Honey
What is Honey?
Often touted for its claimed antibacterial and ailment healing properties, honey is a natural sweetener that has been around for centuries [1]. Some argue that honey is a better alternative to sugar because of the health benefits associated with it.
The production of honey starts with flower nectar. Bees collect the nectar and process it into simple sugars that are stored in the honeycomb. To rid the honey of excess moisture and create a thicker and stickier substance, bees fan their wings until it reaches the desired quality. From there, the honeycomb is removed to be harvested by a beekeeper [2].
Honey is categorized into two forms: raw and processed.
Raw honey undergoes straining to remove any non-honey particles after being extracted from the beehive and before being bottled. After this, it is available to be consumed in its raw form.
Regular (processed) honey goes through multiple steps of heating and processing to remove any impurities. This form of honey is commonly found in grocery stores.
Due to its minimal processing, raw honey likely has more natural benefits than regular, pasteurized honey. While more research is needed to determine the nutrient differences, if any, between the two types of honey, one study compared the antioxidant differences between raw and processed honey and found that the raw version contained more antioxidants than the one that was pasteurized [3].
There are over 300 different varieties of honey in the United States alone. Each variety has a unique color, aroma, and flavor depending on the type of flower used by the honey bee [1].
A recently popular type of honey is mānuka. Mānuka honey comes from the nectar native to the New Zealand mānuka bush. Mānuka honey is unique in that it contains a high amount of methylglyoxal (MGO), which has antibacterial activity. A growing number of studies have found that manuka may be beneficial to wound healing, dental and digestive health, and skin care [4, 5]. One study found that mānuka can inhibit the growth of more than 50 common bacteria species that have been found to infect wounds [6]. More research is needed to support its claimed beneficial properties.
The enzymatic production of hydrogen peroxide, acidic nature, and high sugar content is what gives honey its antibacterial properties and allows it to prevent harmful bacteria from growth [7].
DISCLAIMER: Honey can contain the bacteria that causes infant botulism. Consequently, it is advised not to feed honey to infants less than 12 months of age.
Nutrient Breakdown
Honey is primarily composed of carbohydrates and contains small amounts of a variety of proteins, vitamins, including B-vitamins, minerals, enzymes and amino acids (see: Nutrients). Although, amounts can vary based on the quality and floral source of the honey [1]. To benefit from the nutrients that this sweetener offers, one would have to consume many servings of it, much more than the recommended daily intake [1]. For this reason, it is recommended to keep the intake of honey to a minimum.
Foods Containing Honey
Breads and baked goods
Breakfast foods (cereal, packaged oatmeal, granola)
Snack foods (pretzels, graham crackers, granola bars)
Candy
Sauces and spreads (honey mustard, some jams and sweet butters)
Teas
Deli meats (honey-roasted ham and turkey)
Honey Alternatives
Dates (sugar or syrup)
Food Reactions
The body can respond to foods in many different ways including food allergies, food sensitivities, or food intolerances. If you suspect a food reaction, you can either choose to avoid the food or seek food reaction testing. Click here more information on the difference in types of food reactions and testing options.
DISCLAIMER: Always consult with your pediatrician and/or your Registered Dietitian to help you test for a food reaction or to aid you in making individualized dietary changes.
Honey & Autism in the Research
There are no current studies on autism and honey, but there is research that has shown a link between honey, inflammation, and antioxidants.
Antioxidants
A few studies found that the phenolic and flavonoid compounds (which have high antioxidant capacity) found in honey, were responsible for reducing the inflammatory response in animal models, cell cultures, and clinical trials [1].
When looking at the total antioxidant content of refined versus unrefined sweeteners, research showed that honey contained higher antioxidant capacity than refined sugar, corn syrup, and agave nectar [9].
Inflammation
Another study reported that mānuka honey decreased the inflammatory response associated with inflammatory bowel disease in rats [8].
More research is needed to enhance our understanding of the benefits associated with honey.
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[1] Samarghandian S, Farkhondeh T, Samini F. Honey and Health: A Review of Recent Clinical Research. Pharmacognosy Res. 2017;9(2):121-127.
[2] Ediriweera ER, Premarathna NY. Medicinal and cosmetic uses of Bee's Honey - A review. Ayu. 2012;33(2):178-82.
[3] Blasa M, Candiracci M, Accorsi A, et al. Raw Millefiori honey is packed full of antioxidants. Food Chemistry. 2006;97(2):217-222.
[4] Carter DA, Blair SE, Cokcetin NN, et al. Therapeutic Manuka Honey: No Longer So Alternative. Front Microbiol. 2016;7:569.
[5] Almasaudi SB, Abbas AT, Al-hindi RR, et al. Manuka Honey Exerts Antioxidant and Anti-Inflammatory Activities That Promote Healing of Acetic Acid-Induced Gastric Ulcer in Rats. Evid Based Complement Alternat Med. 2017;2017:5413917.
[6] Kwakman PH, Te velde AA, De boer L, Vandenbroucke-grauls CM, Zaat SA. Two major medicinal honeys have different mechanisms of bactericidal activity. PLoS ONE. 2011;6(3):e17709.
[7] Mandal MD, Mandal S. Honey: its medicinal property and antibacterial activity. Asian Pac J Trop Biomed. 2011;1(2):154-60.
[8] Prakash A, Medhi B, Avti PK, Saikia UN, Pandhi P, Khanduja KL. Effect of different doses of Manuka honey in experimentally induced inflammatory bowel disease in rats. Phytother Res. 2008;22(11):1511-9.
[9] Phillips KM, Carlsen MH, Blomhoff R. Total antioxidant content of alternatives to refined sugar. J Am Diet Assoc. 2009;109(1):64-71.
Authors
Brittyn Coleman, MS, RDN/LD, CLT
Laura Flournoy, dietetics student
