Bob Gallagher already loved honey and maple syrup, so when a friend suggested last year that he try agave nectar, a natural sweetener produced in Mexico, he was happy to pour it into his tea and pronounce it "delicious."

But for Gallagher, a stockbroker from San Francisco, there was an even stronger selling point. He has type 1 diabetes, and ingesting agave nectar, which has a glycemic index lower than either table sugar or honey, causes a relatively lower spike in blood sugar.

"I use agave as part of my overall health program," he says.

These days, the honey-like syrup held sacred by the Aztecs is being hailed as the new healthy alternative to sugar. It is also creating quite the sweet spot for small businesses.

Agave nectar, which comes from the same cactus-like plant as tequila, is nearly a third sweeter than table sugar. But the natural liquid sweetener, known to native Mexicans as the ''nectar of the gods," can help cut calorie intake and reduce sugar cravings.

The nectar looks and tastes like honey and dissolves in hot and cold drinks. It can also be used in baking and added to food. Nutrition experts say it is healthier than sugar because of its low glycemic value.

David Cooke, an international buyer for Whole Foods, says, "Agave nectar is the answer to the prayers of millions of people who need to cut down on their sugar intake, particularly people with diabetes. What makes it so special is that, unlike other sweeteners, it helps keep the body's blood sugar levels balanced.”

The glycemic index rates foods on a scale of one to 100 according to how quickly they break down from carbohydrate to sugar in the bloodstream. Foods with a low GI burn more slowly and keep blood sugar levels more balanced.

While regular table sugar has a GI value of 68 and honey a GI of 55, the value of agave nectar is between 11 and 19. Unlike sugar and other artificial sweeteners, it contains naturally high levels of fruit sugar, also known as fructose.

Fructose is a slow-release carbohydrate that is broken down much more slowly. The sweetener therefore raises blood sugar levels gently, keeping sugar cravings at bay and helping people to burn, rather than store, fat.

Because it tastes a lot sweeter than sugar or honey, consumers also do not need to use as much and can therefore cut their calorie intake.

For diabetics monitoring food exchanges, a one-teaspoon serving of agave nectar equals a “free food.” Two servings, or two teaspoons, equals 1/2 carbohydrate exchange. 

The name “agave” is derived from the Greek word for noble. Blue agave nectar is known by the natives of Mexico as “honey water.” It was used by the Aztecs in their religious ceremonies.

Heavenly as it may sound, agave nectar is simply juice from the Mexican agave plant, grown in the volcanic soil around Guadalajara. Virtually all agave products sold commercially come from organically grown plants. Although it’s made through a process of heating and filtering to form the thickened nectar—and therefore not served in its completely natural state—agave nectar is still an environmentally conscious choice as a sweetening alternative.

The nectar is extracted by heating the plant’s pineapple-shaped core, then pressing it. When the juice drips out, it can be either filtered—to make agave syrup—or fermented to make tequila.

The sweetener is available in two forms. The mild version is filtered for a longer time and is runnier than honey. This form is best for adding to hot and cold food, for stirring into drinks, and for use in baking. The rich version has a darker maple syrup-like flavor and is better suited for cooking.

Agave syrup can be used in baked goods, with a reduction in the amount of liquid in the recipe to compensate for its presence. Starting with a recipe that already calls for honey and substituting it is a good way to start. As a general rule, however, you'll need to spend some time playing around with your favorite recipes to get them to work, especially if you want to substitute it in a recipe that calls for crystallized sugar. The syrup will dissolve easily in liquids and is a good choice for sweetening iced tea or lemonade.

Agave nectar is also being used to make condiments that people with diabetes often have to avoid, like ketchup and barbeque sauce.

Natural products companies are rushing to fill the demand for agave nectar. In 2007, 176 new products containing agave were launched in the U.S., compared with 56 in 2003, according to DataMonitor’s Productscan Online.

Sales are sweet, too. Spins, a company that provides information and services to the natural products industry, reports that revenues for “other liquid sweeteners,” a category that includes agave nectar, rose to more than $10.3 million last year, a 50 percent jump from 2006. In addition to sales to bars and restaurants, agave nectar is being sold in increasing quantities to manufacturers of foods ranging from ice cream to granola. They hope that listing agave nectar as a sweetener will attract health-conscious consumers who are already trained to avoid particular sugars like high-fructose corn syrup.

Still, experts caution that agave nectar’s low glycemic index is hardly a reason to start guzzling the sweetener--it is still sugar, after all. "Ingested sugar is either burned as fuel or stored as fat, regardless of the initial glycemic response," says Dr. David L. Katz, director of Yale University's Prevention Research Center. "Excess of any sugar, natural or not, can compromise your health."

The best philosophy is probably to get as much natural sweetness as possible from fruits and whole foods, and then to add small amounts of agave syrup for an extra kick. A little goes a long way.

“We recommend teaspoons a day,” Katz says. “Not tablespoons.”

Gallagher realizes the value of moderation, but he admits to "indulging a bit more and not measuring so carefully" with agave nectar, given its low glycemic index. He, like so many other consumers, is still enjoying agave nectar's natural sugar rush.

WHAT IS AGAVE?

There are several hundred species of the agave plant. Agave has been cultivated for centuries, first by the Native American population and then in Europe, when agave plants were brought back by the Spaniards and Portuguese in the 17th century. 

Agave is a succulent plant, related to the yucca and lily. It grows in the southern and western United States and in central and tropical South America.

Agave plants have a large rosette of thick fleshy leaves, each ending in a sharp point.  Each agave rosette grows slowly and flowers only once. When the agave is ready to flower, a tall stem grows from the center of the leaf rosette and produces a large number of short tubular flowers. After development of the fruit, the original plant dies, but the base of the stem frequently produces shoots that become new plants. 

Four major parts of the agave plant have culinary uses. The flowers are edible and can be tossed in salads. The leaves are rich in sap and can be eaten. The stalks can be roasted before they flower and exude a distinctive sweet molasses-like flavor. The sap that is used in tequila or as sweetener comes from the flower shoots. 

AGAVE SYRUP IS A LOW-GLYCEMIC SWEETENER

What makes agave superior to sugar? Sugar is a processed sweetener that has no nutritive value other than calories. And agave, as compared to other sweeteners, has a desirable low glycemic index. This means that when consumed, it won’t cause a sharp rise in blood sugar. 

Here is a list of sweeteners and their corresponding glycemic values. The higher the value, the bigger the impact on blood sugar. 

Glycemic values:
Organic agave nectar 27 
Fructose (fruit sugar) 32 
Lactose (milk sugar) 65 
Honey 83 
High fructose corn syrup 89 
Sucrose (sugar) 92 
Glucose 137 
Glucose tablets 146 
Maltodextrin 150 
Maltose 150 

If you monitor your food exchanges, a one-teaspoon serving of agave nectar equals a “free food.” Two servings, or two teaspoons, equals 1/2 carbohydrate exchange. 

REPLACE SUGAR WITH AGAVE

Take advantage of agave’s low glycemic impact by using it to replace the sugar in your diet. Like many natural sweeteners, agave nectar can be seamlessly substituted for sugar in most recipes. 

Use about 1/3 cup of agave nectar for every one cup of sugar called for in recipes.  Reduce the liquid ingredients in recipes by one-third because agave nectar is liquid and sugar is dry. 

Reduce your oven temperature by 25 degrees. 

For recipes using agave nectar, check out these savor-worthy recipes sweetened with agave nectar. 

HEALTH BENEFITS

In addition to its ranking on the gycemic index, agave nectar has many benefits. For example, it contains saponins and fructans. Saponins, which are found in quinoa and many plant roots, including ginseng, have anti-inflammatory and immune system-boosting properties, including antimicrobial capability. In fact, the Aztecs used agave syrup to treat wounds because of its antibacterial properties. 

Inulin is a type of fructan or fiber that has many health benefits. Studies suggest that inulin can be effective in weight loss because of its low impact on blood sugar and its ability to increase satiety and decrease appetite. Inulin is also associated with lowering cholesterol, reducing the risk of certain cancers and increasing the absorption of nutrients, such as isoflavones, calcium and magnesium. Inulin can also be found in some varieties of yogurt. 

In addition, fructans are not destroyed in the stomach and may be a delivery system for drugs to treat colon diseases such as ulcerative colitis, irritable bowel syndrome and Crohn's disease.

WHERE IS AGAVE NECTAR SOLD?

Agave nectar or agave syrup is sold in health food stores as well as in some supermarkets. It can be found next to the honey or in the health food section.