1/18/2009 11:48:03 AM
There's a lot of that mythology going around about how fructose-heavy sweeteners are better for diabetics, but that's all it is--a myth. If you're at risk for diabetes and switch to honey as your main sweetener but don't change your general habit of eating lots of sweet and starchy foods, you will *not* forestall the disease.
Also, this did not surprise me:
"According to the National Honey Board, the nutrients in honey include niacin, riboflavin, pantothenic acid (vitamin B5), calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc."
Well, it's the primary food of bees. Why would it be nutritionally empty? But from the standpoint of human nutritional need, these are only present in trace amounts. You're better off trying to get them in larger amounts from unsweetened foods. I was surprised to learn, for instance, that beef is high in potassium. (Who knew?) It's going to have the B vitamins in it as well.
I have raw honey in my pantry and occasionally use it in foods for my daughter but as I'm low-carbing, I can't eat a lot of it because it makes me sick. I can only imagine what it's doing to people who are already overloaded on sugar. The advice in the article to use it in moderation should not be taken to mean a "moderation" that has you eating half a cup a day. Don't even eat it every day. You're better off getting antioxidants from fruits and veggies.
I would sure love to use it in a beauty regimen though. I have a book about how to make skin-care products at home out of food ingredients. :)