Organic Processing Vo1.8 #3

Agave Nectar

Agave syrup is a natural sweetener produced from the blue agave plant. Formulators can find both light and dark agave syrups, each of which has a low GI of approximately 39. To create this syrup, the agave piña is ground up with hot water, releasing the inulin from the fiber. The remaining fiber is filtered out, leaving dilute inulin syrup, which is then processed with low heat to break down the inulin into fructose and glucose. The result is about 80 percent fructose and 17 percent glucose. Agave syrup is 1.4 times sweeter than refined sugar but does not stimulate digestive insulin secretion at the same rate as other sweeteners. Also, because it is sweeter than sugar, you need less. For each cup of white sugar replaced, use two-thirds of a cup of agave and reduce other liquids by one-fourth to one-third of a cup.

Honey

Honey has always been a popular natural alternative to table sugar and it is being seen more and more in processed products today. Although agave has it beat on the GI scale, with a rating of 55, honey still raises the blood sugar less than refined sugar. Honey also offers beneficial antioxidant and antimicrobial properties. While honey has more calories per teaspoon than table sugar, like agave, honey is sweeter and so can be substituted two-thirds to three-fourths to one cup of sugar. Honey will keep your baked goods moister longer, however, it also causes them to brown more quickly.

Depending on where the honey was harvested and the plants and flowers in the area, honey can take on a variety of subtle flavors, giving formulators many unique options with which to experiment. There are also several fair trade certified versions of honey on the market that are connected with some amazing projects around the world.

ral. Sucanat is whole cane sugar made from dehydrated cane juice. It contains 100 percent of the cane’s natural molasses in every granule with an average content of about 13 percent molasses and 87 percent sugar. Compared with refined sugar, it has a slightly lower level of sucrose in each granule and more of molasses’ vitamins and minerals, including iron, calcium, potassium, B vitamins and chromium.

Sucanat’s color can vary and the changes in color are normal since sucanat is a minimally processed sugar, influenced by changes in weather and soil conditions at the farms where the sugar cane is grown. It’s a natural one-to-one substitute for conventional sugar and provides the same amount of calories per gram. Sucanat is also available in fair trade.

Sucanat

The name “Sucanat” comes from the words: SUgar CAne NATu-

How Sweeteners Stack Up Sugars Carbs

Sweetener per 100 grams per 100 g

Organic Coconut Palm Sugar 90 90 Organic Erythritol* 0 100** Organic Stevia 0 0 Organic Agave Nectar 76 76 Organic Sucanat 100 100 Organic Rice Syrup 60 70 Organic Sweet Sorghum 75 75 Organic Sprouted Barley Malt 40 70 Organic Molasses Syrup 45-55 65-75 Organic Honey 76 81 Organic Sugar, granulated 100 100