Agave Nectar has very low Numeric Value on the GI

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MiaMonte Sweethttp://www.tjsdesign.com/portfolio/web/miamonte/04win/english/products/sweet.htmMiaMonte Sweet is an all-natural sweetener made from the syrup secreted from the agave succulent plant.The agave plant has been cultivated for more than 9,000 years in Mexico for its medicinal properties and as a sweetener.AGAVE comes from the Greek "Noble" and the collection of tales and poetry about the plant reflect the wonder its name suggest.This syrup is about 25% sweeter than refined sugar and is suitable for use with coffee, tea, baking, cooking. The flavor is mild and recommended for all types of cooking use.The key point of this agave syrup is that it has a very low numeric value on the Glycemic Index. This is to say that, unlike refined sugar, the agave syrup is released into the bloodstream slowly and therefore keeps the insulin response and blood sugar increase steady. This is great news for those dieting or with diabetes. Energy in our bodies is supplied as carbohydrates are turned into sugars, or glucose, which then serve as fuel for the cells. With the intake of sugars, the adrenal glands work to stimulate the beta cells in the pancreas to create insulin. The insulin then takes the sugars from the blood to provide energy for our bodies. Food products with high Glycemic Index levels cause a sudden increase in insulin levels, producing a sugar rush, and an equally severe drop in energy. The Glycemic Index will help to know which food products transfer into glucose more slowly.Foods with low glycemic values allow us to have a more constant and steady energy throughout the day. This consistency is key to maintaining balance in our bodies. Fad diets, particularly those encouraging cutting out any food group are breaking down the balance of total health. Carbohydrates, Proteins, Fats are all essential components of a healthy diet. They function cohesively to carry necessary vitamins, minerals and energy throughout our bodies. Because the Glycemic Index serves as a guide of how the quantitative carbohydrate (sugar) value affects our bodies it can help us to be in tune with our bodies. It is most important that we see how the elements we intake and are exposed to affect our bodies so that we might make the appropriate adjustments for greater well being and physical health. Glycemic Index Glucose = 100 Sugar 108 Glucose 100 Boiled Potato 98 Radish 97 Mashed Potato 90 Milk Sugar 90 Carrot 85 Corn flakes 80 Honey 75 Water Melon 72 Brown-Rice Bread 72 Chocolate 70 Steamed Potato 70 Rice 69 White Bread 69 Raisin 66 Saccharin 60 Noodle 42-50 Oatmeal 49 Sweet Potato 48 Grape 44 Green Peas 39 Apple 39 Agave Syrup TE350 75b 39 Apple Juice 37 Ice Cream 36 Yogurt 36 Milk 34 Sausage 28 Black Chocolate 22 Green Vegetable 15 Seaweeds 15 Mushroom 15 Soy Beans 15 Agave Syrup TE350 11 Agave Syrup F-978 10 Jenkins (1984)Janetta C. Brand Miller University of SydneyThorbum Brand & Truswell (1986)Dr. Bruce Howe (2000)