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Agave syrup

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**Agave Syrup:**

– **Production**:
Agave syrup is produced by extracting juice from the core of agave plants.
– The juice is filtered, heated to break down polysaccharides into simple sugars.
– Different agave species like Agave salmiana are processed uniquely to prevent fermentation.
– An alternative method using enzymes from Aspergillus niger can convert inulin-rich extract into fructose.
Agave syrup is listed as Generally Recognized as Safe (GRAS) by the FDA.

– **Composition**:
Carbohydrate composition in agave syrup varies based on the agave species used.
– Blue agave syrup contains 56-60% fructose, 20% glucose, and trace sucrose.
– Fructose molecules in blue agave syrup form fructans and fructooligosaccharides with sweetening effects.
– A. salmiana syrup is mainly composed of sucrose.

– **Culinary Use**:
– Blue agave syrup is 1.4-1.6 times sweeter than sugar and can replace sugar in recipes.
– It is a vegan-friendly alternative to honey and used in breakfast cereals as a binding agent.
– Different varieties like light, amber, and dark agave syrups are used in various dishes for their flavor profiles.
– Dark agave syrup is unfiltered and rich in minerals, often used as a topping.

– **Nutrition**:
– Blue agave syrup per 100g contains 76.4g carbohydrates, 68.0g sugars, and minimal fat and protein.
– It is a moderate source of Vitamin C and B vitamins.
– Blue agave syrup has a similar fructose content to high-fructose corn syrup.
– In a tablespoon amount, blue agave syrup provides 330kJ (78kcal).

– **Glycemic Index**:
– Blue agave syrup’s high sweetness comes from its 56% fructose content.
– It has a low glycemic index of 11-19, affecting blood sugar similarly to fructose itself.


– **Vegetarianism History**:
– ‘What is Vegetarianism?’ (1886)
– ‘Shelleys Vegetarianism’ (1891)
– ‘Behind the Scenes in Slaughter-Houses’ (1892)
– ‘Why I Am a Vegetarian’ (1895)
– ‘Figs or Pigs?’

– **Prominent Figures in Vegetarianism**:
Carol J. Adams
Suzanne M. Babich
Phyllis B. Acosta
William Alcott
Bertrand P. Allinson

– **Health Advocates in Vegetarianism**:
Elmer McCollum
William Metcalfe
Eli Peck Miller
Harry Willis Miller
J. Howard Moore

– **Literary Contributions to Vegetarianism**:
– ‘Figs or Pigs?’ by William Alcott
– ‘Vegetarianism: A Way of Life’ by Rynn Berry
– ‘The Ethics of Diet’ by Howard Williams
– ‘Vegetarianism and Occultism’ by C.W. Leadbeater
– ‘The Vegetarian Crusade’ by Adam D. Shprintzen

– **Modern Influencers in Vegetarianism**:
Nava Atlas
Mayim Bialik
Gypsy Boots
Kathleen Keen Zolber

Agave syrup (Wikipedia)

Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.

A clear plastic bottle of light amber syrup
Because agave syrup dissolves quickly, it can be used as a sweetener for cold beverages.
A large, spiky, green plant, photographed among other greenery on a clear day.
Blue agave or tequila agave (Agave tequilana)
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