In our household, white sugar is not used. White sugar has gained such bad reputation in recent years that more people are aware of its negativeness now. Recent studies and articles have suggested that white sugar feeds cancer cells and too much white sugar causes cancer. In our household, we only use organic raw brown sugar (very scarcely used in cooking and always reduced in baking) and lately, I am starting to use Agave Nectar.
Being a PCOS sufferer since 2001, I have since cut down on white sugar and white flour products. PCOS sufferers have a disorder with insulin, a hormone that controls the change of sugar, starches and other food into energy for the body to use or store. Many women with PCOS have too much insulin in their bodies because they have problems using it. Excess insulin appears to increase production of androgen. High androgen levels can lead to acne, excessive hair growth, weight gain and infertility. I suffered from all these symptoms (except for excessive hair growth) at the height of my battle with PCOS 12 years ago.
I use Agave Nectar in many of my meat dishes. I also use it as a bread spread. Agave Nectar’s combination with butter on toast is delightfully yummy! I find that the taste of Agave is somewhat similar to maple syrup and maltose.
One of the most health-promoting properties of agave nectar is its favorable glycemic profile. Its sweetness comes primarily from a complex form of fructose called inulin. Fructose is the sugar that occurs naturally in fruits and vegetables. The carbohydrate in agave nectar has a low glycemic index, which provides sweetness without the unpleasant “sugar rush” and unhealthful blood sugar spike caused by many other sugars. Agave nectar is a delicious natural sweetener that can be used moderately – by dieters, some diabetics, and health conscious cooks – to replace high-glycemic and refined sugars.
Modern medical study has confirmed agave’s remedial properties. Agave nectar applied to the skin has been found effective against pyogenic (pus producing) bacteria such as Staph aureus. The tradition of adding salt to the nectar has been found to further boost its anti-microbial property. Agave nectar has also been proven effective against enteric (intestinal) bacteria.
Blue Agave (Agave tequilana)
Another good natural sweetener is gula melaka, low GI and easily available, definitely no need to be imported. I use it for cooking as it imparts such a rich smokey/ earthy flavour. Granted not easy to cut off an exact chunk each time, so I grate the whole piece like I would a piece of cheese, and keep the bits in a cool dry place.
Chris, I didnt know that gula melaka is low in GI. I love it!! But the thought of grating it puts me off. Agave nectar tastes a tad like gula melaka. Perhaps I’ll get my dad to help me boil some gula melaka, have it stored in bottles and I’ll have cheaper and tastier and healthier sweetener! Thanks for the tip!