There are many brands of Agave Nectar being sold in the U.S. One thing to remember is that there are only 3 sources of Agave in this form (not Tequila) manufactured in Mexico. We do not Private Label our brand. If you are NOT using Volcanic Nectar's brand, you have an Agave with added Maltose, Maltodextrose, Tetramaltose, Mannitol and/or Sucrose. Ask the resellers in the U.S. to provide you with a chemical analysis, glycemic testing, etc, to find out who their supplier is. The label laws are different in Mexico. You can say Pure Agave, but that's only because you use pure agave in your blend.

Inulins are a group of naturally occurring oligosaccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of carbohydrates known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants which synthesize and store inulin do not store other materials such as starch.

Inulin is used increasingly in foods, because it has excellent nutritional and functional characteristics. It ranges from completely bland to subtly sweet and can be used to replace sugar, fat, and flour. This is particularly advantageous because inulin contains one-third to one-fourth the food energy of sugar or other carbohydrates and one-sixth to one-ninth the food energy of fat. It also increases calcium absorption and possibly magnesium absorption, while promoting probiotic bacteria. Nutritionally, it is considered a form of soluble fiber. Inulin has a minimal impact on blood sugar, making it generally considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses. Some scientists believe inulin from Blue Agave helps weight loss.