Does Honey Feed Candida Overgrowth or Fight It?

November 29, 2025 •

4 min read

According to research published in the journal Medical Mycology, some types of honey exhibit significant antifungal activity against Candida species. However, answering the question of whether honey feeds Candida overgrowth is far more complex than a simple 'yes' or 'no', as it depends heavily on the type of honey, the method of consumption, and the specific context of the candida overgrowth.

Quick Summary

Honey's relationship with Candida is dual-natured due to its sugar content and unique antimicrobial compounds. While standard honey may fuel yeast growth, specific types like Manuka or Jarrah honey contain potent antifungal properties that inhibit Candida, especially when used topically or in high concentrations.

Key Points

Dual Nature: Honey contains sugars that can feed Candida, but some types also possess significant antifungal properties that can inhibit its growth.
Not All Honey is Equal: Manuka and Jarrah honeys, known for their potent non-peroxide and peroxide-based antimicrobial activities, are far more effective against Candida than standard honey.
Use Depends on Context: For internal consumption on a Candida diet, honey is generally not recommended due to its sugar content. Its antifungal benefits are most proven for topical applications.
Refined Sugar is Worse: Despite honey's sugar, it contains beneficial compounds and does not suppress immune cells in the same way as refined sugar.
High Concentration Matters: In laboratory tests, honey's antifungal effects are seen at high, undiluted concentrations. This effect is lessened in the diluted environment of the human body.
Seek Professional Guidance: Always consult a healthcare provider for systemic Candida overgrowth rather than relying on honey as a cure.

Understanding the Candida Conundrum

Candida, a naturally occurring yeast in the human body, can lead to unpleasant symptoms if it grows out of control. A low-sugar diet is a cornerstone of managing Candida overgrowth, prompting many people to question if honey, a natural sugar, is safe to consume. The seemingly contradictory information—some sources warning against all sugars, while others praise honey's medicinal properties—can be confusing. The key lies in understanding the complex composition of honey and the specific mechanisms at play.

The Double-Edged Sword: Sugar and Antifungals

At its core, all honey is made of sugars, primarily fructose and glucose, which can provide a food source for Candida. This is the basis for the blanket recommendation to avoid all sugars on a Candida-elimination diet. However, honey is not just sugar water. It is a complex substance containing numerous compounds with potential medicinal properties, such as hydrogen peroxide, bee defensin-1, and various flavonoids.

The Osmotic Effect: The high sugar content and low water activity in undiluted honey create a hypertonic environment. This draws water out of microbial cells, including yeast, which can inhibit their growth. Fungi, however, are known to be more resistant to this osmotic pressure than bacteria.
The Hydrogen Peroxide Factor: The enzyme glucose oxidase, present in many raw honeys, produces hydrogen peroxide. This is a potent antimicrobial agent that can help inhibit fungal growth, but its efficacy can be reduced by heat or diluted by bodily fluids.
The Power of Non-Peroxide Activity: Certain honeys, most notably Manuka honey, possess significant antimicrobial activity that is independent of hydrogen peroxide. This is largely due to high concentrations of methylglyoxal (MGO) and other phytochemicals from the nectar.

The Research Behind Specific Honeys and Candida

Multiple in vitro studies have demonstrated the antifungal efficacy of various honeys against different Candida species. These studies consistently show that the antibacterial and antifungal activity is highly dependent on the floral source and concentration. For example, studies have shown:

Manuka honey (from Leptospermum trees) is particularly effective, with research linking its activity to high MGO content and a dose-dependent reduction of Candida growth, including drug-resistant strains and biofilms.
Jarrah honey (from Australian eucalyptus) has also demonstrated significant anticandidal activity, largely attributed to its higher hydrogen peroxide levels.
Other floral honeys, including heather and Aroeira honey, have shown potent antifungal effects in lab settings against Candida species.

These findings suggest that not all honeys are created equal when it comes to fighting Candida. However, it's crucial to remember that these are often in-vitro studies using high, undiluted concentrations. Ingesting honey is a different matter, where its sugars are rapidly absorbed and metabolized.

Honey vs. Refined Sugar: A Comparative Look

Choosing between honey and refined sugar is a common dilemma for those concerned about Candida. The distinction is critical due to the presence of beneficial compounds in honey.


Feature	Refined Sugar (Sucrose)	Honey (e.g., Manuka, Raw)
Composition	Simple carbohydrates (glucose + fructose), no beneficial compounds.	Simple carbohydrates (glucose + fructose) plus enzymes, minerals, antioxidants, and flavonoids.
Effect on Candida	Pure fuel source, readily metabolized by yeast, no inhibitory effect.	High sugar content can feed yeast, but contains potential antifungal compounds.
Impact on Immunity	High intake weakens white blood cell function for several hours.	Contains immunomodulatory peptides that support immune response.
Best Use on Candida Diet	Strictly avoided.	May be used topically or in very limited, diluted amounts. Some recommend avoiding it completely during a strict anti-Candida phase.
Research	No antifungal properties against Candida; exclusively a growth promoter.	Confirmed antifungal activity in laboratory settings, especially certain types.

The Importance of Context in Usage

For most people on a Candida-elimination diet, avoiding all forms of sugar, including honey, is the safest and most effective approach. The high sugar content, even in antifungal varieties, presents too much of a risk of fueling the overgrowth. However, honey's antifungal properties are most promising for topical applications.

Topical Application: Medical-grade honey, specifically processed and sterilized to eliminate C. botulinum spores, is used in wound care for its broad-spectrum antimicrobial effects. This is where honey's antifungal properties shine most brightly, especially in addressing superficial skin or mucosal yeast infections.
In-Vivo vs. In-Vitro: The antifungal effects demonstrated in petri dishes with concentrated honey may not translate directly to the human digestive system, where honey is rapidly digested and diluted. The systemic effects are not as potent as topical ones.
Dilution Concerns: Even small amounts of honey can be problematic. A study comparing honey to miconazole found that while high concentrations of honey had an inhibitory effect on C. albicans, it did not kill it completely, whereas miconazole did. When honey was diluted, the effect was significantly reduced, supporting the idea that the internal, diluted environment of the body may lessen its antifungal power.

Conclusion: The Nuanced Verdict on Honey and Candida

Ultimately, whether honey feeds Candida overgrowth is a nuanced issue. For internal use, particularly on a restrictive Candida diet, the high sugar content makes it a risk, and it is generally advised to be avoided. The potential antifungal benefits of specific honeys, like Manuka, are primarily demonstrated in topical applications or high-concentration, in-vitro studies. Therefore, it is wise for anyone dealing with systemic Candida overgrowth to follow the standard low-sugar dietary protocol. For superficial, topical concerns, consulting a healthcare provider about medical-grade honey is a more appropriate course of action.

Disclaimer: The information provided is for educational purposes only and should not be considered medical advice. Always consult with a qualified healthcare professional before making dietary changes or using natural remedies.

Visit The Candida Diet for further reading on anti-candida eating.

Frequently Asked Questions

No, it is not recommended. While some honey has antifungal properties, its high sugar content can easily fuel Candida overgrowth, defeating the purpose of a low-sugar diet. It's best to avoid all sugars, including honey, during a strict Candida-elimination phase.

For topical application, Manuka honey has demonstrated significant antifungal effects in lab studies and clinical settings for superficial infections. However, for ingestion, its sugar content remains a concern for systemic Candida overgrowth, and it is generally avoided on the diet.

Honey differs from refined sugar because it contains beneficial compounds like enzymes, antioxidants, and peptides that offer antimicrobial activity. However, for internal consumption, its carbohydrate load can still feed Candida, making this distinction less relevant for dietary management.

Yes, raw honey is generally preferred. Processing and heating can degrade the beneficial enzymes and compounds responsible for honey's antimicrobial properties, such as hydrogen peroxide production. Raw organic honey retains more of these active components.

While honey has shown the ability to inhibit Candida growth in lab settings, it is unlikely to effectively kill yeast in the complex environment of the gut. Its high concentration and potency are diminished upon digestion, making it unreliable as a systemic antifungal.

The most appropriate use of honey for a Candida-related issue is topical. Medical-grade honey can be applied to skin or mucous membrane infections under medical supervision. Internal use is not recommended during an active Candida overgrowth protocol.

Yes, zero-calorie, natural sweeteners that don't affect blood sugar levels, such as stevia or monk fruit extract, are safer alternatives for satisfying a sweet tooth on a Candida diet. These do not provide a food source for the yeast.