honey articles
What are the primary components making up the sugar composition of honey?
What is the typical Glycemic Index (GI) range for honey compared to table sugar?
What specific non-sugar components in honey act as antioxidants?
Which honey type often contains higher levels of antioxidant compounds?
How does honey's physical property soothe upper respiratory irritation causing coughs?
What ingredient in honey functions as a prebiotic to stimulate beneficial bacteria in the colon?
What specific marker is noted in Manuka honey for its documented antimicrobial properties?
What bacterium's dormant spores necessitate avoiding honey for infants under twelve months?
Approximately how many calories does a single tablespoon of honey contain?
Which type of honey retains more natural pollen, enzymes, and antioxidants?
What is the approximate sugar percentage of honey based on its primary chemical composition?
What potent compound is noted in Manuka honey for contributing to its renowned antibacterial strength?
How are the non-digestible compounds in honey described regarding their role in feeding beneficial colon bacteria?
What compounds are often destroyed when raw honey undergoes pasteurization or processing?
What mechanism does honey's high sugar content utilize to help create an effective barrier against infection when used topically on wounds?
What specific term describes the soothing effect honey has on the throat, reducing the urge to cough?
What mandatory contraindication must be observed when considering honey consumption for young children?
According to dietary advice, how should honey be integrated into a diet already containing added sugar for maximum benefit?
What chemical ratio variation in honey is responsible for determining if it will possess a lower Glycemic Index (GI) rating?