Honey Could Make Sweets Healthier

According to this article from Science Daily, scientists and researchers from the University of Illinois at Urbana-Champaign believe that honey may be a healthy alternative to high fructose corn syrup (HFCS) in food products. They believe this because honey has more antioxidants than HFCS, and some studies show that honey may have the same amount of antioxidants as some common fruits.

The purpose of antioxidants is to stop free radicals from damaging important cellular components like DNA by neutralizing them. Free radicals are atoms or molecules that contain an odd number of electrons, and they form when oxygen combines with certain molecules. Since honey contains more antioxidants than HFCS, it will help prevent cancer, heart disease, and varies other diseases better than HFCS. Also darker honey like buckwheat honey is believed to have more antioxidants than lighter colored honey. Replacing HFCS with honey in food products could also help the obesity epidemic in America because it would take a lot of unnecessary fructose out of people’s diets.