Patents for commercial production of agave sweeteners date from the 1980s. In the mid-1990s entrepreneurs began marketing agave nectar as an ancient, natural, raw health food, high in fructose and with a low glycemic index. Consumers seeking a less refined, less glucose-dense sweetener than cane or beet sugar, particularly those who adhered to a “Paleolithic” diet, enthusiastically adopted the syrup. Agave syrup’s aura declined as scientists and physicians argued that it is neither ancient nor significantly different from other calorific sweeteners in its chemical and dietary properties. See sugar and health. Various brands of agave nectar continue to be widely available in health food stores and supermarkets.