Hello, I have been recently experimanting with Agave Nectar/Syrup in place of sugar in recipes. I have had much success in baked good like bannana breads and cheese cakes as well as marinades and glazes for pork, chicken and shrimp. I like the flavor and the versitility but have been recently hearing good and bad reviews about Agave Nectar whether it is a good healthy alternative for diabetics due to its low glycemic index or it is just aniother sweetener that is processed and has the same negative aspects of High Fructose Corn Syrup. Please share your thoughts.

Thanks

Chef Steve