Agave syrup — used in cooking, medicine and cosmetology; composition and description of the product; properties and quality, as well as benefit and harm
Calorie content: 310 kcal.
Energy value of the product Agave Syrup:
Fat: 0.5 g
Carbohydrates: 76 g
Agave syrup — it is a unique in its properties product, which became widespread here due to its availability and relative cheapness. The use of syrup has become widespread in the countries of Eurasia relatively recently and came to us from Mexico. This product has a very sweet taste, the saturation of which is many times greater than the usual sweetness of granulated sugar.
Agave is a plant of the family of the same name, and its appearance is associated in most people with aloe.
The sap of the plant, which has a strong sweetness, is extracted from the unrevealed flowers of blue agave. This process is rather laborious and consists in cold pressing of nectar. Although this method in the manufacture in industrial quantities is not used due to its low productivity.
Syrup is saturated with fructose, which, unlike sugars, is more easily absorbed by the body, although it is no less harmful when it is used in food in large quantities.
How to use this product, unique in its properties, in different areas of life, what should be avoided and what indicators should be guided in choosing this article.
The use of agave syrup has found its niche in various spheres of human activity.
In cooking, agave juice is used as a sweetener, and also used in the production of homemade vodka. Although the latter is a rather expensive task, the cost of the sweetest product is relatively high due to its overseas origin. Apply agave juice in the production of home-made wine drinks and artificial honey.
Agave syrup is used in cooking in the preparation of desserts, as well as the manufacture of beverages.
Here you only need to use the highest quality product for food. In the best quality syrup, the amount of glucose should be close to 50%. Of course, such syrups will be more expensive than their counterparts, but they will also cause much less harm, and in some situations they will even be invaluable.
In folk medicine, plant sap is used as an active dietary supplement that can fight inflammation of various organs. It is believed that the product has the ability to reduce the level of cholesterol in the blood and slow down the growth of various tumors. The product is also used as a stimulator of the production of substances responsible for the absorption of calcium by the body, which becomes relevant for the elderly.
Another manifestation of the beneficial properties of agave syrup can be called its ability to quickly anesthetize and relieve stress in the following conditions of the body:
Pharmacological industry produces drugs based on natural agave juice, which have a contraceptive effect and quite effectively help to avoid unplanned pregnancy.
In cosmetology, sweet agave juice is used to make masks to strengthen hair.
Beneficial effect on the skin of the skin affected by acne and boils. The action of the plant is close to the action of the agave habitual to us. But you need to use either fresh agave juice or a special cosmetic preparation obtained in a cold way.
How to replace the agave syrup, many wonder who have seen this ingredient in the formulation. In the recent past, it was believed that corn syrup copes well with this, but after conducting laboratory studies that confirmed the risk of obesity when using the latter, it was agave syrup that was preferred. Although it is unsafe, as well as, by the way, all sugars, regardless of their origin and method of production.
Another possible substitute is maple syrup, which is also less caloric.
The properties of agave syrup have long been studied, as well as their effect on the human body as a whole. It is proved that the composition of this product is of good quality and produced by a bona fide manufacturer contains about 97% fructose. Tolerance is considered to be the fructose saturation equal to 85%.
The quality of the product and its properties also depend on its color, and it, in turn, depends entirely on the method of obtaining the syrup and the degree of its filtration.
There are light, dark and amber color of the finished product. Each of them differs in chemical characteristics, in particular, the amount of the main component in it. The composition of the non-industrial sweet product is as follows:
The maximum specific weight among all components belongs to fructose, and the remaining substances occupy approximately equal shares in the total amount.
It has been proven by medicine that in comparison with other sugars, the use of fructose has a more favorable effect on the body and the metabolic processes occurring in it, although it cannot be considered completely safe.
The benefits and harms of agave syrup have long been studied by physicians and scientists, and in the meantime people are actively using the product in their diet. Today, many families use this syrup instead of sugar because of its less harmful effects on the body. And the reviews about this product from consumers are pretty good.
Only now science does not adhere to such an opinion, and there are more and more facts showing that, using in their diet, it would seem, a natural substance, which a priori can not be harmful, people cause great harm to their body.
The benefits of the product began when agave juice began to be used in the diet and nutrition of people with diabetes, positioning the product as a completely harmless substitute for traditional cane or beet sugar.
The fact that the blue agave juice has a lower glycemic index than regular sugar remains undeniable, and therefore the product is more completely broken down in the body, and less effort is expended on its processing. But it has been proven that regular use of this sweetener can play a cruel joke and suppress the natural ability of the gastrointestinal tract systems to properly and fully absorb insulin.
Consequently, the use in food exclusively of agave juice can cause the following persistent and irreversible disruption to the body:
- rise in blood pressure;
- rapid deposition of subcutaneous fat, especially on the abdomen and buttocks;
- stimulation of insulin resistance;
- deterioration of the liver.
And although this syrup is positioned as the most harmless, you should not use it with diabetes, a tendency to obesity, pregnancy at any time and breastfeeding, as well as in early childhood.
Moderate use of this nectar is permissible for people who do not suffer from liver disease and do not belong to the above categories.
When using any unfamiliar regional kitchen product is always advisable to use it in small doses, as well as strictly monitor the manifestations that may occur in the event of an allergic reaction to the components.
The naturalness of the product undoubtedly attracts the attention of people, but when making a decision about using this product in your diet, weigh the pros and cons, complying with your own convictions.