Honey is a storehouse of vitamins and microelements that are so necessary for the body. There is a huge variety of honey varieties, varied in composition, properties and consistency.
But they all have one thing in common: the main component of honey is 70-80% fast-digesting carbohydrates such as glucose and sucrose. Thus, honey raises blood glucose levels quite quickly. And with type 2 diabetes mellitus, it is allowed to use it only in small quantities (no more than two tablespoons per day) and only in agreement with the attending physician, taking into account all the features and severity of the course of the disease.
If your doctor permits the use of honey, that is, it is still worth it in small portions in several doses (for example, no more than 1 teaspoon per dose) and preferably as an additive to main dishes.
Of course, you should choose only high quality natural honey, without the addition of flavors and dyes. In diabetes mellitus, honey of a liquid consistency, not crystallized, is preferable, for example, chestnut, sage, acacia or heather honey.
If you are on insulin therapy, then do not forget to focus on bread units (BU) – about 1 tablespoon (or 2 teaspoons) of honey corresponds to 1 BU. Yes, honey and diabetes can be perfectly compatible if blood glucose is monitored. Of course, unlike simple sugar, honey contains useful trace elements, but it increases blood sugar in the same way. Therefore, if your doctor strongly recommended that you give up “sugars”, then honey will be among them.