Honey Facts

Honey is the only food containing all of the ingredients to sustain life, including water.

The ingredients in honey are water, pollen, fructose, glucose, organic acids, proteins, and enzymes. Honey contains antioxidants and is cholesterol, fat and sodium free.

While honey does not spoil (it’s been found in tombs 2,000 years old still edible) it may crystallize. Simply warming the container in water will make the crystals dissolve. Be careful not to heat your honey above 95º to preserve the beneficial enzymes it contains.

Honeycomb is the purest form of honey.

Honey supplies 2 stages of energy. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost. The fructose is absorbed more slowly providing sustained energy.

Mead, wine made from honey, is the most ancient fermented beverage. The term “honeymoon” originated with the Norse practice of consuming large quantities of Mead during the first month of a marriage.

Honey is hygroscopic, meaning it absorbs moisture from the air. This makes it useful in cosmetics and lip balms as it seals moisture in the skin as it adds moisture from the air.

Honey has been used for thousands of years as a topical dressing for wounds and burns since microbes cannot live in it. When placed on a wound it reacts to produce hydrogen peroxide which cleans and protects the wound from infection. Honey has even been used to embalm bodies such as Alexander the Great.

Do not give honey to children under 2 year of age. Many babies can become very ill from honey, even a small amount. Certain young children can get botulism