To learn more about the health benefits of honey and to find out how well it actually holds up in baked goods, mbg reached out to registered dietitians and Ayurvedic experts. Here’s what they have to say about the sticky, sweet syrup. According to registered dietitian Titilayo Ayanwola, MPH, R.D., L.D., “the use of honey in various healing methodologies1 can be attributed to its antimicrobial2, antibacterial, and anti-inflammatory properties.” Bonus: it’s also great for the skin. Nutritionally, the U.S. Department of Agriculture (USDA) says 1 teaspoon of honey3 contains 21.3 calories, 5.77 grams of carbohydrates, and 5.75 grams of sugar. “Raw and dark varieties of honey have a greater concentration of antioxidants,” Ayanwola previously told mbg, which can contribute to a healthy immune system. When compared to refined white sugar, honey is less processed and has a lower glycemic index4, making it a better alternative for people with diabetes in particular. However, it’s still an added sugar, culinary and integrative dietitian Marisa Moore, MBA, RDN, L.D., once said, so it should still be used sparingly. “However, if honey is stored for a long period of time or cooked (heated), HMF is naturally generated, and as it builds up, it can be toxic to the body,” she explains. “In addition, a chemical process called the Maillard Reaction causes amino acids and sugars to react when heated—this is the same reaction that causes “browning” of food.” Those following a plant-based diet also want to avoid honey since it’s an animal byproduct. Maple syrup, date syrup, and agave are all viable alternatives. For those who do choose to use it moderately, might we suggest these honey cornbread muffins or these fudgy date brownies?
