- A good source of antioxidants
Raw honey contains an array of plant chemicals that act as antioxidants. Some types of honey have as many antioxidants as fruits and vegetables. Antioxidants help to protect your body from cell damage due to free radicals.
- Raw honey nutrition
Raw honey’s nutrition content varies by its origin and other factors. Generally, one tablespoon or 21 grams of raw honey contains 64 calories and 17 grams of sugar. Raw honey also contains smaller amounts of the following micronutrients (or, vitamins and minerals):
- pantothenic acid
In addition, raw honey is a source of varying amounts of amino acids, enzymes, and other beneficial compounds.
- Antibacterial and antifungal properties
Honey’s effectiveness as an antibacterial or antifungal varies depending on the honey, but some varieties are being studied for specific therapeutic uses such as against Candida-associated infections.
- Heals wounds
A 2018 review of studies found that honey has antimicrobial properties. A 2017 Study suggested that honey, propolis, and royal jelly may have potential health benefits for microbial inhibition and wound healing.
- Phytonutrient powerhouse
Phytonutrients are compounds found in plants that help protect the plant from harm. For example, some keep insects away or shield the plant from ultraviolet radiation.
- Help for digestive issues
Honey may have potential as a treatment for Helicobacter pylori (H. pylori) bacteria, though, a common cause of stomach ulcers.
It also contains beneficial prebiotics, meaning it nourishes the good bacteria that live in the intestines, which are crucial not only for digestion but overall health.
- Soothe a sore throat and cough
Honey is an old sore throat remedy that soothes the ache and can help with coughs. Add it to hot tea with lemon when a cold virus hits.
- Brain benefits
There may even be some cognitive benefits to raw honey. The polyphenols in honey help counter inflammation in the hippocampus, the part of the brain involved in memory.
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Sadia Salman is a certified nutritionist from Tufts University, USA and the CEO of Diet by Design. She has over 9 years of experience in treating patients with various health issues through food both in Pakistan and in Canada. Most of her work is on managing diseases like hypertension, cholesterol, diabetes etc through weight management. She believes in building a healthy community by educating the masses in any capacity that she can. Her health blogs are a part of her awareness campaign.