Glycemic Value of Agave compared to other sugars:
SUGARS
Organic Agave Nectar 27
Fructose 32
Lactose 65
Honey 83
High fructose corn syrup 89 [Pers. corres. w/Prof. Brand Miller]
Sucrose 92
Glucose 137
Glucose tablets 146
Maltodextrin 150
Maltose 150
Glycemic Load of our Agave Nectar 1.6
Glycemic Index Definition- GLYCEMICINDEXDEFINED.pdf from www.glycemicindextesting.com
Glycemic Load Definition- GLYCEMICLOADDEFINED.pdf from www.glycemicindextesting.com
Glycemic Solutions has the highest rate of accuracy available, with specific in-real-time analytical testing methods specifically developed by Glycemic Solutions. The typical accuracy of GI testing has a variable of 80 percent. Glycemic Solutions accuracy has a variable of < 2 percent.
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 The Glycemic Research Institute in Washingtion DC ran extensive tests on our Agave Nectar for the past several months and have concluded that our Agave Nectar is safe for Diabetics! If you buy Agave Nectar without this seal, it may not be safe for Diabetics. Click here for the Full Report and check out the FDA Labeling Laws.
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Up until a few years ago, health professionals believed that if a food was composed of complex carbohydrates (starches), it must break down into sugar more slowly in your body than food composed of simple carbohydrates (sugars). Through research, we have learned more about how foods affect blood glucose levels.
When you eat a slice of bread, the flour from the bread breaks down into sugar (glucose) in your body to provide you with energy. The same thing happens when you eat a piece of fruit, drink a glass of milk or eat a chocolate bar. Each of these foods contain a different kind of sugar. Fructose is a sugar in fruit, lactose is found in milk and sucrose is found in the chocolate bar. All of these sugars are broken down during digestion and provide you with energy.
The speed at which a food is able to increase a person's blood glucose levels is called the glycemic response. The glycemic response is influenced by many factors. Some factors may be the amount of food you eat, how the food is processed or the way the food is prepared. For example, pasta cooked 'al dente' (firm) is absorbed more slowly than pasta that is overcooked.
The glycemic index
The ranking of different foods based on their glycemic response was first studied by Dr. David Jenkins and colleagues at St. Michael's Hospital (Toronto). The research team conducted several experiments looking at the speed at which different foods affect blood glucose levels and compared the numbers to a slice of white bread. White bread is given the glycemic index value of 100. Foods that have a value less than 100 are converted into sugar more slowly than white bread. Foods that have a glycemic index value greater than 100 turn into sugar more quickly than white bread.
Other researchers have used glucose as the reference food, so glucose would have a value of 100. Today either glucose or white bread may be used as the reference food (if white bread = 100, then glucose = 140). Current values listed in this article should be divided by 1.4 to obtain the Glycemic Index(GI) of a food for which glucose = 100.
What the researchers found surprised them. Foods such as milk and fruit tend to have a lower glycemic index value than common starchy foods such as bread, rice, potatoes and breakfast cereals. Even sugar (sucrose) had a glycemic index of 83, lower than some starchy foods. The good news is foods that were previously avoided by people with diabetes can now be added to their diet in moderation.
