As I’ve been consulting with adults in ways to become healthier, I often recommend they use honey or agave syrup for a sweetner (instead of white sugar). Agave is 25 % sweeter than sugar so normally you would use less in a recipe. I prefer the dark amber color agave for a richer flavor. Agave is considered to have a low glycemic index number. The Glycemic index (GI) is a ranking of food based on their potential to raise blood sugar levels. The higher the “GI” of a food, the faster the rise in blood sugar after eating it. This is important because high levels of blood sugar and insulin have been linked to many of the health problems of today. Agave is available in Trader Joe’s and all health food stores.

Agave is a succulent plant, which can be found in southern and western United States, in central and tropical South America, and Mexico. It’s a common misconception that the agave plants are related to cacti. They are closely related to the Lily and Amaryllis families. The sap from the agave plant (called agave nectar or agave syrup) is used in cooking.

When using agave for baking, reduce the liquid in the recipe by up to 30%. Cook lower and slower; reduce the baking temperature by about 25 degrees and bake a little longer than you would normally.

If you have any further questions, please contact me.

In health,

Agave Attenuata 4 ©iStockphoto.com/David G. Freund