This is part of a series on sugars and sweeteners of all kinds – the good, the bad, and the toxic.
While we know that constant consumption of white sugar and artificial sweeteners isn’t a brilliant idea, we also know that something sweet now and again is really nice. When you do go for something sweet, you couldn’t really make a better choice than good quality honey.
|Raw Honey (not very photogenic)|
Honey has slightly fewer calories per teaspoon than sugar. One of its advantages is that you won’t get the same rush and subsequent crash after eating it. Some people find that ingesting locally produced honey helps alleviate allergies to pollen. And as if that’s not enough, it’s a known antibacterial agent, and contains antioxidants, and phytonutrients (a good thing)… the list goes on and on.
Which honey should you buy?
Not all honey is created equal. The ideal honey is organic, unpasteurized (raw), and unfiltered. When you pasteurize honey, it is heated to about 71C (161 F). This gives the honey a more liquid consistency, and darkens the color. Edit: As some of my readers have pointed out, the color of any particular honey will be influenced by the flowers the bees get their necter from. Raw honey shouldn't be pourable in winter. Many of the beneficial properties of honey, (such as the invertase, the enzyme that breaks down sucrose), are lost through pasteurization, so it is definitely worth seeking out raw honey.
On the other side of the spectrum is completely fake honey, made from sugar mixed with artificial flavors and a small quantity of honey and sold as real honey. These fake products might be significantly cheaper than real honey. If the price looks too good to be true, it’s probably too good to be true.
How to use it?
If you mostly use sugar as your sweetener, consider using honey instead. If you drink tea with sugar, try switching to honey. It’s not hard to find honey based desserts. If you eat yogurt with fruit, which often comes with a lot of sugar, consider buying white yogurt and adding your own fruit and honey.
Also in this series:
Artificial Sweeteners: Something for Nothing
High Fructose Corn Syrup
This post was shared posted on Kelly the Kitchen Kop.