"Agave was developed in the 1990′s and is made primarily in Mexico. There is really no such thing as agave nectar. The sweetener is made from the starchy part of the yucca or agave plant — the roots. Inulin, also a complex carbohydrate, makes up about 50% of the carbohydrate content of agave. Making Agave "nectar" is is done by using caustic acids, clarifiers and filtration chemicals and results in a syrup that is from 70% – 92% pure fructose — even higher than high fructose corn syrup (which is 55%). This is certainly not a raw product..."
Posted on: Sun, 25 Aug 2013 19:24:42 +0000
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