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Why Does Raw Honey Crystallise, Set Or Become Solid

by Latin Honey Shop 16 December 2017

Why does raw honey crystallise set or become solid?

Why does my honey have sugar in it? Has it gone bad? Why has my honey separated into solid and liquid layers?

These are some of the questions that we are commonly asked by customers trying raw honey for the first time.

You can’t blame them. Think of the last time you went to the “honey” aisle in a supermarket. Didn’t the “honey” look like a clear, thick, runny liquid? Not a single crystal in sight?

We say “honey” because supermarkets do not sell honey, they sell a processed sugary syrup that looks and tastes like honey… but it is not honey.

Why does raw honey crystallise?

Raw honey, which is honey that has not been heat-treated or filtered, is basically a solution high in natural sugars. The two main natural sugars in raw honey are fructose and glucose.

The ratio of fructose to glucose varies from honey to honey. Since honey is a natural product, honey from the same hive might have more fructose and less glucose one year and then the next year it might have less fructose and more glucose.

The balance of fructose and glucose in raw honey determines the speed and type of crystallisation of honey.

Glucose, which occurs naturally in raw honey, is what crystallises because it is less soluble than fructose. Fructose is more soluble than glucose so it remains fluid.

Honeys with a higher fructose content crystallise slower than honeys with a low fructose content.

Why do some raw honeys separate into two layers?

Some honeys form fine crystals that swim around in the liquid honey. Other honeys form heavier, denser crystals which sink to the bottom separating the honey into two layers.

Honey with a high pollen content crystallises quicker, forming dense crystals. This is because as the natural glucose in the honey begins to crystallise it latches onto the pollen and begins to clump around it.

These honeys tend to be set or solid at room temperature.

So speedy crystallisation is sometimes proof that the honey is raw and unprocessed.

Why does supermarket “honey” stay runny for a long time?

Supermarket “honey” is not honey. It is a solution that was once honey but has been heat-treated and filtered to extract the glucose out of the honey. The fructose remains, which is highly soluble, and thus more likely to remain liquid.

Sometimes supermarket “honey” crystallises because remnants of glucose in the “honey” begin to crystallise.

Does crystallisation mean the honey has gone bad?

Crystallisation does not affect raw honey one bit except changing its colour and texture. All the beneficial nutrients and enzymes in the raw honey remain after crystallisation.

In fact, crystallisation actually preserves the taste of the honey and makes it easier to use. The crystals release different flavours as they melt in the mouth and it is easier to spread on toast or to eat straight from the spoon.

Does crystallisation mean that sugar has been added to the honey?

This is a question we are frequently asked. As explained above, honey is a solution of natural sugars. Quite why someone would want to add more sugar to something that is already sweet is something we have yet to understand!

Why does raw honey crystallise set or become solid?

How can I transform crystallised honey into runny honey?

Simply put the jar of raw honey into a container of hot water for a few minutes until the honey warms up and the crystals dissolve.

However, take care to ensure that the temperature of the honey does not exceed 37C (body temperature) otherwise you will start to kill off the beneficial living nutrients in the honey.

So next time you see a jar of raw honey that has begun to crystallise, or separate into two layers, treat it as a gift and take it as proof that it is in fact raw, unprocessed honey.

And if you are still not convinced that crystallised raw honey tastes better than the completely runny version, try our Raw Organic Rainforest Honey from Brazil. It has delicious crystals that release different flavours as they melt in your mouth!

latinhoneyshop.com: single origin gourmet honey from the exotic parts of Latin America

Seven Reasons Why Raw Honey Is Good For You

by Latin Honey Shop 03 December 2017

Seven Reasons Why Raw Honey Is Good For You

Most people know that raw honey is good for you in some way but they don’t really know how or why.

Here are seven quick reasons why raw honey is good for you.

Remember that raw honey is different to supermarket “honey”. Supermarket “honey” is not really honey because it has been heat-treated and filtered, leaving it with hardly any goodness.

1. Raw honey has a low glycaemic index (GI)

The glycaemic index is a ranking of carbohydrate foods according to how they affect blood glucose levels.

Glycaemic index and raw honey

High GI foods spike the blood glucose level quickly in a process that triggers the body into storing more fat. Examples of high GI foods are potatoes, white rice, white bread, processed (white) sugar, white pasta.

Low GI foods provide a steady stream of glucose into the bloodstream, which allows the body to use this energy efficiently without storing it as fat. Low GI foods include porridge, lentils, beans, wholegrain foods and honey.

2. Raw honey contains enzymes that help to digest food

Raw honey contains enzymes, natural substances that break down food so it can be better absorbed by the body.

Enzymes in raw honey

Some of the enzymes naturally occuring in raw honey include diastate, invertase, glucose oxidase, peptidase and others.

3. Raw honey destroys harmful bacteria in the body

Raw honey contains hydrogen peroxide, which destroys harmful bacteria upon contact.

4. Raw honey contains probiotics that enhance digestion

Raw honey probiotics

Raw honey contains probiotics, living bacteria that are beneficial to the body. When raw honey enters the body it floods the digestive system with probiotics that enhance digestion and reduce flatulence and constipation.

5. Raw honey contains vitamins and minerals

Raw honey contains an impressive array of vitamins and minerals that the body needs to function efficiently. Unlike vitamin supplements, these occur naturally in raw honey.

6. Raw honey contains antioxidants

The body contains toxins known as free radicals that go around the body attacking cells and living tissue, causing damage and aging. Antioxidants are substances that destroy free radicals so they can no longer harm the body.

Antioxidants in raw honey

Raw honey contains a very high number of antioxidants that get to work immediately upon entering the body. Other high antioxidant containing foods include blueberries, pomegranates and broccoli.

7. Raw honey does not spoil

Bad bacteria that causes food to spoil cannot survive in raw honey. The acidity, lack of water and hydrogen peroxide naturally present in raw honey does not allow bad bacteria to go off, even after thousands of years.

In 2015, Egyptian archaeologists excavating the pyramids found sealed pots of wine, olive oil and honey. According to ancient Egyptian beliefs, these items were placed there over 3000 years ago to nourish the souls of the dead in the after-life.

The wine had gone off, the olive oil had gone but… the honey was as good as if it were harvested yesterday!

Raw honey in ancient Egyptian tombs

Latin Honey Shop – single origin raw gourmet honey from the exotic parts of Latin America

11 Shocking Facts About Supermarket Honey

بسم الله الرحمن الرحيم

by Latin Honey Shop

21 August 2017

Supermarket honey on shelves in Sainsburys supermarket UK

Consumers in the United Kingdom get through around 43,000 tonnes of honey every year. 95% of this honey is imported from outside the UK.

Most of the honey consumed in the United Kingdom is what is known as “supermarket honey”, in other words, honey that has been processed.

Here are 11 quick facts about supermarket honey that most people are unaware of:

1) Supermarket honey is not actually honey

Supermarket honey is filtered in a process which removes most, if not all, of its pollen. The removal of pollen from honey makes it impossible to determine its botanical origin, or whether is it even honey.

A 2011 survey by Food Safety News on 60 different supermarket honeys in the United States found that 76% had no pollen at all. Most supermarket honey in the US is the same as that supplied to supermarkets in the UK.

Honey without pollen is not honey, it’s just a honey-flavoured sugary syrup.

2) Supermarket honey is not labelled with a country of origin because it does not have a country of origin

The labels of most supermarket honey sold in the UK are marked, “Blend of EC/non-EC honeys.” Such a vague description is proof that the honey contains little, if any, pollen.

If the honey contained pollen, then its geographical origin would be traceable and known and its country of origin would be marked on the label.

Supermarket honey label not showing origin of honey

3) Supermarket honey does not crystallise or is slow to crystallise

The more pollen that a honey contains, the more nutrients and benefits it contains. Raw honey crystallises quickly because its pollen has not been filtered out.

When raw honey crystallises, it does so quickly because its glucose has pollen particles that it can attach to.

4) Supermarket honey is dead and has no living, beneficial nutrients in it

Honey starts its life as a living product which contains living nutrients, beneficial bacteria and enzymes. It is these nutrients that provide all the powerful health benefits of honey.

These living nutrients can only survive up to a maximum hive temperature of 37C/99F. Above this temperature, they die.

In order to prevent supermarket honey from crystallising, processors heat the honey up to 60C/140F.

This process certainly delays the crystallisation process, but it also kills every beneficial living nutrient in the honey. Dead honey has no health benefits beyond providing a sugar rush.

On the other hand, raw honey is “cold pressed”, meaning that the honey is never warmed to above 37C/99F when it is filled into jars.

5) Supermarket honey has a history of being contaminated with harmful antibiotics

Most processed honey sold in Europe is cheap honey imported from China. Chinese honey has a dark history of being contaminated with banned antibiotics that can be fatal to humans.

In February 2002, the EU banned Chinese honey after it was found to be contaminated with chloramphenicol, a banned antibiotic that can cause a fatal blood condition, aplastic anaemia, in humans.

This led to an urgent recall of supermarket honey from supermarkets shelves across the UK.

Supermarket honey from brands including Tesco Finest, Sainsburys, Gales, Rowse and Asda tested positive for at least one banned antibiotic so they were immediately withdrawn.

6) Processed honey is frequently honey that has been subject to “honey laundering”

During the 2002-04 Chinese honey ban in the EU, some Chinese honey producers got round the ban by re-exporting their contaminated honey through third countries such as India and changing the country of origin on the export documentation.

Honey laundering continues even today. Honey from countries unauthorised to export honey to the EU is being sold in the UK after having been “laundered” through different countries.

7) Supermarket honey has no aroma

It smells the same because it usually is the same. Most supermarket honey sold in the UK is processed and bottled by the same small number of honey factories.

In other words, one or two honey factories supply exactly the same honey which is sold in different supermarkets under different name brands.

On the other hand, raw honey has a variety of aromas depending on the botanical origin of the honey. Rose, vanilla, sandalwood, butterscotch… are all aromas that are present in different varieties of raw honey.

8) There are no beneficial “bits” in supermarket honey

The mass market supermarket honey industry has got consumers used to wanting their honey as a clean, clear liquid. A clean, clear, scentless liquid is a sign of processed honey which has little or no health benefits.

Raw, real honey contains a number of particles which contain an immense number of health benefits. These particles include propolis, royal jelly and pollen, which provide honey with all its antibacterial, antifungal and antiviral properties.

In other words, the “bits” present in raw honey indicate that it is raw and unfiltered.

9) Supermarket honey is more likely to be contaminated with artificial glucose, high fructose corn syrup and other artificial sweeteners

Bees in mass market honey hives are frequently fed sugar solution or high fructose corn syrup to speed up the honey production process. In other words, supermarket honey is often likely to be nothing more than sugar solution regurgitated through bees.

10) Supermarket honey is usually the same colour because it is the same honey

Have you ever wondered why runny supermarket honey with exotic sounding labels: clover honey, acacia honey, etc. usually looks the same?

It is because it normally is the same thing. Mass market honey factories simply make minor changes to percentages of the different processed honeys to produce different “flavours” of supermarket honey.

On the other hand, raw honey comes in colours ranging from black, dark red and amber to amber, yellow and white (yes, white!).

11) Processed honey brings more harm than benefit

Many consumers eat supermarket honey thinking that they are consuming one of the healthiest natural substances known to man. This false sense of belief leads them to eat more honey, blissfully unaware that they are simply eating large quantities of sugar in liquid.

So if you want to eat honey, make sure that it is raw and unfiltered.

Put another way, if you are feeding your body supermarket honey, you may as well eat white sugar in water, because it is cheaper and quicker to obtain. (And it is less likely to contain harmful antibiotics.)