Sweet Truths:Debunking Honey Myths

Many believe that honey lasts forever, and while it has an impressive shelf life, improper storage can cause it to degrade. Moisture exposure can lead to fermentation, changing its taste and quality.

The reason honey lasts long is its low moisture content and acidic pH, which prevents bacterial growth. However, storing honey in a humid environment or contaminated container may cause changes over time.

Many assume crystallized honey has gone bad, but this is a natural process. Honey contains natural sugars (glucose and fructose), and over time, glucose tends to solidify, forming crystals.

To restore liquid honey, place the jar in warm water. However, avoid overheating, as excessive heat can destroy the beneficial enzymes in raw honey.

While darker honey often contains more antioxidants, it doesn’t necessarily mean it is "healthier" than lighter honey. The color of honey depends on the floral source and not all dark honey varieties have the same nutrient profile.

For example, buckwheat honey is dark and high in antioxidants, whereas acacia honey is light and mild in flavor. The best honey for you depends on your nutritional needs and taste preference.

Honey varies in taste, color, and composition depending on the region, climate, and floral sources. The nectar from different flowers gives honey its unique flavors and properties.

For instance, Manuka honey from New Zealand has high antibacterial properties, while Jamun honey from India is known for its low glycemic index. No two honeys are exactly alike!

Not all bees are honey producers! While honeybees (Apis mellifera) are known for making honey, most other bee species do not produce it.

For example, bumblebees and carpenter bees are great pollinators but do not store honey like honeybees. Stingless bees make a different type of honey, which is more liquid and tangy.