Types of Sugars in Manuka Honey

Here’s a brief explanation of the types of sugars in Manuka honey, their metabolism, and sugar concentration.

Types of Sugars

The sugars in Manuka honey are monosaccharides, while table sugar is a disaccharide, and rice and wheat flour are polysaccharides.
In this way, sugars differ in type and properties depending on the food.
It cannot be simply stated that “sugar = sweet = fattening or raising blood sugar levels.

Sugars in Manuka Honey

The nectar collected by bees is a disaccharide, similar to sucrose (sugar), and cannot be directly digested or absorbed by the body in its original form.  Through a carbohydrate-digesting enzyme called invertase found in the bees’ saliva, the disaccharides are broken down into monosaccharides  (glucose and fructose), which become “honey.” The sugars in honey, once in their monosaccharide state, are quickly absorbed and utilized by the body, making it easy on the stomach. When it comes to sucrose (sugar) digestion, the body must first break down disaccharides into monosaccharides, a process that requires a large  amount of calcium and energy. For example, it is said that digesting a single sugar cube (about 3–4g) requires the amount of calcium found in  10–15 bottles of milk. The saying “giving sugar to growing children prevents them from developing strong bodies,” which has been passed  down through generations, stems from the knowledge gained through the experiences of our predecessors.

Sugar and Water Content in Manuka Honey

Bees collect nectar primarily as a food source to sustain them during the winter. Freshly gathered nectar has a high water content and contains  only 30-35% sugar, which makes it susceptible to fermentation by microorganisms like yeast if left in its original state. To prevent this and turn  the nectar into a long-lasting food source, the bees fan their wings vigorously, creating heat and airflow to evaporate the excess water.  This process continues until the sugar concentration reaches 80%, at which point the nectar is no longer at risk of fermenting. Once the nectar reaches this 80% sugar content, it is sealed with beeswax, turning it into a perfectly preserved food that can maintain its quality indefinitely. *Experienced beekeeper’s blog titled “Matured Honey Made by Bees.”

Metabolism of Sugars in Manuka Honey

Matured honey contains simple sugars, which are quickly absorbed by the body. The rapid absorption of these sugars means that blood  sugar levels can rise quickly. However, since these sugars are rapidly utilized as an energy source, they can be particularly effective in aiding recovery from fatigue. Because of this quick utilization, the connection between matured honey and diabetes is considered minimal compared to other sugars like sucrose.  Therefore, matured honey should not be equated with regular table sugar (sucrose), and it can even be consumed by people with diabetes, provided  they follow their doctor’s guidance. Additionally, matured honey may be useful for those looking to incorporate it into a diet plan.

For those concerned about carbohydrate intake and blood sugar levels, it’s important to balance honey consumption with other carbohydrates,  engage in appropriate exercise, and consult with a healthcare professional. Incorporating small amounts of high-activity Manuka honey, such as  TCN’s, can also be beneficial due to its potent health-supporting properties. So far, we’ve focused on the sugars in honey, but the value of TCN’s matured Manuka honey cannot be solely attributed to its sugar content.  This honey contains unique compounds like methylglyoxal (MGO), as well as various vitamins, minerals, and beneficial enzymes. These components work synergistically, enhancing its health benefits. In addition, This demonstrates the superior qualities of natural active substances.