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| Eight things to know about agave: |
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Agave nectar is harvested from the agave plant by local farmers in rural Mexico. |
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The pineapple-shaped center is carefully tapped to extract the syrup from the plant throughout an entire year. |
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The agave syrup is 90% fructose, and unlike processed fructose, it is naturally occurring. |
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Fructose does not stimulate digestive insulin secretion as other sugars do, so it does not create a "sugar rush." |
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Agave nectar is a great alternative for people on a low-sugar diet, or who have diabetes or hypoglycemia. |
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Agave is lower on the glycemic index scale than most sweeteners because of the slow rate in which the body metabolizes it, keeping the blood sugar level from rising too high or too quickly. |
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Agave has a sweet, clean, pleasant flavor that does not alter the flavor of the products it sweetens; and it does not leave any aftertaste. |
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Agave nectar pours easily, will not crystallize, is high in purity and is stable in composition. |
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| The agave nectar we use is certified organic. To maintain its raw status, it is never heated above 113 degrees. |
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| The information on this sheet comes directly from the company we source our agave nectar from: GloryBee Foods, a family owned and operated company out of Eugene, Oregon. |
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