Tag: Honey health risks

Compared with pasteurized products, raw honey retains its nutrients and antibacterial properties, but can also carry bacteria like *Clostridium botulinum*. The question is, is 100% raw unfiltered honey good for you and worth the potential risks?

Made by bees for thousands of years, honey has long been used for both food and medicine. But, is honey actually healthy for you, or is it simply a slightly less refined form of sugar? While primarily composed of sugars like fructose and glucose, honey also contains unique bioactive compounds that provide notable health benefits when consumed in moderation.

One tablespoon of honey contains approximately 64 calories, making it a calorie-dense sweetener. While praised for its antioxidants and natural properties, excessive consumption can lead to negative health outcomes. Read on to understand what are the side effects of consuming too much honey.

According to the Codex Alimentarius Commission, there is a maximum allowable level of HMF in honey for safe consumption, typically 40 mg/kg. While freshly harvested honey contains very low levels, heating or prolonged storage can significantly increase HMF, or hydroxymethylfurfural, prompting questions about its potential side effects.

According to ancient Ayurvedic texts, heating honey can transform it into a type of indigestible toxin, a belief now supported by modern science that observes significant chemical changes. This is precisely why is honey bad when heated, as the once beneficial nectar loses its potent enzymes and can develop potentially harmful compounds.

According to the American Heart Association, women should limit added sugars, including honey, to no more than 6 teaspoons daily. Exceeding this recommendation by eating too much honey can lead to several adverse health effects, despite its reputation as a healthier sweetener.