Last week going veggie. You can read my thoughts on my last post HERE.
And, this weekend is my first half of 2015. VA Beach Shamrock Half Marathon. To see why I chose this race, read HERE.
This week will be a bit of a taper, but with all the barre classes I have on the schedule, my “seat” won’t be getting much rest.
This weekend, I got REALLY into researching food. I mean, neglected to do anything else but listen to Podcasts, including hearing Gentry scream she had to go potty (hence the puddle on the floor 3 minutes later) and Justin asking how to cook dinner (hence the burnt brussels).
Sutton, you were an angel!
I started reading about agave, a newly proclaimed health food and sugar replacement.
Before we talk agave. Let’s break down sugar.
White table sugar is made of two sugars: glucose and fructose.
1. Glucose is an important nutrient in our bodies and is healthy when consumed in moderation. It is rapidly absorbed in our bloodstream and taken up by the cells.
2. Fructose, not so much. It’s found in fruits and vegetables and sweeteners like sugar and high-fructose corn syrup. Fructose is not rapidly absorbed, but rather kept in our liver where it is converted to fat.
Agave is high in fructose. Regular sugar is about 50% fructose, while Agave is about 70-90% fructose.
So why did it get such a good rep?
It has a low GI. Not THAT GI… Glycemic index. What is glycemic index?
Another post on glycemic index to come and it’s many, MANY shortcomings. BUT, back to where I started, agave has a low GI, which means not much of an impact on blood sugar levels. Your body does not release nearly as much insulin as it does when you eat regular sugar.
Take home message… be weary of NEW health claims. Do your own research.
Have you tried agave? I still have a whole jar in our cabinet, which I will probably use so nothing goes to waste… don’t worry Grandma!