TIP OF THE DAY: The Sugar To Agave Conversion

Agave nectar, also called agave syrup, is a wonder food. It has a natural sweetness that’s more elegant than table sugar—never cloying or “sugary.” Its glycemic index is 32, half that of sugar (GI 60-65) and more than 40% less than honey (GI 58) and pure maple syrup (GI 54). It’s diabetes-friendly. A teaspoon of…
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TIP OF THE DAY: How To Fix Crystallized Honey

Like most foodstuffs, honey does best in a location that is cool and dry. Store honey at room temperature, away from direct sunlight. Never put honey in the fridge; it accelerates the crystallization.* When honey crystallizes, the texture becomes “crunchy”—not a pleasant state for most people, but still safe to eat. Crystallization is a natural…
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TIP OF THE DAY: Get Every Last Drop Of Honey From The Jar

Photo courtesy National Honey Board   It’s National Honey Month in a recession. Today’s tip spans both topics: how to get the last drops of honey from the jar. As the honey is used up and the jar contains mostly air, there is invariably honey at the bottom of the jar that hardens, resisting the…
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TIP OF THE DAY: Spread Creme Honey On Toast

September is National Honey Month. Why not try a new type of honey? If you’ve never had creme honey before, it’s a real treat. In many countries around the world, creme honey is preferred to the liquid/syrup form and is used instead of jelly or jam. Creme honey (also known as churned honey, cremed honey,…
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