This piece of news isn't going to surprise you at all: Sugar isn't good for you. If you are serious about losing weight or if you're healing from an illness, it's best to stay away from processed, refined white sugar. It has absolutely no place in your diet. But if you have a sweet tooth, you're in luck. You have options.

Thanks to the bees, raw golden honey is one tasty and nutritious alternative to refined sugar, yet you should take note that nutritionists say honey acts nearly the same as sugar in the body. If you are trying to lose extra pounds, cut your honey dose in half. You'll still satisfy your sweet tooth, but you won't be adding too many extra calories. And unlike sugar, which has no nutritional benefits whatsoever, honey is actually good for you.

Honey has long been known to have nutritional, medicinal and beautifying properties. It contains antioxidants and is considered antibacterial. Antioxidants help eliminate free radicals in the body, chemical agents that cause cancer. Honey is an ingredient in many exclusive skin care products because of its humectrant qualities. It attracts and holds in moisture, so it is useful for treating overly dry skin and hair. Cleopatra of the Nile is believed to have employed the use of honey on her silky skin and glorious hair.

When you are healing from a wound or an illness, honey's antioxidants will also help promote the growth healthy new tissue. Dark-colored honeys produce more antioxidants than light varieties. Dark honey such as buckwheat has a pungent flavor, so try a little on a spoon before you use it in larger quantities.

Throughout time honey has been valued for its medicinal qualities. Some of its uses may surprise you. As recently as World War II, medical professionals applied honey to wounded soldiers to dress wounds. Ancient Egyptians used it to treat wounds and preserve dead bodies. Honey is antibacterial.

Honey has its place in your diet, and when you're ready for a sweet treat, try baking or cooking with honey as a substitute for sugar. Honey is a liquid, and when used in cookies and cake recipes will result in a heavier, flatter baked good, so you may want to use less water or milk to compensate.