Shop on line
|
Above : agave syrup in Ixmiquilpan Mexico |
ORGANIC RAW AGAVE SYRUP
Certified Organic Raw Agave syrup, dark and light,
from Ixmiquilpan, Mexico.
- sugar free
- gluten free
- dairy free
- low GI
There has been controversy regarding the use and promotion of Agave Syrup as a health food. Agave Nectar - The high fructose health fraud, an article written by Rami Nagel and Beware of the Agave Nectar Health Food Hype by Dr Mercola are the sources of the confusion. Both Authors have presented some valid information regarding conventionally grown and processed Blue Webber Agave. However, the information presented is not an accurate representation of Loving Earth's Agave products.
Description
Our Agave is a Wild Maguey (Salmiana Variety). It is wild crafted, certified organic and organically processed at low temperature. Loving earth works closely with the Indigenous association of Ixmiquilpan. We have met our growers in person and seen their operation. Our growers do not produce tequila they run a small-scale operation producing only Agave Syrup. Our agave is raw - it is vacuum evaporated at 45¼ and a certified organic, vegan enzyme is used to break down the sugars. It contains 70-75% fructose unlike the Blue Webber variety, which can have fructose levels as high as 90%. Click on the photos below to see the operation. Photo number 7 shows the vacuum evaporator.
Nutritional information
| Per serve (10g) |
Per 100g | |
| Energy | 131.3kj | 1313kj |
| Protein | 0g | 0g |
| Fat-total | <1g | <1g |
| Carbohydrate-total | 8.0g | 80.0g |
| -sugars | 7.6g | 76g |
| Sodium | 0mg | 0mg |
 |
Grower with wild agave plant |
Nutritional qualities
Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners. Our unfiltered Dark Agave syrup has a wide spectrum of minerals and phytonutrients
Dr Mercola is erroneous when he states that dark agave is burnt. The light and clear varieties of Agave have undergone filtration, which is why they are lighter in colour. The Dark agave is unfiltered and richer in minerals, this results in its darker colour.Unlike high fructose corn syrup that stores its energy as starch, Agave Syrup stores its energy as Inulin, also known as Fructans or Levulose. Inulin is typically found in roots or rhizomes. There is no starch in Agave Syrup. Inulin bypasses digestion in the stomach and small intestine and is actually digested in the large intestine. Inulin actually feeds the probiotic bacteria in our digestive system. This is absorbed slowly into the bloodstream giving it a low glycemic index and is therefore diabetic friendly. It is also the perfect sweetener for children as it does not significantly raise blood sugar levels, preventing the highs and lows associated with sugar intake and instead provides a sustained, steady source of energy.
Agave syrup is a concentrated fruit Juice. Like all sweeteners Loving Earth believes that agave should be consumed in moderation. We believe that Agave Syrup is a healthier sweetener alternative compared to cane sugar. When used respectfully Agave syrup does have health promoting properties. Overconsumption and inappropriately using Agave is what leads to health issues and puts our bodies out of balance. Agave should be used as part of a balanced diet.
Processing
Doctor Mercola states that "Agave Nectar as a final product is mostly chemically refined fructose". The sugars in our agave nectar come from the breakdown of the inulin molecule through the introduction of the certified vegan enzyme. It is in no way chemically refined, there are no chemicals involved in any part of the production or packaging process. Our growers do not use any chemicals, Ionic resins, Sulphuric/hydrochloric acid, dicalite, clarimex in the manufacturing of our Agave Syrup. Australian Certified Organic have audited the harvesting and processing of our agave syrup. They have verified that our agave syrup is pure and that no chemicals or genetically modified organisms are used. They have also verified that it is harvested sustainably. It is refined only as much as the excess moisture is removed from the juice of the plant to prevent fermentation
About the growers
In the region of Ixmiquilpan of central Mexico an indigenous group called the Hnahnu have been able to successfully commercialise agave syrup. This is a semi arid region and the main species of plant is the wild maguey (Agave salminae). In this area like many of the poorer areas of mexico a lot of the men had gone to the US to work and there were whole villages without any men. However now that the new industry of harvesting the nectar of the wild maguey and processing it into agave syrup has been established this has created sustainable income opportunities for the local men and women.