By Kylie
Evidence has found to suggest that honey is a source of
food, which at its raw form, can be preserved indefinitely in a state that is
edible.
What makes this food so special??
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| Source:http://oliviajenkins.com.au/3488/5-diy-uses-for-honey/ |
1. Sugars are naturally low in moisture – this means that if
left in a sealed container, make it very difficult for bacteria or
microorganisms to survive. Hence the chance for organisms to spoil honey is
reduced due to low survival rates.
2. The acidity of honey also adds to this with it scaling at
around 3-4.5 on the pH scale. Again, the high acidic environment does not make
it an ideal home for organisms.
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| http://fitlife.tv/from-the-bees-two-simple-superfoods-youve-got-to-try_original/ |
3. BEES. BEES. BEES. In the end, it’s down to our little
yellow stingy friends.
To make honey, bees regurgitate nectar into the combs. Enzymes
in the stomachs of bees, glucose oxidase, mix with the nectar when the bees
regurgitate, creating hydrogen peroxide and gluconic acid. This is another
barrier – due to its thick consistency.
Check out the links below for more info!
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