Sugar has been a part of the daily diet for literally hundreds of years, but research is now suggesting that sugar intake can be detrimental to our health. In particular, excessive consumption of simple sugars with high Glycemic index (GI) values have been shown to cause overeating and weight gain. As well, elevated postprandial hyperglycemia can result after consuming sugars and this has been linked to disease formation and progression, the development of advanced glycation endproducts, inflammation and increased mortality rates. Honey had been recognised as having a number of beneficial health properties, including slower uptake into the bloodstream, a pharmacological action of reducing blood glucose levels and a high level of bioavailable antioxidants, all of which may mean that honey could be less harmful to health than sucrose in the diet. This study was therefore designed, using small animals studies. As well, because of the interest in using honey as a replacement for sucrose in sweetened dairy foods, a small number of in vitro investigations were carried out to determine whether honey could retain its bioactive properties when combined with milk/dairy products.