Honey is a naturally sweet, syrup-like substance that bees produce from the nectar of flowering plants. The bees collect the nectar and then consume, digest, and regurgitate it inside the beehive to produce honey. This honey is stored in wax structures called honeycombs, which are gathered by humans through the practice of beekeeping. It is highly cherished for its nutritional value and sweet taste. But there is a very interesting fact about this natural sweetener that can leave you flabbergasted. It is the fact that honey never spoils, even after 3000 years.

Why Is There No Expiry Date On Honey?

Honey lasts forever it never spoils, even after 3000 years. In fact, archaeologists found honey thousands of years old in ancient Egyptian tombs, and it was still good! While most of us don't need to worry about honey that old, their discovery proves that if properly contained, real honey can last for a very, very long time. The reason behind this is the magical longevity of honey, as well as the bees' honey-making process. Organisms that spoil food do not survive in honey. While honey does not expire, it does change its texture, darken and lose its aroma and flavour or crystallize, depending on the change in temperature. Only natural, real honey undergoes these normal changes and can last for thousands of years. Processed or altered honey doesn’t preserve the natural benefits of honey.

Why Should You Consume Honey?

High in Antioxidants

High-quality honey is rich in several important antioxidants- such as phenolic acids and flavonoids. Antioxidants are compounds that help fight disease-causing free radicals, thereby reducing your risk of oxidative cell damage. Research has shown that a diet which is high in antioxidants could help an individual prevent chronic diseases as well as mental health issues.

May Improve Heart Health

Swapping out regular sugar for high-quality honey in your diet may improve different aspects of heart health. Numerous studies have shown that it reduces several risk factors for heart disease.

For example, one 30-day study comparing the effects of table sugar and honey in 55 people found that honey helped decrease levels of total and “bad” LDL cholesterol while increasing “good” HDL cholesterol. It was also able to lower triglyceride levels by up to 19%.

Promotes Wound Healing

In some forms of traditional medicine, such as Ayurveda, honey is applied directly to the skin to aid wound healing. This is thought to be due to its antibacterial properties and its ability to decrease the growth of microorganisms that could cause infection.

In one small study, applying manuka honey directly to diabetic foot ulcers was as effective as conventional wound dressings and promoted healing in 97% of ulcers. Similarly, another study of 30 people showed that adding honey to wound dressings enhanced healing in about 43% of diabetic foot ulcers after three months.

Better Than Refined Sugar

While honey is high in sugar, it is still a better choice than refined sugar. Processed sugar brings little to the table, while honey is high in antioxidants, including phenolic acids and flavonoids. One study also suggests that using honey instead of table sugar may decrease triglycerides as well as total and "bad" LDL cholesterol to support your heart health. However, while honey may be a better option than refined sugar, it should still be consumed in moderation to prevent adverse effects on your health.

We already know a greasy meal isn’t great for the heart. But science is now showing that it can impact your brain far faster than you might expect — in as little as four hours. A new study from the University of South Wales reveals that just one high-fat meal can temporarily reduce your brain’s ability to regulate blood flow, a crucial function that protects against strokes and cognitive decline. And the effects aren’t subtle. Even in healthy men, researchers detected measurable changes in both blood vessel flexibility and brain circulation changes that could spell trouble over time.

Researchers recruited 41 healthy men- 20 in their twenties and 21 in their sixties. None smoked, had heart disease, or took medications that could skew the results. The team gave them a calorie-dense, high-fat drink made from heavy cream, chocolate syrup, sugar, and powdered milk. Nicknamed the “brain bomb,” the shake contained 1,362 calories and 130 grams of fat, a fat load similar to a fast-food burger, fries, and milkshake combo.

To trigger post-prandial hyperlipidaemia, a temporary spike in blood fats that happens after a fatty meal. Four hours later, scientists tested the men’s artery health and brain blood flow control using ultrasound and other measures.

Blood Fats Skyrocket, Arteries Struggle

In just four hours, triglyceride levels surged: from 0.88 to 2.26 mmol/L in younger men, and from 1.39 to 2.92 mmol/L in older men. Artery flexibility — measured by flow-mediated dilation (FMD) — dropped as well. Younger men saw a 0.7 percentage point decrease, while older men’s FMD dropped by 1.2 points.

Though these numbers may sound small, they represent real changes in how blood vessels respond to increased flow — a key marker of vascular health. Less flexible arteries mean blood pressure fluctuations become harder to manage, and circulation to sensitive organs like the brain can falter.

The Brain’s Shock Absorbers Go Offline

Your brain relies on a mechanism called dynamic cerebral autoregulation — think of it as built-in shock absorbers that keep blood flow steady despite everyday changes in blood pressure, like when you stand up quickly.

In this study, that system faltered just hours after the high-fat meal. The pulsatility index — a measure of stiffness in brain vessels — increased, signaling that blood vessels were less able to cushion those changes. Older men showed the most pronounced effects: stiffer brain vessels, lower baseline blood flow, and a weaker ability to adapt when pressure shifted.

These changes don’t mean a stroke is imminent after one meal, but they suggest that even short-lived dips in brain blood flow regulation can stress an already vulnerable vascular system — particularly with age.

Why This Is Important For Overall Wellness?

The men in the study were healthy and relatively fit, meaning the negative effects could be even stronger in people with high blood pressure, diabetes, or sedentary lifestyles. For stroke survivors, the implications are especially important. The brain’s blood flow regulation is often already compromised after a stroke, and even small disruptions could hinder recovery.

The researchers didn’t follow participants to see how long the effects lasted, but the takeaway is clear: your brain reacts quickly to what you eat, and those reactions aren’t always benign.

Why The Type of Fat and Fat Distribution is Critical?

Dietary fat isn’t inherently bad. It’s an essential nutrient, providing energy, helping absorb fat-soluble vitamins, and supporting cell structure. The problem lies in saturated fat — the kind found in butter, fatty cuts of meat, and many processed foods.

Saturated fats are linked to stiffer arteries and reduced nitric oxide production — a molecule that helps blood vessels relax and widen. When you load your system with a sudden burst of saturated fat, blood vessels constrict, and the brain’s ability to keep a steady flow of oxygen and nutrients takes a hit.

In contrast, unsaturated fats from foods like oily fish, nuts, seeds, and olive oil are associated with better heart and brain health over time. What’s still unknown is whether a single meal high in these healthier fats affects brain blood flow in the same way as saturated fat.

Why Older, Ageing Brains Are More Vulnerable?

Aging naturally brings stiffer blood vessels and slower circulatory responses. This means older adults have less “reserve” when sudden stressors — like a high-fat meal — challenge the system. In the study, older men experienced about 10% greater impairment in brain blood flow regulation compared to younger men.

For older adults, especially those with cardiovascular risk factors, even temporary dips in brain blood flow could contribute to cumulative damage over years, raising the risk of dementia and stroke.

How Much Saturated Fat Is Too Much?

In the US and UK, dietary guidelines suggest limiting saturated fat to less than 10% of daily calories — roughly 20 grams for women and 30 grams for men. The “brain bomb” used in the study had more than four times that limit in one sitting.

It’s worth remembering that many people exceed these limits regularly, especially with weekend takeout, pub lunches, or fast-food splurges. And because blood fat levels can remain elevated for hours, we may spend much of the day in a post-meal state that quietly strains our vascular systems.

How To Protect Your Brain?

The lesson isn’t to fear every indulgence, but to recognize that the brain responds to dietary choices in real time. Here are practical ways to reduce risk:

1. Limit high-saturated-fat meals, especially if you’re older or have cardiovascular risk factors.
2. Swap in unsaturated fats — choose olive oil over butter, fish over fatty cuts of red meat.
3. Balance the meal — pairing fats with fiber-rich vegetables and whole grains can slow the absorption of fats into the bloodstream.
4. Stay active — exercise improves blood vessel function and brain circulation, helping buffer the effects of occasional indulgences.

A single high-fat meal may not seem like much, but it can make your blood vessels including those in your brain less responsive within hours. The effect is stronger with age and may be amplified by existing health conditions.

"Sugar has a bittersweet reputation when it comes to health," notes Harvard Health Publishing's piece on how too much sugar can lead to the greatest threats to cardiovascular disease. However, there exists something else that could be worse than sugar. Maltodextrin.

While part of a balanced diet, and it can provide carbohydrates and energy, especially those who need an instant increase in blood sugar levels, however, its consumption must be regulated and balanced with fiber and protein.

What Exactly Is Maltodextrin?

It is a white powder, which is made from corn, rice, potato starch, or wheat. While it is plant based, it is highly processed.

How is it extracted? The starch is first cooked and then is added with acids or enzymes like heat-stable bacterial alpha-amylase, which breaks it down further. As a result, a white powder, which is also water soluble, has a neutral taste, is created. If one has to draw a close parallel, it could be corn syrup solids. However, what makes it different from corn syrup solids is the sugar content.

Both of them undergo hydrolysis, which is a chemical process that involves addition of water to further help with the breakdown. As per the Handbook of Food Preservation, after hydrolysis, corn syrup solids are at least 20% sugar, while maltodextrin is less than 20% sugar.

What Makes It So Dangerous Then?

Dietician Lavleen Kaur, in her Instagram reel mentioned that maltodextrin is found in most processed foods. This means, if we are consuming processed food, we are continuously consuming maltodextrin, even if it has a low sugar percentage as compared to corn syrup, the frequency of the consumption could result in high blood sugar.

"This silent culprit, often found in processed foods, can spike your blood sugar levels even higher than table sugar. Prioritize your health by cutting down on ultra-processed foods and make informed choices," said Kaur.

Is It Safe To Consume?

As per the Food and Drug Administration (FDA), maltodextrin has been approved as a safe food additive. It is also included in the nutritional value of food as part of the total carbohydrate count.

The Dietary Guidelines for Americans suggest that carbohydrates must make up 45% to 65% of one's overall calories. Most of these must be complex carbohydrates, which are rich in fiber, rather than simple carbohydrates, which can raise blood sugar in a go.

Maltodextrin has a high glycemic index (GI) value, which means it can cause a spike in your blood sugar. However, only if consumed in small amounts, it is safe to use. If someone has diabetes, one should be mindful of how much they consume, and also speak to the doctor before making any change with their diets.

Why Is Maltodextrin Added In Foods?

The main purpose of this ingredient is to increase the volume and the solubility of the product. It also helps extend its shelf life. Furthermore, it increases sweetness, prevents melting and reduces nutrient losses.

Health Issues And Maltodextrin

Maltodextrin due to its high GI value, could be unsafe for those struggling with diabetes. Issues like inflammatory bowel diseases and ulcerative colitis, Crohn's disease, and an increased risk to infections like E.coli and Salmonella could be also linked to maltodextrin. The US FDA researchers found that it is because maltodextrin can alter gut bacteria, impair mucus release, and suppress the growth of good bacteria in gut.

If you are someone who is interested in fitness, healthy diets and exercising for your health, you may have heard various opinions about potatoes in the diet. While there are people who enjoy potatoes, and believe they are healthy, there are other people who do not believe so. Many people believe that the high amount of carbs in the food overburdens the entire meal.

However, new research shows that how you prepare your potatoes matter more, than eating the potatoes does.

Are You Cooking Your Potatoes Wrong?

Published in the BMJ, the study suggests that not all potatoes are created equal when it comes to the risk of type 2 diabetes. While regularly eating French fries was found to increase the risk, eating potatoes prepared in other ways—like mashed, baked, or boiled—did not.

The study also found that swapping any type of potato for whole grains could lower your chances of getting the disease. This is important because according to the CDC, about 38 million Americans have diabetes, and the vast majority have type 2.

How You Cook Potatoes Matters

For years, potatoes have had a bad reputation in the world of diabetes because they are high in carbs and can raise blood sugar levels quickly. However, this new research, published in The BMJ, looked at how different cooking methods change the health impact of potatoes.

Researchers followed more than 200,000 people for up to 36 years, tracking their diets and lifestyles. The results showed that having French fries just three times a week raised the risk of developing type 2 diabetes by 20%. On the other hand, eating baked, boiled, or mashed potatoes did not increase this risk.

The researchers says the problem with French fries is the way they're cooked. Frying potatoes in oil at very high temperatures adds a lot of fat and can create harmful compounds, which can lead to inflammation and increase the risk of type 2 diabetes.

In contrast, methods like baking and boiling don't add these unhealthy elements. Because of their beneficial nutrients like fiber and potassium, non-fried potatoes can actually be part of a healthy diet, even for those with diabetes.

What Are Some Healthy Potato Swaps?

The study also found that swapping out potatoes for whole grains had an even bigger positive effect. Replacing three servings of French fries per week with whole grains—like whole wheat pasta or farro—was estimated to lower the type 2 diabetes rate by 19%.

The reason for this, according to experts, is the fiber in whole grains. Fiber helps slow down how quickly your body absorbs sugar, which keeps your blood sugar levels more stable.

Simple Ways To Make Your Diet Healthier

Making small changes can have a big impact on your health. The National Institute of Diabetes and Digestive and Kidney Diseases recommends a few simple strategies to help prevent type 2 diabetes:

• Make healthier swaps when you can, such as choosing a baked potato instead of French fries.
• Drink water instead of sugary drinks like soda or juice.
• Choose smaller portions of foods that are high in calories, fat, and sugar.
• Eat foods with less trans fat, saturated fat, and added sugars.
• By making consistent, simple choices, you can make a real difference in your long-term health without giving up all your favorite foods.