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Agave versus honey

I want to share with you one of my favourite products from Young Living. It’s called Agave, and it is a natural sweetener with a low glycemic index. Because it has a low GI it is very slow absorbing by the body. It is from the Organic Blue Agave plant (a cactus-like plant native to Mexico).

It is a delicious and safe alternative to table sugar because it is sweet in its natural form. It does not contain any processing chemicals like sulphur dioxide, hydrochloric acid or other harmful toxins.

It is most useful for people who are diabetic, have insulin resistance or simply watching their weight. Also, because it is sweeter than table sugar you use approximately 25% less than sugar. – Mini H. (NSW)

Reply from Artemis: I completely agree. Noel and I never use cane sugar, maple syrup or honey any more. Where honey has a glycemic index of 110 (that’s very high), and maple syrup has a glycemic index of 20 (that’s quite low), Agave has a glycemic index of 11 (that’s extremely low). Eating low GI foods have been shown to help with weight loss, whilst high GI foods have been associated with weight gain, type 2 diabetes and heart disease.

So we use Agave in place of sugar in all of our cooking and desserts. If the recipe asks for a cup of sugar, we use anywhere from ¾ cup to a full cup of Agave. Because Agave is a lovely light, sweet nectar, about the same colour as honey but a tiny bit runnier, we drizzle it over coconut cream on sliced fruit salad, or use it in a cup of herbal tea if we wish to sweeten it. It’s even nice just on a teaspoon, licked off as you would with honey. It’s also wonderful that it’s vegetarian.

A lot of people aren’t aware that honey is regurgitated from a bees stomach. The following is some information on how bees make honey, just to prove this point:

How bees make honey: Let us go with the honeybee from her flower to the hive and see what happens. Most bees gather only pollen or nectar. As she sucks the nectar from the flower, it is stored in her special honey stomach ready to be transferred to the honey-making bees in the hive. If hungry she opens a valve in the nectar “sac” and a portion of the payload passes through to her own stomach to be converted to energy for her own needs.

When her nectar “sacs” are full, the honeybee returns to the hive. Nectar is delivered to one of the indoor bees and is then passed mouth-to-mouth from bee to bee until its moisture content is reduced from about 70% to 20%. This changes the nectar into honey. Sometimes the nectar is stored at once in cells in the honeycomb before the mouth-to-mouth working because some evaporation is caused by the 32.5°C temperature inside the hive.

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