Is it healthy to cook with honey?

[jennyema]

It's 80 percent sugar. How is that healthy?

how is that not healthy ? Ai yi yi

 

[GotGarlic]

We are former beekeepers. We would still have our two hives if a "neighbor" hadn't decided beekeeping was a good idea and moved in a hive of Africanized bees. In a matter of months, our bees were wiped out.
Anyway, there is no such thing as "organic honey". Bees forage for nectar/pollen for three miles in every direction from their hive. Also, bees are not aggressive unless they feel their hive is threatened. During a bad year (drought) they need supplemental feeding with white cane sugar water.
We studied up on beekeeping before making the substantial investment in equipment and a nuc, which is a nuclear hive to start a fully inhabited hive.
The best books we found were Beekeeping for Dummies (ISBN 0-7645-5419-0) and Hive Management by Richard E. Bonney (ISBN-13: 978-0-88266-637-2).
Larry, you don't need a beekeeping club to learn--just read and find a source of equipment and starter hive.
Beekeeping is very enjoyable, and the honey is an added bonus!

We started keeping bees six years ago. No, you don't need to join a club to become a beekeeper, but they usually provide a mentor in addition to classes, and are a good source of equipment and healthy nucs, often at a discount. It can be very helpful to have an experienced person showing you what to do and what to look for when you're tending hives in the beginning.

 

[GotGarlic]

how is that not healthy ? Ai yi yi

Could you please explain?

 

[taxlady]

From Honey vs Sugar: Which is Healthier?


Honey is quite acidic - its pH averages 3.9, which is below the level required for safe canning. This means that microorganisms can't grow in it. The low water content also prevents microorganisms from growing. The only one that can survive in it is Clostridium botulinum, which can cause botulism. That's why it shouldn't be fed raw to infants under one year old.

So it has tiny amounts of vitamins and minerals, but large amounts of sugar. Because of the water and acidity, it can't be substituted in a direct 1:1 ratio for sugar in baking recipes because it changes the chemistry substantially. For savory cooking, add to taste ?

+1
I just want to point out to those unfamiliar with canning that lower pH means more acidic. Safe canning requires pH BELOW a safe maximum, and I don't happen to remember what that number is.

 

[GotGarlic]

+1
I just want to point out to those unfamiliar with canning that lower pH means more acidic. Safe canning requires pH BELOW a safe maximum, and I don't happen to remember what that number is.

4.6 or lower.