Should You Really Be Baking With Honey? Docs & Dietitians Answer

Honey is a natural ingredient harvested from honeycombs. It has been used for both culinary and medicinal purposes for centuries. 

According to registered dietitian Titilayo Ayanwola, MPH, R.D., L.D., “the use of honey in various healing methodologies can be attributed to its antimicrobial, antibacterial, and anti-inflammatory properties.” Bonus: it’s also great for the skin

Nutritionally, the U.S. Department of Agriculture (USDA) says 1 teaspoon of honey contains 21.3 calories, 5.77 grams of carbohydrates, and 5.75 grams of sugar. “Raw and dark varieties of honey have a greater concentration of antioxidants,” Ayanwola previously told mbg, which can contribute to a healthy immune system. 

When compared to refined white sugar, honey is less processed and has a lower glycemic index, making it a better alternative for people with diabetes in particular. However, it’s still an added sugar, culinary and integrative dietitian Marisa Moore, MBA, RDN, L.D., once said, so it should still be used sparingly. 

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