Agave syrup

A low GI (<30) alternative to cane sugar, agave syrup is sweeter than cane sugar, so you don’t need to use a lot!  It is produced in Mexico from the ‘Wild Maguey’ agave plant and processed under 40 degrees centigrade using a vacuum evaporator and certified organic vegan enzyme as a catalyst to concentrate the natural sugars into a stable form. It's minimally processed and comes from long-chained fructans, called inulin (that’s inulin, not insulin – a common mistake!). This is why it’s diabetic friendly.  Agave production is a traditional industry in the Ixmiquilpan region of Mexico and supports the local economy so that the men do not need to emigrate to the USA for work to support their families.*