Tag: Honey properties

According to food scientists, pure honey can be stored indefinitely, yet a common question arises regarding temperature effects. Many wonder, "Does cold affect honey?" or is crystallization merely a myth? The surprising answer reveals a key indicator of quality and purity.

While honey has been valued for its therapeutic properties for millennia, the compound methylglyoxal (MGO) is largely responsible for the potent antibacterial effects of certain types, particularly Manuka honey. However, the question remains: is MGO in honey good or bad? The answer is nuanced, involving a careful balance of potential health benefits and emerging research on the effects of high concentrations.

According to the National Honey Board, honey typically has a pH ranging from 3.4 to 6.1, making it an acidic substance. A key reason for this acidity is the natural presence of gluconic acid in honey.

Sidr honey, produced from the nectar of the Sidr tree, is one of the most prized and expensive honeys in the world, distinguished by its unique properties. This premium honey contrasts significantly with the common, regular honey found on supermarket shelves, which is often a multi-floral blend.

According to the ancient healing system of Ayurveda, foods are classified not only by their physical temperature but also by their energetic properties, or virya. A common question that arises from this is: Is honey hot or cold in nature, and does it affect the body differently depending on how it is consumed?

According to a 2017 study, natural antimicrobials are gaining importance over synthetic preservatives due to increasing consumer awareness of food safety. Garlic and honey are two foods having natural antimicrobial agents that have been used for centuries, with scientific research now confirming their potent antibacterial, antifungal, and antiviral properties.

Honey contains a diverse microbiome, including both beneficial lactic acid bacteria and pathogenic bacteria in spore form. It is crucial for certain populations to understand which bacteria does honey contain, especially regarding the risks of infant botulism from *Clostridium botulinum* spores.