Splenda vs. Madhava Agave Nectar. You’ve heard of Splenda, no doubt. Splenda is the most recent sugar substitute to the hit the United States grocery and retail food market. Splenda is five hundred to seven hundred times sweeter than sugar, and yet has zero calories. A “laboratory sugar,” Splenda is a favorite among diabetics. Unlike Nutrasweet (Aspartame), Splenda does not have an aftertaste, and it bakes well in cookies, cakes, and breads.
Agave nectar, on the other hand-and specifically Madhava Agave Nectar, a Mexican-made product, is a natural liquid sweetener made from a fruit called an agave. The agave is a relatively unknown fruit in the United States. AS a fruit that grows in warmer climates, and grows very well close to the equator, the agave is a tropical fruit that has very little popularity in the United States. But that is changing as Madhava Agave Nectar hits the U.S. grocery stores and online specialty stores, competing with artificial sweeteners such as Splenda for market share in the sweetener business.
While Splenda has zero calories but is larboratory-made, Madhava Agave Nectar is a fully natural, all-organic sweetener made from nature. To leech the agave nectar from the plant, the top of the agave fruit is sliced off, and then hollowed out. The top is then covered with a stone, and the nectar slowly feeds into the core of the fruit. The process is slow, and requires patience. But the product-agave nectar, and specifically Madhava Agave Nectar-gives Splenda a run for its money.
We work to be as low sugar as possible in our household, and my mother in law was recently diagnosed with diabetes. In addition, our son has Tourette Syndrome, a medical condition that is based in a neurological problem that causes constant motor and vocal ticking in his body periodically. Artificial sweeteners, such as Splenda, can increase his ticking. We needed to use a sugar substitute that wouold not exacerbate his Tourette Syndrome, but that would meet the need for something sweet. So– Splenda vs. Madhava Agave Nectar.
On the other hand, my mother in law cannot have regular, refined sugar, and honey has a high glycemic index as well, which hurts her blood sugar and her diabetes. She uses a lot of Sweet n Low and Splenda for her sugar-taste needs, but using too much artificial sweetener has been linked to health problems. Once again: Splenda vs. Madhava Agave Nectar.
Madhava Agave Nectar is low on the glycemic index, making it a better sugar substitute than honey. In addition, it is 1.4 times sweeter than refined sugar, so you need to use less of it. It is also very easy to use in beverages, such as iced tea. In a recent taste test here at home, I made homemade lemonade using forty six ounces of water, eight ounces of lemon juice, and eight ounces of Madhava Agave Nectar. My children drank the entire half gallon in a few hours! The result was a sweet, light lemonade that had a wonderful, satisfying taste. When I made a version with Splenda, the kids wouldn’t touch it.
We then used Madhava Agave Nectar for baking. I made a banana cake, and substituted an equal amount of Madhava Agave Nectar for the sugar required. The cake was moist and sweet. When I tried to make the banana cake with Splenda, it fell in the middle and was crumbly. Once again, Madhava Agave Nectar won the contest with Splenda.
For anyone who wants to limit sugar, or for diabetes with glucose issues, Madhava Agave Nectar is a wonderful alternative to artificial sweeteners such as Splenda. Excuse me, now-I’m being begged by my kids to make more Agave Lemonade!
