Does Honey Ever Go Bad?

Does Honey Ever Go Bad?

Honey is one of the oldest sweeteners consumed by humans, with recorded use as far back as 5,500 BC. It’s also rumored to have special, long-lasting properties.

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[Music] Hi guys and welcome back so let’s talk About does honey ever go bad and what You should know let’s go Honey is one of the oldest sweeteners Consumed by humans with recorded use as Far back as 5500 bc It’s also rumored to have special Long-lasting properties Many people have heard of jars of honey Being on earth In ancient egyptian tombs still as good To eat as the day they were sealed These stories have led many people to Believe that honey simply doesn’t go bad Ever But is that really true This video investigates why honey can Last so long and what can cause it to go Bad What is honey Honey is a sweet natural substance Produced by bees from the nectar or Secretions of plants The bees suck flower nectar Mix it with saliva and enzymes and store It in a honey sac then they leave it in The hive to ripen and be used as food Because of the composition of honey Depends on the species of the bees as Well as the plants and flowers they use It can vary significantly in flavor and Color from clear and colorless to dark

Amber Honey is made up of approximately eighty Percent sugar and no more than eighteen Percent water The exact amount is determined by the Bee species Plants weather and humidity as well as Processing It also contains organic acids such as Gluconic acid which is responsible for Its characteristic acidic taste Additionally the pollen found in the Unfiltered honey contains very small Amounts of protein enzymes amino acids And vitamins Nutritionally the only significant Nutrient in honey is sugar With 17.2 grams and 65 calories per Tablespoon which is 21 grams There are also traces of minerals such As potassium particularly in darker Varieties Though the amounts are too small to be Nutritionally relevant Why honey can last a very long time Honey has a few special properties that Help it last a long time including a High sugar and low moisture content an Acidic In nature and antimicrobial enzymes Produced by bees It is very high in sugar and low in Moisture Honey is made up of 80 sugar which can

Inhibit the growth of many types of Microbes such as bacteria and fungi A high sugar content means that the Osmotic pressure in honey is very high This causes water to flow out of the Cells of microbes stopping their growth And reproduction In addition despite containing around 17 To 18 water the activity of water in Honey is very low This means that the sugar interact with The water molecules so they cannot be Used by microorganisms and no Fermentation or breakdown of honey can Occur It is acidic The ph of honey ranges from 3.4 to 6.1 With an average ph of 3.9 which is quite Acidic the primary reason for this is The presence of gluconic acid which is Produced during nectar ripening Originally it was thought that the Acidic environment of honey was Responsible for preventing microbial Growth however studies comparing Varieties with lower and higher ph Values did not find a significant Difference in antimicrobial activity Originally it was thought that the Acidic environment of honey was Responsible for preventing micro Microbial growth However studies comparing varieties with Lower and higher ph values did not find

A significant difference in microbial Activity In fact honey is so effective in killing Certain types of bacteria that it’s even Used on burn wounds and ulcers to Prevent and treat infections Bees have special enzymes that suppress Bacterial growth During honey production bees secrete an Enzyme called glucose oxidase into the Nectar to help preserve the honey As the honey ripens glucose oxidase Converts sugar into gluconic acid and Also produces a compound called hydrogen Peroxide This hydrogen peroxide is thought to Contribute to the antibacterial Properties of honey and help prevent the Growth of microorganisms In addition Honey has been found to contain a Variety of other compounds such as Polyphenols flavonoids methylglycoxyl B-peptides and other antibacterial Agents which may also add to its Antimicrobial Qualities When can honey go bad Despite honey’s antimicrobial properties It can go off Or cause sickness under certain Circumstances These include contamination Adulteration incorrect storage and

Degradation over time It may be contaminated The microbes naturally present in honey Include bacteria yeast and molds this Can come from pollen and the bees Digestive tract dust air dirt and Flowers Due to honey’s antimicrobial properties These organisms are usually found in Very small numbers and are unable to Multiply which means they should not be A health concern However spores of the neurotoxin see Botulinum are found in 5 to 15 percent Of honey samples in very small amounts This is generally harmless for adults But babies under the age of one can in Rare cases develop infant botulism which Can cause damage to the nervous system Paralysis and respiratory failure Therefore honey is not suitable for this Young age group Additionally a large number of Microorganisms in honey could indicate Secondary contamination during Processing from humans equipment Containers wind dust insects animals and Water It can contain toxic compounds When bees collect nectar from certain Types of flowers plant toxins can be Transferred into the honey A well-known example of this is mad Honey caused by creona toxins in nectar

From Rhododendron pontissum and azalea Pontica Which produced from these plants can Cause dizziness Nausea and problems with heart rhythm or Blood pressure It may be adulterated Honey is an expensive time consuming Food to produce As such It has been the target of adulteration For many years Adulteration refers to adding cheap Sweeteners to increase volume and reduce Cost Additionally to speed up processing Honey may be harvested before it’s ripe Resulting in a higher and unsafe water Content Normally bees store honey in the hive And dehydrate it so that it contains Less than 80 percent of water If honey is harvested too early the Water content can be over 25 percent This results in a much higher risk of Fermentation and bad taste It may be stored incorrectly If honey is stored incorrectly it can Lose some of its antimicrobial Properties become contaminated or start To degrade When it’s left open or improperly sealed The water content may start to rise

Above the safe level of 18 Increasing the risk of fermentation In addition open jars or containers can Allow honey to become contaminated with Microbes from the surrounding Environment This could grow if the water content Becomes too high Heating honey at high temperatures can Also have negative effects by speeding Up the Degradation of color and flavor as well As increasing the hmf content It can crystallize and degrade over time Even when stored correctly it’s quite Normal for honey to crystallize that’s Because it contains more sugars that can Be dissolved It doesn’t mean it has gone bad but the Process does cause some changes Crystallized honey becomes whiter and Lighter in color it also becomes much More opaque instead of clear and may Appear grainy It is safe to eat however water is Released during the crystallization Process which increases the risk of Fermentation Additionally honey stored for a long Time may become darker and start to lose Its aroma and flavor While this is not a health risk it may Not be as tasty or attractive How to store and handle honey correctly

To make the most out of your honey’s Long-lasting properties it’s important To store it correctly A key factor for storage is moisture Control If too much water gets into your honey The risk of fermentation increases and It may go bad Here are some tips on best storage Practices Store in airtight container Store jars or bottles glass jars and Stainless steel containers with airtight Leads are suitable Keep in a cool dry area Honey should ideally be stored below 50 Degrees fahrenheit or 10 degrees celsius However storing it at cool room Temperatures between 50 to 70 degrees Fahrenheit or 10 to 20 degrees celsius Is generally okay Refrigeration honey can be kept in the Refrigerator if preferred but it may be Crystallized faster and become denser Warm if crystallized if honey Crystallizes you can return it to the Liquid form by gently warming and Stirring it however do not overheat or Boil it as that will degrade its color And flavor Avoid contamination Avoid contaminating honey with dirty Utensils such as knives or spoons which Could allow bacteria yeast and molds to

Grow If in doubt throw it out if your honey Tastes off is foamy or you notice a lot Of free water it may be best to throw it Out Remember that different types of honey Meal look and taste different for Specific storage instructions refer to The ones printed on the label of your Individual product The bottom line Honey is a delicious sweet food that Comes in many different flavors and Colors depending on where it’s produced Due to its high sugar and low water Content as well as its low ph value and Antimicrobial properties Honey may stay fresh for years decades Or even longer However under certain circumstances it May go bad or lose its appeal Honey may be contaminated by bacteria Yeasts fungi or molds though they Usually will not produce two significant Numbers It may also contain toxic compounds from Certain plants or can be adulterated With poor quality sweeteners or Processing Additionally honey that is stored Incorrectly will not last as long Therefore it’s important to keep it Sealed in an airtight container in a Cool dry place

By purchasing honey from repeatable Suppliers and storing it correctly it Can be enjoyed safely for many years on End That is it for today stay safe and see You on to the next