Honey and refined sugars greatly differ not only in chemical characteristics but also in physiological effects. The circumstance alone that honey contains invert sugars and saves the debilitated alimentary organs the additional labor of inverting commercial sugars, is an important factor and of considerable advantage. Honey provides a natural sweetener that can be used instead of sugar. Honey is a whole food that comes from plant nectar and does not raise blood sugar as simple sugars do. Honey also contains a variety of minerals and vitamins and has a long history as a health food. Honey has traditionally been used down-regulate the unwanted part of the microbiome. Studies show that honey has a lower glycemic index than table sugar. Honey helps regulate normal cell growth.
According to the book Honey Revolution by Dr Ron Fessenden, scientists have found floral flavonoids in honey. These tiny traces of bioflavonoids, generally known as antioxidants, have powerful influences when entered into the body’s cells. When ingested, they increase the antioxidant levels within cells, “decrease capillary permeability and fragility. They scavenge oxidants and inhibit the destruction of collagen in the body”. In fact in recent years, major drug companies recognized the effectiveness of these flora-flavones in removing free radicals from our body and improving our body immunity functioning, and are now investing millions of dollars just to produce these substances artificially. The foraging honeybees have passed on these precious natural floral-flavones from the floral nectars to honey and then to us! (www.benefits-of-honey.com)
