Ask Dr. Denton: What About using Honey as a Sweetener? Is it Healthful?

When honey bees try to seal their hive from the outside world they secrete a resin type material (propolis) that has antibacterial, antiviral, and anti-parasite type capabilities. Some of this resin material is found in honey and may play a role in the healing properties recorded. Further research in the area has shown that some forms of honey have the ability to inhibit bacteria that cause ulcers in the GI tract. Honey that comes from summer flowers tends to have a higher concentration of stomach healthy lactobacillus.

PORTSMOUTH, VA (Catholic Online) - Dear Dr Denton, What do you think of Honey as a Sweetener? Is it Healthful?

As I stroll through the gardens looking at the draping wisteria, the purple blooms remind me that my friend spring is here. The bouquet of color and perfume fills my mind and I am in awe of the greatest artist, God. I smile as I see this little fellow with a striped rear-end go from one purple burst of life to the next. The yellow and black contrast the background and suddenly Monet's color palate pops into my head. Wow, Monet recognized that the beauty of colors dabbed together were the colors of Life. A gift of the highest quality if the Artist or the beholder recognizes that God painted it all first. Suddenly I awaken from my dreamy state to an old friend. That familiar sound that I missed so much this winter: buzz goes my morning tea cup. "Well hello little fellow, really, the wisteria has more going for it than my honey sweetened tea!" Oh, well maybe it's the antioxidant in my green tea he's after.? Probably not. So yes it true, Dr Denton does partake in a little honey once in awhile. I mean really if John the Baptist used it to sweeten locusts why not try it in a little green tea. If a crunchy locust is made into a delicacy with this sweet golden joy I am sure my over steeped green tea could be  recovered this morning with a teaspoon of sunshine. 

Well my readers, this one is going to be short and SWEET. Pun intended. At Waikato University New Zealand, there is a well established Honey Research Unit. Wow what a sweet job!! Dr Molan, leading expert at Waikato, has dedicated his career to the study of honey and its medicinal properties. At Waikato, they have found that the ancient history of treating wounds with honey has some scientific basis.  Honey has a natural hydrogen peroxide antibacterial property which can kill bacteria and clean a wound. Interestingly, when honey bees try to seal their hive from the outside world they secrete a resin type material (propolis) that has antibacterial, antiviral, and anti-parasite type capabilities. Some of this resin material is found in honey and may play a role in the healing properties recorded. Further research in the area has shown that some forms of honey have the ability to inhibit bacteria that cause ulcers in the GI tract. Honey that comes from summer flowers tends to have a higher concentration of stomach healthy lactobacillus. Like some types of yogurt this honey can help restore the good bacteria in the GI tract. This brings up a good point. Where the bees get their nectar is correlated to the level of enzymes, (diastase, invertase, catalase, glucose oxidase, acid phosphatase and inulase), pollen, good bacteria, and yeast present in honey. I often tell my allergy patients to eat raw honey from the local wild flower hives. Late fall harvested honey is not typically as potent in regards to goodies found in spring, summer, and early fall honey. On the other hand, the effects on insulin are consistent in regards to all honey. In 1983, the well respected German Diabetes Journal, Diabetologia, published a controlled study on the response of different carbohydrates in regards to blood glucose and insulin levels after ingestion. In this study, the blood glucose and plasma insulin responses to simple carbohydrates (glucose, fructose, lactose) and six complex carbohydrates (apples, potatoes, bread, rice, carrots and honey) were studied in 32 Type 2 (non-insulin dependent) diabetic patients. Blood glucose and plasma insulin were measured initially and then multiple intervals up to 120 min after ingestion of: 25 gm glucose, fructose or lactose, or 30 gm honey, 50 gm white bread, 125 gm white rice, 125 gm potatoes, 150 gm apples or 260 gm carrots. Maximum blood glucose and plasma insulin responses were recorded and the findings were shocking in regards to honey. The greatest response was (No Surprise) glucose, then fructose, lactose, apples, potatoes, bread, rice, HONEY, and finally carrots.  Simply stated Honey, a very sweet product, had only slightly higher effects on levels than a carrot. (Pretty Impressive) Although carrots were slightly lower I think I'll keep using honey in my tea. OK Dr Denton but what type of honey? Please, just a couple more research points? I promise. First, remember children under one year of age should not be given honey. Botulinum spores may be present and infants don't have the digestive system to destroy theses spores. It is possible for infants to get botulism from these spores. There is medical grade honey that is treated with radiation, but this is a bit extreme when alternatives to honey are available for infants. Children and adults do not have the same risks. PS. an interesting point is the antibacterial activity is not affected by Gamma radiation treated honey (Medical Grade). Second, some interesting research on honey and heat. As early as 1958 J E Schade et al (from UC Davis) had written an article on the effects of heat on honey. They discussed the effects of increased HMF and decreased enzymes caused by heat. Interestingly they were very focused on the fact that honey that was heated lost much of its ability to kill bacteria.

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Now spring ahead to just 60 years later and we see why HMF is a concern. Hold it!  Hold it!  Dr Denton, first what is 5 -Hydroxymethylfurfural (HMF)? HMF is an aldehyde formed when carbohydrates are processed for food storage and consumption. Fructose is the most commonly mentioned carbohydrate sugar which is noted to form HMF when heated for long durations or high temperature settings. Unfortunately excessive heating of honey can lead to the increased production of HMF. In 2009, Camilla Svendsen and colleagues published an article in Anticancer Research showing HMF played a role in the formation of adenomas of the small intestine in mice. Clearly more research will be directed in this area. Now on to the types of Honey you and I will find in the local market, and the ones I think are the best.  Finally the answer to the above question, is it Raw? Filtered? Pasteurized?  Radiated?  Here comes the HUMMMM, I mean YUM! Raw honey is honey that has been obtained by extraction right from the hive, minimal straining or settling to remove visually present particles without heat being applied. This type of honey contains pollen, small particles of bees wax, enzymes, yeast, good bacteria, and propolis. Strained honey is honey which has been passed through mesh to remove matter such as pieces of wax, propolis, and other particles that are visually present. Pollen, minerals, yeast, good bacteria and enzymes are present. Ultra filtered honey is honey that is heated to 150 - 170 F (65 - 77 C). This thins the honey so it can be passed through a very fine filtration under high pressure. This process removes all extraneous solids and pollen. During this process yeast, good bacteria, and many beneficial enzymes are diminished or lost secondary to the heat. Ultra filtered honey is very clear and has a longer shelf life. Ultrasonicated honey is a non-thermal form of processing honey. Yeast cells and bacteria are dramatically reduced in this process. Crystals of honey are broken down like heat treatments, but without the high temperature pitfalls. Temperatures of 95 F = 35 C can be used with ultasonification to liquefy the honey. Pasteurized honey is honey that has been heated to destroy yeast cells, and bacteria. The process decreases the moisture level, liquefies crystals in the honey, and increases shelf-life. Some of the unfortunate effects of pasteurized honey are alteration of appearance (browning), taste, fragrance, and health benefits. Enzymes are significantly reduced, and as stated earlier HMF are increased from the heating process of pasteurization. In the end the same point keeps reoccurring, less processing. Remember the beauty of raw honey and its wonderful attributes were good enough for a locust! I think John had good taste..buds! The point here is clear. If you are a person who loves natural sweeteners honey is a good alternative. The health benefits in moderate amounts are wonderful. Other sweeteners such as stevia, agave syrup, and maple syrup all have their place but a little sunshine in your morning tea may be all you need to keep that little striped guy in business. PS. plant some beautiful wild flowers in the garden. My little buzzing friend will stop by to visit you as well. I promise. ----- Dr Denton D. Weiss, M.D. is board certified in both Plastic and Reconstructive Surgery and Otolaryngology-Head and Neck Surgery. Dr. Weiss' approach to his medical practice flows from his convictions about the meaning of life which are deeply rooted in his Catholic Faith. He and his wife Michelle strive for an integrated approach to life which recognizes the unity of the body, mind and soul. They call this approach "Bella Vitae" or "Beautiful Living". He and Michelle are contributing writers to Catholic Online.

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