Sugar Sugar Sugar and a little thing called Honey

With the popularity of the “no sugar” diets I feel the need to voice that not all sugars are created equally.

If you have been following me for some time you will no doubt have noticed I advocate honey consumption.

Honey is very special, there is mounting evidence listed in gold standard journals such as the British Nutrition Journal, American Journal of Clinical Nutrition and the European Journal of Nutrition to list a few that it has antibacterial, antifungal and antiviral properties.

It also contains antioxidants to boost immune health and reduce illness severity.

The sugars in honey are of the Palatinose family; they have the same chemical structure as sucrose (common table sugar) BUT different bonds AND therefore behaves differently in the body.

When ingested, palatinose is broken down to the same units as sucrose but occurs at a much slower rate.

It also releases the broken down particles much slower into the bloodstream and prevents the rapid sugar highs that commercially processed sugars provide.

As with any foods, caution the portion but no need to avoid honey entirely.


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