101 Foods That Could Save Your Life

Did you know … at the turn of this century, tequila production had risen so dramatically that the blue agave plant (also used to make agave nectar) was on the verge of extinction?

There are over 300 species of agave plants. Tequilana, or blue agave, is the most widely known and available. The name agave is of Greek origin and means “noble” or “illustrious”. Agave goes by many other names including maguey, mescal, lechuguilla, amole, and century plant. Though over 200 million blue agave plants are grown in several regions of Mexico, only a small percentage of them are used for agave nectar production.

The heart of the plant is often referred to as the “piña”, or pineapple, which holds the naturally sweet juice used for both tequila and nectar production. The juice can become “dark”, “amber” or “light”, depending on the processing. Unfiltered dark agave has a stronger flavour, while the light variety, which has had the solids removed, has a more refined flavour. The liquid is then heated to make concentrated syrup, much like maple sap is heated to create maple syrup, with a consistency a little thinner than honey.

Agaves were cultivated for centuries by Native Americans. In the seventeenth century, the Portuguese and Spaniards brought agaves back to Europe from the Americas. The Spaniards are actually credited with fermenting the juices from the agave and creating what we now know as tequila. Another fermented beverage made from agave was called pulque, made by Native Americans for use in religious ceremonies. Agave nectar has become increasingly popular as an alternative sweetener to sugar in the United States.

The agave plant is native to arid and tropical regions from the southern United States to northern South America, and throughout the Caribbean. The agave has long been cultivated in hilly regions of Mexico.

Agave syrup (or nectar) is about 90 per cent fructose, a form of natural sugar found in fruit. Fructose does not impact blood glucose (glycaemic) levels as dramatically as other sweeteners such as cane sugar. Even better, because fructose is sweeter than table sugar, less is needed in your recipes. Agave also contains a complex form of fructose called inulin. A type of friendly bacteria called bifidobacteria digests inulin to produce short-chain fatty acids that have been shown to fight colon cancer. Agave also contains sapogenins, which have anti-inflammatory and anticancer properties.

Mexican folklore has revered agave and considered it sacred for its ability to purify the body and soul. Ethopians have used agave branches as natural toothbrushes, while the Aztecs treated wound infections with concentrated sap.

ANTI-INFLAMMATORY: An animal study found those who were treated with an extract from agave leaves orally and topically had less inflammation than the control group.

ANTIMICROBIAL: Agave has been found to contain special substances that greatly reduce the growth of yeasts, mould and life-threatening bacteria.

CANCER-KILLING ACTIVITY: Human cell studies have found that saponin and other compounds in agave can interrupt the life cycle of cancer cells.

• This sweetener is sometimes called “nectar” and sometimes called “syrup”. It is one and the same.

• Agave comes in light, amber, and dark syrup sold in bottles.

• Unopened, agave syrup has approximately a three-year shelf life.

• In recipes, use about 25 per cent less of this nectar than of table sugar. 6floz/170ml of agave nectar should equal 7oz/225g of table sugar. For most recipes this rule works well.

• Reduce your oven temperature by 25°F 10°C.

• When substituting this sweetener in recipes, reduce your liquid slightly, sometimes as much as one-third less.

• Agave nectar can be combined with artificial sweeteners to lessen their aftertaste.

• It can be used as a substitute for honey or sugar in baking.

Sharon’s Simple Berry Sauce

by Sharon Grotto

Servings: 4 • Prep and cooking time: 35 minutes

Our kids love to pour this berry sauce on their toaster waffles and pancakes or use it as an easy way to add fruit and sweetness to a smoothie. Simple to make but oh so good! This recipe contains two Combine frozen berry blend, agave syrup, vanilla extract and water in a saucepan. Cook over low heat until the frozen berries are defrosted. Bring to boil. Let simmer uncovered until sauce thickens, about 20 to 30 minutes. Serve over pancakes, waffles, French toast or anything that you want to taste “berry good”.

INGREDIENTS:

1 10oz/275g package frozen mixed organic berries

3floz/75ml agave syrup

1 teaspoon vanilla extract

4floz/125ml water

DIRECTIONS:

Combine frozen berry blend, agave syrup, vanilla extract and water in a saucepan. Cook over low heat until the frozen berries are defrosted. Bring to boil. Let simmer uncovered until sauce thickens, about 20 to 30 minutes. Serve over pancakes, waffles, French toast or anything that you want to taste “berry good”.

BREAK IT DOWN …

Calories: 95; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 75mg; Total carbs: 24g; Fibre: 1g; Sugar: 21g; Protein: 0g.