Kiwi was originally discovered in China. It eventually made its way to New Zealand where growers started exporting the fruit to other countries around the world. California began producing kiwi in the 1960s.

Kiwi is loaded with Vitamin C; it has more vitamin C than an orange per serving. It also comes packed with fiber, more potassium per serving than a banana, magnesium, lutein, folate, and zinc. It has little fat, but is still a good source of vitamin E. It is a relatively low carb fruit, which means it isn't packed with sugar.

Kiwi works great in salad or just by itself. It is loaded with anti-fungal nutrients and anti-oxidants; but it is still a fruit and fruits are very limited on phase 1 to prohibit excessive sugar consumption. Keep kiwi for moderate Phase 2 consumption.

Agave nectar is produced from the agave plant, best known for producing tequila. Agave plants grow primarily in the volcanic soils of southern Mexico. When the plants are 7 to 10 years old, their leaves are cut off and the core of the plant is harvested (called the piano). It can weigh anywhere from 50 to 150 pounds.

Sap is extracted form the piano and then heated at a low temperature to create agave. Agave nectar is so sweet because it is composed primarily of carbohydrates that are broken down into a form of sugar during the heating.

Agave is not a grain and is not kept in a silo, therefore it is at a much lower risk for fungal contamination. It is a much better alternative to sugar from the cane, much like honey is (I would argue that honey is better because it comes loaded with way more nutrients). Regardless, for someone on phase 1, agave is something that should be avoided. It's high sugar content would no doubt feed any sort of fungal infection. Both honey and agave should be avoided on Phase 1, but enjoyed in moderation on Phase 2. Enjoy stevia or xylitol instead as much as you like on phase 1 or phase 2!