At this point, you all know that you cannot use refined sugars when following the paleo lifestyle; this includes white and brown sugars and corn syrup. Those lovely refined sugars tend to get added to some foods you would not even imagine: breads, pastas, canned fruit and vegetables, sauces, and the list could go on. On a side note, I cannot stress enough that you should be checking the ingredients on EVERYTHING, because you never know what they are sneaking into foods. Marks Daily Apple had a great article on using honey and I thought that it’s a great topic to cover on our blog. Almost all refined sugars have no nutritional value whatsoever. However, honey contains more than just fructose and glucose, so it is not just sugar. Some research articles he shares in his article bring out some main points:
- Fructose raises triglycerides, decreases blood levels of vitamin E, and is more inflammatory when compared to honey.
- Honey resulted in smaller blood glucose spikes, improved other blood lipids, and lowered inflammatory markers compared to sham-honey, dextrose, and sucrose.
- Another important note is that darker honeys typically have higher bioactive compounds and show greater antioxidant activity, so they should be chose over lighter honeys.
So, yes, honey would be the better choice over refined sugars; however, just like many other foods (fruits and nuts), honey should be used only in moderation. Honey is good for a treat or making treats, but they are treats and should be minimized. I like adding a very small amount of natural honey to my smoothies, pancakes, and cookies, but again these are things that I do not have every day.
Read more: http://www.marksdailyapple.com/is-honey-a-safer-sweetener/#ixzz1loMGrKgr
Also, here’s a great cookie recipe that is paleo friendly and passed the test at a recent super bowl party that uses a bit of honey. ENJOY!
- 1 ½ cups coconut flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp sea salt
- 2 ripe bananas
- ¼ ripe avocado
- 1 cup coconut milk
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 eggs
- ¼ cup shredded coconut
- ¼ cup dark chocolate chips
Preheat oven to 375 degrees. Mix all dry ingredients together (except coconut flakes and chocolate). Mix wet ingredients together, then slowly blend together until batter consistency forms. Fold in coconut and chocolate. Use a ice cream scoop, place ¼ cup of batter on greased baking sheet, spreading evenly. Bake for approximately 20 minutes, or until browned.