Ingredient Information

Function

Honey is used as a sweetener. It is made up of a combination of dextrose and fructose, also referred to as levulose. Fructose in honey helps to give baked goods an attractive brown color. As a humectant, honey is able to attract moisture to help keep baked goods fresh. Honey is the primary source of sugar in tej, an Ethiopian honey wine, and mead, a honey wine from Europe.

There is wide variation in the color and taste of honey. This generally depends on the source of the nectar, although hot weather may cause the honey to become darker. Light honey may be pale yellow or golden and is generally mild tasting. This subtly flavored honey is more popular for general use. Some exceptions include basswood or heather honey. Honey made with pollen from fruit may take on a subtle fruit flavor in addition to the floral aroma and taste. Dark honey, such as buckwheat or eucalyptus, has a stronger flavor. Many people enjoy using these to complement the nutty flavor of whole grains.

Other Use and Industries

Honey is used extensively in natural medicine. Skin cleansers often take advantage of honey’s high acidity and live enzymes. Honey’s hydroscopic nature and acidity are helpful properties in cosmetics and facial masks. It can also be used as a spermicide.

Health Effects

Long known for its antibacterial properties, one researcher in New Zealand has been studying honey's efficacy against antibiotic resistant strains of bacteria. Honey has also been found to be an effective spermicide when used in conjunction with a diaphragm. When used topically, it can soothe chapped skin and help heal radiation burns. If taken orally, raw honey can help relieve sore throat pain. It is also used to sweeten medications. Honey contains many micronutrients including antioxidants, amino acids, minerals and live enzymes that aid in digesting carbohydrates. Calcium and tryptophan are present in honey, making it an excellent soporific. It is also effective as a sugar source in rehydration solutions. Darker honey generally has higher amounts of these nutrients, but there are exceptions.

Honey has many health benefits, but is still a highly concentrated sugar and source of calories. Excess sugar, even from natural sources, can contribute to diabetes and obesity. Honey consumption should be restricted to a moderate quantity. While honey has antibacterial properties, Clostridium botulinum spores are often found in it. Honey’s antibacterial properties do not extend to protection from clostridium botulinum. This anaerobic organism leaves spores in honey that are dangerous for immuno-suppressed individuals and infants under the age of two. These individuals should avoid honey.

Some health care providers believe that pasteurizing denatures the enzymes and alters the composition of the honey. Without the healthful aspects of honey, it is merely another sugar source. Several varieties of flowering plants contain toxins that are potentially dangerous for human consumption. The bees collect nectar from these flowers and concentrate the poison in the honey. Heavy metals have also been found in honey from several countries, raising concerns about environmental contamination.

Origins

Honey is a concentrated sugar syrup made by the worker bees in the honeybee family (Apis mellifera and A. dorsata). These bees collect nectar from flowers to bring back to the hive, pollinating plants as they travel from flower to flower. A less common but still important source of sugar for bees is honeydew, a sweet syrup secreted by aphids. At the hive, the nectar is transferred to other worker bees. These bees digest the nectar, converting the complex carbohydrates to dextrose and fructose. These simple sugars are more easily digested and prevent bacterial growth. After being digested, bees fan their wings rapidly over the syrup to evaporate excess water, in order to inhibit spoiling. When thick, bees transfer the honey to the honeycomb and seal the cells with wax until it is needed later for food. When bees are raised commercially, honeycombs are created within portable frames. After the honeycomb is complete, frames can be removed. The wax caps are sliced off, the honey is extracted and then filtered to remove any solid matter. It can be eaten raw or processed in order to prevent crystallization and fermentation.