There are dozens of myths about sugar and diabetes. One of the most prevalent, especially among those advocating for natural solutions, is that honey is better for diabetics and can be eaten without ill effects. Nothing could be further from the truth.
Honey is a form of sugar and the body doesn’t differentiate between different types of sugar. The body treats all sugars in the same way and honey is actually sweeter than granulated sugar. There’s no advantage to using honey over other types of sweeteners, but diabetics can eat it if they prefer. Honey should never be given to a child under the age of 12 months. There’s a risk of infant botulism.
The only difference in honey and sugar is that people may be able to use a lesser amount of honey than cane sugar in a recipe. Honey is slightly higher in calories and carbohydrates than regular sugar. Diabetics can use honey as a sweetener, but should do so in moderation.
For those that prefer honey, use pure, raw or organic honey. One tablespoon of honey contains 64 calories compared to 49 in a tablespoon of sugar. Both sugar and honey contain carbohydrates comprised of two types of sugar – glucose and fructose. Honey contains 40 percent fructose and 30 percent glucose, along with water, pollen and some minerals. Sugar contains 50 percent fructose and 50 percent glucose.
While honey elevates glucose levels as efficiently as other types of sugars, research has shown that it does have some benefits. Honey has natural anti-inflammatory, antibacterial, and antioxidant properties. It’s one of the reasons that it’s used in cough syrups and in wound healing preparations.
The bottom line is that honey isn’t a wonder sweetener and is no better than traditional sugar. Both types of sweeteners will increase and even spike glucose levels. The body doesn’t care which sweetener is used. It metabolizes all sugars the same way.
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