The Syrup of Agave
It is known for its sweetening power, extracted from the agave, a succulent plant in the western region of Mexico. It’s nutritional benefits make it a perfect component to our healthy diet. The organic cultivation of this plant takes about eight years. After the extraction of its pulp, the process is kept at low temperature to enhance its nutritional characteristics and offer greater benefits.
Sweeter than sugar
The potent sweetening properties of agave syrup allow for a healthier sugar consumption. At the same time, the agave syrup contains a glycemic index that is much lower than the common sugar, which also interferes with our sense of satiety, allowing us to eat less and, therefore, lose weight.
On the other hand, agave syrup, especially the one produced from the black agave, is obtained by an enzymatic reaction that allows the decomposition of the molecular chains into smaller sugars, such as sucrose and fructose. These allows you to obtain a sugary or sweet drink, ideal for diabetics and with the presence of molecules such as fructooligosaccharides.
It consists of fructose 70-75% and dextrose 15-25%. It also provides 2% soluble fiber (inulin). It lowers blood cholesterol and triglyceride levels.
It stands out for its antibacterial and detoxifying qualities for our body and general health. Natural, nutritious and ecological, agave syrup is the best of biological sweeteners above even honey or Stevia.
The main advantage that we can get from this biological sweetener are aimed for people with diabetes, since it is composed specifically of fructose, which unlike glucose, does not intervene in the levels of sugar nor those of insulin in the body.
It represent a nutritious food of great quality, capable of benefiting our digestive and immune systems.