integrating nutrition, fitness, sprituality, conscious living, and a little sass

agave nectar…better left to tequila

You probably all know how I feel about agave nectar by now…but I just wanted to show you this blog post that I wrote, so you could understand why! 🙂


Agave nectar gained a lot of popularity in recent years as an alternative to high fructose corn syrup, sugar, and honey. It was touted for being a great vegan sweetener that was low glycemic and great for diabetics. The raw food community was probably some of the biggest advocates of this sweetener, but this sweetener hasn’t turned out to be quite as sweet as it was originally thought.

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Agave nectar is produced from the agave cactus, which is also used for tequila! Agave nectar is supposed to be produced by processing the nectar of sap of the plant, much like a honey water. However, most of the time it is processed from the inulin containing core  (looks like a pinneaple-shown above) into ‘nectar,’ using a process very similar to that of making high fructose corn syrup.

So, this is not a natural sweetener like honey that just…

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This entry was posted on June 24, 2014 by in Uncategorized.

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