Brady Bunte is excited to announce that he will soon be launching a new “Mezcal” to add to his portfolio of successful Brands. Bunte said “this has been the works for over 4 years and I am very pleased with the juice, it’s the best Mezcal that I have ever tasted and I prefer it served neat!”, “I’m sure that everyone is going to be very impressed and love it”. I have been working on bottle and packaging designs and expect to launch mid 2018. The New Mezcal will be launched under The Tres Sietes Brand which currently has distribution in 8 states plus Cabo San Lucas. B.S,C. Mexico. Distribution for most of Brady Bunte Brands is with Young’s Market Company on the West Coast and Southern Wine & Spirits on the East Coast.
Bunte said, “The Mezcal market is starting to take off, it’s off the charts! The export demand for mezcal surpassed domestic consumption in Mexico for the first time in 2016. Producers sold over 640,000+ cases both inside Mexico and across the border. Exports to the U.S. rose over 27% to $140,000 cases. Big players like Pernod Ricard SA and Diageo PLC have acquired and or launched or struck distribution deals with high-end Mezcal brands.” See WSJ recent article “Liquor Companies Go on a Mescal Binge“..
Brady Bunte is the founder of many brand start ups… The list includes Tres Sietes Tequila, Pro Baller Energy Drink, Chic Cocktails and Cabo Chips. Bunte says that he has several other new products in the development stage which include a new line of healthy high protein nut drinks and a new line of high protein workout bars that will be targeted towards professional athletes that he also plans to launch in 2018. Brady Bunte can be contacted at Facebook “Brady at Tres Sietes and “Brady Bunte” or by email firstname.lastname@example.org”
At the University of Michigan Matthaei Botanical Gardens, stand the remains of what is believed to be the oldest American agave plant. The agave plant is perhaps best known for being the source of the much loved Mexican drink, tequila. Tequila is however derived from the agave plant. According to Brady Bunte, other types of agave can also be found in certain parts of Mexico and is used in the production of the less popular mezcal called pulque.
In order for this drink to be made, the flower stalk to the agave must be cut just before flowering. This is when the plant directs as much moisture and sugar towards where the stalk would have grown out for flowering. This surge of sweet liquid, called aguamiel, collects at the base of the stalk. When harvested and fermented, the drink turns into pulque. Brady Bunte confirms that this drink dates back to before the arrival of the Spanish Conquistadors. It was a sacred drink of the Aztecs and was consumed during rituals to their gods.
Brady Bunte believes that what makes this story so interesting is that under normal circumstances, the American agave plant should mature, flower and die within a 10-25 year period. The University of Michigan American agave however managed an amazing feat by making it to the 80-year mark before flowering.
When the flowering stage was arrived at, Brady Bunte reports that the plant recorded impressive growth spurts from its stalk. Its caretakers noted May last year as being particularly impressive, as the plant would grow as much as 6 inches in a day. This sustained and remarkable gain forced them to take out a pane over the plant to allow it to grow past the conservatory’s ceiling. It is not known what specific environmental factors may have come into play to induce this flowering to take place, although the horticultural manager of the garden believes that being in a conservatory may have played a role in prolonging the life of the plant.
Ordinarily agave plants, once flowered and dying, produce hundreds of seeds so that a few may hopefully survive and see to the continuation of the species. This poor survival rate is attributed to the normally harsh conditions under which the American agave plant grows. According to Brady Bunte, the plants are typically found in desert like areas.
The horticultural manager of the garden stated that the seeds from the pods would be used to create new agave that would however be slightly different. Brady Bunte believes that these seeds will likely give life to new plants with just as long a life cycle as their now deceased parent, if not longer. This means that for many of us reading right now, it is unlikely that we will see the flowering of these plants in our lifetime. It is estimated that this particular plant may have left behind thousands of seeds and plantlets, which the scientists can work on to bring the next generation into being.
Now that the flowering stage is over, the agave plant is dying and Brady Bunte expects it will be removed from the garden this month. Although part of the asparagus family, do not expect to see this plant at your grocery store anytime soon. Brady Bunte however believes that the long yellow edged leaves of the plant may be productively used in rope making. The fibers collected from within the leaves are very strong and were often harvested by indigenous people, including American Indians, to make twine. The agave fibers have also found use in making of carpets, wall coverings, yarns, washcloths and belts.
Brady Bunte on Agave
The blue agave is renowned for being the raw material to Mexico’s most famous drink, tequila. Not all the plant however makes its way to distilleries for processing. The stalk of the plant is often cut out before it matures so as not to draw on the nutrients and sugars that are needed at the heart of the plant to make the tequila. According to Brady Bunte, the stalk, if left alone, can grow to well over two meters in height.
The agave plant has very strong fibers, which have proven useful in the use of the woodwork. Brady Bunte confirms that the blue agave plant tends to produce the tallest stalks, making them ideal for use in the construction of various parts of surfboards. Many innovative shapers who seek out different ways to improve upon their design of surfboards have come to appreciate the unique qualities of the agave in this process.
Brady Bunte has found that because the stalks can grow to such tall heights, they can be used for the fins, stringers, rails or as a solid wood board. It is not just the blue agave plant that is utilized to make surfboards. Other species of agave from various parts of the world are becoming a wood source in the making of custom surfboards. According to the shapers and designers of these surfboards, agave is gaining popularity partly because of how environmentally conscious more surfers have become.
Most surfboards in the market are made from polyurethane foam and finished off with layers of fiberglass or epoxy resin. Brady Bunte has found that these materials may be popular due to their affordability, and lightweight nature that makes them buoyant on water. Unfortunately, some of these materials release toxins into the water that have been found to be dangerous to aquatic life. Brady Bunte points to the chemical compound HBCD, which results from polyurethane foam. It is believed to affect the reproductive and hormonal levels of aquatic animals.
Many experienced surfers have in recent years come to appreciate the more traditional designs of surfboards made using wood, which fell out of fashion over the last half century. Brady Bunte believes that with this renewed interest in the making of surfboards that have minimal environmental impact, there will be greater demand for agave stalks. Agave surfboards are actually considered a high end product in the surfing world, as there are no two boards that are alike. The lines and tones of the wood will vary, very much like fingerprints, making each board created a unique design.
Many surfers also claim that although wood surfboards are often heavier than artificial varieties, this increase in weight is less felt when agave is used. Expert shapers estimate that the weight of the board can be higher by about 30%-300% when wood is used. With agave however, most estimate the increase in weight at just about 15%. Furthermore, the rigid nature of the wood, combined with this increased weight, is believed to help make the resulting surfboards more responsive to movements of the surfer.
Custom agave surfboards take a long while to be completed, mainly because of the period needed to dry out the wood. Brady Bunte confirms that the agave plant is a succulent and stores large amounts of water, requiring extra time of the wood from the stalk to properly dry out. Brady Bunte has found that this drying stage can last several months before the wood is ready to be cut and carved.
For custom surfboard designers and shapers, the agave is a challenging material to work with, but the results are often highly rewarding. Brady Bunte believes one of the reasons surfers love being on the water is the opportunity to feel at one with nature, and respond to its currents and motions in perfect harmony. Being able to do so on a green, high performance board is something not to be missed out on.
As the country with the highest population in the world, China is a very important consumer market for the alcohol and beverage sector. Mexico has for years tried to export their tequila products to the country but was hindered by an agave ban that hinged on fears of a high methanol content. Brady Bunte confirmed that the ban had been instituted in 2008 following a Chinese government crackdown on fake alcohol.
The issue however appeared resolved following a visit to Mexico by Chinese President Xi Jinping over a year ago, during which the two countries inked a ‘Tequila Pact’. This was followed up by another meeting with Mexico’s then Minister of Agriculture, Enrique Martinez, who travelled to China to conclude on arrangements. According to Brady Bunte, Mexican officials expected to export up to 10 million liters of tequila to China over the next five years, subsequent to the lifting of the ban. This prediction appears to have now come true following the impressive rise in tequila exports that was achieved in the course of 2014.
The National Chamber of the Tequila industry reported that tequila exports had grown to $1.1 billion in 2014, up from $997 million the previous year. Media reports suggest that the new agreement has now made Mexico the second largest trading partner to China from Latin America. Brady Bunte indicates this is an impressive result, especially since there is no Fair Trade Agreement between the two countries.
Brady Bunte points to the growing middle and upper class population as the driving force behind this boon in tequila demand from China. Their curiosity and higher spending power makes them a highly lucrative untapped market for tequila makers. Market experts like Brady Bunte believe that the unique taste of tequila and interesting ways in which it can be enjoyed are the big draw for these buyers. From margaritas to shots, the Chinese not only have a new way to enjoy their alcohol, but also varied flavors and aromas that depend on individual manufacturing formulas, and the age of the tequila imbibed.
The new agreement is also said to have had a positive effect on other trade between the two countries. Bilateral trade volumes rose by $5 billion over the last fiscal year. Other products that are believed to have started making their way into China and other Asian countries from Mexico include pork, avocados, lemons and asparagus.
Industry experts like Brady Bunte predict that China could become the first or second largest market for tequila in the world, after the United States. The marketing that is being carried out by leading tequila manufacturers is expected to help make tequila as competitive an alcoholic drink as scotch. Scotch whiskey and cognac have apparently fallen out of favor amongst the Chinese, due to their reference in anti-corruption campaigns. Each of the top 16 tequila-producing companies is estimated to have invested up to $3 million to enter into the Chinese market.
The only hindrance to this progress may be the expected slowdown in harvesting of agave plants. The decline in agave prices during the 2000s prompted more farmers to cut down on their cultivation of the crop. Given that agave plants take 7-10 years to mature, Brady Bunte believes that there will be a shortage of plants getting to the market over the next few years.
With increased demand of tequila, but a shortage in raw materials, it is also expected that the price on tequila and the agave plants will rise dramatically. Brady Bunte believes that this scenario will lead to a spike in the value of Mexican exports of tequila, but not the volume. Even with reserves, the top tequila producers will likely only be able to fully accommodate demand for the coming year alone.
Tequila is for most people a fun drink to enjoy in groups. Tequila shots are a party favorite, but more often than not, people end up waking the next day with a wicked hangover. Tequila connoisseurs, like Brady Bunte, attribute this problem to the poor quality of tequila that is drunk. Whether you are drinking the tequila neat, as a shot or in margaritas, the quality of the product will strongly influence your ability to enjoy the flavors and physical side effects.
Methanol is a common congener of any alcoholic drink that is made through fermentation. According to Brady Bunte, congeners help add flavor and aroma to distilled drinks. Methanol adds sweetness to tequila, but also has a dark side. When methanol is broken down in the body, metabolites are produced that can build up to toxic levels. Some of the metabolites that can result include formaldehyde and formic acid. Methanol poisoning occurs when an alcohol with a high concentration of methanol is ingested.
Brady Bunte points to the many instances of home-distilled brews gone awry, where drinkers are reported to have gone blind or died. Consuming as little as 25-90 ml of methanol can be fatal without proper medical attention. In less severe circumstances, consuming drinks with small amounts of methanol can result in gastric distress, vomiting and headaches. Brady Bunte has also observed that those with sensitivity to migraines are likely to trigger an attack when they consume the same drinks.
Headaches and migraines are a particularly common side effect from consuming cheap brands of alcoholic drinks that often have up to 2% of their volume made up of methanol. Experienced drinkers know that clear drinks like vodka and white wine are less likely to give you a hangover than darker drinks like whisky, beer and red wine. Tequila, which has clear varieties, is an exception to this rule, as it is known to have high levels of congeners.
Experts in the tequila industry suggest that this problem is more common with cheap popular brands of tequila, especially mixtos. Tres Sietes Tequila will not cause such a problem as they undergo a sophisticated distillation process that ensures minimal presence of congeners and other impurities in the end product. Although on the higher end of the price spectrum, it is worth noting that with tequila, you get what you pay for.
Tres Sietes tequila production involves the extraction of juices using a steaming diffuser process that guarantees cleaner results. Brady Bunte has found that most other distilleries make use of traditional techniques that involve heating kilns with burning wood. These traditional processes often lead to the higher concentration of methanol and other toxic substances in the resulting tequila. Brady Bunte believes that the care taken in the preliminary stages of production are what ensure that Tres Sietes offers the lowest level of methanol amongst tequilas currently available in the market.
This low methanol concentration means that premium brands like Tres Sietes are the best solution for tequila lovers who tend to experience hangovers when enjoying their favorite alcohol. The purity of the tequila also means there is easier detection of the distinct flavors, aromas and aftertaste of the liquid on the palate and other senses. Brady Bunte considers this particularly important for those who are traditionalists and prefer to imbibe tequila neat.
Some industry critics suggest that repeated distillations and the use of diffuser technology tends to dilute the taste of the tequila. Like many other successful tequila makers, Brady Bunte however feels that it is not so much the number of times the drink is distilled that will determine its flavor, but rather the proprietary techniques applied during the distillation process that will ensure the best is brought out of the liquid.
The agave plant is the primary raw material to the tequila making process. According to Brady Bunte, this plant has however proven more versatile in terms of being a food source than many would imagine. There are over 200 species of agave plant to be found around the world, with agave tequilana being the specific variety grown in Mexico for distilling tequila.
When considering which agave plants can be used for food, it is important to first identify the species. Brady Bunte recommends focusing on spine arrangement, length and shape of the plant to help identify the variety using online resources. Some species that have proven to have edible parts include tequilana, deserti, palmeri, sisalana, and scabra.
Brady Bunte also advises that when considering a plant to try out as a food source, older is better. The level of carbohydrates and sugars in the plant tends to increase with age, making older agave more delicious. Given that the plant can take up to 10 years to mature, it is best to seek out larger and tougher choices that are likely older.
Agave plants typically have three edible parts, the flowers, stalks and sap. Brady Bunte confirms that the leaves are not often edible, but can be chewed on when cooked and the fibers spat out. Many indigenous tribes in parts of Mexico that have for centuries made use of the agave plant as a food source, have learnt what time of year to harvest the varied parts of specific species of agave.
Brady Bunte has found that in summer, agaves often produce large amounts of flowers, which can be boiled and roasted. Natives of the Tehuacan region in Mexico often used the boiled flowers as an ingredient added to scrambled eggs. The flower nectar can also be used to make sauces and agave sugar. Brady Bunte has ascertained that this sugar is very high in fructose, and sweeter than honey or ordinary sugar. Less of the agave sugar can be used in cooking than compared with other sweeteners, with the same result. When bottled, it possesses a shelf life of up to two years.
The stalks of the agave plant can be harvested before they blossom in summer and roasted. The results have a sweet, almost molasses type taste. When you take out the stalk, a well is created at the bottom where sap collects. This sap can be used to make tequila.
For species of agave whose leaves are edible, there is plenty of sap to be found in the leaves during winter and spring. Brady Bunte believes that the leaves can be roasted and the chewed on to enjoy the sweet taste, without swallowing the fibers. Alternatively, one can boil the leaves and resulting juice consumed as a soup. If you are unsure as to the palatability of the leaves, boil them and taste the juice. Discard if caustic.
Another way Brady Bunte has established that indigenous tribes ate the plant was by, after talking out the stalk to eat, peeling off the leaves and pit baking the plant. They would dig a hole, line it with bricks, light a fire and once the flames dies down, put in the plant and cover the hole to keep in the heat. After a day of slow cooking, the plant would be ready to eat. This kind of task would have been difficult for just one person to undertake given the huge size of older plants.
Brady Bunte issues a word of caution for anyone who intends trying to use the agave plant for food. Careful handling of the plant is necessary, especially the roots, where contact with the sap can easily cause dermatitis. Also, be careful of the sharp points of the leaves, which can cause blood vessels to rupture and serious bruising if they pierce the skin.
Agave is certainly known as being the primary ingredient to the Mexican distilled liquor, tequila. Tequila has grown in popularity across the world, and with huge emerging markets like China coming up, it is no shock that demand is expected to rise exponentially. The situation has however become more complicated as the amount of agave being harvested now is dwindling as compared to previous years.
According to Brady Bunte, this shortfall was as a result of overproduction in the mid 2000s that lead to low prices for farmers. With so many cutting back on their production levels it has left a much smaller crop to harvest in this and coming years. More recently, agave has become an increasingly popular ingredient in cosmetic products like anti aging creams and hair oils.
Major cosmetic brands like Ulta Beauty and Sephora have done much to promote the image of agave based cosmetics, touting their ability to improve hydration of skin and strengthen hair. Given the new demand for the agave plant that takes up to 8 years to mature, it is not surprising that prices have multiplied eightfold in just 3 years. Tequila makers like Brady Bunte expect these prices to double further by 2017.
Brady Bunte has however found that not all cosmetics manufacturers make use of the blue agave plant material, but rather rely on the yeast found on the leaves as an active ingredient in their products. The active ingredient, Prohyal+, comes from the yeast oligosaccharides, and can apparently be harvested without needing to use the plant itself.
For companies like French manufacturer Silab that uses this ingredient as a substitute for hyaluronic acid, this shortage of agave is not expected to cause problems in the supply of their products to the market. The company utilizes the ingredient in the manufacture of its anti-wrinkle creams that rehydrate the skin and smooth over fine lines.
Hyaluronic acid naturally occurs within the body, but tends to decline as we age. It is believed to be a contributing factor to the youthful appearance of skin by helping to keep the cells hydrated and the skin looking soft and smooth. Brady Bunte has found that for years cosmetic companies have been relying on stocks of hyaluronic acid grown under lab conditions from bacteria taken from rooster combs.
Promoting this plant based alternative has helped these cosmetic firms cultivate a large demand for their products. Not to mention that in the beauty industry, whatever is considered new is also often thought of as better. The cosmetic industry is however not the only other one that is expected to suffer thanks to the expected shortage of agave in the Mexican market.
The food industry has also come to appreciate the use of agave nectar in pastry making, beverage manufacturing, as a binding agent in breakfast cereals and as a diabetic aid. Brady Bunte reports that agave nectar has been found to be sweeter than honey, yet less viscous. It has a very high fructose content that calls for a smaller quantity to be used than honey. Brady Bunte confirms that the nectar is produced by extracting the juice of the agave leaves, and filtering it down to simple sugars through heating. The resulting juice is then concentrated into the nectar syrup.
In the pharmaceutical business, agave is also used in the manufacture of drugs. Brady Bunte points to the plants anti-inflammatory, anti-fungal and anti-bacterial properties that explain recordings of its use as a medical remedy by the Aztecs, as far back as the early 1500s. These same properties, and the presence of other components like alkaloids and estrogen like isoflavonoids, have contributed to its use in modern medicine.
The agave plant is perhaps best known as the primary source of tequila. Brady Bunte however emphasizes that this plant is so much more than the alcoholic beverage that has made it internationally famous. The agave plant has for centuries held pride of place in Mexican culture as a sacred plant. Even before the Spanish explorers came to the region, the Aztecs were already using the plant for medicinal purposes.
Although often mistaken for a species of cactus, the agave is actually a succulent perennial that grows long fleshy leaves. At maturity, these leaves that grow from the base of the plant can achieve a height of over 6 feet. When it comes to medicinal use of the agave, it is the sap taken from the leaves and roots that is considered most important. According to Brady Bunte, this sap has been found to contain highly beneficial components including estrogen like isoflavonoids, blood thinners, alkaloids and vitamins A, B, C, D and K. These components are believed to be contributing factors to agave’s anti-inflammatory, antifungal and antibacterial properties.
One of the key ways in which agave sap was used by the Aztecs was as a poultice to treat skin problems. Brady Bunte explained that it would be mixed with egg whites and applied to burns, cuts, knife wounds and insect bites. The sap’s anti-inflammatory, antiseptic and restorative properties were very useful in healing these kinds of varied skin problems. This remedy is also said to ease pain with stories told of prisoners about to be whipped applying the sap beforehand to make the punishment more bearable. Brady Bunte believes that the anti-inflammatory and pain relieving properties are also likely to be the reason the leaves were crushed and applied as a treatment for toothaches.
The sap was also used to create tonics that were ingested orally. It helped in a number of ways, such as soothing bronchial inflammations, ulcers and digestive problems. The demulcent properties of the sap have been found to create a soothing coating over mucous membranes. It is also said to function as a laxative and was traditionally used to treat constipation. Despite having laxative abilities, Brady Bunte reports that the remedy was still successfully used in the treatment of conditions like diarrhea and dysentery.
Brady Bunte identifies this traditional tonic as the aguamiel, or waterhoney. It was prepared by roasting one of the leaves until brown, and then squeezing out the juice that was then allowed to simmer over a low heat. Sometimes additional ingredients, like ground gourd seeds and cinnamon sticks, were added to the tonic before being administered to the sick person.
The sap has also been found to contain coumarins. This blood thinning action, along with the anti-inflammatory response and pain relief, would account for its traditional use in the treatment of menstrual problems. Brady Bunte also pointed out other illnesses that were reportedly treated using the sap including jaundice, tuberculosis, flatulence, syphilis and some liver diseases.
The efficacy of the agave sap in traditional medicine has been documented as far back as the mid 1500s. It is however important to note that much like with other herbal remedies, there is no accurate dosage recommendation that can be made. Moderation is recommended, with small quantities to be applied by first time users.
Brady Bunte recommends this as there have been some cases of allergic reactions. It is also believed that high ingestion may lead to digestive and liver problems. Pregnant women are advised to abstain from using agave entirely. The agave plant should be very carefully harvested of its leaves as they have sharp tips. Brady Bunte recommends drying the leaves and roots, as these parts can be stored for a long time.
The agave plant has a rich history that can be traced back thousands of years. Brady Bunte has found that archeological digs unearthed sites dating over 10,000 years old, depicting human use of agave for food and fiber. By the time the Spanish conquistadors landed on Mexican shores towards the end of the 15th century, the native inhabitants of western Mexico, the Nahuatl, had for generations considered the agave a sacred plant, and a representation of the Aztec Goddess Mayheul’s power over wind, rain and crops. Agave was considered a symbol of longevity, good health, dancing and fertility.
According to Brady Bunte, at the time the conquistadors arrived in the region, the locals were already making use of the agave plant in the making of a fermented beverage called pulque. Because of its special place in their culture, this drink was mainly prepared for religious ceremonies and for treating illnesses.
By the late 1500s, the Spanish explorers begun to run dry of their own liquors such as brandy and wine. Brady Bunte points to this period as the beginning of the tequila era. In order to cope with the shortage, the Spaniards sought an alternative. They found a source of fermentable sugars in the form of the pulque and distilled it using rudimentary techniques to create mezcal.
There were various varieties of agave to be found growing in the region of Sierra Madre. According to Brady Bunte, the Spaniards distilled mezcal from several species and found that the most flavorful taste came from the blue agave, also called the blue tequilana weber agave. It was not long before the enterprising Marquis of Altamira, Don Pedro Sanches de Tagle, established the first commercial distillery and opened taverns serving the drink by the year 1600.
By 1636, the governor decided to take control of the production of tequila and mezcal by forbidding its manufacture amongst indigenous people and authorized few distillers. In this way there was better control over the quality of spirits entering the market and an easier way to collect taxes on the drink.
The many restrictions and prohibitions imposed by the leadership in 1785 suppressed the production of tequila and mezcal until the ban was lifted some 8 years later. Brady Bunte found that this action had a negative impact on the industry as tequila and mezcal production did not thrive again until Mexican independence was achieved in 1821.
With independence achieved and growing popularity of tequila over mezcal amongst indigenous people across the country, agave farming begun to expand in earnest. By the mid 1800s there was already large scale tequila distilleries established. Brady Bunte points to José Antonio Cuervo and Don Cenobio Sauza as amongst the forefathers of the tequila industry. Their distilleries and tequila brands continue to operate successfully even today.
As from the end of the 19th century, tequila had become very much a major contributor to the Mexican economy. Brady Bunte considers the state of Jalisco as perhaps the biggest beneficiary today, with about half of the agricultural work focused on agave farming. The state is also home to many agave growing cooperatives that channel their crops to various distillers in the region. Brady Bunte notes that although mezcals are not as popular, they are still distilled, particularly in the state of Oaxaca where the salmina agave is used in their production.
Today agave is not just used in the making of tequila, but also in the manufacture of agave syrup. The syrup has grown in popularity in recent years as a healthier alternative of organic sweetener. The plant’s fibers are also being used in the manufacture of non-scratch scrubbing sponges. As global demand for tequila grows and these latest innovations take hold, Brady Bunte expects agave farmers to continue reaping big rewards from their harvest, well into the future.
High blood sugar levels have been linked to many health problems including increased risk for diabetes and heart disease. It has also been found that high blood sugar tends to go hand in hand with high cholesterol. It is for this reason that more consumers are paying more attention to the nutritional content of the foods they are putting into their bodies.
Tequila maker Brady Bunte has found that in recent years there has been a steady increase in demand for agave nectar. Agave is the plant that is the primary raw material in the making of the tequila. Brady Bunte has realized this demand has been boosted by health experts, who have suggested that agave nectar is a healthier alternative when compared to products like sugar and artificial sweeteners.
According to Brady Bunte, agave nectar is taken from the flower shoots that sprout from the tall stem that grows when the plant is maturing and ready to be harvested for tequila making. There are several factors that back the advocacy of the use of agave nectar as a sweetener.
The agave plant has long been a sacred plant to the Aztecs within the Mexican region. They have been using it for centuries not just to make the fermented beverage that inspired today’s tequila, but also as a medicine. The nectar used to be mixed with salt and applied as a dressing to wounds and skin ailments. This traditional remedy is actually still in use today. Brady Bunte has found that researchers believe its effectiveness in treating wounds comes from the presence of pus producing bacteria, anti inflammatory and antimicrobial properties.
The Aztecs were also the first to realize the sweetness that could be harvested from the plant when they took to burning the fields of agave and realizing the sweet result that was realized from the remaining cooked heart.
Low glycemic profile
Refined sugar has been the default choice when it comes to sweetening everything from tea to pastries. It has however been found to add no nutritional value to diets and causes a sharp rise in blood sugar levels. When agave nectar is however used in its place, Brady Bunte has found that studies report it has a lower glycemic index, meaning better regulation of blood sugar levels. In fact, when compared to other sweeteners like corn syrup, glucose tablets, maltodextrin and honey, agave nectar still manages to produce the lowest glycemic value.
This is great news for diabetics who can enjoy more sweetener in their diet, without having to worry it will trigger a need for an insulin shot.
When a person is able to better control blood sugar levels, they are also better able to avoid situations that encourage binge eating. When we have low blood sugar, there is a strong desire to eat or drink in order to regain equilibrium. This often results in overindulgence in food.
Controlled blood sugar helps to avoid these risky highs and lows. Studies looked into by Brady Bunte also indicate the presence of a special fiber known as Inulin that researchers claim helps to suppress appetite. Brady Bunte has also found studies that indicate Inulin also reduces cholesterol levels and boosts the body’s ability to absorb nutrients such as calcium and magnesium.
Brady Bunte however advises that agave nectar should be moderately used in diets. Just as with any good thing, some consumers may be tempted to go overboard in its use, leading to the kind of overindulgence that cancels out its existing benefits. While it does have a better glycemic profile than other sweeteners, it does still possess calories, sugar content and is relatively new to the market. Brady Bunte also recommends making use of organic varieties as more suppliers enter into the market.
Agave Central is a website about Agave