● Food Intelligence · Sweetener
Across 2,522 honey-anchored logs from 1,586 members, the average glucose peak was +35.5 mg/dL — meaningfully above the low-GI threshold despite honey's natural-sweetener reputation. The vehicle does most of the work: a teaspoon stirred into tea anchors at +40 mg/dL in the cohort, while honey on yogurt drops to +31 mg/dL — and honey on toast climbs to +43 mg/dL.
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Yes — for the majority of members, with an average peak of +35.5 mg/dL across 2,522 honey-anchored logs from 1,586 Signos members. Across 2,522 logged meals where honey was the focus, the mean glucose peak was +35.5 mg/dL and the median +32 mg/dL — placing honey in the moderate-response tier despite its 'natural sweetener' reputation. At GI 61, honey sits well above the ≤55 low-GI threshold, and the cohort confirms it: 53.6% of honey-anchored logs exceeded the 30 mg/dL threshold. Three levers drive most of the variance: vehicle (honey on yogurt averages +31 mg/dL vs +43 mg/dL on toast), total meal carb load (heavier meals push the peak markedly higher), and protein pairing (Greek yogurt drops the matched-pair peak from 36.3 to 31.0 mg/dL). The IQR spans 29 mg/dL (p25: +19, p75: +48) — individual response matters as much as the food itself.
Some members spike +30.9 mg/dL. Others spike +48. The only way to know how you'll spike is to measure with a Signos CGM.
Honey produces a mean peak of +35.5 mg/dL across 2,522 honey-anchored logs from 1,586 members — a moderate-to-high response with a wide IQR of 29 mg/dL (p25: +19, p75: +48) that signals individual variation matters as much as the food itself. Three levers explain most of that range. First, the vehicle dominates: in matched-pair swap data, honey on yogurt averages +31 mg/dL, while honey on toast climbs to +43 — a 39% gap from the same teaspoon, driven by the protein-and-fat matrix of what it sits on. Second, total meal carb load matters: matched-pair logs in the very-heavy bucket (110g+ carbs) spiked +48 mg/dL — a 55% escalation versus the lightest-carb meals (+31 mg/dL). Third, protein pairings offer a measurable counter-pressure — Greek yogurt trimmed the matched-pair peak from 36.3 to 31.0 mg/dL across 4,089 matched logs. These effects are observational from matched-pair Welch's t-tests, not controlled trials.
This page is grounded in 2,522 single-item honey logs (the primary cohort) plus 40,802 total logged meals containing honey from approximately 10,594 unique Signos members, captured through the Signos production PPGR cohort. Data was filtered to meals with a measured glucose rise between 0 and 100 mg/dL (ppgr_case='regular') to exclude outliers and sensor artifacts. Statistical comparisons between modifier groups use Welch's t-test on matched pairs; all effects reported at p<0.05 minimum, with the dominant modifiers reaching p<0.001. We report the mean peak glucose rise of +35.5 mg/dL across this right-skewed single-item distribution — the median is a few mg/dL lower at +32 mg/dL, which is typical for this data shape. The single-item IQR spans 29 mg/dL (p25: +19, p75: +48). Honey logs were identified via a regex cohort match on the canonical food name 'Honey' with explicit compound-term exclusions: 'honey nut cheerios', 'honey bunches of oats', 'honey mustard', 'honey ham', 'honey roast', 'honey bbq', 'honey garlic', 'honeydew', 'honey graham', and 'honey wheat' are all dropped because the bare term over-matches massively into non-honey food categories — without these exclusions the cohort balloons with cereals, condiments, and unrelated melons. A minimum of 100 matched meals was required for any food pairing to appear in the recipe builder.