Thank you very much for the link!
I keep hearing agave nectar and yacon syrup are the new
sensations as far as cooking for diabetic goes. Don't know if that is true.
I used to be big fan of agave because I love sweet things and thought it was a healthier alternative safe for diabetics, but Dr. Gabriel Cousens warned me off of it. He said that although it has lower glycemic index, it is very high in fructose and something else.
I was in denial about the agave for a while, but gradually realized that when I consumed agave, I would feel like I had taken a shot of expresso (I don't drink coffee)and the hyperactive/shakey feeling would last for hours.
I do have some yacon syrup -- it is available at many raw food websites and well-stocked health food stores. It tastes a little like molasses. I have not used it that much, but was told it is a pre-biotic, meaning it provides food to the good bacteria in your digestive system, and it is marketed as low glycemic.
Another product the raw food community has embraced as low glycemic alternative to agave is Jerusalem Artichoke syrup, which also tastes to me a bit like molasses. But I have no idea what the fructose level is.