Honey is one of the only foods that never spoils if sealed properly. Archaeologists have found edible honey in 3,000-year-old Egyptian tombs!
Antibacterial Properties:
Honey has natural antibacterial and antifungal properties due to its low water content, acidity, and hydrogen peroxide production, making it useful for wound healing.
Variety of Flavors:
The taste and color of honey vary based on the flower sources the bees visit (e.g., clover, manuka, acacia). Each variety has unique flavor notes and medicinal properties.
Enzymatic Activity:
Bees add an enzyme called invertase to nectar, which breaks down sucrose into glucose and fructose, turning it into honey.
Energy-Rich Superfood:
Honey is composed of about 80% natural sugars and 18% water, making it a high-energy food. It also contains vitamins, minerals, antioxidants, and amino acids.
Crystallization:
Over time, honey tends to crystallize, but this does not mean it’s spoiled. You can easily return it to a liquid state by gently heating it in warm water.
