Honey Changing Table

7 Frequently Asked Questions About Honey
Copyright (c) 2008 Ruth Tan

Here are seven questions that are frequently asked by people who are exploring the use of honey.

Question 1: Can diabetics use honey? I was told that diabetics can use honey. Is this true?

Ans: This kind of information the honey is important for diabetic patients who seek care for their food. Commercially honey is often adulterated by glucose, starch, sugar cane, and even malt. Therefore it is better to be avoided by diabetics. And if raw honey is acceptable for diabetics, it is better to be advised by the doctor treating the patient personally.

Question 2: honey and table sugar contain fructose and glucose. Thus, chemically they have the same basic units of sugar. Is it true?

Ans: It is true that honey and table sugar have the same basic sugar units. However table sugar or sucrose, glucose and fructose hooked or amalgamated together, whereas if you look at honey properties, fructose and glucose remain in individual units.

Question 3: Invert sugar is sucrose decomposed glucose and fructose. So, honey is an invert sugar. Is it true?

Ans: This statement is correct. Chemically, honey is invert sugar. It has a mish-mash of glucose and fructose. The only difference is that honey is honey bees treated, while the invert sugar (candy, for example) is the man!

Question 4: The honey contains more calories than table sugar. Does this mean it is therefore less healthy to eat honey?

Ans: We all know that while excessive intake of calories in any form is not good. Yes, honey has more calories, but we really need to use less of it because it is sweeter than table sugar. Consequently, over time, you can actually consume even less amount of calories as you would with table sugar. In addition, table sugar is the difference of empty calories, the honey has nutritional value.

Question 5: Compared to table sugar, honey is sweetener. This is because it has more fructose, which do not convert to energy more efficiently than glucose. It is this honey average less healthy?

Ans: Yes, honey contains more fructose, but precisely because it is soft, you need less.

Question 6: If the spores are dangerous for babies, therefore they are not removed in the pasteurization process of commercial production of honey?

Ans: All new mothers, please take note of this honey. Pasteurization can not remove the spores are very resistant to killing by physical and chemical. To kill spores that are dangerous for babies, processors must heat the honey to at least 250 degrees Fahrenheit, under pressure for at least three minutes, but it can happen that burns honey in this high temperature, changes its flavor and a little honey beneficial health properties are also destroyed. This explains why for so many honey FAQ question whether it is ok to eat honey child, the answer is "NO".

Question 7: I was told that honey does not spoil. What if I mix it with water and leave? Does it go wrong?

You learn the most information sources than honey "honey does not spoil" and it does not expire. Nothing grows naturally in antibiotics and antivirals honey as long as the water content remains below 18%. Natural, raw honey varies from 14% to 18% moisture content. However, when water is added to honey, natural yeasts can become active in atmospheric water honey. Thus, your honey water will eventually go wrong.