30 lbs (Six 5-lb bottles)
Organic, GMO-free, Naturally Gluten-free, BPA-free
Agave will last for 18 months to two years on the shelf. Keep the amount you want for long-term storage in a cool, dry area.
I use it in green smoothies, and many recipes in Chapter 11 of 12 Steps to Whole Foods and the Desserts/Treats recipe collection. I have compared properties of light and dark varieties and don’t see a big advantage to either one, nutritionally, nor do I notice a significant taste difference. The big advantage of using agave over other sweeteners is that it has one-third the glycemic index of sugar and honey. A health care practitioner I know says that by doing nothing more than shifting her diabetic clients from sugar to agave, she has seen many diabetes remissions. It is a light syrup with a pleasant, neutral flavor that you won’t notice, and it is sweeter than sugar.
Agave has gotten a bad rap lately, as allegations have been made that Mexican companies sometimes mix high-fructose corn syrup into agave. Good brands, however, process their “raw” agave under 118 degrees. Some brands that advertise to be raw probably are not. So use a brand that clearly states its commitment to cold processing, since that is how enzymes are preserved. I review my source’s organic certification and extraction processes.