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can you use Agave Syrup
- Agave Syrup has a low glycemic level and is a delicious
and safe alternative to table sugar.
- Agave Syrup dissolves easily and may be used to sweeten
any food or beverage.
- Agave Syrup has no bitter or intense after taste as
do many artificial sweeteners.
- With 70% fruit sugar (fructose) content, Agave Syrup
absorbs more slowly into the body decreasing the highs and lows associated
with sucrose (white table sugar) intake.
- Agave Syrup is at least 25% sweeter than sugar so you
can use less and save on calories.
- Unlike honey Agave Syrup doesn't crystallise and has
a long shelf life
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Agave
Syrup may be used in any of the following
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Yogurt as a natural sweetener
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Beverages Industry can be
used as a sweetener in energy drinks, juices, carbonated and
alcoholic drinks, wines, teas.
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In beers agave syrup increases
its fermentability
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Pastry, making, donuts and
muffins
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Dairy food Industry acts
as a body enhancer, helps to lower the freezing point of the
product, it stabilizes form and is a flavour enhancer.
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Ice cream and jam making,
jellies and the usage as a sugar replacer, which is most natural
even better than sugar cane is endless in food industry.
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Food Industry it is used
in jams jellies ice creams as a sweetener. It acts as a plasticizer
(gels) and improves the natural shine of the fruits.
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The Agave Syrup has a marked contrast with Bee honey, maple syrup,
cane sugar, beet sugar, rice sugar and other sugar substitutes
THAT DO ALTER THE FLAVOUR OF THE PRODUCTS IN WHICH THEY ARE USED
FOR SWEETENING
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Other uses include
- The heavier grade of agave Syrup can be used
in protein drinks which body builders use in muscle building.
- Barbeque sauces
- In glazing meat
- Breads
- I highly recommend its use in cornflakes, puffed
cereals, etc.
- Energy bars
- Glazing sweet pastries which Arab and Palestinian
people use.
- Pancakes and waffles
- Jellies and marmalade
- Cereals such as cornflakes, puffed cereals,
frosties etc
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In the sweet industries it is used as sweetener, it avoids crystallization.
Besides it improves the body of the product and in fruit-flavoured products,
it acts as a flavour enhancer. Lots of diabetics
have reported that using
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Agave Syrup instead of candrel and
other diabetic sweeteners in fact improves the texture or mouth feel
in the tongue.
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Reduces the usage sweetening agent, you only need to
use HALF the amount of Agave Syrup in comparison with other sugars such
as brown, cane sugar or even deadly white sugar.
THE MESSAGE IS THAT IT IS AN ORGANIC FOOD WITH
FIBRE WHICH IS GOOD FOR HEALTH IN COMPARISON TO ANY OTHER SWEETENER
ON EARTH.
The amazing Syrup is sweeter than sugar but you need to use less of
it making it:
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A LOW CALORIE PRODUCT WITH THE
ADDED BENEFIT OF HAVING A LOW GLYCEMIC INDEX
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Other sugars add on a lot of dead calories to the body making the population
in the world at large have SUGAR RUSH and SUGAR CRAVINGS and SUGAR RUSH
SYMPTOMS. The other sugars have a deadly effect on the stomach (because
sugar has to be
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converted to alcohol before it can be broken down). Have a knock on
effect on the insulin production in stomach and pancreas and overloading
the liver.
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The Syrup:
Agave Syrup contains a high level of poly
fructose (OR INULIN) A gentle enzymatic process has been developed which
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transforms the poly fructose into simple fructose
and dextrose syrup. Thus producing A PURE
NATURAL SWEETENER CALLED AGAVE SYRUP.
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My aim in this Khalsa Mission of this WONDER PLANT project
of mine is to promote ORGANIC – low glycemic sugar.
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The AGAVE SYRUP has the following characteristics.
Because the Syrup is high in fructose, it enjoys all
the benefits, which continue to make fructose a preferred sweetening
agent.
- It is a natural sweetener, sweeter than refined cane sugar (approximately
1.5) times sweeter. This fructose sweetener does not STUMULATE DIGESTIVE
INSULIN secretion as do other sugars. It has much less disturbing
effect to the glycemic index. It does NOT CREATE A “SUGAR RUSH”
which is a huge problem in the general population of the world.
- The Syrup is very easy to handle because of its low viscosity, this
syrup is easy to handle in an industrial setting and pours very easily
as a tabletop sweetener. If stored at room temperature it will not
harden or crystallize as honey does.
- The syrup is a moisture retainer. It increases the water retention
properties of food. In bread and baked food products the syrup enhances
the products freshness due to its hygroscopic properties, which act
as humidifying agents, THEREBY INCREASING THE SHELF LIFE OF SUCH PRODUCTS.
CERITFIED ORGANIC;
- The Agave syrup is certified organic THE AGAVE CROPS USED IN PRODUCING
AGAVE SYRUP ARE AGROCHEMICALS FREE USING ONLY NATURAL FERTLIZERS AND
EMPLOY AGRICULTURAL PRACTICES THAT MEET ORGANIC CERTIFICATION STANDARDS
And when substituting this sweetener in recopies, one must reduce
the liquid slightly in the recipe sometimes as much as 1/3rd less.
RESEARCHERS NOTED
THAT ALL AGAVE PRODUCTS HAVE BEEN CLINCALLY PROVEN TO BE LOW GLYCEMIC
AGAVE SYRUP PASSES
LOW GLYCEMIC PROTOCOL
PRESS RELEASE
AUGUST 17 2005
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