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Message: <blockquote data-quote="catsclaw227" data-source="post: 5565748" data-attributes="member: 14197">I am sorry, nothing personal to Rhun... But, I am going to have to disagree...Agave nectar has a wonderful taste and, admittedly, I have a bottle of Organic Blue Agave that I use (very) rarely.  But don't let the manufacturers fool you.  It is basically high fructose agave syrup.  The Native Americans used to have an agave based sweetener called miel de agave and they made it by boiling the agave sap... for hours. It was their Maple Syrup.This is NOT what modern agave nectar is.  It comes from a totally different part of the plant, the big bulbous root, and it was developed sometime in the late 20th century, 80's or 90's.The agave root is a starch, like corn, and has something called inulin (a fructose chain of molecules) and it is not sweet, but makes up almost half of the carbs in the syrup.  The process that converts corn into HFCS?  It's the same process that converts agave and inulin into "nectar".  Such a nice, healthy sounding word, isn't it?Here's a quote from one of the MANY sites that debunk the agave nectar myth:Turpentine has a low-glycemic index; it is not good for you though. It's a marketing ploy that ignores the loads of science out there.It's fine to get fructose from whole fruit.  It is also loaded with vitamins and antioxidants (among other healthy things), but when you process it like this, it wreaks havoc on your metabolic system.Don't believe the hype.  Obviously a little isn't going to hurt you, but I would never make it my primary sweetener.Read the science.</blockquote>

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