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& Agave as sweeteners
More on Fructose - from Dr. Mercola and Dr. Lustig
Agave – produced from the blue agave cactus. Sweeter and lower in Glycemic Index because of a high fructose content, it is not the natural juice of the plant (as with maple syrup), but requires an enzymatic process to break the long chains of inulin molecules into the constituent fructose molecules.
Because of the fructose
it's use should be very limited - half a teaspoon at a time.
Some sources with info:
Wilderness Family Naturals on truly raw agave http://www.wildernessfamilynaturals.com/agave.htm
Raw Blue Agave: http://www.farmsteadfresh.com/onlineStore.html (see bottom of page)
Blue Agave Nectar :http://blueagavenectar.com/buyblueagavenectar.html
Yacon - Another fructose sweetener, so be cautious, but the fructose is in the form of indigestible complex molecules, fructooligosaccharides (FOS), that feed the friendly gut microbes - source & source - more info - see http://tinyurl.com/yacon234
Han Guo - a sweet fruit grown in southern China, used as low
calorie sugar substitute.
Molasses - is very flavorful and mineral rich, especially iron.
Wholesome Sweeteners www.organicsyrups.biz - click on 'Retail' for a list.
Raw Honey: Some facts about raw honey
Calorie and carbohydrate comparisons (per tablespoon):
White sugar 48 cal, 12.5 gm carb (natural sugars such as Sucanat would be about the same)
Agave nectar 45 cal, 11 gm carb
Honey 64 cal, 17.4 gm carb
All these natural sweeteners contain calories and should be used in moderation! My son finally weaned himself off soda pop by making iced tea sweetened with a small amount of agave plus a bit of Stevia.
Sugar Alcohols are sweet but not digestible. They are not generally recommended, with the exception of erythritol: