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Honey is high in antioxidants — such as phenolic acids and flavonoids — and eating it may increase the antioxidant status of your blood. Honey contains glucose oxidase, an enzyme that converts glucose to hydrogen peroxide, which may contribute to some of its antibacterial properties. Since ancient times, honey has been used by man for both food and medicine in various cultures. There are about 320 different varieties of honey, which vary in color, odor and flavor.
The antibacterial properties of honey appear to vary depending on the floral source. Honey derived from Leptospermum trees (manuka) or Echium vulgare bush (viper's bugloss) showed antibacterial properties independent of hydrogen peroxide. It is believed that another, yet undiscovered, component of honey is responsible for the antibacterial properties. There is evidence that in minor burns honey shows some possible therapeutic promise.
Honey is essentially pure sugar, with no fat and only trace amounts of protein and fiber. It contains small amounts of some nutrients, but most people typically don’t consume enough honey for it to be a significant source of supplements.
The smell, color, and taste of honey vary based on the type of flowers it’s made from, so there are many varieties available. Honey is often marketed as a healthy alternative to regular sugar. The difference between each type revolves around the flower, this is why honey is usually named after the nectar source. Unlike regular honey, raw versions are not pasteurized, filtered, or processed, allowing them to retain their potential natural health-promoting properties.
Most pasteurized honey taste the same, when possible, purchase raw, unfiltered and not pasteurized.
Common “just a few types”:
Alfalfa (Mild sweetness with hints of vanilla)
Avocado (Nutty honey-Temecula valley, CA and Mexico)
Beechwood (Honeydew) Dark amber in color
Blueberry
Buckwheat
Clover (light in color - both mild and sweet)
Eucalyptus
Fireweed
Heather (Intense flavor)
Macadamia (Nutty & Multi-Floral Honey)
Manuka (iconic flavor, texture, and medicinal benefits.)
Orange Blossom (distinct orange flavor)
Pinetree
Pumpkin Blossom
Sage (sweeten dishes)
Wildflowers
One tablespoon (20 grams) of honey contains
Calories: 61
Fat: 0 grams
Protein: 0 grams
Carbs: 17 grams
Fiber: 0 grams
Riboflavin: 1% of the Daily Value (DV)
Copper: 1% of the DV
Honey is high in sugar and may contribute to weight gain. But it also contains minute beneficial antioxidants and other compounds that may benefit your health. Consuming too much may cause adverse effects due to its high sugar and calorie content.
vulgare bush (viper's bugloss) showed antibacterial properties independent of hydrogen peroxide. It is believed that another, yet undiscovered, component of honey is responsible for the antibacterial properties.
Some people are sensitive or allergic to specific components in honey, particularly bee pollen. Although rare, bee pollen allergies can cause serious, and sometimes fatal, adverse reactions. Signs and symptoms of a reaction include:
Wheezing and other asthmatic symptoms
Dizziness
Nausea
Vomiting
Weakness
Excessive perspiration
Fainting
Irregular heart rhythms (arrhythmias)
Stinging after topical application
Honey might affect blood sugar levels.
There's currently no evidence to show how honey might interact with other drugs.
Babies younger than 1 year old should not be given honey. That's because a type of bacteria (called Clostridium) that causes infant botulism can be found in honey. Infant botulism can cause muscle weakness, with signs like poor sucking, a weak cry, and decreased muscle tone.
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