Honey as a sugar substitute in France

An increasing number of French people are switching from white sugar to honey, convinced that it helps manage their blood sugar levels. This reassuring reflex hides, however, an effect that is far from neutral.

Appeal of honey’s natural qualities

Many French people are replacing white sugar with honey, attracted by its natural aspect, its vitamins, and its flavored taste. However, this bee syrup remains very rich in carbohydrates and clearly raises blood sugar.

Impact of repeated sugar consumption

Florence Thorez, a dietitian-nutritionist and member of the AFDN, recalls that the problem mainly comes from the repetition of sugar intake: "You don't become diabetic overnight because you eat sugar," but each spoonful of honey adds to the rest of the day's intake.

Comparing glycemic indices

White sugar is made of pure sucrose and has a glycemic index of around 70, according to Santé Magazine. Honey, on the other hand, provides about 80 g of carbohydrates for 100 g, combining fructose and glucose, with a more variable glycemic index.

Moderation and health guidelines

This slightly less glycemic aspect should not make people forget the nature of the product. For Florence Thorez, "Honey remains a sugar, but it is less glycemic, especially if consumed in moderation." She adds, "It can therefore be preferred in certain cases, but this should not become an excuse to consume it in excess!"

Variability in honey’s glycemic impact

Nutriton-sante.com reports, for 17 honeys analyzed, an average glycemic index of 61, with values ranging from 35 to 87. A study by Agroscope in Switzerland, for example, finds 49.2 for a linden honey and 88.6 for a forest honey, while sugar ranges around 65 to 70.