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Honey

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rma

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Hi, I'm new to the forum and just wondered if anyone can help me re use of honey. I've noticed in the new 2016 cook book that some of the recipes use honey, so am off to buy some as don't like to use artificial sweeteners (cooking for T2), please can anyone advise if any particular honey is better than another, ie is manuka OK for diabetics? Thanks in advance
 
rma said:
Hi, I'm new to the forum and just wondered if anyone can help me re use of honey. I've noticed in the new 2016 cook book that some of the recipes use honey, so am off to buy some as don't like to use artificial sweeteners (cooking for T2), please can anyone advise if any particular honey is better than another, ie is manuka OK for diabetics? Thanks in advance
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Have a look at the table on the link below
http://www.honey.com/images/downloads/carb.pdf
It shows the sugars in honey.
(If you want to check on the effect of fructose on T2diabetics, have a look at this link
http://www.hindawi.com/journals/jnme/2013/682673/ which shows that fructose causes insulin resistance and increases the risk of metabolic syndrome and T2)

Personally, i avoid honey as enthusiastically as i avoid cane sugar.

Sorry to say that i would also be very sceptical of any diabetic cookery book that recommends its use.
 
Honey is still a form of sugar, and sugar itself does actually come from quite natural sources such as sugar can and sugar beet! :wideyed: It's the high carbohydrate content that we need to be aware of whether from natural or artificial sugars and sweeteners. (The only exceptions are some sugar alcohols/polyols which although they also have a very high carbohyrate content our bodies don't process these carbs, so they don't affect our blood glucose levels... though some may have other more nasty side effects if used in quantity.)

Stevia and erythritol (or xylitol if you don't keep dogs - it's extremely toxic to them) are all sugar alternatives which are fine for diabetic use, and in powdered form are also very suitable for low carb baking.

Type 1 diabetics (and type 2s on insulin) can adjust their insulin to their carbohydrate intake so are more able to tolerate honey (and any other forms of sugar and starches too) so you may well see some higher carbohydrate ingredients in diabetic cookery books and recipes. But as type 2s we have to watch our diets carefully as our main means of controlling our glucose levels.

Robbity
 
Thanks so much for all your advice, I will steer clear of honey and maybe try stevia. Really great to be able to ask questions here as difficult to get a definitive answer when there is so much varying info on the web!
 
I use honey quite successfully. But I would suggest you only use solid honey. Do a little research about the great honey laundering scam that is all about honey cut with syrup .... by big companies too. Research how to test what you have in the cupboard right now. Honey isn't just another sugar .... it's a near magical product with a whole host of benefits.
 
Try a teaspoon full it won't kill you. Test beforehand. Test half an hour later and two hours later see if you can tolerate it. If my readings are around five then it will spike me around 6 possibly seven which is perfectly acceptable and seen as normal in my life.
 
Some researches don't like sweeteners. They have no value whatsoever but they fool your brain into thinking there's something arrived to digest. Might actually cause weight gain./ I'm to tired to search just now I'm afraid. The other day I came across coconut blossom to use as a sweetener in Holland Barrets. Over six quid for a smallish bag I looked at it and thought if ordinary sugar was this price it's be around eighteen quid a bag so no thanks.
 
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