FREQUENTLY ASKED QUESTIONS

What is honey? Honey is primarily composed of nearly equal proportions of fructose, glucose, plus other sugars and water. Honey contains over 180 different substances including acids (18), minerals (12), amino acids (18), enzymes (5), bioflavinoids (18), aroma compounds (26), trace elements (17), vitamins (6), and lipids (8).

Why is honey so sweet? Honey is one of the sweetest foods found in nature. Flowering plants secrete a sugary substance called nectar. Nectar is made of dilute sucrose and glucose, both simple sugars. Bees collect nectar, and take it to the hive where they evaporate water from it by fanning it with their wings. They also add an enzyme to the nectar which catalyzes the breakdown of the sucrose into glucose and fructose. Fructose is perceived by our taste buds as very sweet, more so than glucose or sucrose. Honey, gram for gram or calorie for calorie, tastes much sweeter than any other sugar.

Does honey have any health benefits? Yes! Honey is more than just a sweetener! There are many health benefits of honey and it has a long history of use as a "medicine." Eating honey has a stabilizing effect on our body's blood sugar levels and does not stimulate as rapid insulin production as sucrose (table sugar) or glucose. Honey has an antibacterial effect and inhibits the growth of many bacteria strains, including the bacteria responsible for ulcers. Honey has been used in topical dressings to treat infected surgical wounds, burns, and skin grafts. Honey significantly increases antioxidant levels in the blood while improving immune system activity. A tablespoon or more of honey consumed at bedtime promotes natural restorative sleep by preventing metabolic stress due to depleted liver glycogen stores. Without metabolic stress during rest, stress hormones are not released, maximum fat-burning during rest is possible, and natural restoration of body tissues and immune system functions occurs naturally.

Should individuals with diabetes eat honey? Honey is the sweetener of choice for diabetics. Honey actually stabilizes blood sugar and lowers HbA1c levels, something refined sugar and high fructose corn syrup (HFCS) cannot do. After ingestion, honey is converted directly into liver glycogen and does not result in the formation of triglycerides (fatty acids) as typically occurs after the consumption of large amounts of HFCS and sucrose found in the average American diet. Honey does not trigger an immediate or excessive insulin release which results from the consumption of most artificial sweeteners, and thus does not promote fat production, fat storage, and weight gain commonly associated with the use of these products.

What is "raw" honey? Raw honey is natural honey, nothing added or taken away. It is what bees produce in the hive. It is ready to eat after it has been extracted and run through a fine sieve to remove foreign particles that may have found their way into the honey in the extracting process. All pure honey is raw honey. Raw honey or pure honey is not pasteurized, modified or adulterated in any way before it is packaged and sold.

Is honey safe for infants? As with any raw, unprocessed foods, honey is not recommended for infants whose immune systems are not fully developed, a process that occurs usually between 9 and 18 months of age.

Is all honey the same? No, there are many varieties and flavors of honey, depending on the flowers from which bees collect nectar.

Does all honey that is sold in retail stores produce the same health benefits as pure, unpasteurized, natural honey? The answer to this question is a qualified "No". Natural honey contains pollen and other constituents that are removed in the heating and filtering process. Processed honey, for the most part, is not used in research studies investigating the health benefits of honey as most processed honey is blended honey from many sources, making specific identification of its health benefits imprecise.

What about the healthful enzymes found in honey? Aren't they affected by heating? Most enzymes found in honey are heat stable, therefore heating honey to 160 degrees for short periods of time does not affect the enzymes naturally found in honey.

Is your honey processed or pasteurized? No, our honey is not processed, heated, or pasteurized; this is called raw honey (unpasteurized). Raw honey will retain its natural sweet, full bodied flavor. Compare it to processed store bought honey, you'll immediately tell the difference.

How do you prevent liquid honey from crystallizing? Unpasteurized honey will granulate over time, especially when kept in cool or cold places. To increase its shelf life, consider storing honey in a warm location such as in an interior kitchen cupboard near or over the stove. If it does granulates, just screw the cap tight and put it into hot water. Gentle heating below 115 degrees F does not destroy the natural flavor or attributes of the honey. If you are careful, you can heat the honey in the microwave at 50% power, stirring every 30 seconds till liquefied.

Does honey spoil or go bad? Honey stored in sealed containers can remain stable for decades and even centuries! However, honey is susceptible to physical and chemical changes during storage; it tends to darken and lose its aroma and flavor or crystallize. Honey never spoils and has an unlimited shelf life but for practical purposes, a shelf life of two years is often stated.