small batches ensure that this pure, low glycemic nectar is a raw, enzymatically alive product, minimally evaporated at low temperatures (only to remove excess moisture and allow sap to thicken), never exceeding an average summer day in the tropics. some agave syrups are hydrolyzed at temps up to 140° f. for 36 hours, the end product containing 90% fructose, compared to sap nectar which is only 0.5% glucose, 1.5% fructose, 16% sucrose, and 82% inulin.

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