Julie Bove wrote:

Agave nectar is purported to be better for diabetics because of the GI
thing. I have not noticed that to be true in my case, but then the same
holds true for the GI of most all foods. The only reason I use it is that I
bought it for some raw recipes as some of it is considered raw. Having said
that, I have only used it maybe 3 or 4 times since I bought the stuff about
a year ago. And I used a very tiny amount (2 squirts at most) for the
entire recipe. I would NEVER use it as a syrup to put *on* something and I
don't think that is the intent of it. It is meant to be used as a sugar
substitute.



Agave syrup is used by some because of the GI. That may work for some
people but DH's body thinks a carb is a carb and doesn't believe in the
glycemic index at all.

I do have some agave syrup in the house. It is intensely sweet and being
syrupy, it is a good substitute for honey in non-baking recipes. I use
1/4 as much agave as the recipe calls for. It adds sweetness, doesn't
change the consistency, like for a marinade, and adds 1/4 the carbs of
honey.

Measure for measure the stuff doesn't work in this house.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life