Inulin

Is a group of naturally occurring oligo-saccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of carbohydrates known as fructanas. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants which synthesize and store inulin do not store other materials such as starch. Inulin is being used increasingly in foods, because it has excellent nutritional and functional characteristics. It ranges from completely bland to subtly sweet and can be used to replace sugar, fat, and flour. This is particularly advantageous because inulin contains one-third to one-fourth the food energy of sugar or other carbohydrates and one-sixth to one-ninth the food energy of fat. It also increases calcium absorption and possibly magnesium absorption, while promoting probiotic bacteria. Nutritionally, it is considered a form of soluble fiber. Inulin has a minimal impact on blood sugar, making it generally considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses.

This is a dietetic soluble fiber, which reaches the colon as an unaffected, complete molecule. Here in the colon the main digestion of nutrients occurs. There are millions of hundred different species of bacteria, which we may divide into "good" bacteria and "bad" bacteria the good are the so called lactobacillus and the bifid bacillus. As said, inulin reaches the colon untouched. Here it ferments and converts itself into a source of food for the “good bacteria”. If there was no fermented inulin in the colon the “good bacterium” would die, and the overall health of the digestive tract would suffer.

Fructose

This gives sweetness to the agave nectar. It is a high value nutrient that produces long-lasting energy. It is most beneficial for spotters, students, and generally speaking for all of us exposed to every day stresses and tensions.

Fructose yields lasting energy!!! It metabolizes or is digested s l o w l y. It is well known, that sugars need insulin (coming from the pancreas) to be digested or assimilated. As fructose digests slowly, the pancreas supplies insulin slowly, without being forced for high output as it happens with other sugars; that demand a high supply of insulin. This is why we may call fructose to be a benign sugar. Let’s see an example to better understand it: Imagine you run as fast as you can for 300 meters. When reaching you goal you will be breathing heavily, sweating, you will be… etc. But if you walk these 300 meters slowly, you will arrive completely calm, in better shape. You did not force your body.

Let's recap the benefits that can be derived from using agave nectar as your sweeteners are numerous:

• Agave nectar is low glycemic. It will not over stimulate the production of insulin in your body.
• Agave nectar does not contain processing chemicals.
• Agave nectar is safe and recommended for children.
• Agave nectar can be used for baking, cooking and anywhere else where you would normally use sugar or a chemical, artificial sweetener.
• Agave nectar is low calorie.