Is Pasteurized Honey Good for Diabetics? Understanding the Sweet Facts

January 8, 2026 •

4 min read

Although honey is often perceived as a healthier alternative to refined sugar, research shows it is still a source of simple carbohydrates and can raise blood sugar levels. For individuals managing diabetes, understanding the nuances between different types of honey, including pasteurized varieties, is crucial for making informed dietary choices.

Quick Summary

This piece examines the effects of pasteurized honey on blood sugar for individuals with diabetes. It compares processed honey to its raw counterpart, analyzing their glycemic impact and potential benefits. This article provides crucial information for anyone considering honey as a sweetener.

Key Points

Blood Sugar Impact: Pasteurized honey, like all sugars, raises blood sugar and must be consumed with extreme caution and moderation by individuals with diabetes.
Raw vs. Pasteurized: Raw honey retains more beneficial antioxidants and enzymes that are destroyed during the pasteurization process.
Not a 'Free' Food: Due to its sugar content, pasteurized honey is not considered a healthy, low-sugar alternative to table sugar for diabetics and must be factored into daily carbohydrate counts.
Glycemic Index: While honey has a slightly lower GI than table sugar, this benefit is minimal and does not negate the need for moderation and careful monitoring.
Nutrient Insignificance: The trace nutrients in honey do not justify consuming the amount needed to benefit from them, as this would cause dangerous blood sugar spikes.
Alternatives are Safer: For sweetening, zero-glycemic alternatives like stevia and monk fruit are significantly safer choices for diabetics than any form of honey.

Pasteurized vs. Raw Honey: The Key Differences

To understand if pasteurized honey is good for diabetics, it is important to first distinguish it from raw honey. The primary difference lies in the processing method. Pasteurized honey is heated to high temperatures and filtered to kill yeast, extend shelf life, and achieve a clearer, smoother consistency. This heating process, however, removes some of the honey's natural nutrients, including antioxidants, pollens, and enzymes.

In contrast, raw honey is unfiltered and unpasteurized, maintaining its full nutritional profile. For individuals with diabetes, this distinction is important. While both types contain natural sugars and will impact blood sugar, raw honey retains compounds like antioxidants and polyphenols that are lost during pasteurization. While not a cure, these compounds may offer some anti-inflammatory benefits that are relevant to managing complications associated with diabetes. However, it is crucial to remember that both raw and pasteurized honey are still primarily composed of sugars.

The Glycemic Index and Blood Sugar Impact

The glycemic index (GI) is a measure of how quickly a food raises blood sugar levels. Honey, regardless of whether it's pasteurized or raw, has a lower GI than table sugar, but it is not a 'free' food for diabetics. The GI of honey can vary widely depending on factors like its floral source and processing. For example, some studies report the GI of honey to be around 50-60, while table sugar is typically around 65-80.

Pasteurized honey can have a higher GI than raw honey because processing may alter its sugar composition, potentially making it affect blood sugar more rapidly. However, some studies have shown minimal differences in blood glucose response between raw and pasteurized honey in the short term, though more research is needed. For a diabetic, this means that even with pasteurized honey's potentially milder impact compared to table sugar, it must still be consumed with great caution and counted as part of their daily carbohydrate intake.

Nutritional Content: Is There a True Advantage?

While honey does contain trace vitamins, minerals, and antioxidants not found in refined sugar, relying on it for these nutrients is misguided, especially for those managing diabetes. The amount of honey required to reap significant benefits would likely far exceed the amount that is safe to consume, potentially causing blood sugar spikes and other health issues. Instead, focusing on fruits, vegetables, and other whole foods is a more effective and safer way to obtain antioxidants and other beneficial compounds.

Comparison: Honey vs. Other Sweeteners for Diabetics


Feature	Pasteurized Honey	Raw Honey	Table Sugar	Alternative Sweeteners (e.g., Stevia, Monk Fruit)
Effect on Blood Sugar	Raises blood sugar moderately; counted as carbs.	Raises blood sugar moderately; counted as carbs.	Raises blood sugar quickly and significantly.	Minimal to no effect on blood sugar.
Glycemic Index	Moderate, varies by floral source and processing; potentially higher than raw.	Moderate, varies by floral source; generally lower than pasteurized.	High (approx. 65-80).	Zero (for pure products like Stevia).
Processing	Heated and filtered to extend shelf life and clarify.	Unheated and unfiltered, preserving natural compounds.	Highly refined, stripped of all natural nutrients.	Derived from plants; undergo processing, but minimal impact on glucose.
Nutrients	Trace amounts of vitamins and minerals; reduced antioxidants.	Trace amounts of vitamins, minerals, and enzymes; higher antioxidant levels.	None.	None (other than the sweetener compounds).
Recommended Use	Very limited, and only under a doctor's guidance.	Small amounts in a well-managed diabetic diet.	Best avoided for routine use.	Safer for sweetening without affecting blood sugar.

How to Safely Incorporate Honey into a Diabetic Diet

If you have well-managed diabetes and wish to include honey, moderation is the absolute key. Here are some strategies:

Portion Control: Limit yourself to a very small amount, such as a teaspoon or two per day at most. This minimal amount can provide flavor without a major glucose spike.
Pair with Protein and Fiber: Consuming honey with foods rich in protein, fat, or fiber can help slow down the absorption of its sugars, leading to a more gradual rise in blood sugar. For example, a small drizzle on top of Greek yogurt or nut butter toast.
Monitor Glucose Levels: Always monitor your blood sugar after consuming honey to see how your body personally reacts. This is the most accurate way to determine your tolerance. Continuous Glucose Monitoring (CGM) devices can be particularly helpful for this purpose.
Consult Your Healthcare Provider: Before introducing honey into your diet, especially if your diabetes is not well-controlled, speak with your doctor, dietitian, or diabetes educator. They can help you determine a safe and sustainable amount based on your individual health profile.

Conclusion

Ultimately, the question of whether pasteurized honey is good for diabetics is not a simple yes or no. While it possesses a lower glycemic index than table sugar and contains some beneficial compounds, pasteurized honey still consists mainly of sugar and will raise blood glucose levels. For a person with diabetes, relying on honey for nutrients is unwise and potentially dangerous due to the risk of blood sugar spikes. In comparison to raw honey, the pasteurized version has fewer beneficial compounds, though both require careful moderation. The safest course of action is to limit all forms of honey and other added sugars, consult a healthcare professional, and explore truly non-glycemic sweeteners as alternatives.

Authoritative External Resource

National Institutes of Health: Honey and diabetes mellitus - A comprehensive review of honey's effects on diabetes from the National Institutes of Health.

This article is for informational purposes only and does not constitute medical advice. Please consult a healthcare professional for personalized guidance.

Frequently Asked Questions

Pasteurized honey might raise blood sugar slightly faster than raw honey due to the heat processing, which can break down some of its natural compounds. However, the difference is often minimal, and both types must be consumed in moderation by diabetics.

While honey has a slightly lower glycemic index than table sugar, it is still a sugar and will affect blood glucose. For individuals with diabetes, it's best to limit all added sugars, including honey, and consider sugar-free alternatives like stevia or monk fruit sweetener.

In some cases of hypoglycemia (low blood sugar), a small amount of honey can be used as a quick-acting carbohydrate source, but this should only be done under a doctor's guidance. For general sweetening, other safer alternatives are recommended.

The pasteurization process significantly reduces the antioxidant content of honey. The remaining amounts are too low to provide any meaningful health benefit for diabetics without consuming an unsafe amount of sugar. Better sources of antioxidants are fruits and vegetables.

To identify if honey contains added sugars, always check the ingredients label. Look for products that list only 'honey' as the ingredient, as some processed honeys may contain high-fructose corn syrup or other sweeteners.

There is no universally 'safe' amount, as it depends on individual health factors. Generally, healthcare providers recommend limiting honey to 1 to 2 teaspoons per day at most, while carefully monitoring your blood sugar response.

Healthier alternatives include non-nutritive sweeteners like stevia and monk fruit, which do not raise blood sugar levels. For natural sweetness, incorporating more fiber-rich whole foods, like fruits and vegetables, is a better strategy.