If it is intended to be used as a substitute for sugar, it must be taken into account that honey also contains fructose, although it could be healthier for diabetics.
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After assuming that sugar is not good for health, comes
the search for something that can replace it. And perhaps one of its most
traditional substitutes is honey. But… is it really healthy? Many nutritionists
claim that honey, because of its high fructose content, is not good for health.
But to abandon the analysis at this point would be to oversimplify it wrongly. honey
First and foremost, honey has the benefit of being one of the few foods that are
still obtained completely naturally, without any processing involved.
This, in turn, determines that the nutritional composition of
honey differs greatly depending on the source of the nectar from which it was
produced.
The amount of sugar in honey is high: 82% by weight. Half of
this sugar is fructose. It does not have significant amounts of vitamins
or minerals, but it does include antioxidants.
Best for diabetics. Its first
favorable evidence is that it is less harmful to diabetics than sugar. Its
consumption raises blood sugar to a lesser extent than dextrose (glucose) and
sucrose (glucose plus fructose).
In addition, it reduces blood levels of LDL cholesterol and
triglycerides, while raising
HDL cholesterol (which is beneficial).
Meanwhile, about its antioxidant content, it is particularly high
in buckwheat flower honey (buckwheat). Some studies have shown that its
consumption increases the antioxidant value of the blood.
Finally, it is important to note that honey can also be used topically on the skin as an antibacterial.
Less harmful than sugar. If it is
intended to be used as a substitute for sugar, it must be taken into account
that honey also contains fructose, although it could be healthier for diabetics
than refined sugar.
But if you are physically active and in good health (and not on
any diet to lose weight), consuming honey is not harmful and appears to be
healthier than consuming sugar.

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