Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. Bees store honey in wax structures called honeycombs.

But only one kind makes honey: the honeybee. This bee species lives in large families, or colonies, and can be found all over the world. Female “worker” bees produce honey from pollen and nectar that they collect from plants on their fuzzy bodies while pollinating.

Honey starts as flower nectar collected by bees, which gets broken down into simple sugars stored inside the honeycomb. The design of the honeycomb and constant fanning of the bees’ wings causes evaporation, creating sweet liquid honey.

Nutritionally, 1 tablespoon of honey (21 grams) contains 64 calories and 17 grams of sugar, including fructose, glucose, maltose and sucrose. It contains virtually no fiber, fat or protein (2).

Despite the health benefits that may be associated with honey, it’s high in sugar — which can be detrimental to your health. In fact, studies show that high-sugar diets may be linked to obesity, inflammation, insulin resistance, liver issues, and heart disease ( 23 , 24 ).

“Raw honey is the least processed and probably has the most antioxidants,” Ilic says. Despite its raw status, it’s considered safe to eat except for children younger than 1, who should avoid all honey. Pasteurized: Pasteurized honey has been processed to remove imperfections and improve its shelf life.

Usually the doctors recommend honey to be taken empty stomach early in the morning as it gives an instant kick and energy boost which is enough to counter an entire day. Also, while going to bed, a spoonful of honey not only gives a good night’s sleep but also helps in digestion and relaxation of mind and body.

Here are some health benefits raw honey has to offer:

• A good source of antioxidants. Raw honey contains an array of plant chemicals that act as antioxidants.
• Antibacterial and antifungal properties.
• Heal wounds.
• Phytonutrient powerhouse.
• Help for digestive issues.
• Soothe a sore throat.

Studies have shown that consuming honey lowers LDL (bad) cholesterol by 6–11% and lowers triglyceride levels by as much as 11%. Honey may also increase HDL (good) cholesterol by about 3% ( 13 , 14 , 15 , 16 , 17 ).

One 2014 study showed that ginger can lower your total cholesterol and triglycerides levels, while a study conducted in 2008 showed that it can reduce your LDL cholesterol levels and boost your HDL cholesterol. You can take ginger as a supplement or powder or simply added, raw, to food.

There is only anecdotal evidence to support this use. Since ginger may fight germs, illness, inflammation, and cancer-causing molecules, taking a little bit every day can support your overall health. Ginger is a natural root, so drinking it will also give you added nutrients.

Other herbal products: The results of several studies suggest fenugreek seeds and leaves, artichoke leaf extract, yarrow, and holy basil all may help lower cholesterol.

Early research in people metabolic syndrome shows that taking curcumin, a chemical in turmeric, for 2-3 months decreases low-density lipoprotein cholesterol (LDL) or a type of “bad” cholesterol. However, curcumin does not affect weight, blood pressure, blood sugar or levels of other lipids in these people.

7 cholesterol-lowering alternatives to statins

• Fibrates. Mostly used for lowering triglyceride levels in patients whose levels are very high and could cause pancreatitis.
• Plant stanols and sterols.
• Cholestyramine and other bile acid-binding resins.
• Niacin.
• Policosanol.
• Red yeast rice extract (RYRE)
• Natural products.

Turmeric and curcumin seem to be generally well tolerated. The most common side effects observed in clinical studies are gastrointestinal and include constipation, dyspepsia, diarrhoea, distension, gastroesophageal reflux, nausea, vomiting, yellow stool and stomach ache.

High doses of turmeric could have a blood-thinning effect; if taken on top of prescribed anticoagulants, this could increase the risk of dangerous bleeding. People with liver or bile duct problems should not take turmeric supplements, as they can increase bile production. Cooking with turmeric shouldn’t cause problems.

Turmeric contains oxalates and this can increase the risk of kidneys stones. “The consumption of supplemental doses of turmeric can significantly increase urinary oxalate levels, thereby increasing risk of kidney stone formation in susceptible individuals.”

High doses of turmeric and curcumin are not recommended long-term since research confirming their safety is lacking. However, the World Health Organization (WHO) has determined 1.4 mg per pound (0–3 mg/kg) of body weight an acceptable daily intake ( 18 ).

Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.

How much turmeric should you consume to retain the health benefits? Here are a few helpful tips to get you started. Sayer uses 1/2 – 1.5 teaspoons per day of the dried root powder, certified organic. A typical dose of supplemental curcumin is about 250mg per day, and often increased when dealing with a condition.

Both turmeric and curcumin are considered to be generally safe and have not been linked to liver injury in any consistent way.