Could anyone please comment a little on how honey is viewed in Macrobiotics? Is is acceptable to be used as a sweetener once in a while or is it a big no-no?
My cookbook
does not reference honey aside of saying it contains fast-absorbing sugars (Keith Michell - "Practically Macrobiotic Cookbook"), and no recipe within it contains honey. I am very new to Macrobiotics and still working on gathering valuable sources of informations (somebooks are on their way from Amazon...) and making sure I understand right how I should appreciate a specific ingredient.
Why I am particularly interested in honey is the lack of some proper ingredients here (seems impossible to find rice or barley syrup to make some cookies
) and I thought I could use honey instead, as it's for sure much better than sugar or artificial sweeteners.
Any inputs would be greatly appreciated, thanks!