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Madhava Pure Organic Raw Agave Nectar, 46-Ounce Bottle (Pack of 2) | 
 enlarge | Brand: Madhava
Category: Grocery
List Price: $30.49
Buy New: $21.11
You Save: $9.38 (31%)
Avg. Customer Rating:  3 reviews
Sales Rank: 177
Number Of Items: 2
Shipping Weight (lbs): 6
Dimensions (in): 7.4 x 7 x 3.9
UPC: 078314345001
EAN: 0078314345001
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 6 to 8 weeks
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| Customer Reviews:
 Great Sugar Alternative November 8, 2008
1 out of 1 found this review helpful
I use this agave nectar now for most of my sweetening needs. I use a lot of recipes from elanaspantry.com and she uses agave in most of her recipes. I love it because it is lower glycemic and because I have to eat a low glycemic/ gluten free diet this saves me from going crazy because of the yummy things you can make with agave, coconut flour, and almond flour. I love being able to eat yummy cookies, muffins, pancakes, etc...all being low glycemic and higher in fiber, protein, etc. I use it instead of honey sometimes on my kids sandwiches or as syrup on pancakes. This is also a great price! I have to have this in my pantry at all times!
LOVE THIS STUFF! December 1, 2008
I had to switch from sugar for the kids and at 1st they didn't like the idea, but after tasting it it works great. A little goes a long way. I even used it in home made whipped cream.
 It's not really raw November 6, 2008
2 out of 9 found this review helpful
Agave plants are crushed, and the sap collected into tanks. The sap is then heated to about 140F for about 36 hours not only to concentrate the liquid into a syrup, but to develop the sweetness. The main carbohydrates in the agave sap are complex forms of fructose called fructosans, one of which is inulin, a straight-chain fructose polymer about ten eight to 10 fructose sugar units long. In this state, the sap is not very sweet.
When the agave sap is heated, the complex fructosans are hydrolyzed, or broken into their constituent fructose units. The fructose-rich solution is then filtered to obtain the desired products that range from dark syrup with a characteristic vanilla aroma, to a light amber liquid with more neutral characteristics. Excerpt from: FoodProcessing.com
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