Every honey type will crystalize over time. This is mainly due to the natural sugars in the honey, so it is unrelated to quality or shelf life.
To liquefy the honey: place the jar in warm water (max 40-55°C) for 15 minutes. Never heat the honey in a microwave to avoid breaking down the important components such as enzymes, vitamins and amino acids.
Keep the jar at room temperature, or even a bit warmer (max. 25°C).
Pure honey doesn’t spoil. However, it does become increasingly darker over time. The official, legally determined shelf life of honey is 2 to 3 years, though a well-sealed jar can be kept for many years without losing any of the quality or taste.
When you heat honey, you essentially destroy the enzyme glucose-oxidase. It is this enzyme that turns into oxygen peroxide, which has an antibacterial effect. Heated honey loses all of its medicinal qualities!
This foam is nothing more than air bubbles. Honey contains many air molecules that will rise to the surface over time. Give it a good stir and the honey will be nice and smooth again.
The cause is the crystallisation of glucose around air bubbels in the honey. The honey is most likely being kept in a space that is too cold. Keep the jar in a warm room, and the white spots will disappear by themselves.
Honey is a product that is unpasteurized because this process will have a negative effect on the composition of the honey. In rare cases, this can cause traces of botulism to occur in honey. These traces can be neutralized quite effectively in the body, but very young children haven’t built up any resistance against these bacteria. Our advice remains to withhold honey from children under the age of one, just as a precautionary measure.
When honey comes from the hive it is always liquid, yet it will crystallise over time. There are honey varieties that crystallise after only a few weeks, some after a few months, a year, or even longer. It’s the amount of glucose in the honey that will determine the fluidity or solidity. The difference between solid and liquid honey is mainly of importance in its use (eg. in hot beverages or on bread), though the colour and taste also differ.
Honey is considered an agricultural product. Like all agricultural products there are fluctuations in price from year to year. Some years, honey cannot be harvested in certain regions due to weather or death in the colony. Geographical origin and type of honey are also indicative of the price. Flower honey is much more common than melon honey, for example.
When swelling, itchy skin, tingling or a burning sensation occurs and the skin around the sting turns red, this is considered a normal reaction to the sting, not an allergic reaction.One is allergic to bee stings If, after the sting, a sudden drop in blood pressure occurs, there is an increased heartrate, vomiting, shortness of breath or loss of consciousness.
Even people that are allergic to bee stings are allowed to use bee venom cream. This is because allergic reactions occur when the venom is introduced intravenously, not externally. Of course there is always a possibility that the skin reacts after applying bee venom cream. If the skin does get itchy and turns red, it is best to discontinue use.
While we are not actual scientist personally we have used this information for some of the ailments. Some statements on this website HAVE NOT been evaluated by the Food and Drug Administration. We have listed the source(s) where the information has come from. Products and/or information are not intended to diagnose, cure, treat, or prevent any disease. Readers are advised to do their own research and make decisions in partnership with your health care provider. If you are pregnant, nursing, have a medical condition, or are taking any medication, please consult your physician. Anything information you read here should be relied upon to determine dietary changes, a medical diagnosis or courses of treatment.