5 Common Honey Myths

What are the first things that come to mind when you think about bees?

Flowers?

That time you got stung? 

Honey?

If you answered ‘honey’ you’re not alone. Let’s be honest, it's what we love most about bees. Honey has been part of our diets for centuries and is also the subject of a number of myths and mysteries. In order to clear up some common beliefs about honey here’s the truth about 5 common honey myths.

1. All honey is the same

This is actually a yes and a no. 

No, because the flavor and smell of different honeys are very different. Clover honey is lighter in color with a light fragrance and taste. Buckwheat honey is very dark with a much more intense flavor. Even Wildflower honey can differ from region to region based on the season and available flowers. So in this sense, all honey is definitely not the same.

Yes, because the overall makeup of honey is the same. All honey has a base of fructose and glucose sugars. The different levels of these two main sugars is determined by the nectar sources of the honey. There are also other types of sugar like sucrose and maltose. All honey contains enzymes which are added to the nectar by bees as they transfer the nectar from one bee to another. These enzymes are vital to the honey-making process as they break down sugars. All honey also contains trace amounts of vitamins and minerals, while darker honeys tend to contain a higher amount of mineral salts. But all types of honey are soothing for your sore throat no matter their origin.

2. Honey never spoils

Mostly true. If honey is stored correctly it doesn't spoil. The low level of humidity and acidic nature of honey gives it a long shelf-life. Beekeepers should test their honey with a refractometer to make sure the moisture levels are under 20% (17-18% is ideal for storing honey.)

Exposure to moisture or too much humidity in the honey can cause honey to ferment and eventually spoil. Honey that was put into jars before it matured or has been contaminated by moisture can encourage yeast growth which leads to the fermentation that spoils honey. If you’re worried you’ve got a jar of honey that’s gone off, give it a smell. Fermented honey has a sour or alcoholic smell, it may have a layer of foam at the top and a tangy, sour taste.

3. Crystallized honey is bad and can’t be used 

Totally false. 

If your honey has started to crystallize it’s actually a good thing.  It’s a sign that your honey is natural and it is doing what honey naturally does. It is, after all, sugar and by nature sugar wants to form crystals. Because honey is a supersaturated solution made up of about 80% sugar and 20% water the glucose separates from the water and forms crystals. 

Reheating your jar of honey over a double boiler on very low heat will help soften the crystals and make your honey liquid again.

4. Don’t use a metal spoon to stir honey

Complete Myth.

Modern stainless steel utensils don’t pose any harm or negative impacts to honey. By nature honey is acidic and could react with certain metals over a very long period of time. But scooping up some honey for your tea or toast is definitely not going to cause any damage. 

5. Fake honey is a serious global issue

True.

Honey is one of the most faked foods on the market. Fake honey is honey that has been diluted or altered with other substances, often with other sugars like corn syrup, rice syrup or beet sugar. It’s also possible that it’s an entirely man-made substance that has never been touched by a bee. Heavily processed honey can also be found and has usually been stripped of all its natural benefits. It’s best to buy your honey from trusted sources - like local beekeepers.

Next time you open a jar of honey take a minute to savor the unique smells and tastes of the unique mix of flowers in your local area. Don’t worry if it starts to crystallize and definitely enjoy every bite.