According to the American Chemical Society (a non-profit service of the US Government) 'a sweetener created from the plant used to make tequila could lower blood glucose levels for the 26 million Americans and others worldwide who have type 2 diabetes and help them and the obese lose weight.'
Agavins, are a natural form of sugar found in the agave plant, like what you use as an alternative to sugar. They are non-digestible and can act as a dietary fiber, so they would not raise blood glucose.
“We have found that since agavins reduce glucose levels and increase GLP-1, they also increase the amount of insulin,” said Mercedes G. López, Ph.D. GLP-1 (glucagon-like peptide-1) is a hormone that slows the stomach from emptying, thereby stimulating production of insulin.
She added, 'Agavins are not expensive and they have no known side effects, except for those few people who cannot tolerate them.' In addition, agavins, like other fructans, which are made of the sugar fructose, are the best sugars to help support growth of healthful microbes in the mouth and intestines, she said.
Also, she and her team said agavins are better than artificial sweeteners, which are absorbed by the body and can cause side effects, like headaches. “One slight downside, however, is that agavins are not quite as sweet as their artificial counterparts,” she said.
Agave is made from the same plant as Tequila. López explained that agavins are the only carbohydrates used to produce the drink. All ethanol in tequila comes from the fermentation of glucose and fructose generated after agave pines are cooked. But because the agavins are converted to ethanol, agavins are not found in the finished product.
López said that in the study, her team fed a group of mice a standard diet and added agavins to their daily water. They weighed the mice daily and checked their glucose blood levels weekly. Most mice that drank agavins ate less, lost weight and their blood glucose levels decreased when compared to other sweeteners such glucose, fructose, sucrose, agave syrup and aspartame.
Read the full article by the American Chemical Society here.
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