There are many different "sugars", and our
bodies deal with them differently.
Table sugar (sucrose) is absorbed into the body
via osmosis. This means that the sugar enters the bloodstream as
quickly as it can pass through membranes - which, as we all know,
is pretty quick.
Because of the type of sugars that comprise honey,
their absorption by the body occurs through a
mechanism called "active transport." While something "active " may
seem like it should be quicker than the passive mechanism of
osmosis, the opposite is true...
Because the sugars in honey depend upon a
carrier to move them across the membrane barrier, the rate of
their absorption is limited
by how much carrier is available.
This means that there is less of
a "sugar rush" with honey...
- Less of a stain on the pancreas to suddenly
produce large amounts of insulin
- Less likelihood of large swings in blood
- Less likelihood of hypoglycemia
But, there is a very important caveat. The
honey must be raw, unheated and unprocessed.
Next: raw vs. cooked