Is honey bad?

[Kibble]

Sometimes for lunch I make brown rice and beef strips. I was eating the beef with no flavor at all. It got really dry and blan. I got tired of eating that dish. So what I did was add honey to the beef. After I cook about 1.5lbs of beef I add about 3 tablespoons of honey. It makes a world of difference, and makes the beef so damn good. Is the sugar in honey doing bad things to my waistline?

[T4o3n2y1]

Seems like a tablespoon has about 60 cals in but I guess it depends on what type of honey it is.

[Mr.Rose]

no your fine,

honey is about 60cal per 20g of which yes it is mostly sugar, but its a large mixture of sugars from glucose, fructose, maltose and galactose. Fructose making up the majority which is a low GI carbohydrate. It also contains many antioxidants that will help out within your system. Fructose has a low GI and well glucose is glucose it is the basis that we derive all other GI's from, and its high, at 100 unfortunately, but none the less the high protein intake from the meat will slow the rate of digestion of those sugars dramatically, thus lowing the over GI.

All in all it wont ruin your waste line and it isnt bad. I personally believe that there is no bad food per say (now don't go running off and naming processed foods, thats another story), but it is the quantity of the food consumed. If you are worried, an extra 10min of walking and running will take care of this. But it wont make a difference.

GO FOR IT!

[makod]

I am very strict on my carbs and at the end of the day it is a simple sugar that will spike insulin.

BUT in the past few months i thought to myself if you cant have some honey which is produced by mother nature then there is something wrong with the world.

In this case you putting 60g sugar into 680grams of meat. 3 servings = 20g each serving. no good. Use a tomato based sauce.

[Damienm05]

Yeah, depending on how strict the rest of your diet is and how strict your goals are; you may want to reconsider using honey as a seasoning for meat. It definitely adds a nice flavor, especially in dense pieces of meat, but fermented sauces (soy, hoi sin, fish sauce, woschestershire) or sauces that are primarily vinegar (reduced sugar ketchup, carolina style bbq) will all go a lot further in enhancing dry cooked meat meals while packing less sugar. Good planning and long marinating times with citrus/vinegar can also have beef tasting restaurant quality with no sugar at all.

[bass]

i only eat London broil steak and to spice it up i throw in few diced tomatoes and chopped onion, it taste great...stay away from honey especially at night...