Facts and Myths about Honey

Real honey crystallizes. Honey decrystallization.

Fact: Natural honey is a mixture of different simple sugars, primarily glucose and fructose. The concentration and proportion of these sugars determine how honey crystallizes, transitioning from a liquid to a solid state. Honey from spring plants, such as dandelion or rapeseed honey, crystallizes quickly, usually within 1-3 weeks. On the other hand, acacia honey can take anywhere from 6 weeks to 10 months to crystallize, depending on the flower type from which the bees collected nectar. The crystallization time is also influenced by the honey's maturity and the temperature at which it's stored. Sometimes, during this process, honey may separate, with crystals settling at the bottom of the jar and liquid fructose forming at the top. This is also a natural process. To restore uniform consistency, simply shake the jar every two days. In rare cases, like with larch honeydew honey, crystallization may occur even in the comb.

Myth: Crystallized honey loses its properties.

Fact: Crystallization does not affect honey's chemical composition or its health benefits, including the bactericidal action of enzymes. Crystallized honey still retains the same nutritional and medicinal value as its liquid form. Crystallization is a natural process and doesn't mean honey has become less valuable.

Liquid honey is syrup, and crystallized honey is a lump. These are popular terms, but it's important to understand that the difference between them doesn't come from the honey's quality but from its physical state. Syrup is honey that hasn't gone through the crystallization process, while a lump refers to honey in its solid form.

Decrystallizing Honey: If you want to return honey to its liquid form, gently heat it in a water bath, ensuring the temperature doesn't exceed 40°C. This way, enzymes like inhibin, which have bactericidal properties, will remain active and maintain their valuable qualities. Excessive heat could damage these enzymes and affect the quality of the honey.

Is Very Sweet Honey Authentic?

Myth: Very sweet honey isn't authentic.

Fact: Honey is a natural mixture of sugars, so it must be sweet. However, the degree of sweetness depends on the type of honey. Honeys that contain a lot of glucose, such as rapeseed honey, have a very intense, "striking" taste. Multifloral honey can also be sweet, but its intensity depends on the plants from which the nectar was collected. On the other hand, honeydew honeys, such as pine or deciduous honeydew, are less sweet. If honey is very sweet and doesn't crystallize for a long time (e.g., for several months), it might indicate that it has been overheated or adulterated with added sugar. In such cases, the honey doesn't meet the standards for a natural product.

These facts aim to clarify some myths that may mislead consumers. Crystallization, while surprising to many, is a completely natural process, and honey, regardless of its form, still retains its valuable properties.

Liquid honey is syrup. Crystallized honey is a lump.

Myth: Liquid honey is syrup, and crystallized honey is a lump.

Fact: Liquid honey is natural honey in a liquid solution that has not yet gone through the crystallization process. As this process occurs, honey changes from a liquid to a solid state, but it doesn't lose its valuable health properties. Honey that hasn't undergone crystallization is in its purest form. Crystallized honey is a natural process that can happen due to many factors – honey type, maturity, storage temperature, and sugar proportions in the honey. The term "lump" is often used for honeys with a high degree of crystallization, forming a harder, almost "rock-like" consistency. However, it's not a universal term, and it doesn't refer to the actual quality of honey.

Crystallized Honey Loses Its Properties

Myth: Crystallized honey loses its nutritional and medicinal properties.

Fact: Crystallization is a completely natural process and does not affect honey’s nutritional or medicinal value. The properties of enzymes, such as inhibin (which has bactericidal effects), remain unchanged. As a result, crystallized honey retains the same beneficial properties as liquid honey. Crystallized honey contains the same vitamins, minerals, antioxidants, and substances that support the immune system. However, it's important to note that storing honey at higher temperatures can lead to a loss of some of its nutritional value, regardless of its form.

Is Very Sweet Honey Authentic?

Myth: Very sweet honey isn't authentic.

Fact: Honey is a natural mixture of sugars, so it must be sweet. The sweetness intensity depends on the type of honey and the plants from which the bees collect nectar. Honeys like rapeseed honey are very sweet and have an intense, sometimes even sharp taste, which can be felt as a "burn" in the throat. Rapeseed honey has a high glucose content, making it one of the sweetest honeys. On the other hand, multifloral honeys may vary in sweetness depending on the flowers from which the nectar was gathered. Honeydew honeys, such as pine or deciduous honeydew, have much less pronounced sweetness because they contain more fructose than glucose. In cases where honey is very sweet and doesn't crystallize for several months, it may have been overheated or adulterated with added sugar. Such honeys might also have reduced amounts of natural enzymes and health benefits.

Honey Can Be Used as a Natural Remedy for Cough

Fact: Honey is known for its medicinal properties, especially in treating coughs and colds. Thanks to its antibacterial and anti-inflammatory effects, honey soothes the irritated throat and can help alleviate coughing symptoms. Honey also has antiviral properties and helps reduce inflammation in the body. Especially effective are linden and heather honey, which contain natural substances with antibacterial and antiviral actions. Honey mixed with warm water or herbal tea, such as chamomile, can aid in cold treatment. However, honey should not be given to children under 1 year old, as it may contain spores of Clostridium botulinum bacteria, which can cause poisoning.

Honey is Better Than Sugar

Fact: Honey is a healthier alternative to white sugar. While both products provide calories, honey contains additional nutrients such as vitamins, minerals (e.g., potassium, calcium, iron, magnesium), and natural enzymes not found in refined sugar. Honey also contains antioxidants that help protect the body from the harmful effects of oxidative stress. However, even though honey is healthier than sugar, it still contains high amounts of simple sugars that can raise blood glucose levels, so it should be consumed in moderation. Compared to refined sugar, honey has a higher glycemic index, but due to its fructose content, it has a gentler effect on blood sugar levels than pure glucose.