Submitted by Christina on February 10, 2014 - 4:32pm
To agave or not to agave; that is the question. It seems that everything today creates scandal and confusion…our food, our politics, our neighborhoods, how we exercise and now even our sweeteners, natural and otherwise.
A relative newcomer to the culinary world (but not the world) is agave nectar, processed from the agave cactus. It became quite popular with the raw foods community because it is processed at low heat, but in reality, about 30 degrees higher than most raw foodists would allow.