 8 months. This juice undergoes processing involving several steps that vary depending on the producer, but that generally include filtration, enzymatic hydrolysis (using an enzyme to break down the carbohydrates into sugars) and some sort of heating to concentrate the liquid into syrup. The consistency of agave nectar is similar to, but thinner than, honey. Depending on the degree of processing, you can buy light, amber, dark, or raw varieties of agave nectar. The raw variety is produced with temperatures not exceeding 118F. What Are Its Effects? Agave nectar is considered a sweetener with a low g
Agave (ah-gah-vay) nectar is made from the juice of the succulent agave plant, a relative of the cactus that is native to Mexico. It is the same plant that is used to make tequila and mezcal. The juice of the agave plant is reduced to a syrup and used as a sugar substitute in baked goods, candies, drinks, desserts or anything that needs a hit of natural sweetness. Its claim to fame is that it has a much lower glycemic index than other sweeteners, such as sugar. A lower glycemic index means that it does not cause the body’s blood sugar to rise as fast, or as high after eating — which makes it suitable for diabetics, dieters and anyone concerned about their sugar intake.
