Agave Syrup Light :: Raw Organic
Certified Organic Raw Agave Syrup, Light and Dark, harvested in the Ixmiquilpan region of Mexico. Processed below 40ºC using a vacuum evaporator and certified organic vegan enzyme as a catalyst to concentrate the natural sugars into a stable form.Read more
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Certified Organic Raw Agave Syrup, Light and Dark, harvested in the Ixmiquilpan region of Mexico. Processed below 40ºC using a vacuum evaporator and certified organic vegan enzyme as a catalyst to concentrate the natural sugars into a stable form.
CANE SUGAR FREE :: GLUTEN FREE :: DAIRY FREE :: LOW GI :: VEGAN :: FAIR TRADE
What is it?
This Agave is harvested from the Wild Maguey species by the Aztecs in the Ixmiquilpan region of Mexico. The Wild Maguey is central to their culture - they've been harvesting it for thousands of years. The dark unfiltered Agave has more minerals than the light filtered version, in addition to a richer, wilder flavour.
Our Agave is processed at below 40ºC using a vacuum evaporator and certified organic vegan enzyme as a catalyst to concentrate the natural sugars into a stable form. Agave Syrup has a low Glycemic Index (GI) score at <30, meaning that it'll give you a long slow release of energy rather than the quick peak and subsequent crash which sugars of a high GI score give you. As a direct sugar replacement, use 25% less Agave Syrup than the quantity you would normally add.
There has been controversy regarding the use and promotion of Agave Syrup as a health food. Agave Nectar, The High Fructose Health Food Fraud, an article written by Rami Nagel, and Beware of the Agave Nectar Health Food Hype by Dr Mercola are the sources of the confusion. The information presented is not an accurate representation of Loving Earth's Agave products. Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners.
Our unfiltered Dark Agave syrup has a wide spectrum of minerals and phytonutrients; Dr Mercola is erroneous when he states that Dark Agave is burnt. In fact, the light and clear varieties of Agave have undergone filtration, which is why they are lighter in colour. The Dark Agave is unfiltered and richer in minerals, which results in its darker colour.
Unlike high fructose corn syrup that stores its energy as starch, Agave syrup stores its energy as Inulin, also known as Fructans or Levulose. Inulin is typically found in roots or rhizomes. There is no starch in Agave syrup. Inulin bypasses digestion in the stomach and small intestine and is actually digested in the large intestine. Inulin is beneficial in that it feeds the probiotic bacteria in our digestive system. This is absorbed slowly into the bloodstream giving it a low glycemic index. Therefore it is diabetic friendly. It is also the perfect sweetener for children, as it does not significantly raise blood sugar levels, preventing the highs and lows associated with sugar intake and instead provides a sustained, steady source of energy.
Agave syrup is a concentrated cactus juice. Like all concentrated foods, Loving Earth believes that Agave should be consumed in moderation. We believe that Agave syrup is a healthier sweetener alternative compared to cane sugar. When used respectfully, Agave syrup does have health promoting properties. Overconsumption and inappropriately using Agave is what leads to health issues and puts our bodies out of balance. Agave should be used as part of a balanced diet.
Doctor Mercola states that "Agave Nectar as a final product is mostly chemically refined fructose". The sugars in our agave nectar come from the breakdown of the inulin molecule through the introduction of the certified vegan enzyme. It is in no way chemically refined; there are no chemicals involved in any part of the production or packaging process. Our growers do not use any chemicals, ionic resins, sulphuric/hydrochloric acid, dicalite or clarimex in the manufacturing of our Agave syrup. Australian Certified Organic have audited the harvesting and processing of our Agave syrup, and have verified that our Agave syrup is pure and that no chemicals or genetically modified organisms are used. They have also verified that it is harvested sustainably. The only way in which it is refined is that excess moisture is removed from the juice of the plant to prevent fermentation.
Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners. Our unfiltered Dark Agave syrup has a wide spectrum of minerals and phytonutrients.
Serving Size 10g
|Per Serve||Per 100g|
Meet the Grower
In the region of Ixmiquilpan of central Mexico an indigenous group called the Hnahnu have been able to successfully commercialise agave syrup and Nopal.
Benefits to the Local Community of Agave
This is a semi arid region and the main species of plant is the wild maguey (Agave salminae). In this area like many of the poorer areas of mexico a lot of the men had gone to the US to work and there were whole villages without any men. However now that the new industry of harvesting the nectar of the wild maguey and processing it into agave syrup has been established this has created sustainable income opportunities for the local men and women. They call the maguey el arbol de las maravillas (the tree of marvels) because they have been traditionally used for so many things.
Traditionally they have made pulque from the nectar by just leaving it to ferment and this is considered to have powerful healing and aphrodisiac qualities. Some of the other products made from it include fibers for weaving, brushmaking and other crafts, construction materials, soap, paper etc. These plants literally litter the landscape for as far as the eye can see. Processing the nectar into agave is a relatively recent discovery and even though before that there was no real commercial value in the maguey, the people still invested time in caring for these wild plants because they had been so central to their culture for many years.