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Agave or Maple?

Sugar for foods consists of the most controversial components in their diets today. It has been associated with some serious illnesses such as obesity, heart disease, diabetes and cancer.
Part of the problem is that people unconsciously consume too much sugar. Although people stay away from packaged foods, they are directed to healthy desserts they can make at home with alternative sweeteners which contain high fruktose. Today we can find many benefits of agave on web. Truth is only available for those who want to take a deep look.
There are several ways to sweeten foods without adding sugar. Let’s dive a little deeper and take a look at this.

The raw version of Agave syrup is a very popular sweetener, especially in unbaked desserts.

Maple Syrup has caramel notes along with woody maple flavor that you would expect from a maple syrup product.

It has a mild taste for those who do not want a big flavor difference in their recipes when choosing an alternative sweetener for Agave. Agave has either light or dark amber color – the darker is closer to the taste of honey.

Agave is for 90 percent fructose, and maple syrup is for 35 percent. It is easy to choose between the two.

The maple production process is not considered raw like agave, so use it in raw desserts and not possible to talk about 100% raw.

Glycemic Index

The glycemic index defines foods based on how fast your blood sugar is rising.

Real Maple Syrup has a glycemic index of 54. Maple syrup is defined as having a “medium” index.

Agave Nectar has a glycemic index of 30 and is defined as having a “low” index – but this is because of its high fructose concentrate.

According to an article from the Huffington Post, Agave has the highest fructose content of any commercial sweetener on the market. Yes, true, Agave Nectar beats table sugar and even high fructose corn syrup. Agave is 90 percent fructose, and maple syrup is around 35 percent.

While some people are actively avoiding high fructose corn syrup with a fructose content of only 55%, they continue to receive Agave due to its low glycemic index while without knowing consuming a product with 90% fructose.

Vitamins and Minerals

Real Maple Syrup is packed with minerals such as calcium, iron, magnesium, potassium, zinc, copper and manganese. These minerals do great work for your body, including things like cell formation, maintaining healthy red blood cells, and immune support. Maple Syrup also contains a number of vitamins that insist on energy metabolism and vision, including niacin, B5, B2, folic acid, B6, biotin and vitamin A.

Agave Nectar contains traces of vitamin K, C and E and calcium. However, it does not contain minerals such as iron, potassium or zinc.

Processing

Real maple syrup is not quite processed. The tree flows out of the stems and collects in tanks. Then, the juice is boiled in a concentrated syrup, filtered and bottled for cleanliness and clarity.

Includes agave syrups labeled as raw, in low boiler, non-raw ones are processed by boiling at 50-60 degrees for days. Otherwise it impossible to get sweet taste.

Agave syrup is marketed with a low glycemic index. But very high in fructose and nobody talks about this. Fructose, in its simplest form, can be processed by the body only from fruits.

In short, it is impossible to say that man made products contributes to our health. The fact that maple syrup seems beneficial when compared agave should not lead to frequent consumption, we should always take care of taking the sugar from the fruit in its purest form, which is not processed.

If you want to have a look at maple syrups HERE.

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