Agave syrup or maple syrup: how to make sure you make the right choice?

Agave syrup has been little known for a few years, but it has gradually found its place in kitchens. As for its "alter ego", maple syrup, it is from Canada and always ready to thrill your taste buds. It is necessary to learn more about these two products to be able to make the right choice. The taste and texture of maple syrup and agave syrup are so similar that you couldn't tell them apart. But does one bring more than the other? Let's start!

Many people are still unaware that excessive consumption of altered and refined sugar is considered to be a factor in diabetes and obesity. It also weakens the immune system. We tend to think that consuming maple syrup or agave syrup is a better way to eat sugar healthily.

The quality and quality of the sugar contained in these two elixirs varies depending on the method of manufacture. Thus, their first difference lies in the nature of the sugar used to produce them. Maple syrup comes from the extraction of maple sap, therefore more concentrated in sucrose. As for his colleague, the sugar used comes from tequila production waste, so it is shaped artificially.

If we put a point on their nutritional value, maple syrup is less caloric compared to agave syrup. For a consumption of 100 g, it provides only 260 calories against 350 calories for the other. The glycemia index of maple syrup is also set at 65 if that of agave syrup varies between 20 and 90. Even if the latter is rich in fructose, artificial production represents a danger to the health of diabetics. . In this case, it is necessary to think about moderating the consumption of agave syrup.

Maple syrup is the result of innovative production in Quebec. It is made from maple sap drawn at the beginning of spring and concentrated by boiling. It is a bit special, because its taste and color change depending on the season. You can go from a golden syrup with a delicate flavor to a dark one with a strong taste. Anyway, maple syrup is ideal to offer for breakfast. It is usually enjoyed with pancakes or crepes, but that doesn't stop you from using it in savory dishes or in sauces.

In addition to its unique taste, maple syrup is interesting to exploit from a health, economic, ethical and ecological point of view. It is necessary to wait until the tree reaches at least a diameter of 20 cm before extracting the water. This corresponds to 45 years out of an estimated life of 300 years. Until the pumping period, the maple tree will be maintained and all you have to do is drill a hole to let the water out. There is no need to prune the branches of this plant. The tree can therefore continue to absorb CO2 and produce the oxygen that humans need to live.

By buying maple syrup, you encourage local producers and this contributes to the development of the country. In other words, in Quebec, all artisans who work in this sector are regulated by law. They pay taxes on their companies and products.

For the composition, maple syrup contains a high amount of vitamins B2 and proteins. This syrupy liquid also consists of minerals: magnesium, manganese, iron, zinc, potassium, calcium. This natural sweetener also contains plant hormones such as abscisic acid and phaseic acid which facilitate the absorption of glucose. In addition, it is a good blood sugar regulator.

For those who live outside la belle province, especially in Europe, maple syrup is sold at a monster price due to imports. It is therefore rare to find it in recipes. Some people also point out that maple syrup is not a raw product. This argument seems incorrect given the different contributions of maple syrup to the body. But it is important to emphasize that even heated, it retains all its components; then it is favorable for health unlike products based on refined sugar.

Agave syrup originates from Mexico and is obtained from the agave plant or Agava tequilana. Similar to aloe, it is classified in the cactus family. Agave syrup has long been used to make the country's famous tequilas. To obtain this sweetener, the heart of the agave is pressed to extract the juice. This is then filtered and then heated.

Agave syrup has antibacterial properties that the Aztecs once used to heal minor wounds and skin diseases. This elixir is a substitute for honey so it is ideal for vegetarians. Like maple syrup, agave syrup is rich in iron, magnesium and potassium. It optimizes the work of muscles and neurons and calms anxiety and stress. In addition, agave is an excellent product that promotes the transport of oxygen in the blood.

According to a study carried out by an American press organ, agave syrup contains up to 95 % artificial fructose. It then promotes obesity and reduces a person's insulin resistance. This component also increases blood triglyceride which can lead to cardiovascular problems.

Unlike maple syrup, agave syrup is heated to a temperature of less than 48 degrees Celsius which would have adverse health effects. Contrary to the concept of sustainable development, producers of agave syrup must cut the plants in order to obtain the raw material. Also, it is imported from Mexico so the products will encounter pollution problems related to transportation.

Finally, between maple syrup and agave syrup, the first seems to be more beneficial in terms of health and environmental defense. Its low blood sugar indicator saves you the feeling of guilt about obesity or diabetes. However, agave syrup also has its own health benefits. So make your choice by analyzing the pros and cons of both products and make a decision based on your preference in terms of budget, health and environmental protection.