Honey?
Marillian
Posts: 3,892 Member
I was wondering for those eating LC, do you ever use honey or maple syrup? One thing I really miss is having a little honey in my tea in the morning. My friend just gave me a jar of honey from her hive, and I'm feeling really deprived not able to have some with eating LCHF.
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It's sugar.
If you're not diabetic and genuinely aren't worried about slipping back into the carb abyss,* you can try to work a few drops into your daily macros.
* But if you are, write "Drano* on the bottle and put it in a deep freezer until you've found someone to regift it to.
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I've used it in tea when I have a sore throat without negative effect but YMMV.2
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Yep raw honey a little bit in warm water with lemon on the morning when I wake up. Pure honey has so many health benifits, I have an allergy to sugar but a little bit of raw honey is ok if it's not raw I can't touch it.0
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If your a true low carber you should find an alternate. I cut honey out.2
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Just don't be lured into buying something I ran across that purported to be "sugar free honey." I looked at the nutritional information; it has all the carbs of real honey with, presumably, none of the health benefits.
If at all possible, buy locally sourced honey. I don't know if it's true that local honey versus national brands helps with allergies. But local honey usually comes from small businesses and they're always on my buy-first list. We buy from a beekeeper about five miles from our home; can't get more local than that. I did ask exactly what these bees feed on. More than once I've detected a strong scent of bourbon; not that there's anything wrong with that.3 -
This honey is straight from the hive. Literally. My friend has a couple of hives. She took the honeycomb out and put the honey in a jar, and gave it to me.
I guess I don't classify as a "true low carber since, in the past year, I have had a small amount of honey. But hey, I'm not perfect like some low carbers are. I'm still trying to figure it out. As I indicated in a prior post, I ate relatively low carb (but not high fat) for a year. That WOE was more like South Beach, where I did eat berries, and some starch carbs. I also had a tsp. of organic raw honey in my morning tea. I am diabetic but my endocrinologist approved a small amount of honey is okay.
I've only been eating low carb/high fat for a month. Do I see it as a lifelong WOE? Heck no. But that's my personal choice. YVMV. I found that the key to long term success is finding a WOE that is healthy and sustainable.
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When I use a sweetener it is almost always honey. I made a homemade fudge recipe that is low carb and delicious made with real yummy honey.2
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If your a true low carber you should find an alternate. I cut honey out.
I ate a banana and some cashews today before my workout.
I'll be a low-carber for my 3rd year in June...
A small amount of honey is a far cry better than a banana.
We have low-carbers in here from 0g to 150g. And a slow-carber. Any effort at carb restriction certifies you as a real low-carber in this group.
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I was wondering for those eating LC, do you ever use honey or maple syrup? One thing I really miss is having a little honey in my tea in the morning. My friend just gave me a jar of honey from her hive, and I'm feeling really deprived not able to have some with eating LCHF.
I use local raw honey from time to time.
There are a few decent sugar free maple syrups. I think Walden Farms is the one of the more popular sugar free maple syrups.
https://www.waldenfarms.com/nutrition_facts.html
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mandycat223 wrote: »Just don't be lured into buying something I ran across that purported to be "sugar free honey." I looked at the nutritional information; it has all the carbs of real honey with, presumably, none of the health benefits.
If at all possible, buy locally sourced honey. I don't know if it's true that local honey versus national brands helps with allergies. But local honey usually comes from small businesses and they're always on my buy-first list. We buy from a beekeeper about five miles from our home; can't get more local than that. I did ask exactly what these bees feed on. More than once I've detected a strong scent of bourbon; not that there's anything wrong with that.
I saw a comment awhile ago about "sugar free honey" and just about died laughing.... sure enough, they sell it on Amazon. Really!? It is either a chemically concocted goop or it is 100% label misleading since honey doesn't contain "cane sugar".
For the OP... sounds like you have your hands on the bestest honey! You will only know how it reacts with your body and/or way of eating, is if you try it. If it kicks starts cravings, let it go. If it works, rejoice!3 -
I was wondering for those eating LC, do you ever use honey or maple syrup? One thing I really miss is having a little honey in my tea in the morning. My friend just gave me a jar of honey from her hive, and I'm feeling really deprived not able to have some with eating LCHF.
I use local raw honey from time to time.
There are a few decent sugar free maple syrups. I think Walden Farms is the one of the more popular sugar free maple syrups.
https://www.waldenfarms.com/nutrition_facts.html
Honestly? If you're going to do "maple syrup," you might as well use the real stuff. And I mean the real stuff, the kind that comes from trees, not the "real" stuff like Mrs. Butterworth.
Real honey and real maple syrup (and real molasses, for that matter) have beneficial compounds and an array of minerals that help to mitigate their sugar content (not entirely, mind you, but if you're going to sweeten stuff with something, these are better than pure sugar). Molasses is a fantastic source of magnesium, while maple syrup contains zinc and manganese. A little goes a long way, too, especially after you've gotten used to being without sugar in everything.7 -
We have hives and I eat honey. Allergies are much better if I take honey daily.7
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Dragonwolf wrote: »I was wondering for those eating LC, do you ever use honey or maple syrup? One thing I really miss is having a little honey in my tea in the morning. My friend just gave me a jar of honey from her hive, and I'm feeling really deprived not able to have some with eating LCHF.
I use local raw honey from time to time.
There are a few decent sugar free maple syrups. I think Walden Farms is the one of the more popular sugar free maple syrups.
https://www.waldenfarms.com/nutrition_facts.html
Honestly? If you're going to do "maple syrup," you might as well use the real stuff. And I mean the real stuff, the kind that comes from trees, not the "real" stuff like Mrs. Butterworth.
Real honey and real maple syrup (and real molasses, for that matter) have beneficial compounds and an array of minerals that help to mitigate their sugar content (not entirely, mind you, but if you're going to sweeten stuff with something, these are better than pure sugar). Molasses is a fantastic source of magnesium, while maple syrup contains zinc and manganese. A little goes a long way, too, especially after you've gotten used to being without sugar in everything.
I totally agree3 -
Dragonwolf wrote: »Honestly? If you're going to do "maple syrup," you might as well use the real stuff. And I mean the real stuff, the kind that comes from trees, not the "real" stuff like Mrs. Butterworth.
Real honey and real maple syrup (and real molasses, for that matter) have beneficial compounds and an array of minerals that help to mitigate their sugar content (not entirely, mind you, but if you're going to sweeten stuff with something, these are better than pure sugar). Molasses is a fantastic source of magnesium, while maple syrup contains zinc and manganese. A little goes a long way, too, especially after you've gotten used to being without sugar in everything.
Not sure if you are directing this specifically at me or just making a general comment? However I do not see the harm with someone using a sugar free maple syrup to cut down on sugar. If someone's main concern is cutting down their sugar intake and want something that does not taste bad then should they still use the real syrup?
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I appreciate all the comments and thank you for same. While sugar free substitutes and artificial sweeteners may be helpful and well tolerated by others, I can only use natural products, raw honey, real maple syrup or stevia leaf (not the stevia with other stuff mixed in). This is a personal choice because my body rebels when I eat fake sugars (thanks to previous chemo and radiation
) and I prefer eating natural/organic. However, I thank the pdxhak for taking the time to post the suggestion about sugar free syrup.
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Dragonwolf wrote: »Honestly? If you're going to do "maple syrup," you might as well use the real stuff. And I mean the real stuff, the kind that comes from trees, not the "real" stuff like Mrs. Butterworth.
Real honey and real maple syrup (and real molasses, for that matter) have beneficial compounds and an array of minerals that help to mitigate their sugar content (not entirely, mind you, but if you're going to sweeten stuff with something, these are better than pure sugar). Molasses is a fantastic source of magnesium, while maple syrup contains zinc and manganese. A little goes a long way, too, especially after you've gotten used to being without sugar in everything.
Not sure if you are directing this specifically at me or just making a general comment? However I do not see the harm with someone using a sugar free maple syrup to cut down on sugar. If someone's main concern is cutting down their sugar intake and want something that does not taste bad then should they still use the real syrup?
Mostly just a general thing. If you favor lack of sugar over overall nutritional value, by all means go for it.
In my experience, though, there are better options than resorting to what amounts to artificially sweetened water, regardless of your carb levels.3 -
When I was doing 100g of carbs, I had no problem fitting some honey into my diet. But at 20g, trying to break a plateau, I would rather use the carbs on my favorite vegetables. It kind of depends on your current goals.3
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For me, since I'm low carb I don't eat toast, pancakes or waffles unless for a rare treat so I have no reason to use honey or maple syrup. I do agree with Dragonwolf that you should use foods as close to the natural form as possible like raw honey or real maple syrup.0
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I have no opinion, really, except local honey is delicious.
I really just wanted to congratulate you on making it through chemo and radiation.
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If you've gone through chemo and radiation, I think a small amount of honey is fine, especially if it makes you happy6
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When I use a sweetener it is almost always honey. I made a homemade fudge recipe that is low carb and delicious made with real yummy honey.
I so want this recipe! I'm the fudge maker at holiday time for my family and I'd love to be able to make some that I can have a bit of and not feel bad about giving to my son.
As for using the honey and being low carb, part of the point of this woe is that nutrition is supposed to be individual. Every human is different. The only way you will know is to try it and work it into your personal macros and test. If it works then keep going, if not then you go back to no honey.
As for the allergies, local honey really does help. When I moved to England I had never had allergies, but suddenly I did. My doctor said I was allergic to England, lol, even though I loved it. He prescribed daily meds. My neighbor gave me local honey and I was able to stop the meds as long as I had some a few times each week.6 -
baconslave wrote: »If your a true low carber you should find an alternate. I cut honey out.
I ate a banana and some cashews today before my workout.
I'll be a low-carber for my 3rd year in June...
A small amount of honey is a far cry better than a banana.
We have low-carbers in here from 0g to 150g. And a slow-carber. Any effort at carb restriction certifies you as a real low-carber in this group.
Indeed. Thanks baconslave, Im a low carber who eats "forbidden" foods every now and then bc well, I can. If you're trying to change your tastebuds to not want sugar, then leaving it out for now may be better. Overall, I say have the honey if it fits your carb count. See how you do. If you want something and truly miss it, I think having it is better than depriving yourself (and possibly binging later?!) Life is short.
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Sugar free honey and maple syrup? What people believe...
I eat about 100g net carbs daily, and I'm able to fit in a teaspoon of honey in my tea every day. It's practically dessert If it fits carb/sugar wise for you, then enjoy your honey! 0 -
I so want this recipe! I'm the fudge maker at holiday time for my family and I'd love to be able to make some that I can have a bit of and not feel bad about giving to my son.
I used to make Kraft Fantasy Fudge (the old recipe with LOTS of carbs, ugh) and was trying to find a healthier, lower-carb recipe. I'm another one of those who, when eating higher carb foods, starts craving more and more of the food and have a hard time stopping.
I found this fudge recipe at the following link but I use more pecans than it calls for. I've never met a pecan (almond, walnut, etc, lol) that I didn't love. And I love lots of pecans in my fudge. http://thecoconutmama.com/cococnut-cream-chocolate-fudge-dairy-free/
While the coconut butter is softening, get everything else ready. I grease my pan (using 1 Tbsp of Kerrygold butter on it) and prepare my pecans ahead of time.
1 1/2 cups coconut cream concentrate (CCC or another coconut butter)
1/2 cup organic cocoa powder
1 Tablespoon vanilla extract
1/8 teaspoon sea salt
1 cup chopped pecans optional (or lots more if you're a nut lover & prepare ahead of time)
1/2 cup raw honey
Step 1. Soften the CCC/coconut butter in warm water because the 1.5 cups of CCC is measured warm and smooth, not hard. Once your coconut butter is creamy and pourable, then you can start on the fudge.
Step 2. Prepare 8 inch square pan by greasing it. (I use lots of butter to grease the pan so that each piece of fudge has a buttery taste to it.) Set aside.
Step 3. Heat a Medium saucepan over low heat. Add CCC, vanilla, sea salt, and cocoa powder. Mix well. Once blended, add the nuts and mix well. Then, slowly add the honey into the coconut mixture until combined. (Make sure you add the honey at the very end because the mixture WILL start to get gritty-looking like a good fudge does.
Step 4. Pour the warm fudge into the greased 8 inch square pan. Cover and refrigerate. Allow the fudge to refrigerate for 4 hours or until it is completely set. Cut into squares and serve.
This makes 16 pieces of fudge and is super quick and easy. I make a batch and freeze it since it freezes well and tastes yummy months later if it lasts that long, lol.
Also, those of you used to cooking with other sweetener options could probably substitute one of those for the honey and make this an even lower carb recipe.0
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