Is honey the same as white sugar?

Is honey the same as white sugar?

After almost five years of talking about the simple sugars, it is clear that its excessive and frequent consumption in our diets is more common than we thought, and that its association with the increased risk of developing chronic noncommunicable diseases is well established. And we’re not just talking about diabetes, we’re talking about it too cardiovascular diseases or even some types of cancer like colon cancer.

There are many articles in magazines and newspapers, as well as hours on television and radio, devoted to them. Not to mention the hundreds Photos with sugar cubess next to more or less processed products.

Added to this is the evangelization we have experienced from the different names of sugar to express it in the lists of ingredients, either in chemical forms such as: sucrose, fructose or glucose (the famous ‘bears’), even syrups, treacles, etc. Honey has not been spared from this evangelization either, emphasizing again and again that honey is the same as sugar and that we must treat it in the same way.

Far from debating whether they are 25 grams per day the limit or not, what the WHO guideline has made clear is that it recommends not exceeding free sugar consumption by more than 10% of the caloric value of our diet. Among those who find honey or fruit juices and syrups. But are all the sugars in this group the same? Do they have the same power to make us sick?

Like everything in nutrition, nothing is white and nothing is black.. It seems that research is emerging that suggests we need to investigate more on a case-by-case basis. And one of the youngest focuses on honey.

According to a study published in Nutrition Reviews and conducted by researchers at the University of Torongo, according to their data, the consumption of honey could improve indicators of cardiometabolic health such as blood sugar and cholesterol levels.

It is true that we cannot say that honey is exactly like white sugar, since apart from sugar, it also contains mineral salts, enzymes, vitamins and proteins. While their quantity doesn’t justify uncontrolled consumption, it’s not fair to say they’re exactly the same.

The authors reviewed clinical studies on this food and concluded that it may help (I stress the word “might”) lower fasting blood sugar. total cholesterol, LDL cholesterol and triglycerides and a marker for fatty liver. On the contrary, they also conclude that it may increase HDL cholesterol and some inflammatory markers.

Does it mean we can Start consuming sugar like we used to do with sugar years ago? no Don’t forget that honey is 80% sugar. Is any kind of honey okay? Either. According to the authors, the impact studies relate to honey from robinia (or false acacia), clover and “raw”, i.e. unprocessed. In addition, the effects can be seen within a healthy eating pattern. In other words, the results would need to be seen even if they are a direct result of honey consumption or that the subjects studied were eating a healthy diet in addition to honey consumption and the effect of consumption was mitigated.

In fact, the authors themselves, in their conclusions, warn that further studies are needed to increase the certainty of the data they have found, particularly with regard to honey’s floral origin or degree of processing. What does that mean? That seems like we should think and make individualized recommendations for each type of free sugar, but that doesn’t make us absolute freedom of consumption, as these effects are within a healthy lifestyle. There is no point in consuming honey believing that we will lower cholesterol when, on the other hand, fried foods, for example, are on our plates almost every day.

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