Bacteria will never grow in honey. Many people find it rather surprising that bacteria cannot grow in honey because bacteria loves sugar. The unique chemical composition of low water content and relatively high acidic level in honey creates a low pH (3.2-4.5) environment that makes it very unfavourable for bacteria or other micro-organism to grow. Therefore, honey will never spoil. Archaeologists have even found honey in ancient Egyptians’ tomb that was still edible.
Don’t ever put honey in the refrigerator, even after you open it. Cold temperatures hasten honey’s crystallization. However, most honey will crystallize eventually, no matter what.
Honey is hygroscopic; it sucks moisture from the air, which is why it is such a great addition to baking. It keeps baked good moist and also adds shelf-life because of its anti-bacterial, or anti-oxidant, qualities.
Honey is a fantastic addition to your work-out. It is a wonderful source of glucose for improved endurance, strength and performance, and many professional athletes eat honey by the teaspoonful to keep them going.
• Honey is comprised of fructose, glucose, water, vitamins, minerals and amino acids.
• The average pH of honey is 3.91, but it can range from 3.42 – 6.10.
• Honey has a lower glycemic index than sugar. This means it doesn’t raise blood sugar levels as quickly.
• By law, honey never contains artificial ingredients.