“Using agave nectar…[is] easier on your body’s glycemic load-causing less of a shock to your blood sugar. Eating a diet that is conscious of utilizing low-glycemic foods has been shown to be extremely effective in preventing and eliminating type two diabetes.”  McAuliflower

What would it take to move something from an inconvenience to a responsibility?

The wise in heart will be called discerning, and sweetness of speech increases persuasiveness.  (Proverbs 16:21; NAS)

After writing about various sweeteners last week, I received some information from another “food researcher” friend saying that Xylitol has been known to be poisonous to dogs.  Since we don’t have a dog, I wasn’t aware of that.  Click here to learn more.  (http://www.aspca.org/site/PageServer?pagename=press_082106)  My friend also wrote that there have been studies done showing that Xylitol can cause discomfort to the human digestive tract.  So, thank you Michele, for your insight.  This sweetener remains controversial, as I’ve read and heard both good and bad information from trusted, reliable sources.

Another sweetener that I didn’t mention last week is agave nectar.  Agave nectar is a sweetener produced in Mexico from several species of agave plants including agave tequilana, also called Blue Agave or Tequila Agave. Agave nectar is actually sweeter than honey.  It’s “honey-colored” but actually thinner in consistency than honey.

As a sweetener, agave nectar is notable in that its glycemic index and glycemic load are lower than most, if not all, other natural sweeteners on the market.  The glycemic index of agave nectar is 14 making it an ideal sweetener for diabetics.  I’ve used agave nectar in our smoothies, salad dressings, and in herbal tea.

When substituting agave nectar for sugar in recipes, it’s very similar to substituting honey in a recipe.  For agave nectar, use 1/3 cup agave for every 1 cup of sugar.  Decrease amount of liquids in the recipe by ¼ cup and decrease oven temperature by 25 degrees.  Agave nectar can be found in health food stores.

Another less known sweetener is called trehalose.  Trehalose is a disaccharide (two sugar) molecule composed of two smaller glucose molecules linked together that occurs naturally in insects, plants, fungi, and bacteria.  It is a white crystalline powder and has been tested to produce lower insulin and blood glucose responses than glucose and is about 45% as sweet as table sugar. Trehalose has therapeutic benefits in many neurologic disorders such as Huntington’s chorea, Parkinson’s, and Alzheimers.  Click here for my favorite source for this sweetner.  (http://www.endowmentmed.org/content/view/685/65/)

Prayer Power
Lord, bless our readers with the determination to make the best food choices for themselves and their families.

Link of the Day
Ranch-Style Dressing

Blessings on you as you search for ways to be “sweet” to those you love.