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This piece of news isn't going to surprise
you at all: Sugar isn't good for you. If you are serious about
losing weight or if you're healing from an illness, it's best
to stay away from processed, refined white sugar. It has absolutely
no place in your diet. But if you have a sweet tooth, you're
in luck. You have options.
Thanks
to the bees, raw golden honey is one tasty and nutritious alternative
to refined sugar, yet you should take note that nutritionists
say honey acts nearly the same as sugar in the body. If you
are trying to lose extra pounds, cut your honey dose in half.
You'll still satisfy your sweet tooth, but you won't be adding
too many extra calories. And unlike sugar, which has no nutritional
benefits whatsoever, honey is actually good for you.
Honey has
long been known to have nutritional, medicinal and beautifying
properties. It contains antioxidants and is considered antibacterial.
Antioxidants help eliminate free radicals in the body, chemical
agents that cause cancer. Honey is an ingredient in many exclusive
skin care products because of its humectrant qualities. It attracts
and holds in moisture, so it is useful for treating overly dry
skin and hair. Cleopatra of the Nile is believed to have employed
the use of honey on her silky skin and glorious hair.
When you
are healing from a wound or an illness, honey's antioxidants
will also help promote the growth healthy new tissue. Dark-colored
honeys produce more antioxidants than light varieties. Dark
honey such as buckwheat has a pungent flavor, so try a little
on a spoon before you use it in larger quantities.
Throughout
time honey has been valued for its medicinal qualities. Some
of its uses may surprise you. As recently as World War II, medical
professionals applied honey to wounded soldiers to dress wounds.
Ancient Egyptians used it to treat wounds and preserve dead
bodies. Honey is antibacterial.
Honey has
its place in your diet, and when you're ready for a sweet treat,
try baking or cooking with honey as a substitute for sugar.
Honey is a liquid, and when used in cookies and cake recipes
will result in a heavier, flatter baked good, so you may want
to use less water or milk to compensate. |
