FAQs about Honey
1) Why does foam form on honey?
A natural and harmless accumulation of air bubbles appears as white foam that rises to the top of the jar. It does not affect the taste or
quality of the honey. 2) Why does honey granulate?
Honey has a tendency to granulate due to its natural properties. Granulation does not affect the taste or purity of honey. It can be restored to liquid form by placing the jar in a pan of very warm, but not boiling, water.
3) Where should I store my honey?
Store your honey in a dry, dark cupboard at room temperature. Do not refrigerate honey. Cold temperatures hasten granulation. Honey is very stable and has a long shelf life, even after a jar has been opened. But always keep it stored in a moisture-tight container.
4) Does honey contain fat or cholesterol?
No, honey is primarily composed of carbohydrates.
5) Is honey natural sugar?
Yes, honey is natural sugar (mostly fructose and dextrose, but includes other sugars such as glucose and maltose) and is easier to digest than refined white sugar. Honey is 100% pure and natural. It is made entirely by honeybees from flower nectars.
6) What is infant botulism?
Honey should never be given to infants under the age of one. Honey, and other raw agricultural products, may contain a small number of spores called Clostridium botulinum. These are the same organisms that cause botulism. The spores do not thrive in the intestines of adults and older children. In the young stomachs of infants, the spores are able to grow, possibly causing a serious form of food poisoning known as infant botulism. For older children and adults, honey is unquestionably safe.
7) Do you have any advice for people with special medical conditions?
For all inquiries regarding the use of honey in medical conditions such as diabetes, weight control, etc., please consult your physician. Honey is used as a holistic treatment for cold sores and as a dressing for burns and other wounds. It is both antibacterial and antifungal.
8) Is eating honey good for my allergies?
It has been reported that eating local honey helps with allergies, but recent studies in Great Britain have shown that eating raw honey from anywhere helps. At least one informal (unfunded) study on allergies and honey conducted by students at Xavier University has produced positive results.
9) I would like to substitute honey for sugar when baking. Do you have any guidelines that can help?
By experimenting, honey may be substituted for granulated sugar in baked goods, cup for cup, with the following alterations to the recipe:
For each cup of honey used, reduce the amount of liquid in the recipe by 1/4 cup.
Add 1/2 teaspoon baking soda for each cup of honey used. This will neutralize honey's acidity and help the food rise.
If the recipe contains sour cream or sour milk, however, you may forego adding baking soda.
Reduce the oven temperature by 25 degrees Fahrenheit to prevent over-browning.
When using honey in jams, jellies, or candies, increase the cooking temperature just a bit to allow the extra liquid to evaporate.