Benefits and risks of using honey health

Posted on August 15, 2014 by john in Health care

Despite popular belief, honey has no specific health benefit demonstrated. There is no nutritional advantage in this product actually has more of sucrose table sugar. Despite containing vitamins, minerals and other organic components are present in such minute quantities and ration consumption is so small that its contribution is not significant for health.

Further, the main feature is its high honey fructose, which is often used by diabetics as a natural sweetener. However, despite that fructose does not require insulin, it is converted to glucose in the liver, along with the already own glucose honey makes this food should be controlled in diabetic patients, because it could be a health risk.

During the manufacturing process of the honey is marketed, it is heated to between 65.5 and 71.2ºC prevent crystallize and ferment by yeast during storage. However, these temperatures are not sufficient to kill spores of Clostridium botulinum widely distributed in the soil and agricultural products. These spores germinate only when they involve risk and are botulinum toxin, which fortunately does not occur in high concentrations of sugar. However, it is important not to give honey to infants, since given the immaturity of their digestive system, it is possible that the spores germinate and lead to the botulism bacteria.