Can heating honey turn it toxic? | The Times of India (2024)

FAQs

Can heating honey turn it toxic? | The Times of India? ›

Honey goes through a change in the color, texture and loses its nutrient value, when cooked or heated. In fact, heating honey can turn toxic and change the texture like glue.

While it's true that overheating honey can kill off the enzymes and antioxidants that make it so beneficial, claims that heated honey is actually poisonous have yet to be proven. Some people believe that heating changes the taste of honey as well – although this is obviously subjective and difficult to prove.

Heating of honey is contraindicated according to Ayurveda as it causes deleterious effects. Hence, to evaluate this concept, honey has been heated beyond the permissible temperature, i.e., 140°C for 2 minutes. On heating ghee, there is formation of more peroxides.

Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.

“However, if honey is stored for a long period of time or cooked (heated), HMF is naturally generated, and as it builds up, it can be toxic to the body,” she explains.

Nobody has been reported dead from it. However, we do know that honey in boiling water can affect the enzymes, reducing its benefits. Also, honey exposed to heat is just like pasteurized honey which has already been heat-treated to kill bacteria. Yes, it might be less beneficial for you but it is in no way toxic.

The symptoms of poisoning due to honey consumption depend on the types and levels of the toxins. Common symptoms include nausea and vomiting. In severe cases, low blood pressure , shock, or even death may occur.

Natural, properly preserved honey will not expire.

Hot honey is a honey that is infused with chilis to make a sweet, slightly spicy condiment. It only takes about 20 minutes to make and keeps on the shelf nearly indefinitely. You can use it as a drizzle for all of your homemade cheeses, to top on pizza, to marinade meat….

As per experts, adding honey to warm water does not significantly reduce its efficacy, but it is advisable to keep the water temperature around 37-43°C for the best results. It's best to use warm, not hot, water. Extremely hot water can destroy some of the beneficial enzymes and nutrients in honey.

Is honey safe to cook? ›

Extensive heating at high temperatures not only strips it of its nutrients, but cooked honey and honey served hot is potentially harmful for our bodies.

Honey makes baked goods moist and fluffy, so keep that in mind when choosing recipes. The final product will have a tighter crumb, making it less crispy — ideal for most cakes and loaves, but not always for thin cookies.

Honey Health Benefits

"Honey's advantages over sugar include a slightly lower glycemic index (i.e. it doesn't affect your blood-sugar levels as much)," Dr. Dixon says. 10 "It also contains more vitamins, minerals, and antioxidants, such as calcium, potassium, vitamin C, zinc, phenolic acids, and flavonoids."

Also, honey, being a thick, viscous liquid, does not heat evenly in a microwave. Hotspots may develop that may lead to a sudden boil that spatters the hot contents. Such hotspots are also hot enough to degrade the flavor and color of this premium honey.

Honey is a flammable substance with a flash point around 320°F (160°C) and ignition point around 410°F (210°C). Heating honey above recommended temperature can cause loss of beneficial properties and change in taste, so it's best to avoid high temperatures.

It has strong antibacterial effects, it helps heal wounds and inflammation of the upper respiratory tract and calms the mind. It strengthens the body's defense systems and is a powerful antioxidant that prevents premature aging of cells. In cosmetics, it is used to nourish and brighten the skin.

“Honey does not spoil, however for best quality, the USDA recommends storing honey for up to 12 months,” Amidor says. “After that time, it remains safe but the quality may not be as good. If the honey becomes cloudy, crystallized or solidified this is not a food safety concern.”