Agave nectar (or syrup) the agave plant is commonly used by diabetics and health as an alternative sweetener sweets. It is 90% fructose, making it sweeter than table sugar, so less than is necessary. Its use comes with some caution, however: Fructose can raise triglycerides and metabolic syndrome of trigger. If you have high triglycerides or other risks of heart disease (which many type 2 diabetics), it is probably wise to choose a different alternative sweetener.
When it is sold in trade (in natural food stores and some grocery stores), agave syrup is usually transparent or translucent golden brown. It mixes well in beverages such as hot tea or cold. When overriding as a sweetener in revenue, it usually works well to watch how much sugar is called for, and use about 25% less value of nectar. Then, reduce the liquid in the recipe for about a third and reduce the temperature of the oven for 25 degrees.
The agave plant has many varieties that are indigenous to the Mexico. The blue agave plant is how tequila is made from. The least manipulated commercial form of agave syrup is made from extracts of the plant to agave Salmiana and treated with enzymes derived from Aspergillus niger mold (a process "generally recognized as safe" by the FDA).
A teaspoon of agave syrup contains 5 g of carbohydrates and calories 20.
As an Exchange of food, 1 teaspoon agave syrup is equal to a free meal.
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