Hi Kent and other Bee Friends,

I have been an insulin controlled diabetic for 27 years now.  Perhaps I can
offer some diabetic info.

There was a period of time that 'sugar' was thought to be the culprit in
diabetes control.  Thankfully scientists, being the investigators that they
are, have laid that error to rest.  (What?  Sugar isn't the problem.  Lordy,
she doesn't know that of which she speaks)  Carbohydrates are the issue.
Sugar is a carbohydrate.  Honey is a carbohydrate.  In simple terms, for each
carb gram the body requires an 'immediate' gram of insulin.  (Of course gram
is not the measure, but you get the picture.)  Proteins and fat may need one
insulin gram to 10 or 20 protein or fat grams.  So you can see why the carbs
could create the problem because they overload the pancreas and require an
immediate release of strong insulin to convert to energy.  The proteins and
fats 'download' slowly and usually an overworked pancreas can keep up with
it.  (I am speaking to Type 2 diabetes which is when the pancreas slows down
or the insulin is weaker.  I am a Type 1 where my pancreas (or islets) don't
work at all.)

A long explanation to a short answer.  A carb is a carb is a carb.  Honey is a
carb.   The comment about whole wheat is an individual thing.  Some diabetics
can't eat pizza, some can't eat fruit, it is totally an individual thing.

When I have a 'low blood sugar' from too much insulin or exercise, I use honey
to bring my blood glucose up quickly.

The only way to determine if a person can use honey instead of sugar is for
them to use their blood glucose meter.  Eat something using the sugar and then
test your blood, 1/2 hour, 1 hour and 2 hours after eating.  Then eat the same
thing using honey and test the same way.  Compare the readings and determine
the answer.  The answer is totally dependent upon the person.  No easy way out
of it.

Judy in Kentucky, USA