HONEY AS A SUGAR SUBSTITUTE IN DIABETIC PEOPLE
HONEY AND DIABETES There are two key constituents of honey: fructose and oligosaccharides. Fructose, the main sugar in honey, has a lower glycemic index than glucose (Think of this as table sugar). This means fructose causes a smaller rise in blood sugar levels compared to glucose. Fructose also delays gastric emptying, suppressing appetite and leading