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In this episode of the Metabolic Classroom, Dr. Ben Bikman explores whether natural sweeteners like honey and maple syrup might be better metabolic alternatives to table sugar. He begins with a fascinating historical background, including honey’s use as a wound-healing agent in World War I, and transitions into modern research that investigates their effects on blood sugar, insulin, weight, and satiety.

Unlike refined sugar, both honey and maple syrup contain antioxidants, enzymes, flavonoids, and minerals that may lessen their glycemic impact and support metabolic health. Raw honey, in particular, may help reduce allergy symptoms due to pollen exposure, and its darker varieties are richer in antioxidant compounds. Ben explains how some of these compounds may inhibit fat cell growth and promote fat breakdown at a molecular level.

However, when it comes to human studies, the evidence is mixed. Some show neutral effects on glucose and insulin, while others suggest small improvements in lipid markers or appetite regulation. Animal studies tend to show more promising outcomes. In summary, while neither honey nor maple syrup should be consumed freely, they are likely better options than refined sugar when used in moderation—especially in their raw or less-processed forms.

Show Notes/References:

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IMPORTANT NOTE: The information presented is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Dr. Bikman is not a clinician—and, he is not your doctor. Always seek the advice of your own qualified health providers with questions you may have regarding medical conditions.

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Honey & Maple Syrup vs. Sugar: What’s Better for Metabolic Health?

The Metabolic Classroom with Dr. Ben Bikman