Sentences with phrase «of all agave products»

Not exact matches

Having spent the past 28 years of his professional life conducting research, and developing new products and species of agave, Cedeño Cruz prides himself on helping improve the process of making tequila.

But I found the Gravelnuts products to have a good blend of rich nuttiness with only a bit of sweetness provided by agave nectar or dried fruit.

Although xylitol is a healthier alternative than sugar and high fructose products like agave, xylitol is best in small quantities even in the healthiest of people.

I have gluten free dairy free egg free nut free and soy free products as well as using agave nectar in place of sugar!

I bought organic Stevia, a Wholesome Sweeteners product, that contains that type of agave.

I know of no other food (or food product) that has such a high content of refined fructose as agave syrup.

Agave is the end product of highly processed juice from the agave cactus plAgave is the end product of highly processed juice from the agave cactus plagave cactus plants.

The product is currently available in three flavors, two of which have no added sugar: Natural, Mint, and Lemon Agave.

Using hand selected Blue Weber Agave plants for distillation; the «head» (the top 15 %) and the Tail (the bottom 15 %) of the product are discarded, leaving only the heart, where the purest taste of the Agave lies.

A lot of packaged raw and vegan products are full of agave or coconut sugar and other nasties.

Concerned that I was consuming too many products using artificial sweeteners and while researching some other products (allergic to stevia and agave), I came across the SweetTree Blonde evaporated palm sugar which claims a glycemic index of 35.

However, the truth is that the saponins found in many varieties of agave plants are toxic steroid derivatives, capable of disrupting red blood cells and producing diarrhea and vomiting, to be avoided during pregnancy because they might cause or contribute to miscarriage by stimulating blood flow to the uterus.40 At the very least, agave products should carry a warning label indicating that the product may cause a miscarriage.

When you read terms like «Agave Nectar» or «Agave Syrup,» you may think of a natural product that is made by simply heating the sap of a plant for a period of time (similar to how maple syrup is made).

Check labels carefully and watch out for products listing any of the followings: Fructose, brown rice syrup, honey, raw honey, agave nectar, coconut palm sugar (or coconut nectar sugar), date sugar, grape juice concentrate, apple juice concentrate, barley malt syrup, sugar cane juice, brown sugar, turbinado sugar, evaporated cane juice, maple syrup, maple sugar, corn syrup, high fructose corn syrup, glucose, sucrose, dextrose, maltodextrin.

The number of new agave nectar products coming to market each year tripled from 56 to 176 between 2003 and 2007.

The popularity of agave syrup, also called agave nectar, is on a meteoric rise — thanks in large part to clever marketing which positions the product as a healthy alternative to sugar and artificial sweeteners.

Agave nectar is found in all sorts of health products, like protein bars eaten by gym rats, energy drinks, nutrition bars and even tea.

Most standard agave products marked as organic will still be massively high in fructose regardless of whether they're blasted with chemicals.

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Most of the products are organic, sweetened with stevia but some included small amounts of agave.

If you are unfamiliar, agave nectar (ah gav ee) is a sweetener that ranges in color from light to dark, depending on the processing time and amount of minerals in the product.

Michael Wunderli ha contrassegnato «Products of the Blue Agave» come attendibile nella pagina «Agave tequilana F. A. C. Weber».

High quality agaves are very good feedstock material for biofuel... for the following characteristics: high total sugar density and content; high weight of the fruit and stems; cultivation and harvest cycles of six years; high density of plants per hectare; genetic diversity and high adaptability, low water requirements; CO2 and capture; methane metabolism; soil retention; plant nutrition; products from inulin; and low maintenance during cultivation.