That’s such a silly argument I can’t even make sense of it. You’re not adding sugar, you’re adding honey or agave syrup which contain many more chemicals than just fructose and glucose. It also contains stabilizers. That’s why adding honey or agave works, but plain sugar doesn’t. They stabilize the mixture. That’s why I didn’t say they were stabilizers, but that they contained oligosaccharides that acted as stabilizers.

People use honey and agave in salad dressings for their stabilizing effect by the way, so they’re also used as stabilizers if you want to be that obtuse about it.