Agave syrup (or agave nectar) is a highly processed sugar, almost all fructose, with great marketing. The truth is a lot more complicated than the branding would have you believe.
Agave syrups are not a whole food found in nature. Instead it usually has to undergo a lot of processing, and this may involve many chemicals and heating processes, even if the agave syrup is labeled raw. Agave nectar is low glycemic but it has a fructose content up to 90%. This is actually higher than high fructose corn syrup (about 55% fructose)
There are other SWEETENER choices, which should be used:
