>>Odd that there was no mention that most honey contains <5% sucrose, most of
the sugars being fructose and glucose.

Well, even if it was mentioned that most honey contains less than 5% sucrose...honey is a mixture of sugars.

It gets very easy to muddy the waters when one talks about sugar. Sugar as sucrose ? or sugars as a broadly used term to include all the others ( fructose, glucose, lactose, galactose...and many others).

But back to honey as a mixture of sugars...and as you point out most being fructose and glucose. 
In the context of metabolism and disease interplay, the human body breaks down the sucrose (a disacharide composed of fructose and glucose) into its separate constituents. Fructose and glucose. You will not find sucrose floating into the blood stream.
The same way you will not find starches from say, bread and pizza...floating in your blood stream...it gets broken down into its glucose molecules.
Fructose and glucose, regardless of the source, will be processed by your body by specific metabolic process. In human medicine, when one refers to "blood sugar" refers to the glucose amount one has floating in its blood at any given time. That is what you measure with a glucometer.  That is what diabetics ( but not only) measure in their blood.

You hear folks talking about the low glycemic index of honey...sure, when compared with pure glucose. Glucose is the reference substance used in the calculation of the glycemic index. As you point out, honey does have glucose...some honeys have more some have less.

             ***********************************************
The BEE-L mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software.  For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html