Agave

The Origins

Agave L. is an endemic plant of west Mexico and has long been an important traditional food and medicine. The stalks and leaf bases of agave have been roasted in pits for over 9,000 years and predate the importance of the maize, beans and squash triad. Agave is both an important source of fiber as well as a sweetener and as a product for fermented beverages. Historically the west coast was and is the central production area. Today, agave production is brisk and feeding an often insatiable global demand for tequila.

The western Pacific areas of modern Sinaloa, Nayarit, Jalisco, Colima, Michoacán and Guerrero are called “Mezcal-Jocote” due to the large production of fermented agave fruit drinks and the importance of agave and jocote as endemic resources in this region

Colonization led to the suppression of traditional growing practices including agave production. Agave along with other sacred and ritual foods like amaranth, chocolate and the psilocybe mushrooms went underground, safeguarded by indigenous peoples in the face of Spanish and Church onslaught seeking to control consciousness, religion and power throughout the Americas. Like many traditional indigenous foods, such as Capomo (Brosmium alicastrum, also known as Ramon or Breadnut) the use of agave for food became associated with being poor and was then used only during famine periods.

Fermentation:

Prior to European interaction, Mesoamericans developed unique fermentation processes (Zizumbo-Villarreal, et al, 2009). Artifacts show agave was highly valued before European arrival. Fermented drinks and foods are found in all ancient human societies. The ancient wisdom for the need for preservation of foods as well as the probiotics made by fermentation in support of gut health leads to immense diversity of foods, drinks and processes. The process of fermentation forms alcohol ethanol which is an analgesic, disinfectant, and entheogen; meaning causing one to experience the goddess or god within.

At the end of the 16th century, indigenous peoples developed agave stills in Colima. With the arrival of the Spanish (and Filipinos) agave spirit production changed, applying the Filipino style of fermentation (Bruman 1940, 1944, 2000). Filipinos introduced distilled drinks from coconuts (Cocos nucifera L.) like tuba.

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Indigenous Knowledge

Cook the pulpy leaf, extract the juice and add honey. It is very high in calcium.

Raicilla, a distilled beverage from agave, is used for medicinal purposes. For coughs, heat up some possum fat and add one ounce of raicilla and one ounce of honey.

For bruises and rheumatism, add marijuana to raicilla and let sit for two weeks. Apply in affected areas.

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Biomedical Science

Agave is rich in vitamin A, calcium, magnesium, and potassium.
Agave tequilana (blue agave), and Agave salmiana make agave syrup, a sweet, fructose packed liquid. It is marketed as a sugar substitute, but this term is misleading. Agave syrup is not a man-made lab product designed to mock a sugary taste. Instead, the natural sweetening properties of agave syrup make it sweeter than sugar, so less can be used, reducing total calories consumption.
Agave syrup can be used to sweeten a variety of fruits, smoothies, desserts, and beverages. It does not crystallize and holds a shelf life of up to three years.
Agave syrup, like Maple Syrup, comes from sap. The plant is crushed, and after collecting sap, it is heated. As heat is applied it concentrates and sweetens to liquid syrup. With additional heat, fructose units break, continuing to increase sweetness. The result is a syrup with 70% sugar content. The high fructose content retains moisture due to the hydrophilic, or water-loving, nature of fructose.
Agave’s main carbohydrates are forms of fructose, mainly inulin. Inulin is 25% of the agave’s wet weight (the only plant that has a higher proportion of this is the onion). Inulin is indigestible in the upper GI tract, so its caloric values are reduced. Also, it stimulates the growth of beneficial intestinal flora. As a prebiotic, Inulin fiber stimulates the growth of friendly and healthy intestinal bacteria which supports good colon health. It does not increase serum glucose or stimulate insulin secretion (Niness, 1999). Work conducted at the National Polytechnic Institute, Guanajuato, Mexico, confirms inulin as a treatment for intestinal health. According to Mercedes López, Ph.D.: “Fructans may be beneficial in diabetes, obesity, stimulating the immune system of the body, decreasing levels of disease-causing bacteria in the intestine, relieving constipation, and reducing the risk of colon cancer.” Mice supplemented with a diet of agave fructans show more calcium retention, and “a 50 percent increase in levels of a protein associated with the build-up of new bone tissue” (García-Vieyra & López, 2014).

Research Papers