Agave syrup—or nectar—is about 90 percent fructose. Yet only recently has it been adapted as a sweetener and a safe and delicious sugar substitute. Agave syrup has a low glycemic level, and unlike the crystalline form of fructose, which is reined mainly from corn (corn syrup), agave syrup is already fructose in its natural form. Therefore it does not need to be reined, and consequently it contains no processing chemicals. Moreover, because agave syrup is 25 percent sweeter than sugar, less of it is needed in your recipes or on your cereal, and one-third fewer calories are consumed. This can be a boon to people who are diabetic, have insulin resistance (Syndrome X), or are simply watching their carbohydrates.

The agave (ah-gah-vay) plant is both beautiful and useful. The leshy leaves of the agave plant cover the pineapple shaped heart, which contains a sweet, sticky juice called aguamiel. Traditionally, the agave plant is allowed to reach a certain age, then farmers dig the trunk out of the ground, split it open, and after removing the core, extract the precious sap, or aguamiel.

The Aztecs held the agave to be sacred, and agave juice played a prominent part in their religious ceremonies. Agave juice was also a favorite food of the Aztecs. Today the agave is considered by natives to be the Mexican Tree of Life and Abundance because of the aguamiel, honey-water, that lows from the leaves and roots when cut. The fermented juice from the agave plant forms the basis of the popular Mexican drink known as tequila.