Agave Syrup

[blunomore]

Anyone knows where this can be bought ?

Thanks

 

[Shake&Bake]

Wanting to brew your own Tequila?
Dibs on taster duty!


Wait - 2nds

 

[Hosehead]

Anyone knows where this can be bought ?

Thanks

Clicks probably the most common place,(I found a sweetner section at one of the stores) otherwise health/natural food stores. But Why would you want this it's terrible stuff IMHO
but don't take my word for it . Look it up. The big thing fad sweetner in the US now is coconut sugar.

Found a fairly reputable source Interview was last year.

I've stopped using agave myself and no longer recommend it as a healthy sweetener. The reason agave ranks relatively low on the glycemic index is because it has a high content of fructose. Fructose does not readily raise blood sugar (glucose) levels because the body doesn't metabolize it well. New research suggests that excessive fructose consumption deranges liver function and promotes obesity. The less fructose you consume, the better.

As it turns out, agave has a higher fructose content than any other common sweetener, more even than high fructose corn syrup (HFCS). Because of its reputation as a "natural" sweetener, it is now widely used in products claiming to be good for health – from teas to nutrition bars and energy drinks.

I don't think there's any doubt that Americans consume much too much fructose, an average of 55 grams per day (compared to about 15 grams 100 years ago, mostly from fruits and vegetables). The biggest problem is cheap HFCS, ubiquitous in processed food.

Fructose is a major culprit in the rising incidence of type 2 diabetes and nonalcoholic fatty liver disease. It may also increase risks of heart disease and cancer.

I now use maple syrup instead of agave. It has a much lower fructose content, and I have always liked its flavor. I've asked the chefs at True Food Kitchen, the restaurants I helped found in Phoenix and Scottsdale in Arizona and Newport Beach, San Diego and Santa Monica in California to cut back on agave and experiment with pure glucose syrup for sweetening. It is less sweet than either agave or maple syrup and contains no fructose at all.

Andrew Weil, M.D.

 

[ponder]

Good substitute can be found at your local bottle store

 

[Picard]

Andrew Weil, M.D.

Was going to shout BS but then I saw his kualafication ... M.D. ... Yes, i know it's not a Koala.

[video=youtube;JTMf40ORFE8]http://www.youtube.com/watch?feature=player_detailpage&v=JTMf40ORFE8[/video]

 

[Hosehead]

If I owned an agave farm, believe me the crop would not be wasted on syrup. It' would become a mash and triple distilled adult beverage.
I thought I knew everything about Tequila- tried the lot, until one night in Monterrey,Mexico, I was given a tasting session of ice cold private reserve tequilas. A night I'll never forget.
There was many years ago a Blue Agave distillery and farm that went belly up somewhere in the EC or was it Karoo? It was auctioned for a song. I think we had some problem or other growing the right variety? Anyone remember?

 

[ShaunSA]

Diskem. Pretty sure I saw it there a few weeks back.

Was quite pricey. What you planning to do with it Blu?

 

[blunomore]

Clicks probably the most common place,(I found a sweetner section at one of the stores) otherwise health/natural food stores. But Why would you want this it's terrible stuff IMHO
but don't take my word for it . Look it up. The big thing fad sweetner in the US now is coconut sugar.

Found a fairly reputable source Interview was last year.

I've stopped using agave myself and no longer recommend it as a healthy sweetener. The reason agave ranks relatively low on the glycemic index is because it has a high content of fructose. Fructose does not readily raise blood sugar (glucose) levels because the body doesn't metabolize it well. New research suggests that excessive fructose consumption deranges liver function and promotes obesity. The less fructose you consume, the better.

As it turns out, agave has a higher fructose content than any other common sweetener, more even than high fructose corn syrup (HFCS). Because of its reputation as a "natural" sweetener, it is now widely used in products claiming to be good for health – from teas to nutrition bars and energy drinks.

I don't think there's any doubt that Americans consume much too much fructose, an average of 55 grams per day (compared to about 15 grams 100 years ago, mostly from fruits and vegetables). The biggest problem is cheap HFCS, ubiquitous in processed food.

Fructose is a major culprit in the rising incidence of type 2 diabetes and nonalcoholic fatty liver disease. It may also increase risks of heart disease and cancer.

I now use maple syrup instead of agave. It has a much lower fructose content, and I have always liked its flavor. I've asked the chefs at True Food Kitchen, the restaurants I helped found in Phoenix and Scottsdale in Arizona and Newport Beach, San Diego and Santa Monica in California to cut back on agave and experiment with pure glucose syrup for sweetening. It is less sweet than either agave or maple syrup and contains no fructose at all.

Andrew Weil, M.D.

Thanks for the info, Hosehead, very enlightening.

Diskem. Pretty sure I saw it there a few weeks back.

Was quite pricey. What you planning to do with it Blu?

I was reading about it in an alkaline recipe book; they use it in a lot of the recipes as a substitute for sugar.

 

[ShaunSA]

I was reading about it in an alkaline recipe book; they use it in a lot of the recipes as a substitute for sugar.

Ok was defo at Diskem. SO was looking for stevia. It was in the same place.

 

[Hosehead]

I asked many people who lead vegan lifestyles what's the best sweetener to use and they say just plain sugar. You can get food grade glucose for plus minus R55 at any pharmacy in soft plastic brown jam jar sized bottles made by Alphapharm It's 100 times stickier than honey, a real mess to work with but quite pleasant tasting and not as sweet as sugar. (I use it for confectionary making when recipes call for an invert sugar and I want to retard crystals) It's the same as corn syrup as they use in the US on a basic level but for more info

Although corn syrup is a glucose syrup, glucose syrup is not always corn syrup. They can be interchanged in some recipes BUT they can/do react differently.

In the United States, Legislators allow domestic food manufacturers to call glucose syrup "Corn syrup" because the source of the starch is almost exclusively from maize.

In other parts of the world, wheat, barley, tapioca, potato, rice, cassava, arrowroot, sago and maize starches are used to produce glucose syrup. The generic term of glucose syrup is used except when the originating material must be specified. Australian glucose syrup [liquid glucose] comes from wheat.