The Magic of Honey - Protecting Against Cancer and Heart Disease

5 October 2005

Forget spinach or broccoli. Different honeys tested in the US and New Zealand show the best honeys have antioxidant levels comparable to those in many fruits and vegetables, including broccoli, apples, bananas, oranges and strawberries and tomatoes.


A five week study* of 25 men between the ages of 18 – 68 indicates that drinking a mixture of water and honey may have the potential to protect against cancer and heart disease. The men drank around four tablespoons of honey in a 16 ounce glass of water daily.
Dark coloured buck wheat honey came out tops in US testing, followed by Soy, Hawaiian Christmas Berry, Clover, Tupelo, Fireweed and Acacia.


In New Zealand* light coloured thyme was significantly ahead of honey dew from beech trees, rewarewa honey from the native honeysuckle tree and manuka honey.


Another Californian study* found buckwheat had 20 times the antioxidant levels of California sage.
Oxidants are like the exhaust from an engine – when the cell’s energy factories turn glucose from food into energy.

• Antioxidants are compounds found in cells that 'mop up' and neutralize the damaging effects of the “exhaust fumes” - free radicals.


• Experts believe diets high in certain antioxidants (like vitamins A C and E) may help prevent illnesses such as heart disease and cancer.

The honey research revealed:

• Antioxidant levels rose in the people who ate honey.
  


• "With honey consumption, we seem to be able to increase our body's defence system against oxidative stress," says Heidrun B. Gross, a university nutrition researcher. "This definitely makes [the case] for including honey in a healthy diet."

And although honey is 80% sugar, the honey trialists didn’t put on weight during the month they were on honey therapy. Honey, it seems, is loaded with different compounds with strong biologic activity.


Says Dr Engeseth: "I asked people if the honey consumption affected their eating habits, and most people answered that they felt fuller after eating the honey for breakfast.
“It seems to keep the stomach full for a little longer and definitely quenched their urge for sweet stuff."


See A Taste Of Honey Recipes for suggestions for using anti oxidant honeys in a range of simple snacks.


Sources:

• Nicki J. Engeseth, a University of Illinois at Urbana-Champaign associate professor, study results presented at American Chemical Society Annual Meeting, March 2004.


• Heidrun B. Gross University of California, Davis, nutrition researcher, American Chemical Society Annual Meeting, March 2004.


• Dr Peter Molan, Honey Research Unit, University of Waikato.
  

<< Back to articles page