Los Cabos, Mexico
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When people talk about famous dishes or beverages that merit the stamp of Mexican pride, Tequila is one of the first things mentioned, but now an archaic sweet substitute might give Tequila a run for its money. Origin: Agave nectar is a vegan-friendly sweetener that ironically comes from the same plant as Tequila. A plant that looks like a cactus’ cousin, actually falls into the lily family due to its flowering abilities. This plant was once revered by the ancient Aztecs as a gift from the gods and not just for its candied taste, but also for its homeopathic applications.
Homeopathic Properties: If you apply a certain mixture of agave nectar and salt to minor cuts, burns, and rashes it should accelerate the healing process. Reason being, agave contains what are called saponins and fructans (a type of fiber), and both have been shown to possess anti-inflammatory and anti-bacterial properties. This all-natural modality is still used today in most parts of Mexico.
The Sweet Truth: Depending on how it’s processed, agave can have a heavy, light or non-existent flavor. Most people agree that it tastes similar to honey, but why are so many people looking for a new and different sweetener? Well hard-core vegans love agave over honey, because honey comes from bees, which violates the non-animal product lifestyle. Also Kantha Shelke, a food chemist specializing in natural foods and principal with the Chicago-based food science Think Tank Corvus Blue believes, it’s because, “people are disgusted with aspartame and Splenda, and they're looking for an alternative to high-fructose corn syrup" (Conis, 2009). Interestingly though, in terms of calories, agave doesn’t seem to offer an advantage over table sugar, because both yield 16 kcals per teaspoon. Where agave really pulls ahead of the pack is in its composition. Most opinion polls show that agave is significantly sweeter in taste per teaspoon than other sugars. Why? According to Shelke, “Table sugar is composed of sucrose, which is broken down to yield half fructose and half glucose, agave [on the other hand] can contain up to 90% fructose,” she continues, “…that, increase in fructose means, theoretically at least, that agave nectar doesn't result in the same dangerous spikes in blood glucose that other sweeteners can cause in diabetics” (Conis, 2009).
Less is More: Agave allows you to make your previously delectable dishes even more delicious while at the same time using less sugar than before. Stephen Richards, Chief Executive of Better Body Foods & Nutrition LLC of Salt Lake City and author of a self-published agave cookbook, says, “…each cup of sugar can be replaced by one-half to two-thirds cup of agave” (Johannes, 2009). Richards goes on to say, that, “…[when baking] oil can [also] be reduced because agave is liquid…agave [also] makes baked goods rise slightly faster, which can result in a "cakier" texture” (Johannes, 2009). To prove his observations, Richards and some associates conducted a lab test comparing blueberry bran muffins made with [brand x nectar] and blueberry bran muffins made with brown sugar, their findings showed that both muffin groups were identical in flavor, while the agave muffins rose slightly faster, were slightly larger, and had nine fewer calories per muffin.
* References:
- Conis, E. (2009, March 30). Agave syrup’s benefits are in debate. Los Angeles Times, pp. E1-E4.
Johannes, L. (2009, October 27). Looking at health claims of agave nectar. Wall Street Journal.
- Retrieved January 4, 2010, from http://online.wsj.com/article/
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