AGAVE SYRUP: I’m coming around

I’ve been resisting  agave syrup (or nectar) just because.   In general, I tend to avoid added sweeteners of any sort, particularly those which have no specific nutritional value, but dates are rather high glycemic, and I have been looking for a substitute, so I finally bought a bottle of agave nectar. Yes, it is sweet, but how good, useless, or bad is it for me. I have done a little research, and come up with the following:

Agave syrup is made from the sap the maguey plant (also known as agave americana and century plant), which has traditionally been used to treat arthritis, constipation, and gas, and as a diuretic. (Tequila is made from a related plant called “blue agave”.)

Agave syrup is a good low-glycemic vegan honey alternative, with a GI index of 1/5 that of table sugar. Although there are 20 calories per teaspoon of agave, it is sweeter than sugar; a general rule of thumb, when substituting agave for sugar, is to use one-third less than the amount of sugar called for, and reduce other liquids by one-fourth.

It is strongly advised to look for the USDA-certified organic seal or the certified-organic stamp from Quality Assurance International, an independent, global organic certifier accredited by the USDA. Most of the agave syrup available is produced in Mexico, and the FDA has turned back some shipments owing to excessive pesticide residue.agave syrup.

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