Honey Information

On this page you will find some general information about honey; click on a subject below.

Nutrition Information: below is the generalized nutrition information for honey based upon a 1 tablespoon serving size and a 2,000 calorie diet.

Liquid honey does not spoil. Because of its high sugar concentration, it kills most bacteria by crenation. Natural airborne yeasts cannot become active in it because the moisture content is too low. Natural, raw honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey, though, importantly, enough bacteria survive to make honey dangerous for infants (especially Clostridium botulinum).

Honey Content (the really technical part): Honey is a mixture of sugars and other compounds. The specific composition of any batch of honey will depend largely on the mix of flowers consumed by the bees that produced the honey. Honey has a density of about 1500 kg/m3 (50% denser than water), which means about 12.5 pounds per US gallon.

Typical honey analysis

• Fructose: 38%
• Glucose: 31%
• Sucrose: 1%
• Water: 17%
• Other sugars: 9% (maltose, melezitose)
• Ash: 0.17%

Diabetics and Honey: Diabetics should carefully watch their consumption of honey just like any other sugary food. Honey does contain more carbohydrates and calories than granulated sugar so be sure to include that in your meal planning.

Crystallization of Honey: Honey will crystallize over time; this is a natural function of the sugars present in the honey. To prevent crystallization, store the honey in a cool, dark location. If your honey does crystallize, gently warm the SEALED honey container in a sink or pan of hot-to-the-touch water. NEVER microwave your honey as this destroys the beneficial enzymes present. NEVER place your honey container in the oven as most containers are plastic and will melt (big mess!). Another idea is to put your honey in the car on a warm sunny day (anytime of the year) and the heat will help it re-liquify.

How to Substitute Honey in your Cooking:

When baking, substitute up to half the sugar with honey. For each 1 cup of honey used:
o Reduce any liquid by 1/4 cup
o Add 1/2 teaspoon baking soda
o Reduce oven temperature by 25ºF to prevent over-browning

Other uses for Honey:

• as a wound dressing - honey has natural antibacterial properties and may help reduce or prevent scarring.
• for allergies - raw honey contains pollen grains which, when ingested, may help your body overcome its allergic reaction to those pollens. The key is to obtain raw and local honey; local should be within 50 miles or less of your home.
• in cosmetics - honey is a great moisturizer and may help reduce blemishes.