Frequently Asked Questions
What is agave nectar?
Agave nectar is a pure sweetener made from the natural juice (aguamiel) of the agave plant.
What is an agave?
An agave is a broad-leafed plant found in many varieties and climates. It is a succulent, not a cactus, but it is related to a cactus. It is more closely related to the Aloe, and shares a lot of the same visual characteristics. The agave plant can grow up to 8 feet tall and 8 feet wide. It favors hot, dry climates and is found throughout Mexico, particularly in the central desert region. The blue agave variety is the basis of the tequila industry and is also used for agave nectar.
Is it pure?
Yes, Madhava's Agave is 100% pure, no additives of any kind.
Does it contain allergens?
No allergens have been identified in agave nectar. Agave is gluten, tree nut, peanut and dairy free.
What is the difference between light and amber agave nectar?
The difference is due to the filtration of salts and minerals in the production, which is controlled to produce a consistent product. Of equal sweetness, the light is neutral flavored while the amber has a mild, maple like flavor.
Why is Madhava's Agave Nectar less expensive?
No Middleman. We work closely and directly with the producers of our product. We package all of our product in our own facility. Other agave nectars on the market have their product co-packed for them, hence another markup.
Low Margins. Madhava operates on a low margin/high turnover basis. We feel that, for everyday use, a product must be affordable. We strive to offer the finest quality at the lowest price. This allows more consumers access to the benefits of agave nectar.
At what temperatures is it produced?
Our agave is heated to approximately 138 degrees F in its production during the water evaporation process.
What is the Glycemic Index of Madhava's Agave?
Glycemic Index (GI) is a measure of a foods impact on blood sugar. It indicates the level of glucose in a food. Madhava's Agave nectar measures in the range of 32. In comparison, Honey is 58 and table sugar measures about 64.
Glycemic load is a more useful guide for diabetics however, as it includes a factor for the amount of a food consumed. Because a small amount of agave typically used, its glycemic load value is very low-7.36 per tablespoon, 2.45 per teaspoon.
Is agave a low cal/low carb food?
No, Agave is not a low carb food. Its caloric value is the same as honey, and less than sugar. Compared to other sweeteners, less agave is required for equal sweetness, so fewer calories are consumed.
Can bottled agave nectar turn into tequila?
Absolutely not. This is a common misconception. Tequila is distilled from the juice of the blue agave.
Is Agave Nectar OK for diabetics?
Madhava's Agave has a low glycemic index in the range of 32. We are always receiving positive feedback from diabetic customers who find our agave suitable for their personal use. We recommend consulting your physician to find out if it is suitable for you.
Can I feed my infant Agave?
Infants under the age of 12 months should only be fed pasteurized foods or mother's milk. The pasteurization process destroys any bacteria that could harm an infant. Agave is not produced at pasteurization temperatures, and should be considered a raw food in terms of infant feeding. Agave should not be fed to infants under the age of 12 months.
What is the shelf life of Madhava's Agave?
Unopened, Agave will last for more than a year. The color and consistency remains stable and uniform. It is best kept at room temperature.
Does agave require refrigeration once opened?
No, Agave is best kept at room temperature, and is good for at least 12 months once opened.
Can you cook with agave?
Yes, absolutely! Agave is a great substitute for sugar in most recipes, and it often makes food taste better! Agave has more sweetening power than sugar so you can use less. Generally, 2/3 cups of agave will replace 1 cup of sugar.
What is the BRIX (sweetness) rating of Madhava's Agave?
75
Is there corn syrup in your agave nectar?
No, absolutely not. Our agave nectar is 100% pure from the agave plant. All our agave nectar products are pure and are labeled accordingly.
How much corn syrup do you add to your agave nectar?
Zero, again our agave nectar is 100% pure and there are no additives of any kind.
Why isn’t there an ingredient list on your label?
Pure food products have no other ingredients and so an ingredient list is not required by the FDA. Ingredient lists are not found on any pure or single ingredient products such as honey or maple syrup.
Is your agave nectar organic?
Yes, the fields and facilities are USDA certified organic by BioAgriCert, a European certification agency. Our product also holds certification for the European Union, Swiss, and Japanese markets.
What is agave nectar like?
Agave nectar is usually compared to honey.
How is it similar to honey?
Both are naturally composed of water and the simple sugars fructose and glucose. Both are created by enzymatic action which breaks apart the complex sugar molecules (disaccharides) of the flower nectar or agave juice, into their natural proportion of simple sugars (monosaccharides).
What are simple sugars?
Simple sugars are the simplest carbohydrates and are in the ideal form for the body to utilize them; no further breakdown is required.
What about glucose?
Glucose is key to our body’s functions. Our digestion converts starch (like potatoes) into glucose. Glucose provides energy through our blood, and requires insulin. Diabetics lack the insulin to control their blood sugar levels.
What about fructose?
Fructose is found naturally in many foods. It is often referred to as "fruit sugar." It is assimilated differently in our body than glucose, and does not disrupt blood sugar levels.
Does fructose make you fat?
Many foods and factors contribute to obesity. Over consumption of fructose among other foods will lead to weight gain. The cause of weight gain is straightforward. Our bodies require energy (calories) on a daily basis. Our body allows for the storage of calories as fat as a survival mechanism. In today’s bountiful society, with so many readily available food choices, it is easy to over consume. Each person has a specific daily caloric requirement. If we consume the required quantity of calories, our weight will remain stable. If we consume fewer calories, we will utilize the body’s fat reserves and lose weight. If we consume more calories than our daily need, we will add to the caloric reserve and gain weight. All foods and sweeteners have caloric value. It is the quantity consumed which directly affects body weight.
How does agave fit in?
Due to agave’s high level of sweetness, less is required to achieve a palatable taste. If a person chooses to eat sweet foods, an agave sweetened product will have a lower caloric value. 2/3 cup of agave equals the sweetness of one cup of table sugar.
What is fructose?
Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in fruit, some vegetables, honey, and other plants. Fructose and other sugars are carbohydrates, an important source of energy for the body. 1
What other types of sugars are there?
The food supply contains a variety of sugars called monosaccharides (single sugar units like fructose and glucose) and disaccharides (two monosaccharides linked together). Glucose is the main source of energy for the body because most complex sugars and carbohydrates break down into glucose during digestion. Starches contain many single sugar units linked together. The various sugars perform different functions in the body, but they all can provide energy. 1
Sucrose is a disaccharide that contains equal parts of glucose and fructose. Known as table or white sugar, sucrose is found naturally in sugar cane and sugar beets. Other sugars in foods and beverages include: lactose (naturally occurring in milk)- a disaccharide containing glucose and galactose; maltose (crystallized from starch)- a disaccharide containing two glucoses; dextrose – another name for glucose.
Is fructose safe?
Fructose and all other sugars are “generally recognized as safe” by the Food and Drug Administration (FDA).
The Surgeon General's Report on Nutrition and Health, the National Academy of Sciences report Diet and Health, and Healthy People 2000: National Health Promotion and Disease Prevention Objectives by the U.S. Department of Health and Human Services support this conclusion.
In a 2002 scientific statement on sugar and cardiovascular disease, the American Heart Association concluded that, for most individuals, consuming fructose either pure or in the form of sucrose has neither beneficial nor adverse effects. 1
What are the differences in the way glucose and fructose are metabolized by the body?
Even though commonly consumed sugars provide basically the same number of calories, they are metabolized and used by the body in different ways. For instance, glucose from dietary sources is digested, absorbed, transported to the liver, and released into the general blood stream. Many tissues take up glucose from the blood to use for energy; this process requires insulin. Fructose is predominantly metabolized in the liver, but unlike glucose it does not require insulin to be used by the body. 1
Does fructose cause diabetes?
Diabetes is a disorder affecting the way the body produces and uses insulin and how it handles blood glucose. Insulin is essential for aiding glucose transport into cells. People with type I diabetes do not produce insulin, whereas those with type II diabetes either do not produce enough insulin or cannot efficiently use the insulin their bodies produce. Factors such obesity, lack of physical activity, and genetic predisposition all increase the risk for type II diabetes.
People with diabetes must pay attention to the amount of all carbohydrates—sugars and starches—they consume.
Because fructose does not increase blood glucose and does not require insulin, individuals with diabetes can often process it more efficiently than other sugars. In fact, studies show that small amounts of oral fructose may actually improve glycemic control in people with diabetes. 1
Does fructose cause obesity?
Excess body fat occurs when people do not balance their energy (caloric) input with energy output. Extra calories may come from any caloric nutrient—proteins, fats, alcohol and carbohydrates including starches and sugars such as fructose. Lack of physical activity plays a significant role in promoting body fat accumulation and development of obesity.
Some researchers have speculated that fructose may not be as satiating (produce feeling of fullness) as other carbohydrates because it does not stimulate insulin and leptin secretion nor suppress ghrelin production—all hormones that help to regulate hunger. However, it is important to note that this speculation is based on preliminary research which tested fructose levels at least three to four times higher than the average amount consumed by Americans. Furthermore, very few Americans ever consume fructose by itself, but rather in combination with glucose. 1
Does fructose cause insulin resistance syndrome?
Insulin resistance is a condition where the body does not effectively use the insulin it produces. The body compensates by producing greater amounts of insulin in order to maintain normal blood glucose levels. Insulin resistance—along with obesity, hypertension, and blood lipid disorders—is part of metabolic syndrome. Insulin resistance sometimes leads to type II diabetes and heart disease.
Although experimental animals fed very large quantities of fructose have developed insulin resistance, feeding studies in humans have never demonstrated this effect. Excess body fat, lack of physical activity and a genetic predisposition are thought to be the primary drivers for developing insulin resistance, not fructose consumption. 1
What effect does fructose have on triglycerides in the body?
Triglyceride is a technical term for fat that occurs in food and in the body. Both dietary fat and carbohydrates contribute to the formation of triglycerides in the body but in different ways. Excess consumption of calories from fats, proteins, or carbohydrates—including starches and sugars—promotes accumulation of body fat.
Research in humans has shown an inconsistent effect of sucrose and fructose on triglycerides in the bloodstream. The variable effects may be related to factors such as the amount of fructose consumed, body weight, baseline blood triglyceride, and insulin and glucose levels. An elevation in blood triglycerides has been seen mostly in sedentary overweight and obese subjects with diets that are both high in fructose and total carbohydrate as well as low in dietary fiber and fat. Some research suggests that chronic elevation of triglycerides in the bloodstream may increase the risk for insulin resistance and coronary heart disease. 1
1. (IFIC-International Food Information Council website).
I have read/heard negative things about agave. Is it true?
Please visit www.agavemythbuster.com
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