November 23, 2023

The Glycemic Index: Manuka Honey for Energy

Executive Summary:

 

The Glycemic Index & Manuka Honey: What Should You Know?

Have you ever wondered why your energy levels have suddenly dipped? Or have you recently experienced sudden spike in energy just after eating sweet foods?

Well, what we put into our bodies can make a big difference regarding how we feel. So, is it time to avoid sweet foods altogether, or is there a nutritional value that we hadn’t thought of? 

Manuka honey and sugar have surprisingly different affects on the human body. In this article, we uncover how and why Manuka honey is a healthier choice than sugar and what impact both have on your blood sugar levels. 

 

What Is the Glycemic Index?

The glycemic index (GI) is defined as the rate at which carbohydrates are broken down into glucose and absorbed from the gut into the blood. In high GI foods, this occurs quickly, causing your blood glucose (sugar) levels to rise or ‘spike’ rapidly. 

In low-GI foods, carbs are digested slowly, resulting in a more gradual rise in blood glucose levels.

So, what does this mean in practice? Well, when eating high-GI foods, you might experience a spike in energy as your blood sugar rises, followed by a serious drop or slump. This can result in feeling tired and sluggish. In some cases, a sudden blood sugar drop can fuel headaches, dizziness, and trouble concentrating. 

With lower-GI foods, you can avoid the constant ups and downs, and get more of a slow and steady energy that carries you throughout the day. 

 

Honey Glycemic Index Vs Sugar: How Do They Stack Up?

Carbohydrate-based sweeteners like sugar and honey are not low-GI foods. However, sugar and honey are not equal in terms of their GI ratings or their impact on your blood sugar levels.

Regular pure honey has a rating of 61 on the glycemic index, while table sugar comes in with a rating of 65.

For this reason, honey is generally thought to be better than sugar for supporting healthy blood sugar levels. However, different honey and sugar products may have slight variances in their GI ratings. This is mostly because of differences in production. 

For example, certain honey types may have a higher or lower GI rating based on location, what the bees forage on, and how the honey is processed.  

However, regardless of how it’s processed, honey is typically lower on the glycemic index than table sugar, resulting in a slower glycemic load.

 

Why Is the Glycemic Index of Honey Lower Than Sugar?

You might be wondering why honey scores lower on the glycemic index than sugar, and it’s an interesting question to examine. To help answer this question, we need to look at how sugar is made compared to honey and what’s in each product.

Sugar Is Half Glucose and Half Fructose

Simple sugar is typically made from sugar cane or sugar beets. Sweet juice is extracted from the plants, and the juice is boiled until it reaches crystallization. 

Next, the sugar crystals are separated from the liquid and refined to their final form: table sugar, powdered sugar, or brown sugar.  

There are generally only two substances in natural sugar: glucose (50 percent) and fructose (50 percent). They bond together to create sugar, also known as disaccharide sucrose. 

Honey Is More Complex

Natural honey is made by honeybees who collect nectar from flowers and then turn that nectar into honey. The bees use a special enzyme in their digestive systems to help process the nectar, then place it into honeycombs and use their wings to create a breeze that dries and cures it, eventually resulting in honey.

This natural sweetener comprises more than 181 substances, mostly sugars and water. 

Here’s the average makeup of honey:

  • 82.5% sugars: This includes fructose (38.5%), glucose (31%), maltose (7%), trisaccharides (4%), and sucrose (1.5%).
  • 17% water: Although the bees reduce honey’s water content significantly as they dry and cure it, there is still some water left in it, giving it its viscous consistency.
  • 0.5% other substances: These include amino acids, enzymes, and essential vitamins and minerals like potassium, calcium, iron, magnesium, Vitamin C, Vitamin B2, and more.  

Is Honey Better Than Sugar?

So what does this all mean? As you can see, thanks to its higher water content, honey has less sugar overall compared with white sugar. 

If you look at their nutritional facts, this becomes clear:

  • Sugar: 100 grams of table sugar has 100g of sugar
  • Honey: 100 grams of honey has around 82.5g of sugar 

Plus, honey typically has a higher concentration of fructose over glucose. Fructose is much lower on the GI scale than glucose, resulting in less of a blood sugar spike. (Fructose is around 15 on the glycemic index, while glucose is 103.)

But what about sweetness? Surely with its zero water and higher sugar content, you must be able to get away with using less table sugar than you would honey, right? Not exactly. Honey is about 25 percent sweeter than sugar, so you may be able to use less of it overall.     

That’s not to mention all those beneficial nutrients you can get from raw honey, like antioxidants, enzymes, vitamins, and minerals. You won’t get those added health benefits with sugar!  

 

What About Manuka Honey? 

Source: ScienceDirect 'The Glycemic Index of Manuka Honey'

We know that other types of honey have a relatively low glycemic index compared to sugar. Yet, what about Manuka honey, the prized honey exclusively authentic to New Zealand?

Due to the special makeup of Manuka Honey, its glycemic index is even lower than regular honey; this makes it a healthier alternative to both glucose found in sugar and other kinds of honey. 

When tested, different Manuka honey products were found to have a GI rating ranging from 54 to 59—even lower than regular honey’s rating of 61 and table sugar’s rating of 65.

For those looking for a way to sweeten their day-to-day with a lower-GI option, Manuka honey may be a preferable choice over sugar and even other honey varieties. 

 

Can Manuka Honey Offer Longer-Lasting Energy Levels?

Manuka honey's capability to produce smaller fluctuations in your blood glucose and insulin levels means it can provide a slower release of energy.

This means you shouldn’t get a “sugar high” followed by a slump. In addition, the long-term health benefits of avoiding high-GI foods include a reduced risk of type 2 diabetes, heart disease, and obesity.

The lower GI index of Manuka honey also means it can be taken at any time of the day. This is why Manuka honey is the perfect nutritional sweetener alternative to any of your morning, afternoon, or evening rituals. 

 

Other Benefits of Manuka Honey

Manuka honey has so much more going for it than a lower GI rating. We like to think of it as Honey With Superpowers. The nutrients in Manuka honey is what makes this liquid gold truly shine and give way to the following benefits:

  • Antibacterial Properties: The MGO compound in Manuka Honey gives it unique antibacterial properties making it one of the most sought-after and rarest kinds of honey in the world. Learn more about MGO here.
  • A Nutritional Powerhouse: This rare honey is made from the nectar of flowers that bloom on New Zealand’s Manuka tree. The nectar is packed full of health-supporting compounds like antioxidants, prebiotics, and much more. These properties and additional nutrients can support immune and digestive health, energy, and overall well-being.
  • A Feel-Good Indulgence: Manuka honey is like no other honey. Its smooth, creamy texture and rich flavor (with just a hint of toffee) are an experience to savor. Have a spoonful on its own, sweeten your tea, or use it as a standout drizzle on your favorite foods. We recommend it on yogurt, toast, or even ice cream.    

The versatility of Manuka honey is what makes it unique and why we choose it above other kinds of honey. There are a number of other amazing ways to use your Manuka honey. We’ve highlighted some of them in another blog post and you can read it here: “Manuka Honey - Benefits and Uses”

 

Summary

The glycemic index measures how much and how quickly different foods spike your blood sugar. Higher-GI foods tend to spike your blood sugar more, while lower-GI foods can help you maintain balanced blood sugar levels as part of an overall balanced diet. 

Regular honey has a lower GI rating than table sugar. However, Manuka honey’s GI rating beats both of them: 

  • Table sugar: GI rating of 65
  • Regular honey: GI rating of 61
  • Manuka honey: GI rating of 55 to 59 

When it comes to managing blood sugar, Manuka honey can be an ideal alternative to both regular honey and standard table sugar. Plus, Manuka honey has other unique benefits, like the naturally cleansing compound MGO and its naturally-occurring prebiotics. 

Looking to learn more about Manuka honey? Explore Manukora’s blog here, or if you’re ready to try our authentic, unique Manuka honey for yourself, browse our different Manuka honey products here.

 

FAQ Section: Addressing Your Honey-Related Queries

Does honey raise blood sugar?

Yes, like any carbohydrate-rich food, honey does raise blood sugar levels. However, compared to table sugar, honey's glycemic index is lower, which means it raises blood sugar more slowly and to a lesser extent.

What is the glycemic index of honey?

The glycemic index of regular honey is around 61, which is lower than table sugar (GI 65). Manuka honey has an even lower GI, between 54 to 59, making it a healthier choice for maintaining balanced blood sugar levels.

Is raw honey good for diabetics?

Yes, raw honey is generally better for diabetics than refined sugars due to its lower glycemic index and higher nutrient content.

What is the best honey for diabetics?

Manuka honey is often recommended for diabetics due to its lower glycemic index and additional health benefits, such as its antibacterial properties.

 

Sources:

Original article The glycaemic index of Manuka honey | Science Direct 

Glycemic index for 60+ foods | Harvard Health

Phenolic Compounds in Honey and Their Associated Health Benefits: A Review | PMC

Honey and Health: A Review of Recent Clinical Research | PMC

The glycaemic index of Manuka honey | PubAg

Written by Leo Hart