2024-03-05 16:01:40
05 mars 2024
Sugar or honey? In your tea or in a cake recipe, is it really interesting in nutritional terms to replace one with the other? Here are some answers that lean towards the affirmative.
You know that you must limit sugar consumption, as recommended by the National Nutrition and Health Program (PNNS), because it has no nutritional benefit. Yet the taste of sugar remains a pleasure that it would be sad to do without. From the perspective of maintaining the pleasure with less inconvenience, can honey constitute a good alternative?
The benefits of honey
Both sugar and honey are composed mainly of glucose and fructose. But the proportions are distinct. Sugar contains 50% fructose and 50% glucose, while honey contains 40% fructose and 30% glucose. The remaining 30% contains other interesting nutrients such as magnesium and potassium, amino acids, antioxidants (flavonoids), enzymes, pollen and vitamins B6 and C. First good point for honey therefore.
And for the heart? The glycemic index of honey is more interesting because it is lower than that of sugar. Therefore, honey might help reduce the risk of coronary heart disease and type 2 diabetes, as confirmed by a recent study from the Faculty of Medicine at the University of Toronto. Researchers reviewed 18 clinical studies to determine honey’s effects on the heart and metabolic risks. Their observation? Honey consumption is well associated with lower levels of bad cholesterol and triglycerides, which are themselves associated with an increased risk of cardiovascular disease.
Two downsides
Honey has a higher calorie level per serving than sugar. Clearly, a teaspoon of honey contains 64 calories when the same quantity of sugar only offers 49. So be careful not to be too heavy-handed with honey.
And finally, honey must be introduced following the infant’s first year. In fact, it can contain the spores of a serious disease for little ones: botulism.
But for older children, there is no doubt, while remaining reasonable, honey is indeed an alternative of better nutritional quality to refined sugar.
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