14 DAY TRIAL // According to a US study, honey could be the healthier sweet choice and could successfully replace sugar in alimentary products. Researchers at the San Diego State University consider that honey would be the most appropriate option as an ingredient for sweets because all types of honey have the same glycaemic index and it also has beneficial properties upon our body, being a potent prebiotic and antioxidant.
Lead author Jennifer Ilana Ischayek stated: "Because honey has potential health benefits and induces a similar glycaemic response, substituting honey in place of sugar may be warranted."
In the trial, researchers investigated the GI (glycaemic index) of 4 types of honey available in the US (clover, cotton, buckwheat and tupelo) and how it influenced the health of 12 volunteers who were suffering from no conditions or disorders. Glycaemic index refers to how the carbohydrates in alimentation affect the blood glucose. When the level of GI in one's body is found to be low, then the particular food is recommended by medical experts, as it does not have bad consequences on blood and does not increase blood sugar levels. On the other hand, when the glycaemic index of a food is found to be high, then consumers should be cautious.
After the 12 participants in the study consumed a type of honey, researchers analyzed their blood sugar levels after 15, 30, 45, 60, 90 and 120 minutes. The fructose to glucose ratios were found to be 1.09 for clover, 1.12 for buckwheat, 1.03 for cotton and 1.54 for tupelo type of honey. The average glycaemic index for all the four types of honey was 72.5.
"While there does not appear to be a lower glycaemic response for the varieties of honeys tested here versus glycaemic index values previously reported for sucrose, honey may provide some nutritional advantages over some refined sweeteners, such as table sugar. For example, honey, especially darker varieties such as buckwheat honey, possesses natural antioxidants that can decrease oxidative stress in humans. Honey also provides prebiotic properties on bifidobacteria, which can help improve gut health," pointed out the researchers.