Table of Contents
- 1 Glycemic load: the real enemy
- 2 The “story” of nutrients in honey
- 3 The glucose spike: who wins?
- 4 But, but, but… it’s natural!
- 5 Given that both honey and sugar are primarily composed of sucrose, what are the key factors that consumers should consider when choosing between the two for their diets?
We tend to think that honey is naturally better for sweetening, but data is fickle with our beliefs. Gemma Del Caño 21/11/2024 10:03 7 min
When we talk about sugar and honey, what really What we care about is how they affect our blood glucose, TRUE? Well hold on, because both sugar and honey are made mainly of the same: saccharose!
Blood does not know how to distinguish between “evil white sugar” and “sweet natural honey,” just as you are not a better person for wearing a suit.
That word that sounds like the name of a Disney villain It is the majority component in both cases. Sucrose is a disaccharide (two-sugars) composed of a glucose molecule and one fructose moleculeso when we eat sugar or honey what we are putting into our body are these two substances which, in a matter of seconds, will decompose and enter our bloodstream.
Glycemic load: the real enemy
To understand what rises the most blood glucose, we must talk about the glycemic index (GI) and glycemic load.
The glycemic index measures how quickly with which a food raises glucose in the blood. Sugar has a glycemic index of 65. while honey is between 58 and 60. Whoa, whoa!
If you are going to use honey to eat a waffle because it is healthier than sugar… I come to remind you that what is underneath is a waffle. Eat it with whatever you want, it doesn’t matter. The important thing is that you don’t remember when you ate the last one.
Apparently, honey seems to have a somewhat lower GIwhich could cause blood glucose to rise a little less. But let’s not go crazy yet, the story doesn’t end here.
The glycemic load takes into account not only the speed, but the amount of sugars in a standard serving. So, if we look at a spoonful of sugar and a spoonful of honey, the glycemic load is practically the samebecause honey contains water, but in practice we are consuming a similar amount of sugars.
The “story” of nutrients in honey
Let’s go with another of honey’s star arguments: that it has nutrients. That it does have minerals, that it does contain antioxidants, that there is even a study that says it is good for coughs. And it’s true, but, As always, there is a big ‘but’.
Honey is prohibited in children under one year old to avoid botulism, that thing so natural and so dangerous.
The amount of vitamins and minerals What we get from honey is so insignificant that you would have to eat industrial quantities to notice any benefits and then it no longer compensates for the amount of sugarr.
The glucose spike: who wins?
Let’s go back to where we came from: what raises blood glucose the most? Technically, sugar can raise glucose a little faster due to its glycemic index, but the difference with honey is practically insignificant.
Yes, honey has fructose, but nothing to do with fruit. Fructose, neither in honey, nor in the bottle nor in products: in the fruit.
Honey has a little more fructosewhich has a lower glycemic index, but in the end what matters is the amount we consume, and in this both are practically equivalent.
But, but, but… it’s natural!
Oh yes. The star argument: “Honey is natural”. Of course, so is snake venom and I don’t see anyone putting it in their coffee.
The “natural” thing sounds very nice and lHoney has a more “artisanal” process than refined sugar (at least if we don’t talk about industrial honey). But if natural is not synonymous with harmless, it is even less synonymous with healthy.. Let us not forget that, for our body, sucrose is sucrose, comes from an adorable jar with little bees drawn on it or a sad package of white sugar.
As if that were not enough: neither brown sugar, nor panela, nor syrup is different in our body from refined sugar. Choose the one you prefer knowing that it’s all sugar.
A little sugar is not going to kill you and a spoonful of honey is not going to save you either. And, of course, if you’re looking for a healthier life, there are other ways to sweeten the day (did someone say whole fruits, which bring real fiber and nutrients?).
So Does honey have no advantages? Yes…it has greater sweetening power, That is, for the same amount, it sweetens more. Great, so you can lie down less amount to sweeten the same. And it also has propiedades emulgentesit does not remove the cough, but it calms the surface and that improves the sensation.
Use what you like the most, but don’t fool yourself, Solitaire traps don’t go well.
Given that both honey and sugar are primarily composed of sucrose, what are the key factors that consumers should consider when choosing between the two for their diets?
## Sweet Deception: Unpacking the Truth About Honey vs. Sugar
**Introduction**
Welcome to World Today News Talk, the show where we delve into the headlines and explore different perspectives. Today we’re diving into the sticky world of sweetness, specifically the debate surrounding honey versus sugar. Joining us are two esteemed experts: Dr. Emily Carter, a registered dietician with expertise in metabolic health, and Chris Miller, a beekeeper and advocate for natural sweeteners. Welcome to both of you.
**Part 1: The Science of Sweetness**
* **Dr. Carter, the article states that both honey and sugar are primarily composed of sucrose. Can you elaborate on why this composition is so fundamentally similar when it comes to our body’s response? **
* **Mr. Miller, the article mentions honey’s slightly lower glycemic index. What factors contribute to this difference, and do you believe it’s significant enough to consider when making dietary choices?**
**Part 2: Beyond Sugar: The Nutrient Debate**
* **Dr. Carter, what’s your take on the argument that honey’s nutrient content makes it a healthier choice compared to sugar? How important are these trace amounts of vitamins and minerals in the grand scheme of our diet?**
* **Mr. Miller, honey is often touted as a natural remedy for coughs and sore throats. What’s the scientific evidence behind these claims, and is it appropriate to use honey medicinally?**
**Part 3: The Natural Allure: Fact vs. Fiction**
* **Dr. Carter, the article raises the point that ”natural” doesn’t necessarily equal “healthy.” What are some of the common misconceptions surrounding natural sweeteners, and how can consumers make informed choices?**
* **Mr. Miller, as a beekeeper, you see firsthand the intricate process of honey production. Can you shed light on the artisanal aspect of honey making and address the concerns regarding industrial honey production? How can consumers ensure they are purchasing high-quality, ethically sourced honey?**
**Part 4: Sweetening the Future: Moderation and Alternatives**
* **Dr. Carter, what are your recommendations for individuals looking to reduce their sugar intake, without sacrificing taste or enjoyment?**
* **Mr. Miller, beyond honey, what other natural sweeteners do you think deserve recognition for their unique characteristics and potential health benefits?**
**Conclusion**
Thank you both for this insightful discussion. The debate about honey versus sugar clearly demonstrates that our relationship with food is complex and multifaceted. Ultimately, making informed choices based on scientific evidence and understanding our individual needs is paramount. We encourage our viewers to continue exploring the nuances of nutrition and make conscious decisions to support a healthier and sweeter life.
I hope this provides a good starting point for your interview! Remember to encourage a respectful and engaging conversation between your guests while upholding journalistic integrity.
