If by "sugar" we mean white table sugar, the answer is definitely NO. Table sugar is sucrose, a substance made up of two molecules attached together. When we eat table sugar, our stomach has to use its own enzymes to separate the molecules apart before we can use the sugar's energy. Honey is quite different. The bees have added a special enzyme to the nectar that separates the sucrose into glucose and fructose, two simple sugars that our bodies can absorb directly.

You can substitute honey for equal amounts of sugar in many liquid recipes. In baked goods, substitute honey for up to half the amount of sugar and make the following adjustments. Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used. Add 1/2 tsp. baking soda for each cup of honey used, because honey is heavier than sugar and therefore the recipe needs extra levitation help. Reduce oven temperature by 25F (because honey will brown baking goods more than sugar).

Honey harvested from different floral sources in different parts of the world will have different tastes and colours. Some are naturally sweeter in taste than others due to their floral sources. Many beekeepers from countries that have winter weather feed sugar syrup to the bees during winter, when the bees are unable to forage for nectar due to the cold weather and lack of flowers. This also increases the honey’s sweetness and sucrose content.

That's a good question because one can't make good decisions on bad information. I've found that many people have misinformation about honey and sugar. Honey is a complex carbohydrate, the good carb. Sugar is a simple carbohydrate, the bad carb. Honey is fructose. Sugar is sucrose. Honey is in its natural state and contains vitamins, minerals, amino acids (proteins), and antioxidants. Sugar has been processed and refined, which strips the sugar cane of all nutrients.

Start by substituting one half of the sugar with honey. So, add 1/2 cup of sugar and 1/2 cup of honey if the recipe calls for 1 cup of sugar. Then, the next time you try the recipe, add 3/4 cup of honey and no sugar. The fructose in honey has a higher sweetening power than sugar. The replacement formula will need to be adjusted to get the best results. Also, add 1/2 tsp baking soda for each cup of honey added.

Brewer's yeast has been selected for its ability to grow well in malt-based wort and produce pleasant by-products. In particular, yeast prefer to ferment maltose because it is the largest fermentable constituent in wort. Growing your yeast up in a non-malt environment can affect the health and you can get a disordered fermentation and possible off flavors in your beer.

Honey is a mixture of sugars formed from nectar by an enzyme, invertase, present in the bodies of bees. Honey varies in composition and flavour, depending on the source of the nectar (clover, orange blossom, sage, etc). A typical analysis of honey would show (exclusive of undetermined substances): 38% fructose, 31% glucose, 1% sucrose, 9% other sugars, 17% water and 0.17% ash. On the other hand, sugar is pure sucrose. Honey straight from the farm may contain some pollen and other substances.

Bees are often killed in the production of honey, in the worst case the whole hive may be destroyed if the keeper doesn't wish to protect them over the winter. Not all beekeepers do this, but the general practice is one that embodies the attitude that living things are mere material and have no intrinsic value of their own other than what commercial value we can wrench from them. Artificial insemination involving death of the male is now also the norm for generation of new queen bees.

As with all GNLD products that contain multiple carbohydrate sources, GR2eat bars were formulated to provide long-lasting energy levels. To accomplish this, different carbohydrate sources are needed: sucrose for quick energy, and fructose for more sustained energy. Like our other "glycemic edge" products, GR2eat bars spare protein for energy, so it can be used for its primary purposes of tissue growth and repair.

Answer: Honey is a carbohydrate composed almost entirely of simple sugars - glucose and fructose. In composition, honey differs only slightly from sugar. Therefore, honey is not lower in calories than sugar, nor is it 'more healthy' than sugar.

No. White table sugar is the only human-made sweetener that, when mixed with the right amount of water, closely resembles natural flower nectar. Resist the urge to use other sweeteners, which spoil quickly and may not be good for hummingbirds to consume.

There isn't really a significant difference between honey and table sugar (sucrose). Honey is composed of mostly fructose (fruit sugar) with some sucrose and glucose as well. Simple sugars, such as table sugar, honey, maple sugar, date sugar, and brown sugar, are all processed by the body in the same manner. Like table sugar, they all provide 4 calories per gram. A word of caution: Do not feed honey to infants under one year of age.

Makers of Preggie Pops have considered the honey idea but have not offered a product yet. In our human digestion the sugar, honey and corn syrup all end up as the same thing; glucose. The difficulty with honey seems to be getting a pop mixture that has reasonable shelf life and ability to cook into the right consistency, hardness and resistance to moisture in the air.