What makes honey sweet? Why is honey considered so beneficial? How to choose a quality product

• 1. What is sugar?
• 2. Why is honey sweet?
• 2.1. Sucrose
• 3. What is the difference between granulated sugar and natural honey?

Natural honey is an extremely controversial product and not everyone knows what it is. Scientific research indicates that it contains more than three hundred biologically active compounds in its composition, although not all of them have been studied.

Honey processed by bees has been used in everyday life for a long time: it is one of the pillars traditional medicine, an exquisite gourmet dessert and an indispensable component for home care for the face, hair and body.

A healthy lifestyle and concern for proper nutrition these days dictate certain requirements for food, including honey. Its usefulness is related to its nutritional value, and its sweetness is related to sugar.

To answer the question about the similarities and differences between sugar and honey, first of all, you need to understand what sugar is and what is included in the natural bee product.

What is sugar?

One of the most common products in everyday life is sugar. Cooking is practically impossible without it. It is added to sweets, baked goods, marinades, sauces, used for cooking meat, and even for first courses.

In the wake of the passion for proper nutrition, they are trying to eliminate sugar from life altogether, considering it harmful to the body, which needs natural sources of energy.

So, sugar is usually called sucrose, which is most often obtained from sugar beets or cane - a complex carbohydrate, 99.98% consisting of two monosaccharides, namely glucose and fructose.

In the body, sucrose is broken down into its component parts and serves as a source of quick energy, its glycemic index equal to 70, and calorie content equal to 398 (beet sugar). In terms of its effect on the body, ordinary granulated sugar can be compared with an effect equal to half glucose and half fructose.

The harm of sugar is that it is present almost everywhere. Therefore, it is impossible to control its amount: in small doses it does not pose a threat, but it is rarely possible to achieve the recommended 15% of total carbohydrates per day.

Often the norm is exceeded several times and the body experiences problems with excess weight, blood pressure, insulin production, immunity, and brain activity. In addition, sugar is “empty” pure carbohydrates that have no useful supplements in the form of minerals or vitamins.

That is why it is not considered useful and for health, sometimes there is a need to strictly limit its quantity or the question arises of what to replace it with.

Why is honey sweet?

In the complex composition of natural honey, the largest specific gravity carbohydrates occupy – they can be more than 86%. Moreover, depending on the variety, these can be carbohydrates of more than 40 types.

The most basic of them are monosaccharides: glucose and fructose. They occupy up to 90% of the total weight of all carbohydrates. The rest are complex oligo- and disaccharides, including the already known sucrose. On average, it contains about 3% in honey.

Sucrose

Speaking about the fact that natural honey processed by bees contains sugar, it should be noted:

• the specific gravity of sucrose in freshly pumped honey is higher than in matured honey: under the influence of enzymes and amino acids it is destroyed over time;
• sucrose is of natural origin;
• in some varieties there may not even be traces of it at all.

And considering that all carbohydrates are usually called sugar, honey contains a lot of them. Only their quality and nature of impact on the human body differs.

Natural nectar processed by bees contains the most fructose. In some varieties its content reaches 50%, and sometimes higher. Fructose is a monosaccharide. It is found in large quantities in fruits, nectar, berries, and fruits.

A distinctive feature of this particular carbohydrate is that it serves as a source of “slow” energy. When fructose enters the body, it does not cause a sharp surge in blood sugar levels; it is absorbed gradually and, most importantly, this process does not require the participation of insulin.

That is why it has become the most famous sugar substitute: if you have diabetes, it is impossible to imagine a single dessert without it.

Glucose is in second place in terms of content in natural honey; different varieties contain no more than 45%. It is the standard for determining the glycemic index of any food and serves as a source of “fast” energy for the body.

Glucose is absorbed almost instantly, but insulin is actively involved in the process of its metabolism, while fructose directly affects liver cells. They are the ones who process it and facilitate its absorption.

Considering that carbohydrates of different nature trigger different metabolic mechanisms, it is quite difficult to figure out which one is better.

What is the difference between granulated sugar and natural honey?

Understanding that sugar, when entering the body, is broken down into glucose and fructose, and knowing that natural honey processed by bees is predominantly glucose and fructose, the question arises of what is healthier and what is the difference between these products.

Strictly speaking, the use of sugar is intended to compensate for the body’s growing needs for quick energy. Once in the body, it gives a powerful energy impulse, sends a signal to the brain about saturation and becomes a driver of activity.

However side effects from its excess, problems with metabolism, excess weight, malfunctions of the pancreas, up to diabetes mellitus and other troubles. Increased attention to these problems has forced us to look for opportunities to replace sugar with other carbohydrates.

Fructose was proposed to replace sugar. A natural carbohydrate, “slow”, beneficial for the pancreas, many times sweeter than glucose.

However, it cannot be said that fructose better than sugar. The liver participates in its metabolism, which converts it into fatty acids and thereby provokes the risk of vascular pathologies, the same obesity and heart disease.

If we consider the question of which is healthier in terms of sugar and natural honey, there cannot be a clear answer.

Of course, honey is full of useful substances and has a huge impact on immune processes, but this is why it cannot replace sugar in everyday life. After all, active compounds can provoke allergies - it is not recommended for use by children under three years of age, pregnant and nursing mothers.

The recommendation to replace sugar with natural honey in drinks and when cooking is one of the most common pieces of advice. proper nutrition. In fact, traditional honey is considered one of the “safest” desserts. In addition, we are all sure that consuming honey is extremely beneficial both for treating colds and for improving health in general.

Unfortunately, many of these statements are wrong. The content in honey is about 80-85% of the total mass, and the sugar from honey itself is almost identical to regular table sugar. As for the health benefits of honey, we can only talk about natural honey that has not been subjected to heating or industrial processing methods.

Honey to boost immunity

Scientific evidence shows that the components contained in natural honey (for example, rare sugars that have undergone additional processing by bees) affect the body's production of immunoglobulin antibodies, which affect the body's immunity. In addition, honey contains a number of enzymes that have antibacterial activity - in particular, inhibin (5).

Together, these components can actually have a certain effect on relieving symptoms. colds- however, only in the case of consuming natural honey. Plus, it is important to understand that even high-quality natural honey is not able to cure diseases or prevent their development - we're talking about only about mitigating the symptoms of sore throat.

What honey is made of: tables

On average, 100 grams of honey contain about 300-320 kcal (the figure may vary depending on the specific type of honey), which is only 10% lower than the calorie content of regular sugar. In fact, a teaspoon of honey is equivalent - they both contain approximately 15-20 kcal. honey is also close to white table sugar and is about 65-70 units.

As a result, honey consists of 80-85% various types sugars Fructose accounts for up to 40% of the total composition of honey, glucose - 30%, sucrose and other types of sugars - 10%. The remaining 15-20% of honey is water (1). It is also important that vitamins and microminerals (including traces of potassium, calcium, sodium, manganese) account for less than 1% of the composition of honey. There are no fats in honey.

Note that honey does not contain any significant amount of vitamins. For example, 100 g of honey contains about 0.5 mg (slightly less than 1% daily value) - for comparison, one orange contains up to 85 mg of this vitamin. Other vitamins, such as vitamin B6 and riboflavin, are present in honey in much smaller quantities.

As for the content of trace minerals in honey, to cover the daily requirement of manganese you will have to eat about 2.5 kg of honey, to cover daily norm- more than 5 kg. The figures for other minerals and vitamins are significantly higher and can reach up to 20 kg. In other words, honey contains only traces of vitamins and minerals.

Honey in folk medicine

Ayurveda and traditional medicine recommend natural honey primarily as a means of improving the taste and sweetening of bitter herbs in decoctions for the treatment of colds and diseases respiratory system. A teaspoon of powder, brahmi or other medicinal herb mixed with a glass of warm water or milk, and then a teaspoon of honey is added (2).

It is specifically stated that it is important to use honey that has not been heated (not to mention boiled) - otherwise, according to Ayurveda, honey “becomes poison.” Unfortunately, the vast majority of honey found in the average supermarket is processed and heated to create a more even consistency and remove any precipitated sugar.

Honey for treating colds

As we noted above, Scientific research do confirm that natural honey shows some effectiveness in treating colds (primarily as a cough reliever), as well as mild antibacterial and wound-healing properties. According to these data, the greatest benefit Honey obtained from the fields turned out to be useful for the treatment of ARVI (3).

At the same time, scientists separately note that they do not at all say that all honey has similar properties. Among other things, it is important to remember that natural honey always contains pollen, which can serve as a strong allergen for quite large quantity people - it is especially important to remember this when trying to treat colds in children with honey.

How to distinguish real honey?

Let us remind you once again that the final benefits of honey always depend on the specific product. It is recommended to either buy honey from private producers you know, or honey labeled . Cheap honey from the nearest supermarket will most likely turn out to be just a processed product made from sugar and flavorings.

At home the most in a simple way You can distinguish real honey from artificial honey by placing it in the refrigerator - at a temperature of about 10 degrees Celsius, real honey begins to crystallize. If this is not observed, then the honey has been subjected to preliminary heat treatment or it is generally a completely artificial product.

***

Despite the fact that any honey consists of approximately 80-85% sugar, natural honey contains a small amount of substances that have antibacterial and immunomodulatory properties. However, firstly, these substances are lost during heating and processing of honey, and, secondly, they are not able to cure a cold, but can only slightly relieve a sore throat.

Scientific sources

1. Nutrition facts and Information for Honey,
2. The Yoga of Herbs, David Frawley and Vasant Lad
3. Medical Uses of Honey, WebMD,
4. Effect of honey on antibody production against thymus-dependent and thymus-independent antigens,
5. Modeling the synergistic antibacterial effects of honey characteristics of different botanical origins from the Sahara Desert of Algeria,

To the question Why is honey sweet? (please answer specifically) given by the author *+Olenka+* the best answer is Bee honey is a food product that is nectar partially digested in the crop of the honey bee (Apis mellifera). Honey contains 13-20% water, 75-80% carbohydrates (glucose, fructose, sucrose), vitamins B1, B2, B6, E, K, C, provitamin A-carotene, folic acid. The special taste and aroma of honey, along with its usefulness, makes many people prefer honey to all other sweeteners.

Answer from Alex[guru]
Because it is a mixture of sugars, monosaccharides and disaccharides. They're all sweet.

Answer from Yoveta Savchuk[master]
feeding the bees with sugar

Answer from Valamir[guru]
Because it consists of sucrose and fructose - and these are sweet substances.

Answer from Yergey[active]
Because 95% of honey consists of simple sugars - glucose, fructose, etc., and they have sweet taste

Answer from User deleted[guru]
Bitter honey, sweet poison
adding starch syrup, paste, flour, sugar syrup to honey.
more details
h ttp://mirage-world.ucoz.ru/forum/87-4730-1
h ttp => http

Answer from Alexander[active]
Bee honey, a sweet, syrupy substance produced by honey bee from plant nectar. Bee food, valuable product human nutrition. Flower honey contains 13-20% water, 75-80% carbohydrates (glucose, fructose, etc.), organic acids, enzymes, mineral and aromatic substances, vitamins. Crystallizes during storage

Answer from Andrey Kos[guru]
Good afternoon Why is honey sweet? Because its main mass (75-82%) is fruit and grape sugar, i.e. exactly those types of sugar that are easily absorbed in the human body and have a “sweet taste”. Sugar - main component honey. High-quality honeys contain about 75% simple sugars (glucose, usually about 35%, fructose - 40%). Their ratio determines the physical qualities of honey: with an increase in glucose content, its ability to crystallize increases, and with an increase in fructose content, it becomes sweeter in taste and more hygroscopic. Honey contains 13-20% water, 75-80% carbohydrates (glucose, fructose, sucrose), vitamins B1, B2, B6, E, K, C, provitamin A-carotene, folic acid. The special taste and aroma of honey, along with its usefulness, makes many people prefer honey to all other sweeteners. Honey is a valuable food product. In terms of taste and nutritional qualities, it differs from other sweet substances, including regular sugar. Sugar contains complex, so-called cane (beet) sugar (sucrose). This sugar is poorly absorbed by the human body, so in the digestive organs it is first converted into digestible, simple sugars - fruit (fructose) and grape (glucose), which are absorbed by the intestinal walls. In addition to sugars, honey, although in small quantities, contains proteins, iron, phosphorus and other substances necessary for bone growth and blood formation. Honey has a beneficial effect on mucous membranes internal organs. It is very useful for coughs, throat diseases, and catarrh of the stomach and intestines. IN last years Honey is used with great success in the treatment of stomach ulcers. Honey as a food seasoning, according to doctors, has beneficial influence to strengthen a weak body. Honey is especially beneficial for children. In very small quantities, honey contains acids, coloring, mineral and odorous substances (the latter give honey its specific aroma). Studies have shown that the chemical composition of honey varies and depends on what flowers, in what area and at what time of year it is collected.

Once upon a time, in search of food, a man first tasted honey. And since then, having known beneficial features this natural product, invariably uses it for her nutrition and treatment.

Honey can work wonders. It was considered a gift from the gods, a symbol of purity and spirituality, and was sung in poetry and literature. And, if this beekeeping product is so loved and revered for thousands of years by all the inhabitants of the planet, then there is something in it that explains this constancy.

Let's try to figure out what is included in honey and what substances and microelements give it miraculous properties.

What is honey made of and why do we love it? Without going into the intricacies of chemical analysis, the first thing that comes to mind is the wonderful taste and aroma. But not only for this. Probably many have noticed that after eating this sweet delicacy, the nutritional value which is obvious, out of nowhere, we had strength and energy.

This secret is simple. And it is explained by the presence of a large amount of carbohydrates in honey. You could even say that it consists almost entirely of carbohydrates. 100 grams of honey contains more than 80 grams of carbohydrates in the form of glucose, fructose and sucrose. Fats are completely absent, and proteins weigh less than 1 gram.

In fact, the chemical composition of honey is complex and varied. In addition to carbohydrates, it includes: water, various vitamins, essential oils, minerals, enzymes, organic acids, dyes - a total of more than 300 different useful substances.

Of course, the composition of honey is not a constant value. On percentage The elements in it are influenced by weather and climate, the place of its collection, from which plants the nectar was collected, the structure of the soil on which honey plants grow, and shelf life. However, it is possible to identify the main groups of biological substances that provide the value and properties of honey.

Carbohydrates

Why one product contains such a huge amount of useful substances is a mystery to everyone. IN chemical composition About 80% of honey consists of dry substances, the main of which are carbohydrates and other components needed by the human body in small quantities. The remainder is liquid in the form of water (15-21%).

Carbohydrates are fructose, glucose, sucrose, maltose, dextrins (in total there are almost 25 in the chemical formula of honey various sugars). Their percentage reaches 80%.

Bees obtain all these sugars from the raw materials from which honey is collected. They are formed partly due to the interaction of sugars with enzymes secreted by the bee. As a result, for example, sucrose is broken down into fructose and glucose.

It is these components in the composition of honey that determine how nutritious and sweet it is, the degree of its crystallization and hygroscopicity.

Glucose

Fructose

Honey contains 33-42% fructose. It is the sweetest of carbohydrates. Fructose occurs in a free state in nature and as part of other carbohydrates, such as sucrose. It is very hygroscopic and practically does not crystallize. It accumulates in the liver, creating a reserve of an additional source of energy, and, if necessary, is processed into glucose.

Read also: What vitamins are contained in honey?

The amount of fructose and glucose contained in a honey product affects its properties. More fructose means sweeter honey. More glucose means the product crystallizes better. The high concentration of these main components in honey is evidence of its nutritional value.

But their main usefulness is in the rapid restoration of performance and strength. A person cannot live without receiving carbohydrates. With their deficiency, he constantly feels hungry, tired and completely exhausted.

For efficient work heart, brain, muscles and digestion, the body needs a daily supply of carbohydrates, which are found in many foods. They are found in sugar, fruits, cereals and vegetables.

But the best source of energy is honey - a product given by nature itself. The carbohydrates it contains are easily and quickly absorbed by the body and can provide a person with energy without unnecessary processing costs and without the use of insulin for their absorption. And this is their main value.

Disaccharides

In the composition of honey, disaccharides (5-10%), which are the most important source of carbohydrates, glucose and energy for the human body, are most often found in the form of sucrose and maltose.

Sucrose

Maltose

This crystalline, very sweet substance is formed in the product during its ripening process. On average, honey (depending on the variety) contains 4-6% maltose of the total amount of carbohydrates. The highest content of maltose in linden honey is 5-8%, in sunflower honey – only 0.8-2.9%, in white acacia honey – 2.5-7.5%.

Dextrins

These carbohydrates (3-4%) are formed during the decomposition of starch under the influence of enzymes. If the product contains more than 4% dextrins, this may indicate an admixture of honeydew. Dextrins interfere with the crystallization of honey.

Water

The share of water in the composition of the aromatic delicacy is from 15 to 21%. The water content in natural honey is determined by its maturity and variety, climate and weather during the honey harvest period, storage conditions, type of container, and sugar ratio.

Its quality and preservation depend on the amount of water in the product. Exceeding the proportion of water by more than 21% (19% in cotton honey) can spoil the honey.

In fermented honey, carbohydrates begin to decompose under the influence of enzymes and yeast, acetic acid is formed, and an unpleasant smell and taste appears. Spoils and appearance product: honey increases in volume and foam forms on its surface. All this intensifies if the storage temperature is violated.

Protein substances

In addition to water and carbohydrates, bee honey contains nitrogenous substances. Protein and non-protein substances partially enter honey with pollen (plant proteins), partly as a result of processing under the influence of secretions salivary glands bees (animal proteins). Their number is small - from 0.04 to 1.56%.

The main part of protein substances are enzymes:

• Invertase is an enzyme that breaks down sucrose into fructose and glucose.
• Amylase is an enzyme that breaks down starch
• Catalase is a redox enzyme.

As biological catalysts, enzymes accelerate synthesis and breakdown reactions and form the carbohydrate composition of honey. When heating honey, for example during packaging or when temperature regime During storage, enzyme activity is destroyed. And this affects the quality, properties and composition of honey.

Read also: Nutritional and energy value of honey

Amino acids

Amino acids have the property of combining with the sugars of honey. This process accelerates when the product is heated, as a result of which the honey becomes cloudy and dark, that is, it caramelizes. During long-term storage, the presence of amino acids in honey, together with other reasons, can also change its color.

Organic acids

Honey predominantly contains organic acids (oxalic, malic, citric, lactic and other types), although inorganic acids (phosphoric, hydrochloric) are also present in small quantities. The total content of organic acids is about 0.10%.

They influence taste qualities product, giving it a pleasant sour taste and enriching it with useful elements. Acids enter honey with pollen grains, nectar, honeydew, during the processing of raw materials by bees, and are formed during the oxidation of sugars and their enzymatic decomposition.

The acidity of honey in different varieties is influenced by the place where it is collected. For example, honeydew honey has less acid than flower varieties, which, however, does not allow them to be classified as the best varieties. The presence of acids in the chemical formula of honey contributes to better preservation of honey and affects the activity of certain enzymes.

Minerals

It cannot be said that bee honey is the leader among products in terms of macronutrient content (it is ahead, for example, of milk, meat and cereals), but it is also impossible to deny that it is one of the best products by presence in it minerals, pointless.

There are not so many mineral substances in 100 grams of honey (0.02-0.80%). However, even such a small number of them satisfies daily requirement the body in zinc and copper by 4%, by 6.6% in iron, potassium and manganese, by 25% in cobalt. If you eat just a tablespoon of honey a day, your body will receive a full range of minerals.

The main mineral elements in honey are potassium (its content makes up one third of the total minerals), calcium and magnesium, phosphorus, sodium and chlorine, zinc, iron, sulfur, copper and manganese, iodine, fluorine and cobalt.

How many minerals are contained in 100 g of honey is clearly shown in the table:

Honey contains a wide range of microelements. Without them, it is impossible to ensure normal functioning of the body, establish effective metabolism, regulate pressure in cells, transport glucose and oxygen, ensure normal hormonal levels, and promote the formation of strong supporting tissues. You cannot do without minerals in the process of assimilation of vitamins, of which there are a lot in honey.

The amount of minerals in the product depends on how much there is in the nectar. In flower honey of light varieties (acacia, raspberry, sweet clover) their content is lower than in dark varieties (buckwheat, heather, chestnut) and honeydew honey. But even among the light varieties there are those that stand out high content minerals, for example, linden honey.

Minerals can change the taste of honey. In varieties with a high content of them, the acidity of honey decreases and a salty taste may be present.

Vitamins

Honey is undoubtedly the most important source of not only organic acids and trace elements, but also vitamins. And although they cannot be classified as energy sources, without them the normal functioning of the body is also impossible.

To give a comprehensive answer to the question that worries many people, whether there is sugar in honey, it is necessary to study its composition. And having understood what both substances are, it will be possible to confidently determine which of these products is preferable to eat and which will be more beneficial.

What are sugar and honey?

Sugar - common name sucrose. Common substance belongs to the category of carbohydrates necessary to provide the human body with energy. Sucrose is broken down into glucose and fructose and then absorbed into the bloodstream. Everything seems to be wonderful, but why then was sugar dubbed “white poison”? And the reason lies in the method of its production.

Everyone knows that sugar is produced from plant raw materials (sugar cane and beets), but during its production organic acids, protein, nitrogen elements, and enzymes are destroyed. Sugar contains virtually no vitamins and minerals, which is why it is called “empty calories,” since they are consumed from the body’s internal reserves. When these reserves run out, the metabolism of “bad” cholesterol and fatty acids kicks in, resulting in weight gain and problems with the liver and pancreas.

What is honey?

Honey is valuable food product, which bees produce from nectar or sweet sap of plants and trees. The content of microelements in the product of bee activity is high due to its plant-animal origin. It contains iron, magnesium, chlorine, calcium, phosphorus, sulfur, lead and many other macro- and microelements. And, of course, honey contains sugar: the natural product consists of carbohydrates, the amount of which reaches 75% - glucose, fructose and sucrose. The volume of water is up to 20%, and the remaining 5% are proteins, vitamins, organic acids, enzymes and minerals.

Honey or sugar - which to choose?

What these 2 products have in common is that they are both sweet, made from natural raw materials and contain glucose and fructose - carbohydrates necessary for the body. So, can you replace sugar with honey? Of course, the benefits of the latter are enormous and known to almost every person on earth: the glucose and fructose contained in honey are simple carbohydrates, they are very quickly absorbed by the human body without unnecessary energy costs.

Sucrose (cane sugar) is a complex carbohydrate, but its content in mature beekeeping products is insignificant (1-6%). This occurs due to the fact that sucrose, under the influence of invertase enzymes, is gradually broken down into fructose and glucose. Thus, when they enter the body, they do not attract insulin for their processing, as is the case with sugar, as a result of which there is no load on the pancreas.

Benefits of consuming honey

What to choose - honey or sugar? Definitely, the beekeeping product will be a good alternative to sugar, because its properties and difference from the latter lie not only in its ease of digestibility and richness of nutrients. Honey is also characterized by antioxidant and antimicrobial properties, which sugar does not have, which makes it more harmful than its opponent. Replacing sugar with honey is recommended for anyone who cares about their health, follows a diet, or wants to lose 2-3 kg.

Why does eating amber sweetness bring fewer calories into the body than using sugar? It is no secret that honey has more calories than white powder (1 teaspoon of honey contains 22 kcal, and a teaspoon of sugar contains 16 kcal); it is much sweeter than its bulk counterpart. Accordingly, it is impossible to eat a lot of this sweet product. So it turns out that the number of calories consumed with honey is less than when eating granulated sugar.

These properties are important for those who are trying to keep their figure in shape. Those who care about their health should know that sweet honey has a lower glycemic index (55) compared to sugar (61). High GI of frequently eaten foods can lead to the development of diabetes, cardiovascular diseases and to excess weight. As a result, it becomes clear that the lower the GI level in the product, the less the load on the pancreas and the less significant the health problems. This means that the amber product is better than sugar.

Those who want to really lose weight (for example, select an individual calorie content for weight loss and, based on it, enter the required portion of BJU (protein, fat, carbohydrate) into the menu, calculating their correct ratio), you should take into account that the calorie content of honey is 328 units . per 100 grams of product. From all of the above, the conclusion suggests itself: consuming the bulk product is harmful to the body; it will be beneficial if you use honey instead of sugar in food. This delicacy not only has a lower calorie content, but also has a positive effect on metabolic processes in the human body, as it contains all the elements necessary for this.

How much honey should you eat per day? Good and important question, but there is no clear consensus on his decision. This largely depends on the person’s lifestyle and personal preferences. Some people believe that eating 4 tbsp. l. a treat per day is quite enough for an adult (a tablespoon of honey contains 30 g of thickened product, and if it is liquid, then about 5 g more). For children, this amount should be reduced by 2 times - a teaspoon is quite suitable. You can, of course, eat honey in its pure form, but it will be better if 1 tsp. dissolve in a cup of tea (milk or water). It is only important that the liquid into which the substance must be added is not hot.

In order to enjoy the taste of a wonderful product and benefit from it, it is necessary that it be of high quality. Some dishonest sellers counterfeit natural honey by adding, for example, sugar syrup.

Here are some tips on how to test honey for sugar:

1. Rub a small amount of product between your fingers. High-quality honey melts easily and is absorbed into the skin. If the product is hard and leaves lumps on your fingers, it is a fake. It is necessary to immerse a spoon in the container with the product being tested and then slowly remove it. Real honey should flow from the spoon in thin, viscous strings, forming “turrets” on the surface.
2. Brew weak tea, remove the tea leaves, add 2 tsp. honey If the added product is of high quality, the tea will darken, and if a sediment forms, it is counterfeit.
3. You need to carefully consider the product you are purchasing. Cloudy honey with sediment indicates the presence of sugar in it. The natural product has a transparent color of any shade.
4. Take a sheet of stiff, moisture-absorbent paper, place a few drops of sweet liquid on it and trace. If sugar is added to honey, the drops will spread and seep through the paper.

There are ways to help identify impurities added to honey (chalk, starch, saccharin and even wood shavings) at home:

1. The basic method for working with honey is to dissolve a small amount of honey in water. The presence of precipitate indicates a fake. To find out about the starch content in honey, you need to water solution substances add a few drops of iodine. The color may differ from the original, for example, blue will indicate the presence of starch.
2. If the solution begins to foam when adding vinegar or citric acid, it means there is chalk in the honey.

Special laboratories will help you check the quality of the treat. Experts know how to identify any impurities using a general method:

1. Moisture content (a product with an increased amount of water will quickly begin to ferment).
2. Reducing sugars (primarily glucose and fructose). Their content is important when assessing the maturity and good quality of the product).
3. The amount of sucrose (its increased amount may mean adulteration of honey by adding sugar).
4. Presence of pesticides and antibiotics.

Armed with these tips, you can safely go and buy a healing product.

The conclusion is this: sugar destroys our body, and the amber delicacy is very useful for humans, because a spoonful of honey does not contain a single harmful element. Everything associated with this natural product improves our health and mood. This is why honey can be an excellent alternative to sugar.