Honey: What is it?
By Lindsay Wilson
This is not as simple as you may first think!
It starts out life from nectar that’s all Sugar (Sucrose) and about 85% water. The bees turn the Sucrose into other carbohydrates mainly Fructose and Glucose, Fructose is also called Levulose and Glucose becomes Dextrose. And if you mix the 3 together now it’s called “Honey Dextrin”.
This is also how honey becomes low G.I? Let’s not forget a small amount of Maltose. Plus trace amounts of minerals, and proteins from pollen, leaving only 1 or 2% Sugar (Sucrose) and water down to about 15%, this is what we call honey.
Or is it much more? Honey kill germs’ Bacteria first high sugars will pull out all moisture from the bacteria killing it, and to finish the job off honey is also a mild acid, this is made from the enzyme added by the bee turning nectar in Amino Acids at the same time and ripening the sugars to, Glucose Oxidase will make Gluconolactone which equilibrates with Gluconic Acid, well done honey.
Over many years of beekeeping, I’ve had the needed to know more and more, and to see what makes things tic. Out of all the books I’ve read ”The hive and the honey bee” has been my reference of choice, my go to book and yes, it’s in our Southside’s library.