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A sweetener produced in Mexico

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A Quick Tip by lyssachttr

  • Mar 4, 2010
  • by
just started really getting into this as an alternative sweetener. love! even feels ok to give to my daughter, who I don't give much sugar
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More Agave Nectar reviews
Quick Tip by . February 13, 2011
posted in Mongabay
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 …
review by . August 30, 2009
Agave nectar
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 …
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Melissa ()
Ranked #75
Really loyal, a little more lippy than I'd wish, love love love the beach and all things tropical, sneeze freakishly loud, love the F word, came of age in the Midwest during the 80's, get a lot … more
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About this food

Wiki

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.[1] Agave syrup is sweeter than honey, though less viscous.

Agave syrup is produced in the Mexican States of JaliscoMichoacánGuanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco. 
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