Tag: Cooking honey

Research suggests that heating honey to temperatures above 40°C (104°F) can destroy many beneficial enzymes, but what happens if we cook honey at much higher temperatures? The answer involves a complex set of chemical and physical changes that alter the honey's composition and properties.

Globally, honey is a trusted food source, but health organizations like the CDC strongly advise against giving it to infants under one year due to the risk of botulism. Understanding when should honey not be eaten is crucial for safety, extending beyond infants to include other specific circumstances.