I never tried it because it just wasn't clear to me how a succulent could produce syrup! (And calling it 'nectar' raised a red flag--what is 'nectar'?!)Maple Syrup and honey--okay, these make sense, I'll stick to these.
Well here's how a succulant produces syrup:
Quote:
The process by which agave starch and inulin are converted into "nectar" is VERY similar to the process by which cornstarch is converted into HFCS1.
The agave starch is converted into fructose-rich syrup using genetically modified enzymes and a chemically intensive process involving caustic acids, clarifiers, and filtration chemicals[ii]. Here is a partial list of the chemicals involved:
Activated charcoal
Cationic and ionic resins
Sulfuric and/or hydrofluoric acid
Dicalite
Clarimex
Inulin enzymes
Fructozyme
How natural does this sound?
The result is highly refined fructose syrup, along with some remaining inulin.
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Mercola on Agave Nectar/Syrup
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