How to sustain healthy energy with Mānuka Honey and the Glycemic Index

 


Source: Science Direct 'The Glycemic Index of Mānuka Honey'

 

Have you ever wondered why your energy levels have suffered a slump with no obvious explanation at all? Or have you had a sudden spike in energy just after eating sweet foods? We look a little further into how what we put into our body can make the difference in how we feel. Namely the difference between Manuka honey and sugar. Is it time to avoid sweet foods altogether or is there a nutritional value that we hadn’t thought of?

Discover how and why Mānuka honey is a healthier choice than sugar when it comes to our blood sugar levels. 

In general terms, a glycemic index is defined as the rate at which carbohydrates “is broken down into glucose and absorbed from the gut into the blood. In high GI foods, this occurs quickly, causing your blood glucose (sugar) level to rise or ‘spike’ rapidly. In low GI foods, carbohydrates are digested slowly resulting in a more gradual rise in blood glucose levels.” (NZ nutrition foundation). 

Non-Mānuka honey has a relatively low Glycemic Index compared to sugar. However, due to the special makeup of Mānuka Honey, its Glycemic Index is even lower making it a healthier alternative to both glucose found in sugar and other kinds of honey. 

Mānuka honey's capability to produce smaller fluctuations in your blood glucose and insulin levels means it provides a slower release of energy and allows your body to sustain energy for longer. This means you won’t get a “sugar high” followed by a slump, helping to keep energy levels balanced so you can think/focus/feel better. In addition, the long term health benefits include; a reduced risk of diabetes, heart disease and one of the keys to maintaining weight loss. 

The lower GI index of Mānuka honey also means it can be taken at any time of the day.

Making Mānuka honey a nutritional sweetener alternative to any of your morning, afternoon or evening rituals. 

Mānuka honey also benefits from naturally occurring Methylglyoxal (MGO). The MGO compound in Mānuka Honey gives it unique antibacterial properties making it one of the most sought after and rarest kinds of honey in the world. Learn more about MGO here.

The versatility of Mānuka honey is what makes it so unique and why we choose it above other kinds of honey. There are a number of other amazing ways to use your Mānuka honey we’ve highlighted some in our “3 whole-body health rituals using Mānuka honey”



Sources:

https://nutritionfoundation.org.nz/nutrition-facts/nutrition-a-z/gi-and-gl

https://www.sciencedirect.com/science/article/abs/pii/S2212826312000607 

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