Sweetener swap at Starbucks may make basic drinks a bit healthier

The article reports that replacing sugar with honey in some Starbucks drinks adds antioxidants and may require less sweetener because honey tastes sweeter; it also notes that syrup-flavored drinks are not suitable for this swap.

The article examines swapping honey for sugar in Starbucks beverages and what that change might mean. It notes that honey has about five more calories per teaspoon than sugar but also contains antioxidants such as polyphenols and traces of minerals and vitamins B and C. The piece highlights honey's anti-inflammatory properties and mentions its traditional use to soothe coughs and sore throats. Because honey tastes sweeter, the article reports people may use less of it and that it may raise blood sugar less sharply than sugar. Key points: - Honey has about five more calories per teaspoon than sugar, according to the article. - Honey contains antioxidants like polyphenols and small amounts of minerals and vitamins B and C. - The article describes honey as having anti-inflammatory properties and mentions its traditional use for coughs and sore throats. - Honey tastes sweeter than sugar, so the article reports people may use less of it and it may not raise blood sugar as sharply as sugar. - Some Starbucks drinks that rely on flavored syrups (for example pistachio or blond vanilla lattes) may not be suitable for a honey swap, while plain coffees and many tea drinks are noted as more compatible with honey. Summary: Swapping honey for sugar at Starbucks could modestly change a drink's nutritional profile by adding antioxidants while increasing calories slightly per teaspoon. The article identifies which beverages are more compatible with the swap and which rely on syrup flavors. Undetermined at this time.