Note to Baysage....in re: labels

"Depending on how the syrup is processed, it may or may not contain more fructose," says Roger Clemens, a professor at USC and spokesman for the Institute of Food Technologists, whose research has focused on functional foods, food processing and nutrition.

http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html