What is your take on raw organic honey?
I’m convinced it’s the best sweetener out there.
I’ve read that raw means that it contains most nutrients that are usually destroyed from pasteurizing. Organic to ensure that the bees aren’t fed HFCS.
What’s the nutritional difference, if any, in ingesting unbonded fructose and glucose (honey) vs. bonded fructose and glucose (table sugar)?
[quote]oso0690 wrote:
What is your take on raw organic honey?[/quote]
It’s delicious, but not as easy to use as honey that has been filtered (more liquidy)
Depends on the application. Honey is great on buttered toast, but cane sugar goes great in coffee. Cane sugar is very easy to digest for anyone because it comes from a plant stalk. Honey is made from different pollens so people with allergies might have a reaction to it.
The meme of “nutrients are destroyed in pasteurization” is a bogeyman. Human digestive systems work great with cooked food. Pasteurization only heats the food to 165 F degrees for 15 seconds, which is nothing compared to the time and temperatures many other foods are cooked at. The nutrient most affected by temperature is protein, and then the main effect is that is becomes denatured (the amino acid bonds break down) and is then more easily digested. Raw Foodism is a fad that needs to go away!
Bees are not fed HFCS. Some cheap honeys are not really honey. They are a concoction of HFCS and other ingredients. Look at the label. Bees are wild animals and humans cannot contain them like other livestock. They leave the hive and get pollen from flowers. HFCS only appears in fake honey products.
None. Sugar does not have “nutrition” other than providing energy. Any other nutrition in honey would be due to what the bee ate. Your liver and tongue do not care is sugar is bonded or not. If it is a disaccharide, it is cleaved and processed. I there is free fructose and glucose, then it is used the same as it would be if cleaved from a sucrose molecule. Non-issue.