Honey: benefits and harms

I try not to spoil this forum with my spam and wrote about the dangers of honey, maybe abstractly, but with a sincere desire to save at least someone from real danger. Honey when heated in water, i.e. when stirred in hot water, turns into a poison!
If you disagree with my post and consider it superfluous here, please delete it, but on your own behalf, add a note to the recipe about this possible threat from the recipe. This will be more correct both before God and before the users of the site. I hope you don’t feel like I’m interfering with your work. Yours faithfully!

To be honest, I am somewhat surprised at such a zealous desire to save members of the forum from "general death" because of a teaspoon of honey in a far from everyday recipe! Going through the sites about beekeeping and the properties of honey, I read the following there: when heated above 60 degrees, honey loses its antibacterial and other medicinal properties. But only. At the same time, I did not find a word about the transformation of honey into almost cyanide.
If I offered a recipe like "1kg of honey with three finely chopped heads of garlic, boil for 30 minutes" and recommend it as a panacea for all and all kinds of diseases, then, perhaps, statements about "poison" would be appropriate, IMHO.

When heated in water, i.e. when stirred in hot water, honey turns into a poison!
If you do not agree with my post.

itsdar, don't worry so much. The history of world cuisine, which contains many recipes in which honey is included as a component in hot drinks, baked goods, roasting poultry and meat in the oven, tells us that not everything is so scary. Humanity survived and bequeathed to us
Twist is absolutely right - when heated, most of the healing effect is lost, but there can be no harm (except for individual intolerance, allergies) from heated honey.

I also agree that hot honey is not poison, but it will not bring any benefit. It is better to drink real coffee without any additives, there will be more benefits for the body.

alex52860, free - will, someone better without additives. Someone is more interested in living, seeing in products only terrible poisons, deadly additives and other horrors of "our town"
I remember that after the horror story "Mold", some fell into a severe depression, counting the last days. And many had to explain that we have been living with these molds for millions of years side by side, and somehow we will not die out.
So I'm waiting for my men to leave for a couple of days to make this particular coffee, with garlic and honey. They are also impressionable, and I will enjoy!

Dear ones! I agree with all of you and admit that even without this recipe, we all eat a lot of things that, to put it mildly, are not useful. And like "figs with him." Yes, I myself am the same ...
On the other hand, you've already buried someone ... from cancer.
And if you really love someone close to you, pour him a similar controversial cup ... not for yourself - for him, your beloved (or her).
Check yourself if you know how to love. Not so that in the morning in the crib in advance for future sex, but with responsibility.
What am I talking about? Don't you understand all this? ...

I am very sorry for your loss. But you may not even be sure, but only assume that someone got cancer from honey exposed to high temperatures? Or from well-done meat (there are also terrible carcinogens there). And eggs with bacon for the company - this is an awful cholesterol, with which people completely clog their blood vessels. And imagine, with honey (with temperature), and meat, and eggs, and bacon, people are "poisoned" for many not even centuries, but millennia.

And yes, I will give my child an uzvar with honey, give him a honey cot, cut off a piece of fried meat. If you think about poisons, then you need to wrap yourself in a sheet and slowly crawl into the cemetery. And take your whole family with you.

Khoja Nasredin lined up the relatives in a ring, and planted the usurer in the middle on the ground. Then he addressed them with the following words:
- Now I will cover Jafar with this blanket and say a prayer. And all of you, including Jafar, must, closing your eyes, repeat this prayer after me. And when I take off the covers, Jafar will already be healed. But I must warn you about one extremely important condition, and if someone violates this condition, then Jafar will remain unhealed. Listen carefully and remember.
The relatives were silent, ready to listen and remember.
“When you repeat the words of the prayer after me,” Hodja Nasreddin said separately and loudly, “none of you, let alone Jafar himself, should think about the monkey! If any of you begins to think about her, or, even worse, imagine her in your imagination - with a tail, a red bottom, a disgusting muzzle and yellow fangs - then, of course, there will be no healing and there cannot be, for the accomplishment a pious deed is incompatible with thoughts of such an abominable creature as a monkey. Did you understand me?
- Understood! - answered the relatives.
- Get ready, Jafar, close your eyes! - Khoja Nasreddin said solemnly, covering the usurer with a blanket. “Now you close your eyes,” he said to his relatives. - And remember my condition: not to think about the monkey.
He chanted the first words of the prayer:
- Wise Allah and omniscient, through the power of the sacred signs Alif, Lam, Mim and Ra sent healing to your insignificant servant Jafar.
- Wise Allah and omniscient, - echoed the discordant chorus of relatives.


And on the face of one Khoja Nasreddin he noticed anxiety and embarrassment; the second relative began to cough, the third confused the words, and the fourth shook his head, as if trying to drive away the obsessive vision. A minute later, Jafar himself was restlessly twisting under the covers: a monkey, disgusting and inexpressibly vile, with a long tail and yellow fangs, stood relentlessly in front of his mental gaze and even teased, showing him alternately now the tongue, now the round red bottom, that is, the places most indecent for the contemplation of a Muslim.
Khoja Nasreddin continued to read the prayer aloud, and suddenly stopped, as if listening. His relatives fell silent after him, some backed away. Jafar gritted his teeth under the blanket, for his monkey began to do very obscene things.
- How! - Hodja Nasreddin exclaimed in a thunderous voice. - O wicked and blasphemers! You violated my prohibition, you dared, while reading a prayer, to think about what I have forbidden you to think about! - He tore off the blanket and went to the moneylender: - Why did you call me! Now I understand that you didn't want to be healed! You wanted to humiliate my wisdom, my enemies taught you! But beware, Jafar! Tomorrow the emir will know everything! I will tell him that while reading your prayer, you deliberately thought of the monkey for blasphemous purposes! Beware, Jafar, and you all beware: it will not be in vain for you, you know what the punishment is for blasphemy!

I also sympathize with your loss, but I completely agree with Rina, we live in a polluted world, we eat not entirely natural products, but .... honey after heat treatment is eaten all our lives, it is added to tea, cakes are baked, there are even recipes for baked meat with honey. Each of us will still have his own opinion, so let's not swear

Sorry, dear moderator, please. Of course, you are both a judge and a ruler in your topic. But you will not be able to return to life, and you simply cannot return anyone to health if someone, having believed in your infallibility, believes the benefits of your advice (those recipes that you moderate, that is, you approve)

It is as a moderator that I consider it necessary to delete posts that sow enmity between the communicating forum participants. I am not God and I cannot bring anyone back to life (as well as you). Questions about my (as well as your infallibility) lie on a different plane and have nothing to do with either our forum or this topic in particular.

I try not to spoil this forum with my spam and wrote about the dangers of honey, maybe abstractly, but with a sincere desire to save at least someone from real danger. Honey when heated in water, i.e. when stirred in hot water, turns into a poison!

Questions about the benefits and harms of certain things or products can be discussed in the relevant topic, which is called Benefit or harm

If you disagree with my post and consider it superfluous here, please delete it, but on your own behalf, add a note to the recipe about this possible threat from the recipe. This will be more correct both before God and before the users of the site. I hope you don’t feel like I’m interfering with your work. Yours faithfully!

I repeat that all posts that are not directly related to the recipe will be removed from it. I sincerely hope for your understanding. I consider further skirmishes inappropriate. Have a nice chat on the forum.

I asked the chemist what he thinks about what happens to honey when heated. Here is his answer:
"... when heated, the usefulness of honey decreases, since the decomposition of biologically active substances occurs. But honey is unlikely to become harmful. From the point of view of chemistry, only the hydrolysis of disaccharides, contained in a small amount, to monosaccharides (glucose and fructose), which are not poisonous. "
Something like this...

My friend also constantly repeats to me about the terrible dangers of heated honey - that, allegedly, since honey is a very strong biologically active substance, very dangerous carcinogens are formed in it after heating. As soon as I formulated a query in a search engine to find reliable information about this, I did not find it.

[Joy,]

Joy, now you can completely reasonably calm your girlfriend and not worry yourself. There are no carcinogens at all.
I wonder who disseminated this strange information? Where do legs grow from here?
Also, just in case, I sent a request to food technologists, as I get an answer, I will report back.

[The danger is in honey. How to avoid.]

My friend also constantly repeats to me about the terrible dangers of heated honey - that, allegedly, since honey is a very strong biologically active substance, very dangerous carcinogens are formed in it after heating. As soon as I formulated a query in a search engine to find reliable information about this, I did not find it.

I am not a chemist, but I myself saw a TV program where doctors, nutritionists, beekeepers, geneticists and other experts talked about the dangers of oxymethylformofural. I will not enter into a discussion about the veracity of this information, just read it, especially those who have not found anything on the network about this problem.

For myself, I decided that if I add sugar to baked goods, and not honey, I won't lose much. I don't buy store-bought honey, and the rest, of course, is on the conscience of the honey sellers.
"The danger is in honey. How to avoid.

Many have already heard that honey, which can be seen on store shelves, is harmful! This is true, but do not think that if you bought honey from an apiary, there is no danger. Honey should be eaten properly. And I'll tell you how.

Honey must not be heated above 40 ° C! This is an axiom. First, vitamins and enzymes are destroyed, caramelization begins, and the honey darkens. But that's not all. At high temperatures, the enzyme lisacin is destroyed and the content of oxymethylformofural... The first substance is similar in its action to an antibiotic (disinfects and has an anti-inflammatory effect). A oxymethylfurfural has a limited toxic (mutagenic) effect.

It was decided to standardize oxymethylfurfural in honey and in some other products, especially baby food.Control of this safety indicator in Ukraine for honey is no more than 25 mg / kg. The problem is that numerous checks show an overestimated level by 4-10 times. Such honey is a source of a carcinogen that can lead to suffocation, and, if accumulated, cause cancer.

First of all, honey in stores is dangerous. Before pouring it into containers, the manufacturer melts the honey - heats it to a liquid state. The sellers in the bazaar can do the same, which is even worse. Many health fighters have ditched refined sugar in favor of honey. And it is right. But I want to warn you, adding honey to baked goods or tea, as some cookbooks recommend, you are also at risk.

How to choose the right honey

1. Try to buy honey directly from the apiary. Make sure. That he had matured, that is, the beekeeper waited for a complete blockage of the honeycomb, and this does not happen until mid-August. The best option is to buy honey in combs.

2. If you see jars of liquid honey on the market somewhere in November-December - pass by! Any honey crystallizes by mid-autumn. (exceptions - honey from white acacia, raspberry, chestnut). Therefore, most likely the honey was melted.

3. Do not add honey to baked goods, heat it in a frying pan to a boil, add to hot drinks. Tea is best drunk with honey, and when it has cooled down a little.

Eat honey right and be healthy! "
🔗

And again the old woman went with the net to the sea ... I mean, to the chemist. As a result of his research on the bottom of various reference books, GOSTs for products and other chemical experiments, I received such an answer. Although somewhat humorous, it absolutely satisfied me:

So, about oxymethylfurfural, which is supposedly a lot in honey. This substance is a marker for determining the quality of honey. Fake honey can contain quite a lot of it, according to GOST its content should not exceed 25 mg / kg. In honey, it is formed:
a) with prolonged improper storage;
b) with REPEATED heat treatment of honey
c) when counterfeiting honey with sugar.
If honey has been kept warm for a long time, then oxymethylfurfural will be present there, but quite a lot, in order to be poisoned, it will not be enough there.
Oxymethylfurfural is formed from hexoses (carbohydrates with 6 carbon atoms, for example: glucose, fructose, products of acid hydrolysis of sucrose (sugar) in the stomach) in an acidic environment. It is formed very slowly. If you dream of being poisoned by oxymethylfurfural, obtained from honey dissolved in a cup of hot tea, do not hope. Will not work. Its content there will be negligible. You will have to drink tea with a couple of kilograms of honey every day for several months. You will much more quickly "plant" the liver, gastrointestinal tract and pancreas, which can no longer produce enough insulin to break down sugar in the blood. Personally, I would not advise you to put on such an experience.
If you are so much afraid of oxymethytfurfural, then stop using cognac, brandy, Madeira, Marsala, port wines, Tokay wines and lemonades (especially Baikal, Pepsi-Cola and Coca-Cola), which are tinted with burnt sugar, in no case eat candy, and categorically refuse tea with lemon. And in general, it is better to refuse sweet, especially in combination with sour, because oxymethytfurfural is formed from hexoses (saccharides) in an acidic medium, and there can be no other medium in your stomach.
Sour berries compote with sugar ... What could be more dangerous !!! There is also a lot of oxymethytfurfural !!! Stop buying popsicles for kids !!!
And never, in any case, do not use ascorbic acid tablets with glucose !!! This is a sure way to get poisoned with oxymethytfurfural !!!

I repeat once more - oxymethytfurfural is formed very slowly from sugars in an acidic medium.

The presence of oxymethylfurfural in food is undesirable for the following reason: furan derivatives are poisons, large doses of them cause convulsions and paralysis, small doses depress the nervous system. The human body cannot metabolize these simple and complex compounds, which leads to their accumulation in the human liver and to the disruption of biochemical processes in the body.
And here's the fun part: 25 mg. oxymethylfurfural per 1 kg. honey, it's already dangerous. Fake honey contains 30-60mg / hq. Horror!!! It's scary !!! And in Madeira it contains up to 100 mg per liter and even more, and this is considered normal, and in moonshine - up to 220 mg / liter !!! How long will you eat a kilogram of honey, and how quickly will you drink a liter of Madeira?
The permissible content of oxymethylfurfural in food is 4000 times more than mercury, 400 times more than DDT, etc. The lethal dose for mercury in the form of soluble compounds is 150-300 mg. No data could be found about the lethal dose of oxymethylfurfural, but it is about 1000 times more than the permissible one. Guys, it is IMPOSSIBLE to eat a ton of fake honey at a time !!!!
So stop chemophobia !!!

On my own I will add: and watch less horror stories on TV.

[Omela,]

Omela, thanks, I will definitely pass it on! He is a wonderful chemistry teacher from Veliky Novgorod, winner of the All-Russian competition "Teacher of the Year", and in general is a very creative and cheerful person. And he took pleasure in researching this issue in order to tell his students about it too. Surely they watched this program in Novgorod too.

Yes, and Ukrainian food technologists answered. "Delirium" - they say!
Their technological reference books say that honey, when heated above 200-250 degrees, loses some nutritional properties, but has no prohibitions on its use. And no one is going to revise the technological maps of baking

Not only greetings to the chemist, but also gratitude for the reasonable attitude.

By the way, this byaka (I won't retype the name) is formed by burning sugar (classic caramel or burnt sugar, which is used as a dye), in invert syrup and molasses (which are widely used in the confectionery industry).
And (attention!) In confectionery products during storage!

(later clarification) so, quickly switch to eating green grass ...

Probably, it is worth giving a resume on the honey topic to the classics:

"My good advice to you: do not read Soviet newspapers before meals. - But there are no others! - And you don't read any."

I still when. I heard about the dangers of heated honey, an unpleasant thing happened to me ((I went to the exhibition at the 5th month of pregnancy, there was a very large selection of honey, I typed everyone, with propolis, with royal jelly, some other kind, I came home and took I tasted each spoon. How bad I felt ... Vomited, excuse me, vilified, threw it into the heat, into the cold, my clothes instantly got wet (((Thank God I saved the pregnancy! Again I got sick, only easier, of course, than last time. Since then I have been very wary of honey, although I have never suffered from any allergies to it, and now I can eat a spoon or two.

[lisameli]

lisameli, as my father likes to say, "if it's too busy, it's not healthy" (what's too much, it's not healthy). Trying a teaspoon of several types of honey (and I suppose, if not on a hungry one, then obviously not on a full stomach) is simply to stimulate a powerful release of a large amount of bile. Such a healthy person is not easy for everyone to endure. Plus, any propolis and royal jelly is the sharpest stimulation of immunity, even autoimmune processes could begin (that is, when the immune system begins to look for something that does not exist). And the second case is quite likely a conditioned reflex (the pregnant organism remembers very well when and because of what it felt bad, SO bad) and has nothing to do with heated honey.

I welcome everyone !!!
Came for advice
I bought liquid flower honey in the period from August to September. All purchases are made from beekeepers.
They all looked the same. All honey is transparent, thick, viscous, tasty. It flows slowly.


As a result, to date, only one batch has thickened and became what it should be.


The rest of the honey remained unchanged
Although all the honey is Altai. There are no chestnuts and acacia trees at all. So at least I gave a discount for this

This is how to trust people now ... And how not to get caught again for falsification? ...

Anyone have friends (relatives) who are beekeepers? What kind of honey do they have now? What to look for when buying?

Any natural good honey, after you have taken even a negligible amount of honey in your mouth, must necessarily "sore throat."

When buying honey, you need to know that the honey must be ripe. It is such honey that has beneficial properties and is suitable for long-term storage. Determining the maturity of honey is not difficult. We put a spoon in a vessel with honey and begin to rotate it. Ripe honey will turn on her.

Take a close look at the color of the honey. Its shades can be different, it depends on which flowers the bees collected nectar from. But regardless of the shade, honey should be transparent. If it contains additives such as sugar, starch or something else, then the honey becomes cloudy. The presence of sediment is also a sign of the presence of unnecessary additives.

Is extraneous water present in honey in this way. Drop honey on paper that absorbs water well (ideal blotter from a student's notebook). If it spreads over it, forming spots, then the honey is of poor quality.

To determine the presence of starch, stir a little honey in a glass of boiling water and refrigerate. Then drop a few drops of iodine into this honey solution. If the honey contains starch, then the solution will turn blue.

It is also useful to carry out such an experiment. Take a stainless steel wire and heat it over the fire. Then dip in honey. If after that the wire remains clean, then natural honey. If you see a sticky mass on the wire, then run away from such honey.

Determining the quality of honey is quite simple. Put a spoonful of honey in a glass of hot tea. The tea should darken, but no sediment will appear on the bottom of the glass. Otherwise, you bought a fake.

Some inexperienced buyers are scared that honey is slipped into them too thick, considering it candied. Don't be alarmed! Real honey both thickens and becomes cloudy over time. But if, on the contrary, it remains liquid for too long, then this is a sure sign that it contains a lot of fructose in its composition.

[Artificial honey]

Ladies, thanks for the tips!
The organoleptic quality of honey is known and understood. And they corresponded to what was stated.
And when you buy, you can't carry out experiments

I just tried honey from one of the sellers before, but now I ordered it without trying ... And this is what I got
The second batch was brought to order. Like honey ... Very similar. But it does not give perspiration ... So sucrose with fructose? But then it would begin to crystallize ...

Here's what I found on the crystallization of honey:

,, Crystallization of honey (cage) is a natural process of transition from one physical state (liquid, syrupy) to another (more solid, crystalline) with full preservation of valuable qualities. Pure honey is always liquid if it is sealed in honeycomb cells and is kept in a hive at a temperature of 20-30 C. ...

During crystallization, fructose is in a liquid state, the crystallizing elements are glucose and sucrose. The more fructose honey contains, the longer it remains liquid. Fructose often forms a liquid layer on top. This is a sign of the immaturity of honey. Accordingly, the higher the glucose content, the faster honey crystallizes. If the glucose content is less than 30%, honey does not crystallize. Crystallization of honey is accelerated by sucrose and melezitose, maltose delays it .... "
A source: 🔗

Think now ... It ... not it ...

Here's something else I found:

Artificial honey

Artificial honey is made in factories from cane or beet sugar, watermelon juice, corn, melon and other sugary products. Unlike natural honey, artificial honey does not have a characteristic aroma and there are no enzymes in it. In order for the artificial honey to have a scent, a small amount of natural honey must be added. For the purpose of coloring honey, I add a decoction of tea, saffron, St. John's wort flowers, etc.

Melon, watermelon and other artificial honeys are obtained from the pulp of fruits and vegetables. The pulp is properly processed to make a product with a pleasant aroma and sweet taste. Artificial honey can have the following names: "Melon honey", "Watermelon honey", "Beet honey", etc. In appearance and taste, artificial honey is difficult to distinguish from natural honey. That is why it is checked in laboratories, conducting a quality analysis.

Artificial honey is obtained by acid hydrolysis of cane or beet sugar. You can also get artificial honey by evaporating the juice of melon, watermelon, grapes, etc. During the evaporation process, a mixture with a yellowish tint is formed. The content of fructose, glucose and other substances is similar to natural honey. The preparation of honey from the pulp goes through several processes, this is squeezing, filtration and evaporation to honey consistency. As a result, honey can be obtained with a large amount of easily digestible minerals, carbohydrates and other nutrients. Artificial honey crystallizes little.

To add aroma, as mentioned above, add natural honey (buckwheat, coriander) or you can add honey essence, in any case it should be a fragrant substance. The consistency of honey will resemble crystallized sugar syrup.

The difference from natural honey is in the absence of pollen, which is absent in artificial honey. The composition of artificial honey is as follows: water - less than 22%, sucrose - 30%, glucose and fructose - 48%, acidity - 4%, there are no enzymes. There is no healing effect in such honey. Artificial honey is used for the preparation of confectionery, that is, as a food product.

In the markets, they often sell fake honey, passing off the syrup as honey, so that the syrup looks like honey, tea decoction and honey with a strong aroma are added to it. Therefore, you should not take honey at a low price from unknown manufacturers. Such honey can cause poisoning. It is not uncommon to sell honey on the market that is not yet ripe, soured, or has been spoiled by heating. So you can find sugar honey with the addition of natural honey, this is an example of unripe honey.

For those who want to buy natural honey, there are a few tips to help distinguish natural honey from artificial honey:

There is no water in real honey, so if you dip a piece of bread in such honey, it will not soften;
Weigh the jar, pour a liter of water into it and make a mark, then pour out the water, dry the jar and fill it with honey, weigh the jar again. A liter of natural honey weighs 1400 grams;
If you lower the knife into a jar of honey, then take it out and see how the honey will drain, the natural one flows down in an even stream;
Natural honey is wrapped around a spoon, but artificial honey is not;
If you mix 50 grams of honey and 50 ml of distilled water, you can see the presence of impurities that float to the surface or fall to the bottom.
🔗

We have our own apiary, 2 hives, for ourselves. The last pumped honey is still liquid. In total, they pumped out 3 times, from older batches one thick, the second crystallized. All the combs were sealed, I have wax scraps with honey, chew if my throat hurts. We drink with tea and add to baking, in milk and just with water, and so did grandfathers-great-grandfathers, no one was poisoned and there were no byak, this is an argument for me, and spatial reflections, without any evidence base, are just idle talk about than.

Girls, I don't understand honey.But I noticed that if you took thickened honey from good friends, then it is very difficult to pick it up with a steel spoon - it bends. We need to cut something. This is my observation

I also heard this version: the density of honey also depends on the conditions under which it was immediately put into storage. Some "creamy" varieties that are now popular are supposedly put immediately in a cold place, and they become ... like condensed milk, or something ...
Did you take all the honey from one seller? It seems to me that it is still possible that after all it is collected from different flowers, and it is necessary to read ... Maybe not only acacia and chestnut give liquid honey.

Any natural good honey, after you have taken even a negligible amount of honey in your mouth, must necessarily "sore throat."

For me personally, this is the best test. But I know that this is not an axiom. This is true for those who have problems in the mouth or throat. For example, I have chronic pharyngitis.

All my childhood (and then too ..) my father kept an apiary. And so are many relatives.
Crystallization of honey is not the most important quality indicator. It seems to me that there is no need to bother on this score. There are varieties of honey that will not crystallize at all. Now I have wild honey, mixed with propolis, it does not show any tendencies to thickening at all, but it heals my throat regularly. And the previous lots of such honey stood for six months, did not crystallize.
Melting honey is a well-known trade technique of beekeepers who want to sell last year's honey. Alas.

Irina, honey was bought from three sellers. So the flower fields are different. But, they say, such honey should shrink in all respects.
Maybe later a miracle will happen

Irina, honey was bought from three sellers. So the flower fields are different. But, they say, such honey should shrink in all respects.
Maybe later a miracle will happen

I am not Irina, but I know from practice that beekeepers wander in season as they bloom en masse and amicably across fields and forests, so that "flower fields are different" is not a fact.
If the honey is the last (autumn) pitch, it is too early for it to thicken.
I also disagree with the panic about honey (and where, girls, is that recipe for "coffee with honey and garlic" with which the dispute began? Pliz ...) however, when heated, the usefulness of honey disappears.
A drop of tar in a barrel of honey: if honey was heated inaccurately before selling, then the enzymes died and then there is nothing to wait for crystallization

... beekeepers in the season wander as they bloom en masse and amicably across fields and forests, so "flower fields are different" is not a fact.

No, I know for sure that those beekeepers do not roam

... if honey was heated inaccurately before being sold, then the enzymes died and then there is nothing to wait for crystallization

And I heard that after heating, honey does not thicken again. And during the summer and early autumn, you can run into such honey, being sure that it is fresh

Somehow I don't want to believe that they were lying and sold me last year's melted honey

Girls, and my friend's husband from the apiary of their neighbors brought me 3 liters of honey that year, and we haven't eaten it in a year (my younger honey lover has ate something and now eats it in a non-special way). The question is that my leftovers (there is somewhere with a liter still left) are no longer suitable? Or is it just that last year's benefit is already small? Enlighten, plz ...

I read that freshly pumped ripe honey will last up to three years if carefully corked. And it will be stored in a cool dark place.
And the honey that we use from time to time and open the lid will retain its useful properties for only a year.
If I still have honey, I use it for baking or add it to hot drinks instead of sugar.

No, I know for sure that those beekeepers do not roam
And I heard that after heating, honey does not thicken again.And during the summer and early autumn, you can run into such honey, being sure that it is fresh

Enzymes (enzymes) die at temperatures of 40 g (approximately). So you can heat it in different ways ... In books on beekeeping, it is recommended to use a water bath up to 40-42 degrees, then the reverse process is possible ...
Usually, after pumping, honey is stored in cans. Just imagine how to pack it up if it has already crystallized there (it was written correctly here - the spoons bend). Of course, everyone warms up. And how - there is a question of conscience ... I do not advise you to flatter yourself and believe in persuasion.

Somehow I don't want to believe that they were deceiving and sold me last year's melted honey

That's the problem - the buyer does not want to take last year's honey (and it is very vain! It is no worse and crystallized - already an indicator of quality!), They have to cheat. Vicious circle.
I am not making excuses, just explaining, because I know this cuisine.

I read that freshly pumped ripe honey will last up to three years if carefully corked.
And the honey that we use from time to time and open the lid will retain its useful properties for only a year.

Freshly pumped ripe honey cannot be. Ripening dates vary from 3 to 6 months.
Ripe honey itself is bactericidal. But you cannot climb into the jar with a spoon that is not intended for that - you cannot lick it (saliva enzymes, etc.). In short, there are rules for handling. If you follow them, nothing will happen with your honey even for 3 and 5 years. Do not wonder. The mummies of the pharaohs are kept in honey for millennia.

Of course, only with a clean spoon! And of course, don't lick! This I generally do not accept anywhere and in anything! But I kept it on the balcony, and I forgot to remove it in the summer. And there is a sunny side. It means only in baking, apparently ...

Today I learned so much about honey - it turns out for an ordinary person who is not familiar in this area - there is little chance of buying high-quality honey

Today I learned so much about honey - it turns out for an ordinary person who is not familiar in this area - there is little chance of buying high-quality honey

On the market, yes. Is there a lot of decency in trade in general now?
In my opinion, it is necessary to buy from relatives-beekeepers, or from those who keep an apiary "for themselves" and do not sell them on the market (there are many of them and they give their honey for sale).
By the way, it is in such farms (among the elderly, especially) that the best option is found - in the winter they feed the bees with honey, not sugar. However, this is rare now.

A little off topic, but nowadays there are so many inventors ... ... that keep your ears open !!!

Fish and shrimps, which are grown in nurseries, are fed with artificial additives with dyes so that they not only grow very quickly and make a profit, but also have a marketable appearance. The dyes even have names for fish species.
🔗

And on NTV they invited the cook p * r * e * z * i * d * e * n * t * a.
He (embarrassed) said that nothing edible in our stores and supermarkets can be bought! They don't eat it!

Yes, Irin, I saw this video already somewhere at the beginning of the year, it seems. Horror!!! God forbid such eggs come to us from what then we will bake cakes? Nothing will beat up, and I am completely silent about the "benefit".

Nice topic. And I am interested in such a question, is there chestnut honey and cedar honey? It's just that a Russian company comes to us for the second time this season with a bunch of varieties of honey. And I heard about these views on TV, thought about reality. We ourselves take honey from the apiary and I constantly propagandize people about the right honey, but it is difficult to convince people of the existing reality. The most interesting thing is that they may have a gram of not crystallized honey for two years, with an elementary check for additives that did not pass it, and they will claim that they have such good honey ...

Chestnut honey happens. And, they say, it does not thicken (does not sit down) in the same way as honey from acacia. They wrote and showed about it.
And at the expense of coniferous .... From the article above (in the spoiler) it follows that it does not happen.

And two varieties of honey (sort of like from beekeepers) are transparent and viscous (and delicious).
Only in the third jar (from the village, from your hive) is honey thick, even if you cut it with a knife (after the first two it seems unsweetened and not fragrant).

What a good topic, I learned a lot of new things for myself, one thing I want to say is that there is liquid honey, which does not thicken, different honey behaves differently. I have a familiar beekeeper who treats me with honey, he doesn’t chemise, leaves as much honey as the bees need for the winter, and mainly pumps it for his own people. He sells at a price that is on the market, but this year in our village many began to engage in this business, and there was little demand, so he decided not to pump out the excess, but it is better to leave more to the bees. Look for honey through your friends, there are people with a conscience who do not cheat, because if you feed the bees with sugar syrup, it is not good for their health either.

Girls, thanks for the article

bought honey in a liter transparent bucket for 70 UAH
I feel that it’s not right, but now there are arguments:
too harsh taste
there is a stratification - at the bottom of the type it is thicker, and at the top a layer of liquid is darker
there are no people familiar with reliable honey, so the following question:

can you buy quality honey in the store?

there are no people familiar with reliable honey, so the following question:
can you buy quality honey in the store?

I have the same situation - no acquaintances.
But it seems to me that you can't buy normal honey in a store, everything is set on a cash flow with a minimum investment.
Example - there are jars of the same spill, the date is the same, carbon-copy labels - "Honey vid Mikoli Ivanovich" (only I don't remember the herb or acacia, today I'll go look again) - some of the jars are the brightest honey, and the other part - dark as buckwheat
If it is acacia - how can it be dark?

Zhdulifera, honey can be pumped out at different times, but it was poured into a container at the same time, it is not necessary to immediately fill it in and pack it, honey does not deteriorate for years.

I ventured to buy this honey last year only because of the jars - to make the second set for the yogurt maker, I liked the taste - both herbs and acacia, but I have no idea whether it is real or not. This year I was scared that it is all different colors ...

can you buy quality honey in the store?

either they wrote here, or somewhere else - to pour honey into jars, you need to warm it up - extra heat treatment is not shown to any product. I don’t understand honey, but to say this when buying honey for a seller is to doom yourself to failure in advance, they’ll slip it’s nasty, I’m talking about the market and the bazaar, where there is direct communication.

Zhenya! maybe they didn't heat it in your bucket, but like this, when the stratification is not a good sign. They could just boil such honey from sugar. Best case scenario. And put some honey on top. My mom got pierced like that more than once. In general, these honey sellers (resellers) are fake human people, with rare exceptions. they ruin my faith in all of humanity in general.

I ventured to buy this honey last year only because of the jars - to make the second set for the yogurt maker, I liked the taste - both herbs and acacia, but I have no idea whether it is real or not. This year I was scared that it is all different colors ...

Do not be alarmed, honey harvested by bees at different times and will be of different colors, I have two types this year, by color.

Irr support about the sellers.

[any]

Accidentally came across this Temka - very close to me, since we have had our own apiary for more than 30 years, and almost the same amount before that my father had an apiary.
I don't want to convince anyone of anything - to warm / not to warm honey, etc. Girls, I can only tell you one thing: if you buy honey on the market, they give you a taste from a jar on the display window and you liked this taste - buy ONLY from that jar from which we tried, not from under the counter.Sadly to talk about this (even though we are beekeepers ourselves), many owners, for financial gain, are so bodyy that often only the smell of honey remains there.
We have a small apiary, for many years we have our own regular clientele and, despite the price, people come to us, confident that they will not be deceived. I am very amused when on the market acacia honey is sold almost cheaper than flower honey - this is a stop percentage indicator of honey impurity. It is nonsense to say that RIPE honey is available only by mid-August. In our south, the first pumping out (acacia) we end by mid-June, and by mid-August the apiary is already taken out for winter sludge (not all of them, of course. and longer). And we feed the bees in the winter with honey, not because there is nowhere to put it, but because the bees get sick less in this case, the families go to overwinter harder, therefore, there is a reserve for the next spring. In general, there are a lot of nuances.
Crystallization time any flower honey (except for acacia and linden, I will not say for a chestnut, we do not have such honey) 15-18 days. These are personal observations and data from special literature, which has been studied a lot. And if you heat the crystallized flower honey in a water bath at 40 *, believe me, you will not cause any harm either to honey or to yourself. pure acacia honey can remain liquid for several years. But if some impurities - pollen of garden flowers or pine needles got into the acacia during the bribe, for example - honey may thicken a little, "grease", but this does not mean that it is bad, of poor quality. It just doesn't need to be used for some types of home remedies - for example, to make a solution for eye drops. It is not known how your eyes will react to foreign matter.
It is best to choose a reliable seller and always buy from him. Loyal customers are usually not fooled

[Pinky,]

In our market, all sellers stand with a wide variety of honey varieties. They claim that this is their honey. I constantly bought from one. And they gave me everything to try. And now I remember that I also tried "creamy", which looks like whipped cream
I bought a jar of flower (Altai), and it is still transparent and viscous.

And judging by the article, a single beekeeper cannot have a lot, and even more so of such a variety of honey.

Pinky, How much honey does one family give on average, and how much do you leave for the winter?