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Carbohydrates and honey: from photosynthesis to sugar profile and metabolic effects

Carbohydrates in plants are produced through photosynthesis—essentially “stored” solar energy converted into the chemical bonds of sugars. These very plant sugars (in nectar and plant secretions) are the raw material for honey.

Bees not only collect nectar but also biologically transform it: during ripening, the water content changes, the structure of sugars changes, and the characteristics typical of honey develop (including the presence of enzymes and organic acids).

In international standards, honey is described as a natural sweetener consisting mainly of fructose and glucose, while also containing small amounts of other substances (water, organic acids, enzymes, etc.).

 

Monosaccharides (simple sugars) are the smallest units of sugars that are absorbed in the intestines without additional breakdown.

 🧊 Glucose — a rapid source of energy; usually raises blood glucose levels more quickly.

 🧊 Fructose — sweeter than glucose; usually raises glycaemia more slowly, but metabolically the liver’s “reprocessing” is important.

 🧊 Galactose, ribose, deoxyribose — biologically important (e.g., in structures and nucleic acids) but are not the typical “sweet” sugars in everyday diets.

In the context of honey, it is precisely the monosaccharides—fructose and glucose—that form the main basis of honey.

 

Disaccharides (two-unit sugars) consist of two monosaccharides and must be split by enzymes before they can be absorbed.

 ⏸️ Sucrose = glucose + fructose (“table sugar”). It is not unusable—it simply must be split before absorption (this is done by sucrase/saccharase in the small intestine).

 ⏸️ Maltose = glucose + glucose (e.g., in malt and sprouted grains).

 ⏸️ Lactose = glucose + galactose (in dairy products). Lactose requires lactase; its deficiency causes lactose intolerance.

 

Honey may also contain small amounts of disaccharides and oligosaccharides, which vary by variety and processing.

 ⛓️ Polysaccharides and dietary fibre (the slowest carbohydrates).

 ⛓️ Starch and glycogen are digestible polysaccharides that usually provide energy more gradually.

 ⛓️ Cellulose and other fibres are not directly broken down by human enzymes, but they are a substrate for the gut microbiota.

 

From a modern perspective, fibre and certain oligosaccharides are at the core of the “prebiotic” mechanism.

From a beekeeper’s viewpoint, honey’s “behaviour” (crystallization, viscosity, perception of taste) is largely determined by sugar ratios and water content.

Codex Alimentarius (Honey standard) sets typical parameters, for example: for most honeys the sum of fructose + glucose must be at least 60 g/100 g; sucrose usually no more than 5 g/100 g (with exceptions); moisture usually no more than 20% (with exceptions, e.g., heather honey).

In practice, this helps explain why honey is not “just sugar”: it is a natural mixture of sugars with specific limit values, and natural variability underpins both quality and authenticity assessment.

In everyday life, people still use the terms “fast” and “slow” carbohydrates, but for practical understanding two terms are useful: glycaemic index (GI) and glycaemic load (GL). GI is a relative indicator of how quickly a product raises blood glucose compared with a reference food. A commonly used classification: low GI 55 or less; medium GI 56–69; high GI 70 or more.

GL helps take the portion size into account: even if a product’s GI is not low, a smaller amount can mean a much smaller real impact on glycaemia. It is important to distinguish “what the product is like” (GI) from “how much is eaten” (GL / total sugars per portion).

Systematic reviews and meta-analyses are available on honey and metabolic markers. Overall picture: under certain conditions, honey consumption may be associated with small changes in glycaemic control and lipid markers, especially when honey replaces other sweeteners rather than simply increasing total sugar intake. It is important to stay realistic: honey is not a “sugar-free” product and not a medicine, but it can be a reasonable sweetener substitute if total sugar intake in the diet is controlled.

Honey contains not only mono- and disaccharides but also small amounts of oligosaccharides. In studies, these are sometimes linked to prebiotic potential in specific dietary patterns (e.g., in fermented dairy products). However, honey cannot replace a fibre-rich diet: the amount of oligosaccharides in honey is usually relatively small, while the amount of free sugars is high. Therefore, in the context of gut health, honey should be seen as a small addition rather than the main “source of prebiotics”. Carbohydrates are the “energy currency” of photosynthesis, and honey is a concentrated mixture of natural sugars dominated by fructose and glucose. Precise terminology and a modern view (GI/GL, microbiota, the importance of portion size) help avoid exaggeration. Honey can be a reasonable sweetener substitute if total free sugar intake is controlled, and in communication it is safest to emphasise dose, context, and quality aspects.

 

Glycaemic index and honey

The glycaemic index (GI) is a relative indicator describing how rapidly a specific carbohydrate-containing food raises blood glucose compared with a reference food. Pure glucose is usually used as the reference (GI = 100).

It is important to understand: GI describes the “speed” rather than necessarily “how much” a food will affect glycaemia in a real-life portion. That is why GI should always be considered together with the amount eaten.

In measurements, equal doses of “available carbohydrates” (often 50 g) are usually given, and the blood glucose curve is measured over 2 hours. GI is calculated from the incremental area under the curve (iAUC) compared with glucose (or another reference food), repeating the test on several days and in several participants.

Standardization is essential: differences arise if the carbohydrate dose differs (25 g vs 50 g), the reference food differs (glucose vs white bread), participant profile differs, or food preparation differs. Therefore, the same food may have slightly different GI values in the literature.

GI is not only about “sugar versus starch”.

 

It is influenced by a whole set of factors:

 💫 Fibre content and the food matrix (e.g., whole grains vs finely milled flour).

 💫 Processing and heat treatment (boiling, baking, extrusion).

 💫 Acids and fermentation (e.g., sourdough in bread can lower the glycaemic response).

 💫 Sugar composition (glucose usually raises glycaemia more quickly than fructose).

 💫 Meal context: fats/protein/fibre in the same meal often “slow down” the rise in glucose.

 

Honey is a concentrated mixture of natural sugars dominated by fructose and glucose, but it also contains other sugars and bioactive substances in small amounts. The fructose-to-glucose ratio (F/G) is often associated both with honey’s tendency to crystallize and with the potential direction of the glycaemic response.

 

A practical beekeepers’ observation translated into the language of nutrition science:

 🕸️ Honey with a higher proportion of glucose (e.g., rapeseed) tends to crystallize faster and may produce a higher or more rapid glycaemic response.

 🕸️ Honey with a higher proportion of fructose (e.g., acacia) usually crystallizes more slowly and in some studies shows a lower GI.

 

However, in reality, GI is not fully predictable from F/G alone: results are also influenced by the specific honey’s oligosaccharides, organic acids, water content and other factors, as well as by measurement methodology.

Studies of the glycaemic properties of different honey varieties often show that some varieties can have a GI below 55 (low GI) while others are higher. For example, one European study found a low GI for several honey varieties, while also emphasizing a substantial range of differences between varieties.

GI compares foods under conditions of an equal carbohydrate dose, but in real life people eat portions. Therefore a more practical tool is glycaemic load (GL), which takes into account both GI and the amount of carbohydrates in the portion. A small amount of honey in a teaspoon may be much less significant for glycaemia than a large portion of white bread, even if the GI numbers seem similar.

To better understand the overall picture, here are a few everyday examples. For instance, the GI of potatoes is strongly influenced by how they are prepared. Heat treatment gelatinizes starch and increases its digestibility, so the glycaemic response usually becomes faster. This is not simply “starch turns into sugar”, but rather that starch becomes more accessible to digestive enzymes. White bread often has a high GI because finely milled refined flour and the porous structure of bread ensure rapid digestion of starch. In contrast, fermentation with sourdough can lower the glycaemic response because organic acids form and the properties of starch change. Phytate in grains and legumes can bind minerals (including zinc) and reduce their absorption. More precisely: phytate can reduce zinc bioavailability, especially in diets high in phytate and low in foods of animal origin. Fermentation (e.g., sourdough) and soaking/sprouting can reduce the impact of phytate.

 

 

Honey’s chemical composition and effects on the human body

Honey is a natural food product with a complex chemical composition, dominated by simple carbohydrates—mainly fructose and glucose. They provide readily available energy for the body. In the gastrointestinal tract, fructose is absorbed more slowly than glucose and in the liver can be converted to glycogen, which serves as a short-term energy reserve. If the energy consumed is not used, it may be stored as fat.

Fructose is sweeter than glucose and sucrose, so honey tastes sweeter than table sugar. Insulin is not directly required for its metabolism; however, it must be emphasized that honey still affects blood glucose levels. Therefore, for people with diabetes, the use of honey is permissible only in limited amounts and with caution. Honey also contains a small amount of chromium, which participates in carbohydrate metabolism and may support insulin action. It is recommended to avoid honey varieties with a higher glucose content, such as rapeseed, wild radish (pērkone), or other Brassicaceae-family plant honeys.

Honey contains various enzymes, such as diastase, invertase and glucose oxidase, which contribute to its good digestibility. The diastase number characterizes enzyme activity and is considered one of the indicators of honey quality. Once in the stomach, enzymes may also contribute to the processing of other nutrients. However, enzymes are sensitive to elevated temperature—prolonged heating above about 40–45 °C gradually reduces their activity, while at higher temperatures irreversible protein denaturation occurs, reducing honey’s biological value.

Scientists note that honey’s mineral composition partly resembles human blood plasma. It contains more than 90 different chemical compounds, including vitamins (B2, B6, C, E), folic acid, nicotinic acid, iron, magnesium, chromium, amino acids and phytoncides. Honey also contains small amounts of lithium—a microelement involved in biochemical processes, including energy metabolism, although ATP synthesis does not depend solely on the presence of lithium.

Honey has an acidic pH (about 3.0–5.0), which, together with the high sugar concentration and the formation of hydrogen peroxide, provides its antibacterial properties and long shelf life. Although honey is not absolutely sterile, its environment is unfavorable for most microorganisms, so bacteria and fungi usually cannot multiply in it.

Under the influence of an acidic environment, the movement of nutrient molecules proceeds along a pH gradient—from acidic to alkaline conditions. As a result of this process, fructose and glucose begin to be absorbed already in the oral cavity and are delivered into the bloodstream. Meanwhile, when organic acids enter the intestinal tract, the negatively charged hydroxyl group (OH−) is cleaved off, causing them to dissociate not as acids but as bases, i.e., alkalis, thereby promoting the formation of an environment favorable for the body.

An interesting fact confirming honey’s stability is archaeological finds in which honey has been preserved in vessels for several thousand years without losing its basic properties.

 

 

Honey’s impact on health is more than that of a natural sweetener

Honey is a natural food product whose value goes beyond a sweet taste; it contains polyphenols such as quercetin, gallic acid and chrysin. These biologically active substances stimulate immune system function and promote neuronal protection. Honey has antibacterial, anti-inflammatory and antioxidant properties, which underpins its potential use in studies on the treatment of Alzheimer’s and Parkinson’s diseases.

Honey may help lower total cholesterol levels. It increases the amount of “good”, i.e., high-density lipoprotein (HDL) cholesterol and reduces the amount of “bad”, i.e., low-density lipoprotein (LDL) cholesterol.

 

 

Using honey to treat skin diseases

The use of honey to treat skin diseases has been known since the Middle Ages, when it was used for wound care and to reduce infections. Modern research suggests that honey has properties that may be useful in various dermatological conditions, including acne, contact dermatitis, eczema, fungal infections (e.g., ringworm and athlete’s foot), rosacea, psoriasis, herpes and various skin rashes.

Honey also shows potential as an adjunct therapy in the treatment of burns, especially in situations involving antibiotic-resistant bacteria. Its antimicrobial effect is associated with high sugar concentration, low pH, and the presence of bioactive compounds that inhibit the growth of microorganisms.

In addition to antibacterial properties, honey can also inhibit the growth of dermatophytes—fungi that cause ringworm. Studies have also found honey to be active against Candida albicans, a common cause of yeast infections, and against Propionibacterium (i.e., Cutibacterium acnes), one of the main microorganisms contributing to the development of acne.

Honey is also used as a wound and burn dressing material due to its multifaceted effects. It helps maintain a moist environment in damaged tissues, reduces inflammation and at the same time provides antimicrobial protection. In addition, honey promotes tissue regeneration and soothes irritated skin. Unlike traditional cotton or collagen dressings, honey does not stick to the wound and does not grow into tissues, which allows it to be removed easily and reduces the risk of additional tissue damage.

Overall, honey can be considered a valuable natural remedy for skin care and treatment when used appropriately and as an adjunct to medically justified therapy.

 

 

Honey serves as an energy source during the body’s “cleansing” process

In many illnesses, when one of the symptoms is weakness, the body undergoes a cleansing process during which it fights antigens (bacteria, viruses). This cleansing process consumes a considerable amount of energy. In such situations honey serves as a readily available source of energy, but the actual cleansing is carried out by the liver, transforming many substances; the kidneys filter the blood; bile and the intestines eliminate substances with feces; the lungs eliminate CO₂; and the skin participates in thermoregulation and sweating.

When switching, for example, to a raw-food diet, a person receives less energy than when consuming thermally processed foods. Beginners’ bodies do not yet fully know how to utilize raw foods, so they often experience weakness and dizziness. The need to cleanse applies to everyone, but any cleansing program is energy-intensive. The body accumulates this necessary energy over a longer time, and until enough has been accumulated, the cleansing process does not start. In such a case, honey is a good source of the missing energy. There are situations where a person eats even a small amount of honey, the body receives the necessary energy, and cleansing begins. After some time, cleansing symptoms appear, which are regarded as an allergic reaction. We are used to calling any cleansing a disease. It has even happened that people say: I ate honey and fell ill; if I hadn’t eaten it, I would be healthy.

Honey can be mixed with almost all products; it is absorbed well in any case. The only limitation is appetite and well-being. High-quality honey contains no toxins; only those that entered the body previously can be eliminated.

In some regions of the world (e.g., Turkey, the Himalayan region), cases of intoxication have been described after consuming so-called “mad honey”, which may contain grayanotoxins from rhododendron nectar. Such cases are unlikely in Latvia and would theoretically be possible only if some exotic honey were imported.

 

 

Negative aspects of honey consumption

As a beekeeper, for economic reasons it would not be reasonable for me to talk about the negative aspects of my own product; however, since I take a critical view of other food producers, I believe one must be honest to the end.

Although honey is a high-quality natural product, nutritionally it is a source of free sugars. Today’s problem is usually not “honey as such” but rather the overall amount of sweetened products and lifestyle.

The situation today has changed radically: total sugar consumption has increased by several dozen times. The result is that a prediabetic state and diabetes—or the first signs that it may develop—affect 95% of today’s population. Each new generation is unfortunately weaker than the previous one. There is hardly a day in the mass media when medicine and health problems are not discussed.

In such a situation, the way out is to move more toward a ketogenic diet, i.e., obtaining energy from fats rather than from glucose. Unfortunately, ketolysis and glycolysis do not work well simultaneously, although the body can use different energy sources at the same time; the proportions change depending on the amount of carbohydrates consumed, physical load and hormonal situation. For ketolysis to work well, the absolute intake of sugar (including fruit) should not exceed 25–30 g per day (more detailed information on the ketogenic diet is in the “Excess weight” section). Otherwise, it is impossible to get out of the prediabetic state without changing anything.

 

 

Is it recommended to consume honey together with other foods?

Yes and no. Honey often behaves like “quick energy”, but the overall response depends on the dose and on what honey is eaten with. On the internet, two opposing stories often circulate about honey: some call it a “miracle remedy”, others “empty calories”. The truth is more practical. Honey is a high-quality natural product with a pronounced aroma and an acids-and-sugars profile, but nutritionally it is still a source of free sugars. Therefore, the main question is not “is it allowed?”, but rather “how much and in what context?”.

Honey is dominated by fructose and glucose—i.e., sugars that are absorbed relatively quickly. This is also why honey provides energy quickly, but at the same time can promote blood glucose fluctuations if used in large amounts or without a “braking” food context.

The enzymes present in honey (e.g., invertase, diastase, glucose oxidase) are important for honey itself (in the ripening process and as quality indicators), but there is no basis to claim that they significantly “assimilate bread” or “relieve the pancreas” in human digestion. Digestion is mainly ensured by the person’s own enzymes.

Carbohydrates and proteins in one meal are a common dietary practice (e.g., porridge with milk, bread with cheese, yogurt). Fermentation, or gas formation, in the intestines can occur from unabsorbed carbohydrates (malabsorption), the basis for which is dysbiosis. Proteins and fats slow gastric emptying and the absorption of sugars.

Berries with honey are a tasty combination, but one must remember that honey adds additional free sugars. If the goal is more vitamins and less sugar, honey is used in a small amount or one chooses not to sweeten. Vitamin C and glucose partly use similar transport pathways in the intestines. Very high sugar intake can reduce the efficiency of vitamin C absorption.

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28medusBEES

Honey

Honey is one of the oldest bee products used by humans—both as food and as a tradition‑based aid for everyday well‑being. Today, alongside cultural and historical experience, we also have far more knowledge about honey’s chemical composition, physical properties, and quality indicators.

Honey is a natural sweetener produced by bees, formed when they process plant‑derived raw materials and ripen them in the comb cells. The main raw materials are floral nectar, plant exudates (extrafloral fluids), and honeydew (secretions of aphids and other plant‑sap‑sucking insects).

As honey ripens, bees reduce the water content, transform sugars, and give honey its characteristic properties (aroma, acidity, enzyme activity, and other nuances).

Honey is essentially a solution of sugars. Fructose and glucose usually predominate, while sucrose, maltose, and other oligosaccharides are present in smaller amounts. The water content is most often around 15–20% (depending on variety and ripening). Honey also contains organic acids, enzymes, minerals, phenolic compounds, and aromatic substances—this “small fraction” often determines honey’s taste, aroma, and colour.

Honey varieties differ by botanical origin, which also affects the fructose‑to‑glucose ratio. In practice, this is one of the factors related to crystallization speed: glucose‑richer honeys usually crystallize faster, while fructose‑richer ones crystallize more slowly.

People often say: “the best honey is the kind the bee gives.” There is an important idea here: honey quality is based on a natural process and proper ripening. However, today the beekeeper’s role often determines whether honey reaches the consumer as a high‑quality product: timely and gentle harvesting, clean technology, appropriate storage, and honest trade.

Quality can be impaired, for example, by: harvesting too early (higher moisture, fermentation risk); excessive heating (can reduce enzyme activity and worsen aroma); contamination or inadequate hygiene of containers/equipment; and honey adulteration or additives (which undermines trust in the industry as a whole).

 

 

Heating

Heating honey (decrystallization/liquefaction) is common practice to make bottling easier or to restore the consistency of liquid honey. However, honey is a poor conductor of heat, and overheating can happen unnoticed—especially if it is heated “quickly” or unevenly.

 

 

Liquid honey in winter, by itself, is not a sign of quality

Crystallization is a normal and often even desirable phenomenon.In practice, there are usually three reasons for heating: to liquefy crystallized honey before bottling or pumping; to even out consistency (e.g., before fine filtration or blending batches); and to prepare honey for a specific use (e.g., in creamed‑honey production it is usually heated very gently to control crystallization).

At the same time, remember: the more we heat, the more aroma we lose, the more enzyme activity declines, and the more we worsen the HMF (hydroxymethylfurfural) indicator. The higher the HMF, the greater the load on the liver and kidneys, and inflammatory processes are promoted.

In international standards, HMF and diastase activity are classic indicators that help assess processing and “freshness”. The Codex standard provides that after processing/blending, HMF should generally not exceed 40 mg/kg and diastase should generally be at least 8.

 

Heat triggers processes that are particularly important in the context of quality:

 🪷 Aroma and volatile compounds: prolonged heating accelerates the loss of aromatic substances and changes the flavour profile.

 🪷 Enzymes: invertase is usually more heat‑sensitive than diastase; a decline in enzyme activity is one indicator of overheating.

 🪷 Colour change: when heated and stored warm for longer, honey becomes darker (Maillard reactions and products of sugar degradation).

 🪷 HMF forms as a result of sugar breakdown—more at higher temperatures, over longer times, and in more acidic conditions.

A subtle but important correction to a common myth: HMF does not appear at one specific temperature like a switch. It forms gradually—the higher the temperature and the longer the heating (or warm storage), the faster it accumulates.

There is no universal regime for all honeys, because crystallization, moisture, and botanical origin differ.

 

Still, the basic principles are clear:

 🔥 +35–40 °C: gentle decrystallization; often the best compromise if the process is longer. At this temperature, phytoncides produced by plant cells—volatile substances with bactericidal action—already begin to be lost.

 🔥 +40–50 °C: work can be faster, but the risk of decreased enzyme activity increases; in many studies, invertase begins to drop significantly if it is kept above ~50 °C for a prolonged time.

 🔥 +50–60 °C and above: enzyme loss and HMF formation increase markedly; use only briefly and with clear technical justification.

 🔥 +60 °C and above: resembles pasteurization rather than gentle processing—aroma and enzymes suffer the most.

Heat can reduce yeast activity, but it is not a safe solution if the underlying problem is elevated moisture. The main risk factor for fermentation is insufficient ripening and higher water content. Therefore, it is better to work on ripening and moisture control rather than hope that heating will solve everything.

When baking and heating, browning reactions occur and HMF may increase—just as in other products (e.g., bread, coffee). If honey is used mainly for taste or tradition, that is fine. If the goal is to preserve aroma and enzyme activity, honey is usually better added to a finished product rather than one that is heated for a long time.

 

 

Diastase number

The diastase number is one of the most frequently mentioned laboratory indicators in the context of honey quality. It helps assess enzyme activity and, indirectly, the impact of processing (especially heating) and storage. However, there are also myths around this indicator: diastase is not the only proof of “naturalness”, and it is not a parameter that may be interpreted in isolation from the honey’s origin.

The diastase number (diastase activity) characterizes the activity of amylolytic enzymes in honey—mainly alpha‑amylase, which can break down starch. In honey, this activity arises primarily from bee‑derived enzymes that enter the nectar mass during honey ripening.

Measurements most often use Schade units (Schade units). In everyday language, the term “Gote units” is sometimes encountered, but in standards and laboratories it is more typical to use Schade units or the name of the reference method.

The diastase number is not the same for all honey. It is influenced by botanical origin, season, the condition of the bee colony, and technological factors.

 

In practice, variability can be explained by the following points:

 ✴️ Botanical origin: for some varieties, enzyme activity can naturally be lower or higher.

 ✴️ Nectar flow: during a very strong flow, some batches may show lower enzyme activity (not incorrect—just different).

 ✴️ Season and temperatures: spring and summer batches may differ, but there is no universal rule that always holds in all apiaries and in all years.

 ✴️ Storage: even without heating, enzyme activity decreases over time, especially if honey is stored warm.

Important: the idea that diastase “increases” if honey has been in the hive over winter should not be treated as a predictable rule. After extraction, enzyme activity usually either remains stable or gradually decreases (depending on temperature and time), and pronounced fluctuations are more often related to batch differences or storage conditions.

The diastase number is more an indicator of whether honey has not been excessively heated or kept warm for a long time. It is a good “processing indicator”, but on its own it does not prove authenticity, because diastase naturally varies by variety and region. Authenticity requires several tests (e.g., sugar profile, electrical conductivity, isotope methods, etc.), and alongside diastase, HMF, moisture, and other parameters are often assessed as well.

The diastase number is a useful indicator, but it should be interpreted together with other parameters and with natural variability in mind.

 

 

Filtration

Filtration can affect the onset of crystallization, but it cannot “make honey non‑crystallizing” for a long time—this is determined more by the sugar profile, water content, and storage conditions.

Three different things that are often called by the same word:

 ⩩ Straining (strain): honey is passed through a sieve to remove pieces of wax and other visible impurities. This is a normal hygiene step.

 ⩩ Fine filtration: finer filters are used to remove tiny particles and air bubbles, achieving a visually more uniform product.

 ⩩ Ultrafiltration: very fine filtration that can result in substantial removal of pollen. This is where problems of authenticity and traceability begin.

 

 

When honey is filtered, several changes occur.

Appearance and texture change.

 🧮 Honey becomes visually clearer and more uniform; it may appear lighter.

 🧮 Fine filtration can reduce the amount of “crystallization starters” (e.g., tiny particles), so crystallization sometimes begins later.

 

The chemical composition and flavour can change.

 ✨ Filtration does not substantially change sugar proportions, but the perception of aroma can change (e.g., if the process involves heating or prolonged holding warm).

 ✨ If higher temperature is involved in filtration, the risk of affecting enzyme activity and quality indicators increases.

 

Authenticity and proof of origin.

 💫 Pollen is a natural component of honey and a practically important “fingerprint” for determining origin and botanical source.

 💫 If pollen is substantially removed, an important tool is lost that laboratories can use for melissopalynology (pollen analysis).

 

The Codex Alimentarius standard for honey highlights the situation where filtration causes substantial removal of pollen: such a product must be labelled as “filtered honey”, not simply “honey”.

In European regulation, the definition of honey emphasizes that honey is a natural product produced as bees ripen it in the cells. At the same time, EU legal acts have clarified that pollen is a natural constituent of honey and is not considered an “ingredient” for labelling purposes.

Pollen is not the main reason honey is honey—the primary determinants are the bee processing process and the sugar/water matrix. However, pollen is very important for quality control and origin verification, because it helps determine botanical and geographical origin.

From the consumer’s perspective, “without pollen” often also means “without a story”: it becomes harder to prove where the honey comes from and what it actually contains.

There is market demand for monofloral honey (e.g., rapeseed, linden, buckwheat), because it offers a recognizable taste and predictable behaviour. At the same time, diverse (multifloral, i.e., mixed‑flower) honey can be richer aromatically, and there is a good chance it contains a wider diversity of micronutrients—needed only in tiny amounts, yet important for maintaining health. Harvesting truly pure monofloral honey is very difficult, because bees fly within a 3 km radius and most plants bloom only for a few days; within such an area, other nectar plants will also be in bloom.

The more natural origin markers are removed (especially pollen), the easier it is for products whose origin is harder to verify to appear on the market. Unfair practices may include hiding origin, adulteration, or attempts to imitate a particular variety. In this article we deliberately do not describe technical steps for implementing such schemes, but we emphasize that ultrafiltration can make verification more difficult.

Reasonable removal of impurities is normal practice. Questions begin when filtration becomes so aggressive that pollen disappears and, with it, the possibilities for traceability.

 

 

“Artificial honey”

Two realities coexist in the honey market: (1) local beekeepers who sell a traceable product, and (2) an international raw‑material flow in which falsified (syrup‑adulterated or processed) “honey” also appears. This topic is sensitive because the buyer wants a simple answer: “how do you tell real from fake?” Unfortunately, there is no single magic trick, but there are clear principles that help you speak professionally and evidence‑based.

In colloquial speech, “artificial honey” often refers to sugar syrup (or a syrup blend) sold as honey. From an industry and regulatory perspective, it is more correct to use the terms “fake”, “falsified”, or “syrup‑adulterated” honey. The reason is simple: by definition, “honey” is a product made by bees, and no other food ingredients may be added to it.

The main aim of honey adulteration is usually to reduce production costs by adding cheaper sugar sources or by masking origin. It is important to see the bigger picture: products may look “acceptable” according to some classical analyses, yet still fail authenticity criteria.

Online, tests with water, “stickiness”, “sinking”, etc. are popular.

Such tests may raise suspicion, but they cannot provide a reliable answer, because:

 🔀 honey’s behaviour in water depends on moisture, degree of crystallization, and temperature;

 🔀 viscosity is determined by the sugar profile and temperature—not by “genuineness”;

 🔀 some “signs” are subjective and easy to manipulate.

 

Authenticity verification today is a “multi‑method” issue—one test rarely gives the full picture. Below are the most commonly used directions (simplified):

Isotope analyses.

Stable carbon isotope ratio analysis helps detect certain types of syrup adulteration, especially when syrups are derived from plants (e.g., sugarcane, corn).

 

Advanced isotope and chromatography methods.

To detect a wider spectrum of possible adulterants (source sugars), laboratories use additional methods that combine chemical separation with isotope measurements.

 

NMR profiling and comparison with databases.

The NMR (nuclear magnetic resonance) approach allows comparison of honey’s “chemical fingerprint” with reference databases to detect discrepancies—both in authenticity and often in botanical/geographical origin.

 

LC‑HRMS and marker search.

High‑resolution mass spectrometry can identify certain markers characteristic of adulteration or atypical processing. In recent years, examples of EU‑coordinated checks using this approach have also been published.

 

Pollen analysis (melissopalynology) and traceability.

Pollen analysis helps determine botanical and often also geographical origin. If honey is ultrafiltered and pollen is substantially removed, this traceability option is reduced.

The international Codex standard for honey states that honey filtered in a way that substantially removes pollen must be labelled as “filtered honey”. This helps consumers and inspectors understand that the product has been processed differently from ordinary straining.

 

 

Honey fermentation
Fermentation is a process in which yeasts present in honey (mainly osmotolerant yeasts) consume sugars and produce ethanol and carbon dioxide. In practice, this shows up as bubbles, foam, pressure in the container, a more sour smell/taste, and sometimes stratification.

The popular shortened phrase “it ferments if moisture is above 20%” is useful as a guideline, but it is not an absolute rule. Fermentation likelihood is determined by water activity (how freely available water is to microorganisms) and the amount/activity of yeasts, so exceptions are possible: sometimes honey with ~18–19% moisture ferments, while at other times batches with >20% moisture remain stable (for example, if there are very few yeasts and storage is cool).

Temperature does not cause fermentation by itself, but it determines how quickly yeasts multiply and how actively they work. Fermentation is usually most active in warmth (about 20–30 °C), while in cool conditions it slows sharply. Practically: storage in a cool environment (around 0 to +10 °C) significantly reduces fermentation risk, even if moisture is borderline.

Honey can absorb moisture from the air. This means that even a well‑ripened batch can “pick up” water if it is stored open, opened frequently, or kept in a room with high relative humidity. Therefore, airtight containers and a dry storage room are among the most important prevention tools.

Yeasts enter honey from the surrounding environment (plant surfaces, air, apiary equipment) and may differ between locations and seasons. Therefore, different batches from the same apiary can behave differently with respect to fermentation even at similar moisture. This also explains the observation that sometimes a lower‑moisture batch ferments, while another batch with higher moisture remains stable.

 

 

Honey crystallization

In Latvia you often hear: “Good honey crystallizes.” There is some truth in this phrase, but also important nuances. Crystallization (colloquially “sugaring”) is a completely natural process determined mainly by the honey’s sugar profile and storage conditions. In itself it is neither a defect nor a “magic seal”, yet in many cases crystallization really is an indicator that honey has not been excessively overheated and has not been “stabilized like syrup”.

Honey is a supersaturated sugar solution. The glucose in it dissolves in water worse than fructose, so as temperature changes and time passes, glucose tends to form crystals. Over time these crystals grow, and honey becomes thicker or completely solid.

The claim that honey “usually crystallizes in about 2 months” can be a good guideline for many summer varieties, but it is not a universal rule. Crystallization speed can range from a few days to several months or even a year—depending on the variety, the glucose/fructose ratio, moisture, the amount of fine particles (“crystallization nuclei”), and storage temperature.

Crystallization is most often accelerated by:

 🧊 a higher proportion of glucose (e.g., rapeseed honey crystallizes quickly);

 🧊 a storage temperature around ~10–15 °C (often favourable for crystal formation);

 🧊 fine particles and “seed” crystals (e.g., if the honey has already partially crystallized or if creamed‑honey technology is used).

 

Crystallization can be slowed down by:

 ⏳ a higher proportion of fructose (some types of blossom honey);

 ⏳ higher moisture (undesirable, because it increases fermentation risk);

 ⏳ prolonged storage in warmth (e.g., above ~25 °C), which may delay the onset of crystallization, but at the same time is not favourable for aroma and enzymes.

 

Crystallization often correlates with natural honey, but it is not an absolute authenticity test. Some natural honeys crystallize slowly (e.g., acacia honey can remain liquid for a long time), and some falsified products can crystallize as well. The safest statement is: crystallization is a natural phenomenon that often suggests minimal processing, but authenticity is proven by origin and control, not by consistency alone.

Crystallization can vary. If crystals are large, honey may feel grainy. If crystal formation is controlled (e.g., in creamed‑honey technology), crystals are small and the structure becomes smooth and homogeneous.

In the initial text, stratification was interpreted as a sign of low‑quality honey. Here, nuance is needed. Stratification can occur for several reasons, and it does not always mean “bad honey”.

Most common scenarios:

 🔃 Partial crystallization: a mass of crystals forms at the bottom, while a more liquid, fructose‑rich fraction remains on top. This is common and is not spoilage by itself.

 🔃 Moisture gradient: if honey has absorbed moisture (e.g., from air) or was not sufficiently ripened initially, the upper layer may become more watery—this is already a fermentation risk.

 🔃 Beginning of fermentation: foam, bubbles, and a sour smell together with layering may indicate fermentation—this is a defect.

 

So: stratification by itself is not a diagnosis. Assess it together with moisture, smell/taste, and signs that indicate fermentation.

Acacia honey is often richer in fructose, so it crystallizes very slowly. Honeydew honey, in turn, usually contains more oligosaccharides and minerals, and its sugar profile differs from typical nectar honey. Therefore, crystallization in these honeys is often slower or different.

Crystallization is a normal, predictable process that mainly depends on the sugar profile and temperature. Uniform or controlled crystallization is a matter of aesthetics and texture, not a lack of quality. Stratification, however, should be assessed in context: often it is only partial crystallization, but together with high moisture and foaming it may indicate fermentation.

 

 

Creamed honey

Creamed honey (also sometimes called creamy or “buttery” honey) is crystallized honey with very fine, evenly distributed crystals that create a soft, silky consistency. Many buyers like it because it is easy to spread and does not feel grainy. Most importantly: creamed honey is not a “different product”—it is honey whose crystallization has been controlled.

The crystallization result is determined mainly by crystal size and uniformity. If crystals grow large, honey feels grainy. If crystal formation is “guided” so that crystals are small and even, a creamy structure is obtained.

It is influenced by:

 👉 the honey variety and sugar profile (glucose/fructose, oligosaccharides);

 👉 storage temperature (for many honeys, a range of about 10–15 °C is favourable for crystallization);

 👉 “crystallization nuclei”—fine particles and existing microcrystals;

 👉 mechanical action (gentle, periodic stirring) and its intensity.

 

In practice, creamed honey is often produced by adding a small amount of already finely crystallized creamed honey (a “starter”, Eng. seed) to liquid or partially liquid honey. The starter provides many small crystal starting points, helping crystallization proceed evenly and preventing large crystals from growing. Important: the “starter” is not an additive—it is the same honey. Hygiene matters, and the starter must be of good quality (no signs of fermentation and with a good aroma).

Controlled crystallization is not an instant process. Depending on the variety and regime, creamed honey formation may take several days (sometimes longer). A regime that is too warm may prolong the process or promote uneven crystal growth, while a regime that is too cold can make the mass difficult to process.

 

Practical principles:

 🍯 A stable regime is more important than the “perfect degree”: temperature fluctuations often spoil uniformity.

 🍯 Gentle, periodic stirring usually helps—the goal is to disrupt the growth of large crystals, not to whip in air.

 🍯 If honey has already started to crystallize coarsely, early intervention (starter + regime) often gives a better result.

Creamed‑honey production has several practical risks that can be managed with discipline and hygiene.

 

Most common risks:

  🚩 Whipping in air: intensive stirring can create air bubbles and a foam layer, which worsens appearance and may slightly accelerate aroma loss.

  🚩 Moisture uptake: if you mix in an open container in a humid room, honey can absorb water (hygroscopicity), increasing fermentation risk.

  🚩 Hygiene: any contamination in equipment/tanks increases microflora risk, especially when moisture is borderline.

  🚩 Temperature fluctuations: can promote an uneven structure and stratification.

 

Creamed honey is a good example of how a natural process can be guided in a technologically gentle way. The result is determined by fine crystals, a stable temperature regime, a high‑quality starter, and gentle stirring. The biggest risks are whipping in air, moisture uptake, and hygiene mistakes—these can be significantly reduced with proper work organization.

 

 

Honey from sugar syrup

In beekeeping, feeding with sugar syrup or industrially prepared syrups is normal practice—mainly for overwintering colonies and sometimes also for stimulation during nectar dearth. Problems begin where feeding coincides with harvesting or where falsified honey (honey with additives) appears on the market.

In Latvian everyday language, the term “sugar honey” or “sugar‑syrup honey” has taken root. It usually means one of two things: a feed product that bees process from feeding syrup (if feeding was done at the wrong time and this product ended up in extraction), or falsified honey on the market—honey to which sugar syrups have been added.

The most important legal and industry answer is simple: by definition, honey is a bee‑made product from nectar/honeydew, and no other food ingredients may be added. Therefore, a product that results from feeding syrup and is sold as “honey” is non‑compliant—regardless of whether sucrose in the bee’s body has been converted into glucose and fructose.

Bees can indeed split sucrose into simpler sugars using invertase. However, it does not follow that such a product should be correctly sold as honey.

 

Why this nuance matters:

  ❗ The value of honey is determined not only by “simple sugars”, but also by botanical origin, aromatic compounds, acids, minerals, and the enzyme complex.

  ❗ Sugar syrup itself does not contain the aroma and phenolic compounds characteristic of nectar, so a “feed product” usually has a weaker aroma and a simpler profile.

 

A practical rule for beekeepers: feeding should be separated in time and space from honey harvesting. Autumn feeding after honey removal, if done in the right amount, is usually consumed over winter and during spring development, and its “traces” in the next season’s marketable honey are usually minimal.

 

Risk situations a beekeeper should avoid:

  🚧 feeding while there are honey supers above the brood nest containing honey intended for sale;

  🚧 stimulatory feeding at a time when a natural flow nevertheless appears (bees may carry the feed upwards);

  🚧 open storage/spilling of syrup, which provokes robbing and “migration” of feed between colonies.

 

Authenticity verification today is based on laboratory methods that look for chemical and isotopic “fingerprints”, not only visible particles. Pollen microscopy is valuable for determining origin, but it is not sufficient on its own to detect adulteration.

 

Most commonly used approaches (simplified):

  ↔️ Stable carbon isotope analysis (SCIRA / AOAC 998.12) – effective for detecting certain (C4‑derived) syrup adulterations.

  ↔️ LC‑IRMS and other advanced isotope approaches – for a broader spectrum of adulterants.

  ↔️ NMR profiling and/or LC‑HRMS – comparing the “chemical fingerprint” with databases and searching for markers.

  ↔️ Pollen analysis – for checking botanical/geographical origin and for traceability.

 

Feed syrups usually do not contain aromatic and phenolic compounds characteristic of nectar, so bees may produce a product with a simpler aroma profile. However, remember: crystallization speed is determined mainly by the glucose/fructose ratio and temperature, so “slow crystallization” by itself is not proof of adulteration.

 

 

Without sugar syrup

Just as growing vegetables with organic methods yields a smaller harvest, in beekeeping, giving up sugar use reduces the quantity of honey. It is hard to compete on price. High‑yield bee breeds that come from abroad and are used by most beekeepers in Latvia tolerate the presence of honeydew honey in winter feed poorly. There is a serious risk that the bees will not overwinter. Incidentally, for humans such honeydew honey can be very beneficial. In addition, winter feed must not contain rapeseed and buckwheat honey. Therefore, to completely abandon sugar use, these factors must be taken into account. The apiary must also do additional breeding work, raising queens each year from the most resilient colonies. When feeding with sugar syrup, one must still consider that the bees may not have eaten it all and have distributed it throughout the hive. If bees are not specifically fed to increase honey yield, this portion is very small and negligible. When sugar syrup use is abandoned entirely, honey is exactly as nature provides it.

 

 

Local and imported honey

In Latvia, the honey harvesting season is relatively short, but honey is available on the market all year round—including imports. Therefore, beekeepers often find themselves in a situation where the price level does not seem “fair” compared with the cost of local work.

 

The market price of imported honey is usually lower for three main reasons:

 💰 In some regions, the honey harvesting period is longer and the harvest more predictable, so costs per kilogram can be lower.

 💰 Large‑scale logistics and packaging create economies of scale (large volumes, a unified quality system, inexpensive packaging).

 💰 There is also a risk of fraud: EU‑coordinated checks have indicated that a significant share of imported samples may be suspicious with regard to sugar adulteration.

 

Therefore, a local beekeeper rarely wins on price alone. The real playing field is quality, origin, freshness, flavour profile, and trust.

In popular information sources, one can sometimes find the claim that in the south nectar is secreted more intensively, resulting in fewer minerals. However, such a generalization is not always a scientifically grounded universal rule—it should be treated only as one aspect of evaluation.

The amount of minerals in honey (and the related electrical conductivity) is determined most strongly by botanical origin and honey type (e.g., honeydew honey usually has higher conductivity and mineral content than many nectar varieties), not simply by geographical latitude.

Similarly, regarding “biological activity”: the profile of antioxidants, phenolic compounds, and aromas is closely linked to plant origin, season, and processing. In Latvia, extensive studies have been published on the phenolic profiles of local honey, showing great diversity between monofloral and polyfloral batches.

Imports are not automatically “bad”, but the risks are different. Imported honey can be a good product, yet imports usually have a longer supply chain.

 

This means more stages where the following may occur:

  🔢 warm storage (risk to aroma, enzymes, and increased HMF),

  🔢 batch blending and “dilution” of origin (harder to prove botanical/geographical origin),

  🔢 higher vulnerability to food fraud (sugar adulteration, masking origin).

 

Imported honey and local honey are not a “good versus bad” duel. Conditions and risks differ. A local beekeeper’s strengths are traceability, freshness, and a specific flavour profile

that can be supported by objective indicators:

  📌 Freshness: less time from harvest to jar; lower risk of long‑term warm storage.

  📌 Traceability: a specific apiary, a specific batch, a specific season—hard to replicate in large blends.

  📌 Terroir and sensory diversity: local varieties (rapeseed, linden, buckwheat, heather, etc.) with recognizable taste and crystallization behaviour.

  📌 Openness: the ability to show the process, analyses, and the farm—this builds trust for the buyer.

 

 

Polyfloral (mixed‑flower) and monofloral honey

In everyday language, honey is often divided into “mixed‑flower” (polyfloral) and “single‑flower” (monofloral) honey. Both groups have their place: polyfloral honey is usually aromatically multi‑layered and characteristic of each area, while monofloral honey provides a recognizable taste, consistency, and often specific indicators (e.g., electrical conductivity or crystallization rate) typical for a particular botanical origin.

Mixed‑flower honey means that bees collected nectar from several plant sources within one period. The result is often a broader spectrum of aromas and flavours—noticeable in colour nuances, scent, and aftertaste. Polyfloral honey often reflects the plant diversity of a specific place (“terroir”) better, so it is especially interesting for those who want flavour variety. For maintaining health, there is also a greater chance it can be useful because it contains a broader spectrum of biologically active substances.

The observation that “completely pure” monofloral honey is very hard to obtain in practice is correct. However, in industry understanding, monofloral honey usually does not mean 100% nectar from one plant. It means that the origin from a particular plant is dominant and can be substantiated by appropriate criteria (usually pollen analysis, chemical indicators, and sensory profile).

For example, during linden bloom—one apiary may “hum” with linden, while another may be quiet—this illustrates the “economics” of nectar flow: bees choose the source that gives the best return at that moment. If there are, for example, meadow plants or sown nectar plants at the same time, bees may prefer them. It should also be remembered that bees fly within a radius of up to 3 km.

Even in neighbouring hives, honey can differ, because colonies may vary in strength, flight activity, and foraging “habits”. This is not a defect—it is the reality of biology and environment.

In Latvia, mixed‑flower (polyfloral) honey is more valuable because it reflects local plant diversity and seasonal specifics and has a broader spectrum of biologically active microelements. Monofloral honey is possible in Latvia when a particular flowering source dominates, but 100% purity is rare in practice. For the buyer, the best path is to taste, compare, and choose honey that truly tastes good—rather than rely on one myth or one colour.

 

 

Infused honey

More and more often, the market shows products called “extracted honey”—honey with pronounced plant aromas (e.g., linden, peppermint, meadowsweet, etc.). The idea is understandable: honey is an excellent carrier of aromas, and if handled correctly, it can yield an interesting flavour and scent profile.

In food technology, “extraction” means drawing active substances out of a raw material into a solvent. In the case of tea, the solvent is water; in the case of honey, it is the sugar/water matrix.

 

Therefore, more precisely, it is:

🌼honey infused with herbs/plant infusion (infused honey),

🌼honey with a plant extract (if a standardized extract is used),

🌼honey with plant parts (if the plant remains in the product and is not filtered out).

 

Compared with tea, there are significant differences. Honey is not simply a “solvent”: it is a highly concentrated sugar solution with low water activity, so some compounds dissolve differently than in water. Usually, volatile aromatic compounds (fractions of essential oils) and some phenolic and pigment compounds (depending on the plant) transfer best. The result is that honey gains a more pronounced aroma; sometimes colour and aftertaste also change. This is the main benefit the user can actually perceive.

When preparing such a product, the biggest technological risk for honey with plants is moisture. Many plants (flowers, leaves) bring water with them, and honey is hygroscopic. If moisture increases too much, fermentation risk rises, so it is important to use only very dry raw material (well dried) and to work in a dry room, and also not to keep honey open for long.

Honey with plants also implies additional risks of allergens and active substances. Even if honey itself usually “agrees” with a person, a specific plant may not, because the transfer of aromatic compounds can change the sensory profile and add certain bioactive compounds. In practice, however, this is observed very rarely. Honey with plants (“extracted” honey) can be a very interesting offering—provided it is prepared correctly from a technological standpoint.

 

 

Honey stratification

Properly obtained, high‑quality honey that is stored under suitable conditions typically does not stratify, and stratification should not be considered the norm. However, in practice, misunderstandings often arise that are related not to honey quality, but to bottling technology.

Signs of stratification can appear when honey from different extraction batches—with different crystallization onset times—is poured into one container and the honey is not mixed evenly before bottling. In such a situation, a very faint, blurred boundary forms in the container between liquid honey and honey that has already crystallized. After complete crystallization, this boundary may no longer be visible, but sometimes a slight difference in colour shades remains.

A markedly different picture is observed when honey has been stored incorrectly or was initially of poor quality. In such honey, stratification is pronounced—layer boundaries are sharp and contrasting, and they are most often located in the lower or upper part of the container. This may indicate increased moisture content, insufficient ripening, or unfavourable storage conditions.

Pronounced stratification is considered a characteristic sign of improperly stored or technologically deficient honey, and both beekeepers and consumers should pay attention to it. Especially when buying honey, a visual assessment can serve as a first signal of potential quality issues.

 

 

Honey ripening in the hive

Freshly brought nectar in the hive has a very high water content—on average around 60%. In this state it is not yet honey in the classical sense and is not suitable for long‑term storage. To turn nectar into a stable, biologically active product, bees begin a complex and energy‑intensive process called honey ripening.

During ripening, bees intensively ventilate the hive, creating airflow that promotes moisture evaporation from the nectar. Gradually, water content decreases to about 18–20%, which is the threshold at which honey becomes microbiologically stable. At the same time, bees add their own enzymes to the nectar—invertase, glucose oxidase, diastase, etc. These enzymes ensure the breakdown of sucrose into simple sugars and also participate in forming honey’s antibacterial properties.

Depending on weather conditions, the chemical composition of the nectar, and the strength of the colony, ripening lasts on average 10–14 days. When the cells are completely filled and the honey has reached optimal readiness, bees cap them with a thin layer of wax. For the beekeeper, the capping serves as a reliable visual indicator that honey has ripened and is suitable for removal.

For long‑term storage, the safest is honey harvested at the end of summer, when the active nectar flow has ended and bees have fully completed ripening. Such honey usually has lower moisture content, higher enzyme activity, and better resistance to fermentation.

In industrial beekeeping, in an effort to increase yield, honey is often removed from the hive before it has fully ripened. In this case, honey retains elevated moisture, and the required level is achieved with artificial moisture‑reduction devices. This is done to relieve bees from drying work and stimulate them to bring nectar more intensively, and also for practical reasons—for example, rapeseed honey crystallizes very rapidly and needs to be extracted from the cells within a short time.

However, artificially dried honey differs in quality from naturally ripened honey. It is characterized by a lower amount of bee‑added enzymes, which is reflected in a lower diastase number. In addition, more intensive contact with air during drying can promote oxidative processes and reduce biologically active substances. Taken together, these factors make such honey less valuable both nutritionally and in terms of the authenticity of the beekeeping product.

 

 

Comb honey

Honey stored in capped comb cells is considered one of the highest‑value forms of honey. The main reason is minimal contact with the surrounding environment—honey in the cells has practically not been in contact with air, which helps preserve its natural properties, aroma, and biologically active substances as much as possible.

Honey stored in comb also crystallizes much more slowly. This is because it has not been mechanically disturbed and has not mixed with honey that has already started to crystallize, which usually serves as a crystallization nucleus. As a result, comb honey maintains a uniform consistency and natural structure for a long time.

A drawback of comb honey is its comparatively less convenient everyday use. Honey is consumed together with wax, which not all consumers accept, and this form is not as convenient for dosing or culinary use. However, it should be noted that wax itself is a natural product, and comb honey is often valued precisely as a completely unprocessed beekeeping product.

When storing honey in comb, it is important to maintain suitable conditions. Although capping significantly reduces the influence of the external environment, it does not fully protect honey from moisture in the air. With long‑term storage under high humidity, honey can gradually absorb moisture, which negatively affects stability. Therefore, comb honey is recommended to be stored in a dry place or in airtight containers, ensuring as stable environmental conditions as possible.

 

 

Honey “refreshing”

In practice, one can sometimes encounter a technological scheme that beekeepers may call “refreshing” honey. Its essence is as follows: honey that has stood too long, is of insufficient quality, or is hard to sell is warmed (to make it more liquid) and fed to bees similarly to sugar syrup. Bees process this feed and move it into cells, and as a result the product may acquire the appearance and consistency of “fresher honey”.

If such feeding takes place during a nectar flow, the processed honey may also mix with freshly brought nectar. From the outside, this complicates traceability: visually and in terms of consistency the product may look attractive, but its composition and biological value may differ from naturally obtained seasonal honey.

Beekeepers’ stories sometimes also include anecdotal examples of “contraband bees”—the idea that feeders might be on one side of a border and hives on the other, and bees would supposedly “carry” feed across the border. Such episodes are usually mentioned as an illustrative example of how difficult it is to control bee flight and feed origin using only visual or physical control methods. Regardless of whether the stories are true, the conclusion is one: the product should be evaluated by measurements, not by appearance.

Signs of origin not typical for Latvia (or of botanical composition) can be most reliably established in the laboratory by performing botanical (pollen) analysis. An indirect indicator of quality and processing is enzyme activity—often assessed via the diastase number. In practice, for a full quality assessment other indicators are also determined (e.g., moisture content and HMF), but the diastase number is often one of the first signals that honey has been heated or is biologically “tired”.

 

 

Allergy and honey

There is still a belief in society that “local, high‑quality honey” often causes allergies in healthy people. In practice, a true allergic reaction to honey is rare, but it is possible and in some cases can be severe. Therefore, it is important to distinguish myths from clinically real risks and to understand when medical help is needed.

What can actually trigger a reaction? Reactions are more often related not to “honey as sugar”, but to small impurities and bee/plant proteins (for example, pollen) that can end up in honey. In some people who are highly sensitive to pollen or who have allergic diseases, these components can cause a reaction similar to a food allergy.

What does a true food allergy look like? Typical symptoms appear soon after honey is consumed (within minutes to hours): itching in the mouth or throat, hives, swelling of lips/face, wheezing or shortness of breath, nausea, vomiting, dizziness. In a severe reaction, emergency help is needed.

Why do people sometimes mistakenly call it an “allergy”? Some unpleasant sensations after eating honey are not allergy but overeating (especially on an empty stomach), gastrointestinal sensitivity to a higher fructose/glucose load, or coincidence with an illness when well‑being was already impaired. Such sensations should not be interpreted as “the body cleansing itself”—allergy is an immune reaction, not a detoxification process.

 

What to do if you suspect an allergy?

  🔺 If symptoms are systemic (swelling, shortness of breath, fainting, hives over the whole body)—act as in an acute allergic reaction and seek emergency help.

  🔺 If the reaction recurs or is pronounced—consult an allergist. Do not rely only on guesses or a visual assessment of “honey quality”.

 

A practical note for beekeepers and consumers: if complaints appear, it is useful to write down—what kind of honey (blossom/honeydew, fresh/crystallized), how much, whether it was mixed with other bee products (e.g., pollen), and what exactly the symptoms were and when they started. This information helps the doctor distinguish allergy from other causes and assess risk more objectively.

 

 

Using honey

For everyday use, it is best to eat honey separately and unhurriedly. If honey is not immediately mixed into a drink or food, it is easier to notice its aroma and flavour nuances and to naturally “fix” the amount that feels sufficient at that moment.

It is recommended to keep a small amount of honey (for example, a teaspoon) in the mouth and let it dissolve slowly. Mixing with saliva improves flavour perception and prepares carbohydrate breakdown already in the oral cavity, because saliva contains enzymes. This does not mean that honey is significantly “absorbed” through the oral mucosa—the main absorption takes place in the digestive tract—but slow consumption helps avoid overeating and allows the body to respond more evenly to sweetness.

 

Practical recommendations:

  🧾 Use honey in small portions, especially if eating it on an empty stomach.

  🧾 If adding honey to drinks, do so in a warm—not very hot—liquid, to preserve aroma and biologically active substances.

  🧾 After consuming sweets, remember dental hygiene, because honey, like other sugars, can promote plaque formation.

  🧾 If you have disorders of sugar metabolism (e.g., diabetes) or specific health problems, coordinate the amount with your doctor.

 

 

Storage

Honey is one of the most stable natural products. Archaeology and research describe cases where vessels found in ancient burials with signs of honey (for example, inscriptions or residue analysis) have led to the conclusion that honey was stored in them. This durability is determined by honey’s physicochemical properties: high sugar concentration and low water activity, an acidic environment, and several antimicrobial factors (including peroxide formation) that inhibit the growth of many microorganisms.

However, honey’s “eternity” is not absolute. In practical beekeeping, the main risk is moisture: honey is highly hygroscopic, so it absorbs water and also odours from the surrounding air. If honey’s moisture content increases (especially above ~20%), the risk of fermentation rises because osmotolerant yeasts become active. Therefore, honey must not be kept in an open container—its safest storage is in tightly sealed, food‑grade containers.

The other key factors are temperature and light. Honey is recommended to be stored in a dark place at a stable temperature, avoiding sharp fluctuations. For everyday storage, a cool room (about 10–20 °C) works well. Keep in mind that coolness (especially around 10–15 °C) usually accelerates crystallization—this is not a quality defect, but a natural process. By contrast, prolonged exposure to heat (for example, near a radiator or on a sunny windowsill) is undesirable, because it can reduce enzyme activity and worsen quality indicators.

Storing honey below zero temperatures is not a safety problem (honey usually just becomes very viscous or crystallizes), but in everyday life it is usually unnecessary. The most important practical trio is: dry air, an airtight container in a dark place, and a stable temperature.

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