First and foremost, Agave Syrup is 100% natural.
It contains no processing chemicals or preservatives; so what you see
is literally what you get! It is 33% sweeter than sugar, yet has much
fewer calories. This is because, as said before, the syrup has a majority
composition of fructose, which is the sweetest of sugars. Since it is
mainly made up of fructose, Agave Syrup has a very low glycemic index
which puts it in the low category in the glycemic index.
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a controlled diet, Agave Syrup can be used by people who suffer with
hypoglycaemia and even type II diabetics! The low glycemic index properties,
means the sugars in the syrup are slow releasing and so there is no
heavy work load on the pancreas to produce huge amounts of insulin
to cope. Blood sugar levels are not raised as much, being ideal for
hypoglycaemic sufferers, and less insulin is needed, which makes this
the perfect table sugar substitute for diabetics. When it comes to baking there is no alternative to the syrup. It is in liquid form so a lot of time is already saved with baking, so much so that cooking times can be reduced by a third! And what's more, Agave Syrup is sweeter than sugar so you can cut the amount of Agave to use by two-thirds, meaning that you are not only using a healthier alternative, but you're using less of it as well! | |
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Why is Dr. Manjit Kaur's Agave
Syrup better As if that isn't enough, Dr Manjit Kaur's Agave Syrup is a cut above the other Agave syrups you might find: Almost all of the alternative Agave syrup products found are extracted from the Blue Agave plant. To remove the impurities and to obtain the syrup, the juices from the plant are boiled at temperatures averaging 113° C. |
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This boiling process is a long procedure and can last anything between
4 and 10 hours! This results in a darker colour and a higher glycemic
index. This increased glycemic index is
caused during the heating phase. As the juices are boiled for longer
and longer periods, more and more of the syrup is being converted
into glucose. With a higher concentration of glucose, when ingested, the syrup will release into the blood stream a lot faster, raising the blood sugar levels. Because of this, more insulin is needed at one time to break down the sugars, thus being less advantageous to diabetics. Dr Manjit Kaur's Agave Syrup, on the other hand, is extracted from a different species of Agave plant know as Agave Salmiana. For the conversion of aguamiel (the Agave juices) to the syrup the product is heated in vacuum conditions. By
doing this, the temperature is massively decreased to just 40°
C and most salts and amino acids and other impurities are removed.
The juices are boiled for just 35 minutes. | |
