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It seems that Agave is not the miracle sweetner it has been billed to be. When someone discuses the glycemic index, this relates to how blood sugar is effected when ingesting food and ultimately how insulin reacts to blood sugar. There are more than a few ways to spike insulin, one of them is through taste. Insulin spikes in response to a taste of something sweet. While agave might be low on the gylcemic index it is still sweet and composed of Fructose that has been linked to many other problems.

"Agave...most especially, that it has a relatively low glycemic index. A large body of research shows that foods with low glycemic indexes, such as vegetables, beans and high-fiber foods in general, tend to be healthier for us than foods that quickly raise our blood sugar. But in the case of agave nectar, you have to ask, why does this sugar have a low-glycemic index? And the answer is that agave nectar is made largely of fructose, which, even though it has a low glycemic index, is being implicated in many long-term health problems. With the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener. It’s worth knowing that all sugars, from white table sugar to high-fructose corn syrup and even honey, include some mixture of fructose and glucose. For example, table sugar is 50% fructose/50% glucose and HFCS is 55/45. Agave nectar is a whopping 70% to 90% fructose..."

Agave Health Claim Doesn't Match It's Hype - Bottom Line Secrets