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Brown Rice Syrup

Brown rice syrup is made from brown rice that is soaked, sprouted and cooked with a special enzyme that breaks the starch down into smaller, sweeter carbohydrate molecules.  Brown rice syrup has the consistency and look of agave nectar or honey, but is not as thick.  Brown rice syrup is not as sweet as other sweeteners, and can have almost a caramel or butterscotch undertone. Here’s the best news: brown rice syrup is 100% fructose free. Fructose, which is found in many sweeteners, is a fast releasing sugar, which tends to cause insulin to spike. Brown rice sugar is a polysaccharide or a complex sugar, so it dissolves more easily in the bloodstream preventing an accumulation of fat. The complex carbohydrates and nutrients in brown rice syrup mean a longer digestion time and a longer lasting flow of energy. This may help control blood sugar levels and reduce cholesterol.

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