Many mistakenly think that the agave is a kind of cactus but agaves are actually closely related to the lily and amaryllis families. Though this post is about the use of agave as a sweetener, I think the other uses of agave are interesting too. Way before the days of antibiotics, the Aztecs used to use a mixture of agave nectar and salt as a dressing for wounds and a balm for skin infections, and modern research has since confirmed the incredible healing properties of this plant. Turns out the nectar of the plant is effective against pus producing bacteria such as Staph aureus and adding salt to it boosts its anti-microbial property even further. Agave nectar has also been proven effective against enteric (intestinal) bacteria and when mixed with citric juices might be considered as a natural laxative, relieving constipation.
Now onto the incredible sweetening properties. Agave Nectar is the natural caloric sweetener with the lowest glycemic index (meaning it will not over stimulate the production of insulin) and therefore can be used with enjoyment by diabetics–the main carbohydrate is a complex form of fructose called inulin or fructosan. This is also great for people trying to lose weight as those insulin spikes signal the body to hold onto fat! As an added bonus, the syrup naturally contains quantities of iron, calcium, potassium and magnesium, which contribute to the color and it enhances flavors. So how do you use it? You can substitute it for sugar or honey in recipes and vegans commonly use agave syrup to replace honey. It’s also great when used as a sweetener for cold beverages such as iced tea because it dissolves quickly. If you use agave in recipes, you only need to use about 25% less of this nectar than you would use of table sugar (¾ cup of agave nectar equals about 1 cup of table sugar). In addition, Agave Nectar does not contain processing chemicals and is safe and recommended for children. Enjoy!