Certified Organic Raw Agave Syrup, Light and Dark, harvested in the Ixmiquilpan region of Mexico. Low GI, greatly beneficial to the local community and processed below 40ºC using a vacuum evaporator and certified organic vegan enzyme.
This Agave is harvested from the Wild Maguey species by the Aztecs in the Ixmiquilpan region of Mexico, where it is known as “El Árbol de Las Maravillas” (the tree of miracles) due to its many uses. The Wild Maguey is central to their culture - they've been harvesting it there for thousands of years. The cultivation and harvesting of Agave in this region contributes greatly to the local economy, preventing the emigration of local men to the U.S. in order to support their families.
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. It's minimally processed and comes from long-chained fructans, called inulin (that’s inulin, not insulin – a common mistake!). This is why it’s diabetic friendly. 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.
The unfiltered Dark Agave has more minerals than the light filtered version, in addition to a richer, wilder flavour.
There has been some recent controversy regarding the consumption of agave syrup at its affect on one's health. Our agave syrup is a minimally processed natural certified organic sweetener. It is a concentrated food (essentially a concentrated cactus juice) like any concentrated fruit juice or honey for that matter and should therefore be consumed in moderation. Its sugars are in the same form as honey and fruits and are processed by the body in a similar way. It is low GI and diabetic friendly but it should be avoided by people with a fructose intolerance. Please see the following article for a more in depth analysis of agave and whether you should consume it.
