Have you heard the news about the brand new all natural sweetener in town? Organic Agave Syrup is a delicious alternative for those of us who want to cut back on using sugar. The syrup is made from the agave cactus, which grows naturally in Mexico and is similar to the yucca plant. Organic Agave Syrup is an exciting new entrant in the product line of alternative natural sweeteners available in the market. This natural liquid sweetener is made from the extract of the wild agave plant and pozycjonowanie stron is suitable for use any baked products, beverages and other sweets. Moreover, Organic Agave Syrup substantially replaces the sweetness of regular sugar and at the same time controls the calorie count. This occurs due to high fructose level and low glycemic index of Organic Agave Syrup. Fructose is a simple sugar that is gentle to our system and possesses 50% greater sweetness but less caloric value than sucrose. So when it comes to replacement of sugar with Organic Agave Syrup, a one-teaspoon serving of Organic Agave Syrupequals a calorie-free food and two servings or two teaspoons equal ½ rate of carbohydrate exchange. It is a mild liquid with no strong aromatic characteristics that pours easily and dissolves readily, even in cold drinks. The syrup undergoes less processing than sugar making it a popular choice for people who want alternatives to highly processed sweeteners. To make organic agave syrup, nectar is squeezed from the center of the plant. The juice is filtered and heated into sugars that your body can use. This process is at a temperature below 118 degrees F to ensure that the Agave retains its full-bodied flavor. The brand given to me comes from Mexico, where agave nectar is widely produced, but agave nectar is also produced in South Africa. The nectar is derived from agave plants, which look a lot like aloe plants. Juice is extracted from the core of the agave. It’s then hydrolized by a process that uses either enzymes or heat or a combination of both heat and enzymes. Depending on the process used and the type agave plant, it yields a syrupy substance that’s somewhere in the range of 60% to 90% fructose. This means that agave syrup is a processed substance that’s mostly fructose. In comparison, high fructose corn syrup, or HFCS, is typically made from a recipe that has 55% fructose and 42% glucose.