First, honey is a
whole food and sucrose is not. Honey isn't sugar .... the following link tells you more than you want to know about the difference:
http://www.greenmedinfo.com/blog/why-you-should-ditch-sugar-favor-honey
And for people with allergies .......
Raw honey contains enzymes and probiotics which are destroyed when heated or used in cooking applications. These compounds are of no small significance and contribute directly or indirectly to honey's many well-known health benefits. Take the active starch-digesting enzyme amylase, for instance, found only in the raw form of honey in a form known as diastase, which is believed to contribute to clearing antigen-antibody immune complexes associated with allergies to pollens, while also reducing mast cell degranulation associated with histamine, and related inflammatory hormone, release linked to allergic symptoms. Also, if it is local honey, it will pick up small amount of local pollen which may help to "immunize," or desensitize an overly active immune response to these environmental triggers. There is also the enzyme in raw honey known as glucose oxidase, which produces hydrogen peroxide and gluconic acid from glucose. The hydrogen peroxide formed as a result of this enzyme is associated with honey's well-known wound sterilizing and healing properties.
Don't "not" try these things if all you can afford is Schilling, or less expensive. Also, if you have allergies, honey is great if you can get locally gathered