Honey is also filtered to remove air bubbles, solids and pollen grains. The level of minerals in honey, however, does not compare with the level found in molasses. Honey has some unique properties that provide health benefits beyond its delicious taste and sweetening capacity. The oligosaccharides in honey have been suggested to promote the growth of beneficial bifidobacteria in the colon. This colonization may be useful following diarrhea or an extended use of antibiotics.
Honey is also rich in health-promoting antioxidants such as pinocembrin and pinobanksin.
The antioxidant content does vary depending upon the floral source and correlates with color. Honey from buckwheat, the darkest honey, was found to have the highest antioxidant content. Of interest to the person with type II diabetes, the use of honey produces a smaller blood glucose and insulin response than similar amounts of carbohydrate from sucrose. However, a tablespoon of honey contains 64 calories from the 17 grams of carbohydrate, while a tablespoon of table sugar contains 45 calories and 12 grams of carbohydrate. Honey has been used in ancient and recent times as a remedy for burns, ulcers and wound dressings.