Tag: Health benefits of honey

Globally, honey is one of the safest foods, thanks to its low moisture content and high acidity. So, what is the main difference between raw honey and pasteurised honey? It's the processing method, specifically the application of high heat, which significantly impacts the honey's nutritional content, physical properties, and overall character.

Manuka honey contains up to 100 times more methylglyoxal (MGO) than regular honey. This MGO rating indicates the concentration of the compound, with 50 MGO representing a mild potency suitable for general wellness and daily consumption. It signifies that there are at least 50 milligrams of methylglyoxal for every kilogram of honey.

According to the American Heart Association, adults should limit their added sugar intake to no more than 6 to 9 teaspoons per day, which directly relates to how many grams of honey are healthy to consume. While honey is a natural sweetener with some antioxidants, it is still primarily composed of sugar and should be enjoyed in moderation. Understanding the recommended daily limits is crucial for reaping its benefits without the drawbacks of excessive sugar.

Honey is composed of approximately 82% carbohydrates and 17% water, with less than 1% being what are the macro and micro nutrients in honey, which vary depending on the floral source.

According to research, heating raw honey above certain temperatures starts to degrade its beneficial enzymes and antioxidants. While not becoming toxic in the modern sense, the process strips away the very compounds that make raw honey a nutritional powerhouse, turning it into little more than a simple sweetener. This is why experts and traditional medicine practices like Ayurveda advise against overheating it.

According to the U.S. Department of Agriculture (USDA), one tablespoon of honey contains a negligible 0.06 grams of protein. This fact immediately clarifies the common misconception: while honey is a natural sweetener with several health benefits, it is not a meaningful source of protein for your diet.

Did you know that MGO is a key compound that gives Manuka honey its distinct antibacterial power, and the concentration can be over 100 times higher than in regular honey? For Manuka honey enthusiasts, seeing 'MGO 200+' on a label is a clear sign of significant potency, indicating a robust concentration of methylglyoxal for noticeable wellness benefits.

With a typical pH range of 3.2 to 4.5, honey is definitively an acidic substance in its natural form. However, the conversation about its properties goes deeper than its initial pH level, sparking a common debate on whether honey is an acid or alkaline-forming food once it's metabolized by the body.

Yuzu, a citrus fruit native to East Asia, contains three times more vitamin C than an ordinary lemon, making yuzu honey a powerful antioxidant blend. This unique pairing has been a staple in traditional Korean and Japanese remedies for centuries, often enjoyed as a soothing tea known as yuja-cha.

According to a 2025 review in the Journal of Traditional Chinese Medicine, honey is valued for its medicinal properties, including antimicrobial, antioxidant, and immunomodulatory effects. But with many varieties on the market, is 100% pure honey good for you, and how does it compare to raw or processed alternatives?