Accumulating evidence is suggesting that phenolic acids and flavonoids act as free-radical scavenging agents and can produce anti-inflammatory effects to protect our body cells against oxidative stress.
Unlike honey, highly refined and processed sugars (which include white table sugar) that are void of any minerals and vitamins, draw upon the nutrients in our body for metabolism and when all these nutrients are exhausted, the ability for the body to break down harmful cholesterol and fatty acids is affected. This explains why it is possible for obese people who have excessive sucrose in their diet to suffer from malnutrition, high cholesterol levels, and many severe, chronic diseases such as cardiovascular disease, cancers, diabetes and neuro-degenerative diseases.
Regularly consuming honey on the other hand, combats free-radicals, eliminates oxidants and prevents cholesterol, which cannot dissolve in the blood, from being moved out of the blood and into the lining of the blood vessels, reducing metabolic stress and enhancing fat metabolism over time.