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Honey?



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ELISADENK
Posts: 7,549
2/12/13 12:36 A

Interesting.



35BYMAY
SparkPoints: (1,477)
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Posts: 281
2/11/13 9:58 P

I use wildflower honey for anything that doesn't get cooked, and the dark stuff for foods that get heated, baking etc. I use honey in breads mainly, but starting to use it in place of sugar in other recipes with good results.



ELISADENK
Posts: 7,549
2/11/13 9:35 P

35: You are making me hungry! emoticon

Does anyone use different honey flavors for different recipes?



35BYMAY
SparkPoints: (1,477)
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Posts: 281
2/11/13 8:56 P

funny a post about honey today... I just used honey as a binder for homemade granola bars and it worked great! oats, trail mix, coconut, flax, chia seeds, hemp hearts and peanut butter. YUM



35BYMAY
SparkPoints: (1,477)
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Posts: 281
2/11/13 8:54 P

colour has nothing to do with being raw or not... the dark honey is the honey that is best for cooking... the lighter honey is best for teas, toast, dressings etc. I use honey a lot, always from my local beekeeper at our farmer's market... he tries to teach me about it, but that's about as much as I retained :)



ELISADENK
Posts: 7,549
2/11/13 8:11 P

emoticon

Honey is also seemingly high in calories!

The little cookbook I found said, "a good fluid honey must have a high degree of viscosity, or stickiness - the proof that it is fully ripened and will not ferment. When the jar is turned over, a large bubble will rise from hte cap to the bottom. The slower it moves, the richer the honey."



ROBBSMOM30
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Posts: 11
2/11/13 10:15 A

I practice something called "clean eating" and we don't eat sugar - we sub everything with raw honey. ...But I have to agree.. my honey is organic/raw and it's solid and a very pale yellow/white color.

Regardless, I find its a great way to add the sweetness without all the refined sugars or hfcs :)



DIDS70
Posts: 5,070
2/11/13 9:13 A

SLASALLE-- are you sure about the color thing? My raw honey is definitely lighter than that which you find in the honey bear on the shelf in the store. i get mine from a honey farm at the local farmers market and it is really light. the heavy carmel color has been highly processed and pasteurized. I checked on line and all the raw honey was very light in color.

I also use bee pollen everyday. It is one of the most nutritious and perfect foods out there. Just have to be careful, because it is also super sweet.



NAUSIKAA
Posts: 4,848
2/11/13 5:01 A

I eat 7g of honey every day. I buy local honey at the farmers' market. I think in moderation it is a healthy food.

I know a beekeeper who goes through a pound of honey every few DAYS. He's in his 70s and in fabulous health. I wouldn't recommend this but it seems to work for him!



SUSANBEAMON
Posts: 3,129
2/11/13 12:56 A

cooking with honey goes in and out of fashion. it is all natural, but it is still sugar. use with moderation.



MOMMYOF2RN
Posts: 566
2/10/13 11:28 P

Honey has a lot of health benefits, i eat around a tsp per day



SLASALLE
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Posts: 9,170
2/10/13 11:26 P

Honey is definitely a form of sugar, it's just more natural than lots of them, especially the artificial sweeteners. I go for moderation in all things. I eat honey regularly, but sparingly.

Raw honey is the best. They say the darker the honey, the more antioxidants. Raw honey is darker.



DRAGONCHILDE
SparkPoints: (56,657)
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Posts: 9,609
2/10/13 9:35 P

Here you go:

www.sparkpeople.com/resource/nutrition_art
icles.asp?id=1203


The main difference between honey in the store and the stuff you get at the farmer's market is pasteurization. :) Also, the stuff in the store is so processed and denatured that it's barely honey... www.foodsafetynews.com/2011/11/tests-show-
most-store-honey-isnt-honey/




ELISADENK
Posts: 7,549
2/10/13 9:15 P

Just brought home a book called, "The Honey cookbook." Copyright 1955. Some of the recipes are even older than that! Looks intriguing.

However, I haven't used honey in a long time. But, DH likes honey.

What's the difference between raw honey and honey at the grocery store?
Doesn't honey raise blood sugar levels?

I know there is a SP article about different sweeteners but I can't find it. :-(





 
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