The nutritive value of honey - a pure natural sweetener
Honey has more nutritious elements than refined sugar. It's a concentrated source of energy - quickly digested and readily absorbed - and contains no fat. Honey is pure because no other ingredients are added. But what puts honey first among sweeteners is its truly unique flavour, its look and natural character.
A little goes a long way...
Versatile and fat-free, honey makes other foods more tasty and pleasurable. From appetizers to dessert, honey enhances healthy cooking. Here are some quick and easy ideas.
* On half of a grapefruit bursting with Vitamin C.
* On wholegrain toast (bagel, english muffin)
* In plain, low-fat yogurt, fruit milk shakes or a mug of hot milk...a delicious way to increase calcium in the diet.
* On crepes or bran waffles instead of butter or margarine.
* Add a variety of fruits for a colourful plate full of vitamins and fibre!
* As a glaze for carrots or squash.
* In the preparation of vinaigrette and dressings for light salads.
* For making marinades tenderly sweet, marinate lean cuts of meat, skinless chicken breast, fish, vegetables and even fruit.Honey contains a variety of minerals and trace elements in small amounts (0.1% to 1.5%) depending on floral source and geographic origin. Studies have shown that the human body absorbs these minerals very well. Two tbsp (30ml) of honey contains 25mg of potassium. Dark honeys have more nutrients than light ones. Honey also contains trace amounts of vitamins C, B and sometimes A, D and K.
I prefer honey because...
* Honey is pure and natural, not refined
* Honey has a unique taste - a mild sweetness in lighter varieties and more character in dark ones
* Honey is easy to use in preparing a variety of foods
* Honey is a humectant (it attracts moisture) which increases the shelf-life of baked goods
* Honey stabilizes salad dressings and sauces because of its emulsifying qualities
* Honey complements healthy eating
(Thanks to BillyBee)
