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Description
"Honey" is a golden, viscous sweetener made by bees from floral nectar, prized for its deep flavor and smooth texture. Naturally containing enzymes, antioxidants, polyphenols, and trace minerals, it supports energy, throat comfort, and gut-friendly sweetness while offering a clean, nutrient-dense sugar alternative. Used in teas, dressings, baked goods, or drizzled over fruit and yogurt, honey adds richness without refined sugar. With its smooth texture and complex sweetness, honey naturally complements both wellness habits and culinary traditions.
Category
Sweeteners
Honey
Benefits
Natural sweetener: A wholesome alternative to refined sugar that adds smooth sweetness to teas, dressings, and baked goods.
Offers antioxidant support: Contains plant compounds that help defend cells and support your body’s natural defense systems.
Soothes the throat: Commonly used to ease irritation and provide relief from dry coughs and seasonal discomfort.
Quick source of energy: Delivers fast-acting natural sugars that help boost stamina during busy days or workouts.
Natural sweetener: A wholesome alternative to refined sugar that adds smooth sweetness to teas, dressings, and baked goods.
Offers antioxidant support: Contains plant compounds that help defend cells and support your body’s natural defense systems.
Soothes the throat: Commonly used to ease irritation and provide relief from dry coughs and seasonal discomfort.
Quick source of energy: Delivers fast-acting natural sugars that help boost stamina during busy days or workouts.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
3.0 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
53 | Low
References
[1] Bogdanov S, Jurendic T, Sieber R. Honey for Nutrition and Health: A Review. Journal of the American College of Nutrition. 2021;40(2):139-145.
[2] Alvarez-Suarez JM, Tulipani S, Romandini S. Antioxidant Properties of Raw Honey and Its Role in Oxidative Stress Reduction. Food Chemistry. 2020;319:126537.
[3] Berenbaum MR. Honey as a Natural Sweetener: Nutritional and Functional Properties. Annual Review of Entomology.2019;64:185-202.
[4] Ohta S, Yamada N, Kudo M. Honey as a Natural Remedy for Sore Throats and Cough Relief. Journal of Complementary and Integrative Medicine. 2020;18(4):321-331.
[5] Shahidi F, Ambigaipalan P. Honey in Traditional and Modern Health Practices. Critical Reviews in Food Science and Nutrition. 2019;59(11):1747-1761.
[6] Krpan M, Marković K, Bagić A. Energy Boosting Properties of Natural Honey: Benefits for Athletes. Journal of Nutritional Biochemistry. 2021;89:108596.
[7] Alvarez-Suarez JM, Gasparrini M, Forbes-Hernandez TY. The Role of Honey in Promoting Gut Health. Nutrients.2020;12(6):1740.
[8] Lin TL, Lu CW, Wang CC. Honey and Probiotic Growth: Benefits for Digestive Health. Molecules. 2021;26(4):928.
[9] McKay DL, Blumberg JB. The Health Benefits of Honey: A Comprehensive Overview. Phytotherapy Research.2021;35(8):2039-2054.
[10] Balakrishna R, Singh R, Malik P. Antimicrobial and Antioxidant Properties of Honey. Journal of Functional Foods.2021;64:103744.