Good Food

Agave

Marion Nestle is a professor of nutrition, food studies and public health at New York University . Agave is an extract from the agave plant and is higher in fructose than honey or table sugar. It is less processed than high fructose corn syrup but has just as much fructose.

By Evan Kleiman • May 12, 2014 • 1 min read

Marion Nestle is a professor of nutrition, food studies and public health at New York University. Agave is an extract from the agave plant and is higher in fructose than honey or table sugar. It is less processed than high fructose corn syrup but has just as much fructose.

Evan Kleiman
host 'Good Food'
Harriet Ells
Program Director for Talk
Bob Carlson
host and producer, 'UnFictional'
Holly Tarson
Producer, Good Food

Culture

Food & Drink

Good Food

Agave

Marion Nestle is a professor of nutrition, food studies and public health at New York University . Agave is an extract from the agave plant and is higher in fructose than honey or table sugar. It is less processed than high fructose corn syrup but has just as much fructose.

Share

Good Food

Agave

Marion Nestle is a professor of nutrition, food studies and public health at New York University . Agave is an extract from the agave plant and is higher in fructose than honey or table sugar. It is less processed than high fructose corn syrup but has just as much fructose.

Share