Our natural sweetener of choiceFor literally thousands of years, honey has been our natural sweetener of choice. Just ask the Mr Vitamin’s staff, they can help you by explaining the benefits, for training, for cooking, for wellbeing. Industrial sugar was developed in the 1800’s as a cheaper, convenient alternative. Imagine the world without cane or beet sugar - our food and health would be substantially different.
Both sugar and honey are food for particular speciesSugarcane is a grass and provides energy from its leaves and roots. In some countries it is used for feeding livestock. However, Sugar itself is a highly processed molecule from this plant. Honey is naturally produced by bees from flower nectar as a source of food for the bee colony during winter. It is truly a whole food that your body can recognise and utilise. It consists of glucose and fructose and a natural combination of enzymes, vitamins, minerals, proteins, pro and prebiotics, depending on the nectar source.
How sweet it is!Sugar is 100% sucrose. Honey has a lower GI than sugar and although similar in calories, it is sweeter than sugar by volume. In cooking you can use approximately a quarter cup of honey for each cup of sugar. Honey has complex properties depending on where it is created. The climate conditions (how much rain and sun), what season it was produced in and its composition of pollen and nectar and other factors such as storage and processing. So not all honey is created equal.
Raw, runny, organic or Manuka – which is superior?All natural honey contains a compound called methylglyoxal. It sounds complicated, but is simply a naturally occurring phytochemical that is easier to remember by its abbreviation MGO. Floral honey such as Wild Flower Honey has anywhere from 2-5 mg/kg of MGO.
- Runny honey from the grocery store may be highly processed and without much natural goodness. Typically, you get what you pay for
- Raw honey hasn’t been processed or pasteurised. It may crystallise easily and only has a few milligrams of the unique ingredient MGO. It is created in a natural environment, but again may only have small amounts of MGO
- Manuka Honey is the only honey found to have very high amounts of MGO – which is what makes it so special. There is considerable evidence based research for Manuka's antibacterial properties when used topically to assist wound healing and various skin infections. These healing properties can be attributed to its moist, antibacterial environment to promote the growth of new tissue.
Hot Shot RecipeIngredients
- 1 organic lemon (peel and all)
- 1 organic turmeric root (and/or 1tsp of organic turmeric powder)
- 1 organic ginger root (small knob)
- 1 tsp of organic coconut oil
- 2 tsp of Manuka Honey MGO 100+
- A little warm water (not hot)