THE ULTIMATE GUIDE TO KICKING SUGAR by Flora Zhao - HTML preview

Chapter 3

NATURAL SUGARS: HONEY, MAPLE, AND COCONUT

flagella (appendages), and induce damage to the bacteria’s from symptoms of cold and respiratory illnesses by con-cell membranes, ultimately resulting in cell death.

suming honey water, and there’s a valid basis for this rem-However, this substance is sensitive to heat. Heating

edy.

manuka honey to 98.6 degrees Fahrenheit (37 degrees

MGO can inhibit the growth of enveloped viruses, in-Celsius) can increase the levels of MGO, but heating it to cluding the virus that causes COVID-19.

122 degrees Fahrenheit (50 degrees Celsius) results in the According to a study published in the Eurasian Jour-loss of MGO.

nal of Medicine and Oncology in 2020, computer simula-

tions revealed that multiple compounds found in honey

can bind to the protease of SARS-CoV-2, effectively inhibiting its replication.

MGO in manuka honey can also inhibit the replica-

tion of influenza viruses, including drug-resistant strains.

Currently, scientists are researching the potential of

MGO for managing and treating COVID-19.

Honey can activate several immune cells, enabling them to eliminate viruses effectively. For example, oligo-

saccharides present in honey can enhance the activity of natural killer cells. Additionally, certain immune cells can

“remember” specific viruses during the antiviral response, offering future protection against the same viral invasions.

Manuka honey possesses a unique compound derived from the manuka tree called methyl-Honey encourages the proliferative activity of im-glyoxal (MGO), an antibacterial compound not found in other types of honey.

(HikoPhotography/Shutterstock)

mune cells, thus increasing their quantity.

Honey can promote autophagy, which is crucial in combating deadly viruses such as SARS-CoV-2, which

Honey’s Benefits Regarding

causes COVID-19. It’s an internal cellular process that involves the degradation and metabolism of cells, allowing

COVID-19

for the removal and recycling of unwanted or damaged

Honey not only possesses antibacterial properties but also cells and impurities. This process contributes to the gener-exhibits antiviral effects, which help protect the body and ation of healthier cells and promotes recovery.

boost the immune system. Many individuals find relief

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Chapter 3

NATURAL SUGARS: HONEY, MAPLE, AND COCONUT

Honey: Good in the Mouth and Gut

shelves differs from raw honey sold by beekeepers or at

farmers markets, as it’s generally pasteurized. Research

Inflammation is a common occurrence in bacterial or viral has shown that heat processing can lower the antioxidant

infections. Left unchecked, it can significantly harm the capacity of honey by 33.4 percent. Alternatively, you can body, potentially leading to life-threatening complications.

also choose honey processed using high-pressure tech-

Moreover, honey has been suggested to have a dual

niques.

role in inflammation control: It can downregulate anti-in-Honey comes in a diverse range of colors, from light

flammatory factors, thereby reducing inflammation dam-

yellow to amber to dark red, and even nearly black. These age and stimulating the production of inflammatory me-colors reflect the varying composition of honey, such as

diators, promoting wound healing.

polyphenols, minerals, and pollen. Numerous studies sug-

In one of Cokcetin’s studies, honey could reduce in-

gest that dark-colored honey generally contains higher

flammation levels in the intestines. She attributed this

levels of phenolic compounds and exhibits more potent

effect to the abundant presence of phenolic compounds

activity.

found in honey.

To obtain manuka honey with exceptional antibac-

She explained that honey also contains oligosaccha-

terial properties, it’s recommended to opt for pure honey rides and polysaccharides, which are complex sugars.

sourced from New Zealand and Australia.

These compounds serve as prebiotics, supporting the

The manuka tree is exclusive to specific New Zealand

growth of beneficial bacteria in the gut and inhibiting the and Australian regions, and its annual yield is limited.

growth of harmful bacteria. Additionally, consuming hon-

Certain products labeled as manuka honey may contain

ey promotes the production of short-chain fatty acids in

blends of other honey types, potentially affecting the hon-the intestines.

ey’s properties. Furthermore, some of these products may

even include low-quality ingredients such as sucrose.

Opting for single-origin honey sourced exclusively

from the manuka tree and checking for its Unique Manu-

The UMF Factor: How to Choose

ka Factor (UMF) rating is recommended. A higher UMF

Your Honey

rating indicates higher levels of substances related to

MGO. Some honey products also specify the amount of

Generally, raw and darker honey varieties tend to have

MGO in milligrams per kilogram.

more robust efficacy.

However, manuka honey with a higher UMF rating

Commercially available honey found on supermarket

may have a strong flavor that some people find pungent.

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