Agave syrup is derived from the same Mexican plant as tequila. It is touted as a healthier alternative to refined cane sugar. Table sugar (sucrose) is half fructose and half glucose. Agave syrup can be up to 80 per cent fructose. This is more fructose than what is in high-fructose corn syrup. There is substantial evidence that large amounts of fructose can promote insulin resistance, boost triglycerides and have adverse effects on blood cholesterol.
The bottom line is that agave syrup is simply another form of concentrated processed sugar. If you use it use it sparingly. No sugar is a good source of nutrition.