Honey may be a healthier alternative than sugar for diabetics. According to the American Diabetes Association, honey has slightly higher amounts of calories and carbohydrates than sugar. Honey contains 64 calories and 17 g of carbohydrates per teaspoon, while sugar has 48 calories and 13 g of sugar per teaspoon. However, the way your body reacts to these two sweeteners is where the difference comes in. Honey may be a better option, giving you more blood glucose control than sugar.
Honey and Diabetes
A study published in "Diabetic Medicine" in July 2009 studied the effects of honey versus glucose and sucrose on blood glucose levels in Type 2 diabetics. This study took eight individuals with insulin-dependent diabetes and six individuals with non-insulin-dependent diabetes and monitored blood sugar after ingestion of these sugary foods. Honey proved to be the best sweetener to offer the most blood glucose control. Blood sugar level responses to honey rose slower over a longer period of time than with the other sweeteners. This study shows that honey is a good substitute for sugar in diabetics.
Glycemic Index and Diabetes
The study published in "Diabetic Medicine" refers to an idea known as the glycemic index. The glycemic index is a rating system used to assess a food's effect on your blood glucose levels. The scale extends from zero up to 100; the higher the rating, the more rapid and substantial the increase in blood sugar. This system of eating is valuable to a diabetic because it helps make food choices easier. Selecting foods that are low on the glycemic index allows you to know that your blood sugar will not spike after a meal.
Glycemic Index of Honey
If you are a diabetic and eating according to the glycemic index, then honey may be the best sweetener for you. The glycemic index of honey is 55, making it a moderate glycemic food. This means its effect on your blood glucose will be sustained and moderate -- it will not spike. When comparing honey to sugar, honey is far superior to sugar for diabetics. Sugar scores a 100 on the glycemic index, the highest score a food can get, making its effect on your blood glucose rapid and high.
Other Uses
Another use for honey as a diabetic is to treat hypoglycemia. This is a condition in which your blood glucose drops below 70 mg/dL. Hypoglycemia can be dangerous and is marked by sweating, nervousness, confusion, shakiness, anxiety, fatigue and weakness. When you are experiencing hypoglycemia, it is best to treat it as soon as possible. Honey can offer some help. According to the National Diabetes Information Clearinghouse, 1 tbsp. of honey can be effective at increasing your blood sugar enough to bring you back to a safe glucose level.
References
- American Diabetes Association: Ask the Registered Dietitian Archives
- "Diabetic Medicine"; Plasma Glucose Response To Glucose, Sucrose and Honey In Patients With Diabetes Mellitus: An Analysis of Glycaemic and Peak Incremental Indices; A. Samanta, et al.; July 2009
- Harvard Health Publications: Glycemic Index and Glycemic Load for 100+ Foods; 2002
- American Diabetes Association: Glycemic Index
- Linus Pauling Institute: Glycemic Index and Glycemic Load; Jane Higdon; December 2005
- National Diabetes Information Clearinghouse: Hypgolycemia; October 2008
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