The marketing campaigns advertising agave as 'healthy' have worked well. I thought it was too. I never tried it or intended to (I use maple syrup and honey), but just like the soy hype it has worked on this product. You can read some info for yourself: "The process which many, if not most, agave producers use to convert this inulin into "nectar" is VERY similar to the process by which cornstarch is converted into HFCS1. Though processing methods can differ … more
Sugar. Fructose. Sucrose. Glucose. Sucralose (Splenda, YUCK!) Sugar comes in many forms and we all love a sweet treat in form or another. But we are inundated by it in everything we eat. Did you know that they add sugar to table salt? It's literally in EVERYTHING. It's no wonder nearly 35% of americans suffer from obesity. In the past couple of months I have given up refined sugar and any food that contains refined sugar. It wasn't easy at first but after … more
Agave syrup (also called agave nectar) is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous.
Agave syrup is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco.