Honey may have a lower glycaemic index than table sugar, but it remains a concentrated source of carbohydrates, with some varieties affecting blood glucose far more than others.
Honey is often described as a more natural alternative to refined sugar, but people with diabetes still need to treat it as a sugar source rather than a health food. According to UNIAN’s summary of a Farmer.pl piece, honey is made up largely of simple sugars that can raise blood glucose quickly, even though its precise effect depends on the variety.
The article says honey is relatively energy-dense, with about 300 calories per 100 grams, and that its main components are glucose and fructose, with only a small amount of sucrose. It notes that the balance of those sugars varies by type: acacia and honeydew honey tend to contain more fructose, while rapeseed and phacelia honeys contain more glucose. That matters because the glucose-to-fructose ratio affects the glycaemic index, a measure of how quickly a food raises blood sugar.
WebMD similarly explains that honey can have a lower glycaemic index than table sugar, but it still contains carbohydrates and can affect blood glucose. The article quoted by UNIAN says honey’s glycaemic index can range widely, with honeydew and acacia honeys at the lower end and rapeseed and phacelia honeys much higher. It also warns that glycaemic index alone does not tell the full story, because honey can still carry a heavy glycaemic load, meaning it can still raise glucose levels in a meaningful way.
There is also an important caution about product quality. UNIAN reports that counterfeit honey may be cut with glucose-fructose syrups, which can push the glycaemic impact even higher. That makes buying from trusted sources especially important for anyone trying to manage blood sugar carefully. For people with stable diabetes, the article says the suggested limit is no more than one or two teaspoons a day, while those with poorly controlled diabetes should avoid honey altogether.
The broader nutritional advice is one of restraint rather than prohibition. Honey can fit into a diet in very small amounts, but overuse can contribute to weight gain, insulin resistance and tooth decay. For people with diabetes, the key point is that a lower glycaemic index does not make honey harmless; it only means some types may be less disruptive than others.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
