It seems that the species of bee and pollen source make a big difference in the consistency and flavor of honey. It would be interesting to know which types of honey are highest in the healthy compounds and lowest in unhealthiest compounds (presumably sugar).

notably honey made from mountain laurel ('Mad Honey') can be hazardous to your health, since every part of the plant is toxic.

Indeed: “We’re not saying you should start having honey if you currently avoid sugar,” Dr. Khan added.

“The takeaway is more about replacement — if you’re using table sugar, syrup or another sweetener, switching those sugars for honey might lower cardiometabolic risks.”

This is my recommendation on diet soda to people as well. The literature points to diet soda being a productive replacement for those currently drinking soda and desiring to lose weight.

But the jury is still out on potential effects of diet on the microbiome and insulin sensitivity etc, so I wouldn't go encouraging people to pick it up for no reason.

My intuition is that the non-sugar components of honey are responsible.

What might those be?

Unless you risk killing yourself by doing so, you should try and see what happens.

I prefer honey over everything else. It's the smoothest form of sugar I've experienced and it's way more than just a source of sugar, too.