How is agave syrup made and why has it gained popularity? Useful properties, possible harm when added to the diet. Recipes with blue agave nectar and interesting facts about it.
Agave syrup is a product made from a plant of the Agave family of the Asparagus subfamily. Distribution area - Mexico, high mountainous regions and adjacent regions. Currently, the crop is grown in the Mediterranean countries and the Caucasus. The syrup is made from blue agave, which is at least 10 years old. The nectar has a homogeneous structure, transparent. It can be light yellow, mustard or dark brown. The consistency is viscous, reminiscent of fresh honey. The taste of agave syrup largely depends on the processing method and the naturalness of the product. The sensations after consumption are described in different ways. For some, it is tasteless, like grass, others feel the aftertaste of molasses and creamy caramel.
Features of making agave syrup
The central stem of the succulent is often used as a raw material, but sometimes unopened buds are also used. In all cases, the desired part is cut off using a special rounded shovel - koa instead of a cutter. She also removes the leaves. Pigna is the part of a plant that resembles a large cone after cutting off the shoots.
At the plant, the raw materials are washed, crushed in a special installation resembling a crusher, and filled with water. After a few hours, wood fibers are removed from the swollen mass.
The liquid used to soak the agave pulp contains a high amount of inulin, a complex carbohydrate that is a natural probiotic. The infusion is placed in boilers and subjected to thermal hydrolysis. This process takes up to 5 days. When heated and kept at a constant temperature of 40-45 ° C, inulin is broken down into simple carbohydrates - fructose and glucose, monosaccharides.
The syrup is filtered. The lighter it is, the more time is spent on this process and the less useful substances remain in it, since enzymatic agents and chemicals are used to increase transparency. Thickening is carried out in vacuum installations, and for cooling it is pumped through spiral tubes installed in a tank with constantly cooling water. Then the product is packaged in plastic or glass bottles, sealed and delivered to consumers.
Locals do not make syrup from the stem of the agave plant. They cut off unopened buds, wash, dry and squeeze in special crushers resembling meat grinders. The resulting juice is boiled until thickened. Heating temperature - 56 ° С. If the feedstock is overheated, then fructooligosaccharides decompose, and there will be no useful compounds in the product - only 98% fructose.
Composition and calorie content of agave syrup
The properties of this natural product, which has recently gained popularity in the world market, have not yet been fully investigated. Even nutritionists still disagree on whether to use it for weight loss. One of the explanations for this rejection is that the nutritional value of nectar made using different technologies is different.
In dark brown, for example, it is 344 kcal, almost like sugar. But if you buy only "live", high-quality agave syrup, you can count on a caloric content of 290 kcal per 100 g, of which:
- Proteins - 0.09 g;
- Fat - 0.45 g;
- Carbohydrates - 76, 37 g;
- Water - 22, 94 g;
- Ash - 0, 14 g
Vitamins per 100 g:
- Vitamin A - 8.0 mcg;
- Beta-carotene - 94.0 mcg;
- Vitamin E - 1.0 mg;
- Vitamin K - 22.5 mcg;
- Vitamin C - 17.0 mg;
- Vitamin B1 - 0.1 mg;
- Vitamin B2 - 0.2 mg;
- Vitamin B3 - 0.7 mg;
- Vitamin B4 - 13.3 mg;
- Vitamin B6 -0, 2 mg;
- Vitamin B9 - 30.0 mcg.
Minerals per 100 g:
- Calcium - 1.0 mg;
- Iron - 0.1 mg;
- Magnesium - 1.0 mg;
- Phosphorus - 1.0 mg;
- Potassium - 4.0 mg;
- Sodium - 4.0 mg;
- Selenium - 1.7 mcg
The composition of agave syrup per 100 g of product is 68.0 g of sugars and 0.2 g of dietary fiber.
Sugars are represented by such compounds:
- Fructose (85-95%) - quickly absorbed, increases the tone of the body, accelerates the breakdown of the fat layer.
- Dextrose (3-10%) is a super-fast carbohydrate that stimulates the immediate release of insulin after consumption, which means it speeds up reactions.
- Sucrose (1, 5-3, 0%) - restores the energy reserve, has an antitoxic effect, increases the duration of the existence of hepatocytes.
- Inulin (3-5, 0%) - normalizes metabolic processes, maintains blood sugar levels, stabilizes the function of the pancreas.
The benefits and harms of agave syrup are determined by the ratio of poly- and monosaccharides. If the nectar is overheated or if chemicals are used instead of enzymes for filtration and clarification, the nutritional value is reduced. Such a product has no beneficial effect and can only be considered as a sweetener. Moreover, its consumption can cause poor health and weight gain instead of the expected weight loss.
Useful properties of agave syrup
Not only the food, but also the pharmaceutical industry has become interested in the product. The nectar prototypes are injected with the juice of the stems, which contain steroidal saponins. Research is already underway on the effect of the new "medicine" on the hormonal background of women.
Benefits of agave syrup:
- Increases immunity, allows you to quickly recover from diseases.
- It has an anti-inflammatory effect and lowers the temperature in case of intoxication.
- Reduces stress on the pancreas.
- Increases the speed of peristalsis, cleanses the intestines from toxins and toxins, creates favorable conditions for the reproduction of bifidobacteria in the small intestine, has a choleretic and laxative effect.
- Helps replenish the body's reserve of nutrients.
- Normalizes metabolic processes.
- Prevents the development of osteoporosis, stimulates the production of synovial fluid.
- Has a weak diuretic effect, removes excess fluid.
The explanation of how agave syrup is useful for weight loss is as follows. Since it is sweeter than the usual sweeteners, the nutritional value of the dishes decreases. You can eat the same size serving as before and get fewer calories.
In addition, when nutrition is limited, the mood begins to deteriorate. Irritability appears, sleep worsens, depression develops. A drop of nectar quickly dampens hunger and stimulates the production of serotonin, the hormone of joy. The condition improves, sad thoughts disappear.
In diabetes, agave syrup is recommended to replace fructose and xylitol. This is explained by the fact that inulin is a light sugar in the nectar. This substance does not affect blood glucose levels and is excreted not by the liver, like other sweets, but by the kidneys. That is, when an equal amount of regular sugar and a dietary product enters the body, the load on the liver is reduced by about 15%. The likelihood of developing non-alcoholic fatty liver disease is reduced.
The glycemic index of agave syrup is 17 units. For comparison: for refined beet it is 55 units, and for cane sugar it is 35 units
In addition, not only empty sweetness enters the body, but useful substances. That is why the product is suitable for people with a history of type 2 diabetes. However, this does not mean that it can be consumed without restriction. Before introducing nectar into the diet, it is necessary to consult with an endocrinologist.
Contraindications and harm of agave syrup
Despite the fact that the product is presented as useful and even healing, you should not experiment with the dosage.
Potential harm of agave syrup when abused:
- Development of hypertension due to irreversible adverse effects on blood vessels and increased blood pressure;
- Rapid obesity - due to the content of phytohormones, a fat layer is formed on the waist, buttocks and abdomen;
- Causes insulin resistance, can provoke hypoglycemic coma in diabetes mellitus.
The product should be used with caution in patients with a history of liver disease, since it is this organ that breaks down fructose. Do not increase the load.
You cannot constantly use agave syrup instead of sugar. Studies have shown that an excess of a substance in the body damages the structure of the brain at the cellular level and can cause neurodegenerative pathologies. Excess fructose can trigger Parkinson's disease and atherosclerosis.
If, after switching to a new product, instead of raising the mood and increasing the tone of the body, depression and loss of strength are felt, it should be completely abandoned.
It is not recommended to introduce agave nectar into the diet. when planning a pregnancy … One of the properties is that it reduces the production of follicle-stimulating hormones.
Care should be taken when replacing sugar for people suffering from frequent allergic reactions, bronchial asthma, and diabetic children … You need to start with a small amount, analyzing the general condition. For a complete replacement, at least a week is needed - the allergen can accumulate in the body, and the reaction manifests itself as delayed.
Agave Syrup Food and Drink Recipes
The use of the product is not limited to being added to the diet as a sweetener or dietary supplement. It is used for making desserts, cold salads and hot dishes.
Agave Syrup Recipes:
- Sea buckthorn jam … 600 g of berries are separated from the twigs and washed with cold water. 4 apples are added to them, peeled and cut into pieces. Pour 2 liters of water and cook for 15 minutes over low heat. Remove from heat, drain off excess liquid - you can drink it like any soft drink. Whisk the fruit mass in a food processor along with 2 cups of granulated sugar and 5 tbsp. l. agave syrup. A homogeneous mass is sterilized by spreading it out in half-liter jars and covered with lids, in boiling water for 20-30 minutes, rolled up. This jam retains all the beneficial properties of the original products.
- Soup-puree … 12-14 almonds are soaked in cold water, large ripe avocados are cut into small pieces, after peeling them off. Carrots are cut into arbitrary pieces. Remove the zest from the lemon, squeeze the juice out of half. Put the slices and nuts in the blender bowl, having previously thrown them in a colander to remove the water. Grind everything to a puree state, add 1 tbsp. l. grated ginger and 1 tbsp. l. agave syrup. Mix everything again. Cool. Pour into plates and sprinkle with paprika to taste.
- Sharp sorbent … Ginger (50 g) is grated, the pulp is scooped out of the mango (3 pcs.) With a spoon. The seeds are removed from the chili pepper pod. All ingredients are placed in a chopper bowl or food processor. Egg white, 75 ml of agave syrup and 2 tbsp. l. lime juice. At high speed, bring to a homogeneous state and, together with the bowl, put into the refrigerator. Take out every 10 minutes for an hour and repeat stirring. If this is not done, large crystals will form during solidification. After 5-7 stirring, the sorbent is laid out in molds and frozen for an hour. Serve with lemon juice or experiment with dark chocolate.
- Raw food porridge … Germinate rice nero and wheat, for two servings it is necessary to prepare 0.6 cups of sprouts. Grind them in a blender along with a glass of milk, 2 tsp. agave syrup and vanilla sugar. To make it tastier, fresh berries should be added to each serving.
- Beetroot ice cream … Small beets are baked in foil in parchment or in a sleeve at 190 ° C. When the root vegetable becomes soft - to check readiness, pierce it with a knitting needle through - it is taken out, cooled, peeled and mashed with a blender. Pour 0.5 cups of milk, and another 0.5 tbsp. dissolve 4 tsp. corn starch. 1 tbsp is poured into a saucepan. milk, the same amount of 33% cream, 3/4 cup cane sugar and 1 tbsp. l. agave nectar, add the zest of one orange. Bring to a boil, remove from heat, filter, add diluted starch and cook until thickened. While the mixture is simmering, break 60 g of cream cheese into small pieces. When the milk sauce thickens, pour it into the blender bowl. Add cheese chunks, beetroot puree and beat on high speed. When the mixture has cooled to room temperature, put it in the freezer without removing it from the bowl. Stirring should be repeated every 20 minutes to avoid ice lumps. When the beetroot ice cream becomes tender, you need to hold it in the refrigerator for another 20 minutes. Serve with a little agave syrup.
Agave Syrup Drinks:
- Alcoholic lemon cocktail … Juice is squeezed out of the lime. Moisten the edges of the glass, roll in celery salt, preferably smoked. Lime juice, 15 ml of nectar are poured into a shaker, everything is shaken and the glass is filled. To cool, add 2-3 ice cubes.
- Melon smoothie … All ingredients are cut into pieces and poured into a blender bowl: a piece of melon, half a yellow mango, 4 oranges pulp, half a bunch of sorrel and 4 sprigs of basil. For sweetening, use 2 tbsp. l. agave syrup and 1 tbsp. l. pollen. Interrupt at the highest speed for 5 minutes. Served in a wide glass.
The use of agave syrup in cooking can improve the taste of ready-made meals. The yeast rises faster, the texture of the baked goods becomes softer, and, which is very important, the final products are devoid of foreign aroma.
Interesting facts about agave syrup
The ancient Aztecs were the first to notice the beneficial properties of the juice of the plant of the Asparagus subfamily. They used it to make desserts and alcoholic beverages. It was from this raw material that the first versions of tequila were made. Nectar was also used for medicinal purposes - to heal wounds. Healers have noticed anti-inflammatory and antimicrobial effects.
Another area of application for the thick sweet nectar is for catching monkeys and carrying swarms of wild bees. In both cases, the same method was used. The thickened agave juice was poured into the bottom of the pumpkin, from which the pulp was removed through a small hole. The monkeys thrust their paws into the pumpkin to scoop up a treat, but they could not pull out their fist. When creating the first apiaries, it was necessary to wait until the swarm descended into the pumpkin, attracted by the sweet aroma. Then the hole was closed and the swarm was transferred wherever they wanted.
Agave syrup is most popular with raw foodists, vegans and healthy eating habits. Preference is given to dark nectar - it is enriched with inulin and has not undergone long-term processing. Such a product is called "pecmez", it is not only considered curative, but also kosher.
But bartenders prefer light varieties. Such products have undergone prolonged filtration and do not have many useful properties, but they have a pleasant fruity aroma, a delicate caramel smell and a fruity aftertaste. This product goes well with popular types of tequila - silver and gold, as well as sweet liqueurs. The most popular drinks offered in bars are Platinum Berry or Watermelon Margarita.
What is agave syrup - watch the video:
If after the tasting only pleasant memories remain and there are no allergic reactions, agave syrup can be safely introduced into the diet. But in the event that symptoms of intoxication have appeared, they should not be attributed to a hangover. They can be triggered by nectar intolerance.
