Learn → Glossary → natural sweetener

Honey

Level 4 — Significant concernsIn Winter's Dictionary2 sources

Honey is a natural sweetener — Sweet viscous material from bee nectar

What it does

Sweet viscous material from bee nectar

Where you'll see it

Many foods, processed meats

What the research says

[metabolical] Honey is approximately half fructose, half glucose — metabolically identical to sucrose when consumed without fiber. Lustig groups it with HFCS, agave, and maple syrup as added-sugar equivalents that drive hepatic fructose load. Imported honey is also a top food-fraud target, frequently adulterated with rice syrup and other undeclared sugars.

Benefits

Natural preservative; excellent protection against oxidation; extends shelf life in processed meats.

Sources

  • Metabolical (Lustig) — Chapter 21; Chapter 22: sugar is added to food as sucrose, high-fructose corn syrup (HFCS), honey, maple syrup, or agave
  • A Consumer's Dictionary of Food Additives (Winter): this natural preservative confers excellent protection against oxidation