Honey vs. Sugar

Honey, cane sugar, corn syrup–they all taste sweet, so what’s the difference? It turns out, quite a lot. Everything that we taste as “sweet” contains fructose and/or glucose, but in different ratios or together as sucrose. High Fructose Corn Syrup(HFCS) has a particularly bad reputation because it’s ubiquitous in processed foods and may act slightly differently than table sugar in the body. No matter their minor differences, both are all-too-common in the American diet and can wreak havoc on our bodies.

One benefit of avoiding foods sweetened with cane sugar or HFCS is that you will probably reduce your overall sugar consumption, and this is an important part of preventing chronic diseases like metabolic syndrome and many types of cancer. Accordingly, raw honey is a health food in reasonable quantities, but don’t go overboard. Here are a few reasons why many nutritionists recommend honey over the alternatives:

• Honey can have a better effect on blood sugar. While all sugars and simple carbohydrates will increase blood glucose levels to some degree, the rate and speed of this increase can vary. Scientists and nutritionists use the Glycemic Index to compare this information, with a higher number indicating a stronger effect. Honey has a low to medium glycemic index of around 35, while the GI of table sugar is 60, and high-fructose corn syrup is 73.
• Raw honey offers nutrients. Table sugar and corn syrup are “empty calories” in their ultimate form. With honey, you’ll be getting a boost of antioxidants and other medicinal compounds along with your sweetener.
• Honey can help save calories. Though it’s slightly higher in calories per ounce than table sugar, honey actually tastes sweeter. This means you can use less to sweeten your tea or oatmeal.

Raw honey has a delicious, rich taste that can add another dimension to desserts and marinades. Try something from our line of high-qaulity raw honey products to experience the benefits for yourself.