Honey

[DontTaseMeBro]

Anybody have any thoughts on honey? I like it with yogurt (found some with 14g of protein and only 13g of carbs), oatmeal and toast or a muffin. Haven't seen much discussion on its nutritional value, though.

[Reiid13]

Whats the sugar content like mate , I presume its pretty high

[DontTaseMeBro]

As it is a natural product, it doesn't have a nutritional information label. There is all sort of information about how it is good for allergies and energy but nothing I can find written from a bodybuilding perspective as to whether or not it should be included in the diet.

[JJ78]

One of the healthiest things you can eat.
I have some everyday.

[Back In Black]

One of the healthiest things you can eat..

Can I ask what you base that on?

Honey is mostly fructose, glucose and maltose plus some other sugars and water.

I bet the carbs in your yoghurt are all sugars too making that one sugary treat.

[DontTaseMeBro]

I bet the carbs in your yoghurt are all sugars too making that one sugary treat.

It's 9 grams of sugar. I didn't figure it was too bad since I pick up 14g of protein with it. Its pretty much the only dairy I do (sometimes I cheat and have some cheese). I generally have the yogurt about 3 times a week.

[Back In Black]

It's 9 grams of sugar. I didn't figure it was too bad since I pick up 14g of protein with it. Its pretty much the only dairy I do (sometimes I cheat and have some cheese). I generally have the yogurt about 3 times a week.

It's the sugar my comment was about not the dairy. If you're ok with the sugar content then that's ok.

[JJ78]

Some facts:

Health Benefits:

1. Prevent cancer and heart disease:
Honey contains flavonoids, antioxidants which help reduce the risk of some cancers and heart disease.

2. Reduce ulcers and other gastrointestinal disorders.
Recent research shows that honey treatment may help disorders such as ulcers and bacterial gastroenteritis. This may be related to the 3rd benefit…

3. Anti-bacterial, anti-fungal, anti-fungal:
“All honey is antibacterial, because the bees add an enzyme that makes hydrogen peroxide,” said Peter Molan, director of the Honey Research Unit at the University of Waikato in New Zealand.

4. Increase athletic performance.
Ancient Olympic athletes would eat honey and dried figs to enhance their performance. This has now been verified with modern studies, showing that it is superior in maintaining glycogen levels and improving recovery time than other sweeteners.

5. Reduce cough and throat irritation:
Honey helps with coughs, particularly buckwheat honey. In a study of 110 children, a single dose of buckwheat honey was just as effective as a single dose of dextromethorphan in relieving nocturnal cough and allowing proper sleep.

Honey has been used in ayurvedic medicine in India for at least 4000 years and is considered to affect all three of the body’s primitive material imbalances positively. It is also said to be useful useful in improving eyesight, weight loss, curing impotence and premature ejaculation, urinary tract disorders, bronchial asthma, diarrhea, and nausea.

Honey is referred as “Yogavahi” since it has a quality of penetrating the deepest tissues of the body. When honey is used with other herbal preparations, it enhances the medicinal qualities of those preparations and also helps them to reach the deeper tissues.

7. Blood sugar regulation:
Even though honey contains simple sugars, it is NOT the same as white sugar or artificial sweeteners. Its exact combination of fructose and glucose actually helps the body regulate blood sugar levels. Some honeys have a low hypoglycemic index, so they don’t jolt your blood sugar. (Watch this video Sweetener Comparison where I compare stevia, brown rice syrup, honey, molasses and agave, and discuss the strengths and weaknesses of each.)

8. Heal wounds and burns:
External application of honey has been shown to be as effective as conventional treatment with silver sulfadiazene. It is speculated that the drying effect of the simple sugars and honey’s anti-bacterial nature combine to create this effect.

9. Probiotic:
Some varieties of honey possess large amounts of friendly bacteria. This includes up to 6 species of lactobacilli and 4 species of bifidobacteria. This may explain many of the “mysterious therapeutic properties of honey.”

10. Beautiful skin:
Its anti-bacterial qualities are particularly useful for the skin, and, when used with the other ingredients, can also be moisturizing and nourishing! For a powerful home beauty treatment for which you probably have all the ingredients in your kitchen already, read Carrot Face Mask.

Just some.

[JJ78]

Health effects of honey - Wikipedia, the free encyclopedia

Of course you do not want to eat a ton of it. I have read before that you can survive for quite some tim off of just honey and water.

[JJ78]

I have seen a lot of people promoting Crystal Lite as a go to sweetener for their water.

Citric Acid: an organic acid that comes from citrus fruits. It acts as a natural preservative and is also used to make foods and beverages taste sour.

Potassium Citrate & Sodium Citrate: mineral salts used as flavor enhancers. Potassium citrate is found naturally in many foods such as bananas, citrus fruits, melons, tomatoes, apricots, some fish, green leafy vegetables, whole-grains, and legumes.

Aspartame: Non-nutritive sweetener or sugar substitute, found in a multitude of sugar-free foods. Although aspartame was once controversial, its safety has been affirmed by the FDA 26 times in the past 23 years.

Magnesium Oxide: Anti-caking agent. Some foods tend to coagulate (clump together), and anti-caking agents prevent this.

Natural Flavor: According to the Code of Federal Regulations, "The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional." Both artificial and natural flavors are made by "flavorists" in a laboratory by combining either "natural" chemicals or "synthetic" chemicals to make flavorings.

Lemon Juice Solids: solids extracted from lemons and then turned into a powder.

Acesulfame Potassium: Non-nutritive sweetener.

Soy Lecithin: An emulsifier (keeps ingredients from separating).

Artificial Color: Coloring not found in nature--it's produced in a lab.

Yellow 5: Synthetically produced (man-made) coloring agent used to make foods more visually appealing (offsets color loss from exposure to light, air, temperature extremes, or moisture, or enhance naturally-occurring colors, or provide color to "colorless" foods).
BHA (Butylated hydroxyanisole): An antioxidant that acts as a preservative (preserving odor, color, and flavor).

ES NO BUENO

[tarmyg]

Studies on honey paint a pretty favorable picture, actually, especially when it’s compared to table sugar or other more refined sweeteners. Let’s dig in to a few, shall we?In one study (PDF), researchers compared the effects of honey and refined fructose feeding on rats. Using equal amounts of fructose – just different sources – the authors explored the effects on several health markers. Feeding fructose raised triglycerides more than feeding honey. Feeding fructose decreased blood levels of vitamin E, while honey did not, suggesting less oxidative stress. Feeding fructose also promoted more inflammation than honey. All in all, honey did well for itself.
Another set of studies compared the effects of honey, sham-honey (a mix of fructose and glucose), dextrose (which is just glucose), and sucrose on several health markers in various groups of people. There’s a lot to wade through, but the gist is that honey performed well. Honey resulted in smaller blood glucose spikes (+14%) than dextrose (+53%). Sham honey increased triglycerides, while real honey lowered them (along with boosting HDL and lowering LDL). After fifteen days of honey feeding, CRP and LDL dropped. Overall, honey improved blood lipids, lowered inflammatory markers, and had minimal effect on blood glucose levels.
In rats, honey produced lower triglycerides, less body fat, and greater satiety (as indicated by the spontaneous reduction in food intake) when compared to sucrose.
Looks like wildflower honey might go well in a meat marinade, too: wildflower honey inhibited lipid oxidation in ready to eat beef patties. I’m not sure what a ready to eat beef patty is, and I don’t think I want to know, but the honey info is good to have. Wildflower honey, which comes from bees dining on a wide variety of wild plant life, outperformed clover honey in the study.
Although discerning the full effects of individual honey-based compounds is many research years out, it looks like honey with lower levels of bioactive compounds acts more like regular sugar while honey with higher levels of compounds acts more like a whole food. In one study (PDF), buckwheat honey was found to be the richest in phenolics and flavonoids, while rapeseed (yes, canola) honey was found to have the lowest number of compounds. The researchers didn’t explore the metabolic effects of the two honeys, but another study did find that people who ate rapeseed honey, but not acacia honey, displayed highly elevated levels of serum fructose. The same thing happens when you eat HFCS. That tells me the bioactive compounds are probably responsible for the “benefits” of honey.
Darker honeys are typically higher in bioactive compounds and show greater antioxidant activity. They also taste better, if you ask me. Buckwheat is a personal favorite of mine and ranks quite highly in antioxidants, even showing some beneficial effects on serum antioxidant status in those who consume it. When in doubt, choose the darker honey.
Now, I don’t have much of a sweet tooth, so I don’t go out of my way to dip my paws in a jar labeled “Hunny,” but I keep some raw buckwheat honey around. The last pound I bought has lasted me well over six months, and there’s still plenty left in the bottle. And in the past, it has certainly proven useful. Can you eat it? Sure; you can do just about anything you want. Should you eat it? That depends. Are you active and in need of liver glycogen repletion like the guy who climbed the Congolese tree? Then raw honey might be a nice choice for a treat. It’s clearly superior to refined sugar, and the extent of the damage we normally see from sugar intake doesn’t seem to occur with honey

REF: Is Honey Good for You? | Mark's Daily Apple


Thanks
~T

---

Follow my personal story here on this blog: An honest journey
Trophy Husband - a countdown timer

[tarmyg]

Studies on honey paint a pretty favorable picture, actually, especially when it’s compared to table sugar or other more refined sweeteners. Let’s dig in to a few, shall we?In one study (PDF), researchers compared the effects of honey and refined fructose feeding on rats. Using equal amounts of fructose – just different sources – the authors explored the effects on several health markers. Feeding fructose raised triglycerides more than feeding honey. Feeding fructose decreased blood levels of vitamin E, while honey did not, suggesting less oxidative stress. Feeding fructose also promoted more inflammation than honey. All in all, honey did well for itself.
Another set of studies compared the effects of honey, sham-honey (a mix of fructose and glucose), dextrose (which is just glucose), and sucrose on several health markers in various groups of people. There’s a lot to wade through, but the gist is that honey performed well. Honey resulted in smaller blood glucose spikes (+14%) than dextrose (+53%). Sham honey increased triglycerides, while real honey lowered them (along with boosting HDL and lowering LDL). After fifteen days of honey feeding, CRP and LDL dropped. Overall, honey improved blood lipids, lowered inflammatory markers, and had minimal effect on blood glucose levels.
In rats, honey produced lower triglycerides, less body fat, and greater satiety (as indicated by the spontaneous reduction in food intake) when compared to sucrose.
Looks like wildflower honey might go well in a meat marinade, too: wildflower honey inhibited lipid oxidation in ready to eat beef patties. I’m not sure what a ready to eat beef patty is, and I don’t think I want to know, but the honey info is good to have. Wildflower honey, which comes from bees dining on a wide variety of wild plant life, outperformed clover honey in the study.
Although discerning the full effects of individual honey-based compounds is many research years out, it looks like honey with lower levels of bioactive compounds acts more like regular sugar while honey with higher levels of compounds acts more like a whole food. In one study (PDF), buckwheat honey was found to be the richest in phenolics and flavonoids, while rapeseed (yes, canola) honey was found to have the lowest number of compounds. The researchers didn’t explore the metabolic effects of the two honeys, but another study did find that people who ate rapeseed honey, but not acacia honey, displayed highly elevated levels of serum fructose. The same thing happens when you eat HFCS. That tells me the bioactive compounds are probably responsible for the “benefits” of honey.
Darker honeys are typically higher in bioactive compounds and show greater antioxidant activity. They also taste better, if you ask me. Buckwheat is a personal favorite of mine and ranks quite highly in antioxidants, even showing some beneficial effects on serum antioxidant status in those who consume it. When in doubt, choose the darker honey.
Now, I don’t have much of a sweet tooth, so I don’t go out of my way to dip my paws in a jar labeled “Hunny,” but I keep some raw buckwheat honey around. The last pound I bought has lasted me well over six months, and there’s still plenty left in the bottle. And in the past, it has certainly proven useful. Can you eat it? Sure; you can do just about anything you want. Should you eat it? That depends. Are you active and in need of liver glycogen repletion like the guy who climbed the Congolese tree? Then raw honey might be a nice choice for a treat. It’s clearly superior to refined sugar, and the extent of the damage we normally see from sugar intake doesn’t seem to occur with honey

REF: Is Honey Good for You? | Mark's Daily Apple


Thanks
~T

---

Follow my personal story here on this blog: An honest journey
Trophy Husband - a countdown timer

[DontTaseMeBro]

Thanks, guys. The kind of info I was looking for. Looks like I'll stick with it in moderation.

[Mockingbird]

for me honey simply is more delicious than sugar