| Evermont,
My "gasp" dates back to my high school chemistry & biology days when I learned that honey (glucose) was a monomer and other sugars, sucrose, fructose, etc, were polymers (2 or more monomers stuck together). Fast forward 35 years and I figure sucrose takes a little longer to break down than honey thereby making honey cause a quicker and maybe higher bs spike. This is just a my dim memory and may not face up to modern scrutiny - just something I've lived with seemingly forever. I can still remember the chemical stick drawings showing the extra bonds to break before glucose could be used...
OTOH, I prefer honey for all the reasons you stated and for the fact that on the rare occasions I do use any real sweetener, honey tastes better and seems to sweeten better with less volume.
The real solution I think is to slowly wean off the sweeteners altogether but that's really hard and with insulin and other meds, not as immediate a problem.
Mike
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Type 1 since '88
Pumping since 2002 | 
