According to my research, agave has a glycemic load between 2.75-5 which makes it significantly lower than honey and sugar. You can do the calculation. The glycemic index of various brands of agave range between 17 and 32. This is why most diabetics find that they can tolerate it. Also, agave really is not highly processed. The process of hydrolysis (or heating it) really does not constitute as highly processed. Also, although agave does have more calories than sugar; it is important to note that it is much sweeter; therefore, you can use much less of it to achieve the same sweetening power and consume less calories and less of the sweetener as a whole.