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Agave Syrup Backlash
Seems like just yesterday mixologists were muddling agave syrup into their market-fresh, botanically correct cocktails as if it was goin’ out of style. Well, it was. Although initially believed to always have a lower glycemic index than high-fructose corn syrup or sugar, and to be a raw, uncooked product with more vitamins and minerals, this agave-plant byproduct is proving to be not so very different, gasp, from HFCS!
Turns out it’s not raw at all, but processed, often at high heats, and some brands are even rumored to be cut with high-fructose corn syrup by less scrupulous producers.
Check out this patent that explains how agave syrup is made, and tell us if it sounds like health food to you. Stick to honey, people! At least you know it comes from a bee.
Posted by | Tuesday, September 30, 2008 at 1:00pm | 3 comments
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What about raw agave nectar?
I do not believe you can heat something above 104 °F and still call it raw.
There are no regulations on labeling for "raw".
There is a difference between Agave SYRUP and Agave NECTAR. Try searching for the nectar, and you should find it to be raw and uncut with corn syrup. And... as defined in medical journals, it does have the lowest glycemic index (half of sugar) of all of the natural sweeteners. Use 1/4 cup nectar as a substitute for 1 cup if sugar. The sugar to agave ratio is 4:1.
This is also produced and certified organic by 4 Copas, the world's only certified organic tequilla. Their agave nectar is not only organic, but raw, and unprocessed. The 4 Copas tequilla makes Petron seem like bottom shelf.