Man has been using honey for more than one millennium (recall the surprisingly well-preserved drawing of a honey collector from a cave in Bicorp ( Spanish: Cuevas de la Araña) from the Late Paleolithic period) and knows a lot about it. However, some questions about this product remain. It is considered like any folk "medicine for everything", and even present in culture since ancient times, honey has grown over an incredible number of myths, rules, and regulations. Let's analyze the most widely known of them and find out how much they correspond to reality.
1. Honey should not be heated above 40 degreesThe temperature in the hive is kept at 34-35 ° C by the swarm because 37 ° C is already becoming critical for the brood. When honey is heated above this temperature, organic matter begins to break down in it. So, heating above 45 ° C leads to denaturation of diastase (amylase), up to 60 ° C and above - to the destruction of vitamins, enzymes, inhibin, glycoproteins, tannins, various peptides, and aromatic substances. However, one must understand that, for example, the presence of diastase in honey does not in any way affect its quality, and there are very few vitamins in it (more on that below).
2. Strong heating of honey turns it into poisonWhen heated in honey, 5-hydroxymethylfurfural (HMF, HMF, oxy methyl furfural, OMF) is formed. There is an opinion that this compound is highly toxic, and therefore heating honey is not only unhelpful but also dangerous. Let's see how poisonous this substance is, and whether we risk poisoning by adding honey to hot tea.
Considering that HMF is an intermediate product of the breakdown of sugars in an acidic medium, which intensifies when heated, it is simply surprising why those who are so afraid of its presence in hot honey forget that HMF is found in any baked goods, jam, baked apples, etc. beets, roasted coffee and soda, and often in quantities dozens of times larger. Moreover, due to the acidic environment (pH 3.5), HMF also appears in fresh honey.