How to Recognize Quality Honey

Honey

Natural honey is only runny during the first 1-2 months, then it always crystallizes. Of course, crystallized honey is not in any way worse than the runny type, plus it's a guarantee of a genuine, quality product.

What's more is that it can always be melted in a water bath. A general rule is for the temperature of the water not to exceed 104°F (40 °C), in order not to destroy the beneficial substances.

When buying honey, make sure it is of a uniform color, without any lumps and that it slowly drips down the spoon.

If it runs too quickly, this means that it contains too many impurities, moisture and there is a chance for it to go sour fairly quickly, even though real honey generally does not have a shelf life.

Natural honey consists of 75% glucose and fructose, practically containing no saccharose, but that is why it is rich in many enzymes, organic acids, microelements and vitamins. Buckwheat honey is good for anemia. Bee honey made from linden is a true ally against cold and flu.

High-quality honey

Honey made from chestnuts stabilizes the function of the urinary organs, and spurge - of the respiratory system. Honey from motherwort soothes. Consuming just 1 teaspoon a day can significantly improve sleep. Honey is considered an allergenic product, but an elixir made from the locust tree rarely ever causes allergies.

If the honey you have bought has a burnt sugar aftertaste, this means that not only is it lacking in beneficial properties but is actually harmful to your health. Due to the high temperatures, cancerogenic substances form in it.

An easy way to test the properties of real honey is to use iodine or vinegar. If the honey diluted with water and a few drops of iodine turns blue, it means that it is mixed with starch, and if the vinegar makes it foam - it is most likely that a whitening agent has been added to it.

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