All About Different Types of Agave

By Robert Ayala

Agave - Overview of Different Types of Agave Syrup

Discover the Wonderful Health Benefits of Agave Syrup

According to the author of the best-selling book called The Stevia Cookbook and the Mind Boosters, by Dr. Ray Sahelian, there are is a number of different agave plant species. For centuries it has been cultivated, first by the population of Native Americans, then later on in the continent of Europe when the agave plant was brought back by the Portuguese and Spaniards during the 1700s.

Agave is a type of succulent plant that is related to the lily and the yucca. This succulent plant thrives in the western and southern part of the United States and as well as in tropical and central South America. These plants have a big rosette composed of fleshy and thick leaves, each ending in general with a sharp point.

Benefits of Agave Nectar

Blue agave is commonly used as a main ingredient for agave syrup or agave nectar, which are products that are considered as superior to usual sugar. The latter is a processed sweetener that contains little to no nutritive value other than calories. On the other hand, the former, in comparison with other kinds of sweeteners, has a suitable low-glycemic index. This only implies that its consumption will not cause a steep fall or rise in your blood sugar levels.

Agave nectar is composed of oligo-organics, which, when combined with citric juices may be considered as a natural laxative which means it can greatly aid in the relief of problems associated with constipation.

Agave as a Natural Sweetener

Agave is considered as one of the best natural sweeteners. It is quickly gaining popularity among health-conscious individuals owing to its low glycemic index. Agave is primarily fructose and because of its low gycemic index property property, individuals suffering from diabetes may add it in their diet in moderation.

The agave syrup is composed of oligo-organic compounds that aids in the promotion of proper functioning of the gall bladder, supporting the saponification of fats. These oligo-organic compounds also do wonders in combating the blockage of major arteries as well as veins because of increased levels of cholesterol. It improves flavors, keeping the excellent flavor for a longer duration.

How to Use Agave in Cooking

When using agave for cooking, you may simply combine it with any cold or warm beverage or make it as an alternative to honey or sugar in a lot of baking recipes.

Blue agave is highly soluble and it easily dissolves even when used in cold beverages such as iced teas or lemonade. It also functions very well as to 1 to 1 substitution in each recipe that calls for the need of honey. When making use of agave in preparing baked goods that need sugar such as cookies and cakes, always keep in mind that agave is a syrup and not a dry sweetener. You may adjust to that by making use of lesser liquid in the recipe. Moreover, you should also consider the extra sweetness of the syrup. You may only need about 1/3 to ½ cup of agave as a substitute for a cup of sugar.

Robert Ayala lives in New Orleans where he is a writer and enjoys promoting a healthy lifestyle. More articles about agave syrup can be found at http://www.agave-syrup.net