Why is honey better for you than sugar?
Raw honey and white sugar are both carbohydrates. And they both contain two primary sugars: fructose and glucose. But white sugar is 100% sugars (50% fructose and 50% glucose), while raw honey is about 85% sugars with fructose and glucose ratios that vary with each honey variety. The remaining 15% of honey is water, pollen and trace nutrients. Because of this different makeup, white sugar is absorbed into the body and blood at a faster rate than honey. Sugar absorption is measured by the glycemic index (GI). White sugar has a GI of 65, while most floral varieties of raw honey have a GI that ranges from 35 to 55. This means that raw honey will provide more even levels of energy, over a longer period of time, as compared to white sugar. Generally, raw honey with a higher percentage of fructose as compared to glucose will have a lower glycemic index.
Have you ever heard the phrase: "White sugar is empty calories?" That's because white sugar contains sugars and nothing else. But raw honey contains additional nutrients, including amino acids, enzymes, vitamins and minerals. These phytochemicals have anti-microbial, anti-fungal, and anti-oxidant properties which can contribute to a stronger immune system and better health and wellness.
Moe mai rā, Nicholas.
We're sad to announce the passing of Nicholas Boyack, our Hutt Valley reporter who has long written for The Dominion Post, The Hutt News and Upper Hutt Leader.
Poll: Should all neighbours have to contribute to improvements?
An Auckland court has ruled a woman doesn’t have to contribute towards the cost of fixing a driveway she shares with 10 neighbours.
When thinking about fences, driveways or tree felling, for example, do you think all neighbours should have to pay if the improvements directly benefit them?
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82.3% Yes
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15% No
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2.7% Other - I'll share below
What's your favourite recipe for courgettes?
Kia ora neighbours. If you've got a family recipe for courgettes, we'd love to see it and maybe publish it in our magazine. Send your recipe to mailbox@nzgardener.co.nz, and if we use it in the mag, you will receive a free copy of our January 2025 issue.
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