Samples of Articles from The Content Phantom
The following links lead to articles written by The Content Phantom. These articles have been written for blogs but are examples of some basic writing styles available from these ghost writing and web content services. You can choose the format and style of articles such as those with headings and subheadings as well as whether they are written in a friendly or professional tone.
Natural Nutrition News: Wordpress Blog
Real Incomes Online: Wordpress Blog
Facts about Agave Nectar
Agave nectar comes from the agave plant commonly mistaken to be related to the cactus plant. It is not related to cacti but is a part of the family of monocots. There are hundreds of species of agave and many are used for various purposes such as for its anti-inflammatory and immune boosting properties. These plants are cultivated in Europe and Mexico where they are processed into food products including nectar, otherwise known as agave syrup.
Healthier than Other Sweeteners
nectar is considered to be much healthier than sugar and various natural plant
sweeteners. In terms of the glucose index, it is even lower than honey which
for diabetics, potentially makes it better. The glycemic index value for this
nectar stands at 27 whereas honey reads at 83. One teaspoon of the nectar from
this plant is labeled as a free food and two teaspoons is a 0.5 carbohydrate
exchange. People with diabetes should note that this index reading does not necessarily pertain to processed agave syrup. Always read the labels on the products.
Replacing Sugar in Recipes
It is quite easy to replace sugar in recipes with agave nectar to make them healthier for the diabetic and anyone else who likes to eat cookies, cakes and other sweet treats. Only one third of the portion is required of the nectar to replace one unit of sugar. For example, one cup of sugar is replaced by one third of a cup of nectar. It should be noted that the other liquid ingredients need to be reduced by one third to compensate for the additional wet ingredients.
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