Honey is a natural sweetener that requires no additional refining. In fact, it is used today the same way it was thousands of years ago.

The color of honey depends on the source of the nectar, which also affects the level of antioxidants in hone varieties. Buckwheat, sunflower, tupelo and acacia honey are all higher in antioxidants than the more common clover honey.

Germs do not grow well in honey, however it should not be given to infants under the age of 12 months due to infant botulism.

While honey has antioxidant and other potential benefits, it is still extremely high in sugars (especially fructose) and should be consumed in moderation. Try non-GMO erythritol and stevia for sweetening foods and beverages without spiking your blood sugar.

Glycemic Index=55
Glycemic Load=10

Choose jars of honey that are clean, not sticky. The honey inside should be liquid, with no signs of crystallization. Honey has a long shelf life, and keeps best stored away from heat and light. Refrigerating honey causes crystals to form, but it can be returned to its liquid state by placing the jar in a pan of warm or simmering water, or by heating the honey in the microwave in a microwave-safe container.