Tag: Honey toxicity

While honey is renowned for its stability and long shelf life, it is not immune to potential hazards under certain conditions. Understanding at what point does honey become toxic requires distinguishing between common misinformation and genuine risks like infant botulism, natural plant toxins, and environmental pollutants.

Mad honey poisoning, caused by ingesting honey containing grayanotoxins from rhododendron flowers, affects the cardiovascular and gastrointestinal systems. Its consumption in excessive amounts can result in significant health risks, from mild dizziness to life-threatening heart complications. This phenomenon, also known as 'deli bal,' has been documented for centuries, with historical accounts even mentioning its use as a biological weapon.

While honey is renowned for its health benefits, a rare but serious gastrointestinal condition known as infant botulism can be caused by exposure to *Clostridium botulinum* spores found in honey. This is one of several potential, though uncommon, scenarios where honey can be harmful, making it crucial to understand the legitimate risks.

According to ancient Ayurvedic texts, heated honey is considered toxic, a sentiment now supported by modern science which shows that high temperatures can degrade honey's nutritional profile. So, why shouldn't honey be heated? The answer lies in the destruction of delicate enzymes, the reduction of antioxidant capacity, and the potential formation of harmful compounds like hydroxymethylfurfural (HMF).