Honey has become a big buzz in the health-food scene. Since ancient times it has been used for both food and medicine. But what are the real benefits and drawbacks to honey?
Let’s start with, what is honey? We all know it comes from honeybees, but how does a bee produce it? After reading about this process, I’m not going to lie, it’s a bit disgusting. But here you go. Bees collect pollen/nectar from flowers then fly home to their hive. Once inside the hive they repeatedly consume, digest and regurgitate the nectar. Yummy, right? Well, after this delicious process, the end result is honey, which serves as stored food for the bees.
One benefit of honey is its antioxidant component. We know that antioxidants help inhibit oxidation in cells. Oxidation causes chemical reactions that can damage cells leading to many diseases. Antioxidants also help lower blood pressure. So, if adding honey to coffee or spreading it on a piece of toast can help prevent disease, sign me up.
Studies have also shown that honey can help reduce your cholesterol and triglyceride levels. It helps lower your bad LDL cholesterol, increase your good HDL cholesterol and lower triglycerides. Which in turn lowers your risk of heart disease.
Since ancient times it has been used to help with burn and wound healing. Honey has both antibacterial and anti-inflammatory properties. Creating a great salves for healing and nourishing surrounding tissues. The best type of honey for healing burns is Manuka honey.
Now despite all these amazing benefits, truth be told, it is still a highly concentrated source of sugar. So, if you are watching your sugar intake, trying to lose weight or are diabetic, limiting your honey intake is a must. But try substituting honey for sugar in your coffee or using it in baking recipes instead of refined sugar. It is a delicious option with some great health benefits.
- Cholesterol Free
- Gluten Free
- Sodium Free
Nutritional Facts (per tablespoon)
- 64 Calories
- 0 Fat
- 0 Sodium
- 17g of Carbs
- 17g Sugars
- 0 Fiber
- 0 Protein