How fast or slow agave metabolizes depends on its level and method of processing.
Derived from a starchy root, agave has been used in Central America for centuries, but not always as medicine.
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Indigenous people both fermented it to create an alcoholic beverage and also boiled it to make miel de agave, a reduction they used as a sweetener.
But that sweetener, which w as minimally refined and probably slower to digest
as a result, bears no resemblance to the agave nectar now on most store shelves.