Sweet as honey

A couple of weeks ago I sent you an e-Alert (“Back to the Garden” 11/19/02) with information about how fructose consumption contributes to insulin resistance, an impaired tolerance to glucose, high blood pressure, and elevated levels of triglycerides.

In response to that e-Alert I received the following comments and questions from an HSI member named Jessica.

“I was wondering how this information might apply to honey? Honey is predominantly fructose, with glucose and water. However, all the research I have done on honey says that it is extremely good for you. With honey being so high in fructose, I really would be interested to learn your and Allan Spreen’s opinions on the effect of honey on blood sugar and insulin response. I have also read a lot of information about honey being safer for diabetics that almost all other sugars. It may have lower glucose, but it still has high fructose! This directly contradicts what you say about fructose and diabetes/insulin resistance.”

I’m glad that Jessica mentioned HSI Panelist Allan Spreen, M.D., because that’s exactly where I went for a response to her e-mail. Here’s what Dr. Spreen had to say:

“Being a sugar-holic I love honey. And raw honey, with its enzymes intact is amazing stuff. However, it’s just not suitable for diabetics. Though it probably has a somewhat lesser load on the insulin response due to its fructose, it’s not enough, as honey is about as refined as anything in nature gets. Tupelo has the largest ratio of fructose to glucose, but no honey has so little glucose to make it okay for diabetics, in my opinion. I’d take it really easy along those lines, and get used to stevia as a substitute.”

And for those of you new to the herbal world, stevia is a very sweet herb, used as a sweetener for hundreds of years. It can be found in most health food stores, but because of FDA restrictions it can’t be called a “sweetener,” so it’s sold as a dietary supplement.

Once again, the FDA rides in for a completely unnecessary rescue.

To Your Good Health,

Jenny Thompson
Health Sciences Institute