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Honey’s Health Benefits: Separating Fact from Fiction
While nutrient-rich honey is widely recognized for its potential to bolster and protect the respiratory, gastrointestinal, cardiovascular, and nervous systems, consumers should be aware that not all products marketed as honey deliver these health benefits. Concerns have been raised regarding the authenticity and quality of commercially available honey, prompting experts to caution about misleading labeling and processing methods that can diminish or negate its advantageous properties.
Prevalence of Adulterated Honey
Fabián Torres, Business Development Director at SICPA and a specialist in apiculture, indicated in a report by El Espanol that a significant portion, estimated to be as high as 80%, of honey sold in Spain is blended or adulterated. This means these products may contain only a minimal quantity of genuine honey, supplemented with cheaper components such as sugar-based additives.
Concerns Regarding “Fake” Honey
Torres voiced apprehension about these “fake” and substandard honey products, stating, “These blended products, containing additives, are more akin to syrups than authentic honey. At best, they are diluted with sugar, transforming them into exceptionally high-calorie items, particularly detrimental for children and elderly individuals.”
Hidden Honey in Processed Foods
The specialist emphasized that this issue is particularly widespread in baked goods and various processed products that list honey as an ingredient. In these applications, discerning the true origin and purity of the honey used becomes considerably “more challenging.”
Impact of Heat on Honey’s Nutritional Value
Even when consumers procure genuine, nutritious honey, realizing its complete spectrum of health benefits is not guaranteed and hinges significantly on consumption methods.
The Detrimental Effect of Heat
A prevalent practice involves incorporating honey into hot drinks, often as a sugar substitute, with the assumption of enhancing health and reducing caloric intake. However, this approach might be less effective than commonly perceived. A beekeeping authority cautioned AS, highlighting that heat represents “the primary adversary” of honey’s beneficial properties.
Loss of Nutrients at High Temperatures
Giorgio Poeta, an expert in beekeeping, clarified that when honey’s temperature reaches 50°C (122°F), it undergoes a degradation of its nutritious attributes. Consequently, this heating process effectively negates the intended healthful advantages.
Optimal Honey Consumption Practices
Typical freshly brewed tea registers a temperature range of 60 to 65°C (140 to 149°F). Poeta advised a waiting period, recommending allowing hot beverages to cool down slightly prior to stirring in honey to circumvent the degradation of its beneficial components.
Considerations Regarding Pasteurization
Furthermore, Poeta raised reservations concerning pasteurized honey. Pasteurization involves heating honey to approximately 78°C (172°F) as a method to extend its shelf life.
Unpasteurized Honey and Infant Consumption
The NHS (National Health Service) guidelines indicate that while unpasteurized honey is generally safe for adult consumption, it should be strictly avoided for infants under one year of age.