Are Dark (or Amber) Agave Nectars less processed?
Posted by admin on August 14, 2009 · 8 Comments
This posting is to clarify the myth that dark or amber agave is less processed than the light; and hence more natural and healthier. I have heard this statement hundreds of times from people around the country as I teach cooking classes that they use the dark agave because they perceive it as less processed, more natural and healthier. The simple fact is that amber and dark agaves are MORE processed than the light agaves and are not any healthier for you. You cannot apply the white rice vs. brown rice principle to agave nectar.
With respect to agave, there are two types: White and Blue. The extraction process of the raw nectar from the plant is different with respect to each and I do not want to overly complicate the explanation of the process. Let it suffice that when agave is extracted from the root of the plant — whether White or Blue — the initial liquid being derived from the root or pina is clear. In both instances the liquid is put into boilers and heated to such temperatures that the fructans break down into sugars: fructose and glucose. (Note: Xagave, unlike other agaves, is heated to a temperature of 117℉ in a vacuum boiler preserving its raw status). The longer the agave is cooked, the darker it gets. Hence an amber or dark product has been cooked longer than the light. The reason is that the darker the product, the more “agave” flavor it has. This flavor — described as a honey, nutty, flowery flavor — is great for tequila, but not so great if you are trying to use agave as an alternative sweetener for beverages or in your cooking, canning and baking.
Our intent was to create the best tasting (i.e. most neutral flavored) agave on the market. Hence, Xagave, is only light in color (the least processed) and of the Agave Salmiana (White Agave) variety. We love the benefits of inulin — both health and cooking properties — so we extract it from the Blue Agave prior to it being processed and broken down into sugars and blend it with the White. This gives Xagave a much better taste and texture than any other agave on the market as well as the most neutral flavor. Hence, Xagave is the “Complete Sugar Replacement”™ and the most versatile
product on the market — not to mention the least processed!
Wow! Its imposible… I’m realy shocked :/
EXCELLENT article! Short, straight to the point, concise. I LOVE it. May I quote your article in an e-book I’m writing about raw agave and raw cacao, please? This is the best short article I’ve read on the subject.
We’re happy to have you quote our article, please remeber to give reference!
Thats very good to know… thanks
Recently it has become fashionable to trash agave, saying it is 90% sucrose and therefore:
“they don’t signal your brain that you’ve had a sweet and so your body still craves a treat.
Obesity often results. High fructose consumption is also implicated in heart disease, diabetes, interference with copper metabolism and liver cirrhosis.”
http://rwood.com/Articles/Sugar_and_Quality_Sweeteners.htm
I personally have a positive experience using agave, and do totally feel sweet-satisfied, but don’t know what to tell people when they bring this up. What would your response be?
Thanks, Cari
There is often confusion regarding different sweeteners and what they are composed of. Here is some information to clear up any questions people might have regarding agave and its qualities. Agave does not contain any sucrose, it is composed mainly of Fructose. Fructose is sweeter than sucrose so you use substantially less. Fructose also has a very low glycemic index so it actually helps in the prevention of diabetes. Due to the fact that agave nectars have a low glycemic index they do not spike your blood sugar so your body does recognize the sweetner and you stay satisfied for a longer amount of time.
Lots of good info in this thread, but it would really help if the author added whether reducing agave syrup to the amber state increases the latter’s glucose-fructose concentration compared to light variety, and by how much.