Consuming honey improves blood glucose and cholesterol levels, a recent analysis shows. Raw, unprocessed honey from a single floral source provides the greatest health benefits.

Researchers reviewed the findings of 18 studies that investigated the effects of honey consumption on various cardiometabolic risk factors, including body fat, glucose levels, blood lipids, blood pressure, inflammatory markers, and others. They also noted the effects of processing and sourcing on honey’s effects.

They found that honey lowered fasting blood glucose, LDL (“bad”) cholesterol, and triglycerides and increased HDL (“good”) cholesterol and some markers of inflammation. Raw honey – which is unprocessed – had the greatest beneficial effects, especially if it was from a single source, particularly black locust or clover.

Honey is a complex mixture of sugars, enzymes, proteins, minerals, vitamins, and other bioactive substances that exert antioxidant, antibacterial, and antiseptic effects in humans. Evidence suggests that honey benefits cardiovascular, metabolic, neurologic, and gastrointestinal health.

These findings demonstrate that, despite its naturally high sugar content, honey differs from other natural sweeteners and may benefit cardiometabolic health. Refined sugar, on the other hand, has profound, negative effects on the human body. Learn more in this episode featuring Dr. Rhonda Patrick.

• Read full publication.