I never knew what cactus honey powder is until a few people started asking about its benefits. A search on this white icing sugar-looking powder in the World Wide Web reveals it all.
Many seem to think that it’s a honey varietal from the flowers of cactus that’s been processed into powder form for the convenience of use — just scoop and mix it into your coffee and tea like you would use sugar or creamer. This honey powder is not sold here in Singapore, but many suppliers of honey products in the World Wide Web seem to be carrying this product. Claimed to be all natural, this honey powder is marketed as all natural, healthy to eat, and an excellent sugar replacement suitable for the diabetic. And it’s positioned as a brilliant ingredient for baking or drizzled on cereals, pancakes and waffles. However, I had all these questions in my mind: How can it be a product from the bees when even the lightest-coloured honey cannot be colourless or white? And even if it is really honey, what’s the process involved in making honey liquid into powder form? Are any health benefits compromised as a result processing?
Leading consumers to naturally think it’s a variety of honey, the name “cactus honey” is a misnomer. Actually, cactus honey powder doesn’t come from the bees. It’s made from the juice of a Mexico-native cactus plant called Agave. Like maple syrup and cane sugar; its juice after filtering is heated to remove excess water. The liquid form is probably a lot better known – Agave syrup or Agave sweetener, which started to appear on the shelves of health food in the early 2000s. This plant-based sweetener is about 90% fructose, the natural sweetener found in most fruits. And more viscous than honey, Agave syrup is not as aggressive as table sugar in spiking our body blood sugar due to its low-glycemic index.
Source by Ruth Tan
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