5 potent effects of honey on the body and who should avoid it

Honey, a natural food cherished for millennia, continues to be highly valued for its taste and health benefits, offering a natural alternative to refined sugars. Its presence in the Mediterranean diet dates back to ancient Egyptian and Greek civilizations, and its collection is evidenced by cave paintings in Spain from around 7000 B.C. Ancient Greek physician Hippocrates even utilized honey to treat various ailments.

Argentina stands as a major player in the global honey market, ranking among the top producers and exporters worldwide. In 2025 alone, the country exported over 90,000 tons of honey, generating more than $200 million in revenue, with projections indicating continued growth.

While primarily composed of natural sugars like fructose and glucose (around 80%), honey also provides a spectrum of beneficial components. These include amino acids, vitamins (particularly B complex and C), minerals such as potassium, calcium, magnesium, phosphorus, and zinc, as well as enzymes, antioxidants, and phenolic compounds.

Nutritionist Rocío Tordini notes that while honey is a healthier alternative to refined sugar, its high natural sugar content necessitates moderate consumption. The specific nutrient composition of honey can vary significantly based on factors like floral origin, bee species, climate, and storage conditions.

Raw honey, a popular form, contains prebiotics that support beneficial gut bacteria, contributing to a healthy digestive system and overall well-being, according to a study in Frontiers in Nutrition. Its energy-providing qualities also make it a useful option for athletes and individuals with high physical demands.