Agave is also a slow-growing, hardy, indigenous, low-irrigation crop that is not known to be doused with pesticides. Vegans who are opposed to honey appreciate the fact that it’s plant-derived yet does not exploit bees (and even a honey-loving bee-exploiter like me has to admit that they are working waaay too hard and need union representation). This leaves us to appease our sweet tooth with natural sweeteners, a few of which are having a “moment.” But are they–like Ponzi schemes, unnaturally muscular athletes, and Tequila-born love affairs–just too good to be true? Savvy consumers are constantly trying to avoid not only the dizzying amount of sugar and high-fructose corn syrup in our food supply, but also spooky artificial sweeteners, most of which were discovered by accident by people wearing safety goggles and lab coats. You know that our species is genetically programmed to eat sweets until we pretty much explode. Moving on: The skinny on natural sugar alternatives is that they are a big, fat business opportunity and therefore worth a closer look. Your point on agave nectar is well-taken: Can the same plant that produces a drink that yields only hazy memories of crazy dancing, Miranda rights, and a Vegas wedding chapel really produce something other than a searing hangover, a court date, and an embarrassing annulment? Um, speaking hypothetically, of course it can! What’s the skinny on sweeteners? I use agave nectar, but I’m wondering if the same thing that makes tequila can be good for me and my six-year old! Is sucanat just another word for “sugar”? And what about Stevia? Liquid or powder, fair trade, organic - it’s all making me woozy. Agave: not just for tequila anymore Dear Checkout Line,
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