anitasharp5
Assistant Cook
I'm all about finding different and healthier alternatives when cooking.
lol....No wonder I have to consume so many grapes.... I concentrate them into a juice, let themferm..oh, ummm, never mind...
But there is plenty of "sugar" there? right?
I actually made a cranberry wine a few years back which in addition to the cranberries, called for raisins and dates. It came out surprisingly good ( compared to the other crappy wines I've made).Date Wine?
I really doubt that. Honey has properties that make it very inhospitable to microorganisms. It will keep for years and years, as long as it is properly stored. It's hygroscopic, which means that it absorbs water from the air, so it has to be stored air tight. It does contain yeast, but honey is extremely unfavourable to microbiological reproduction. To make mead, the honey has to be diluted with water to allow fermentation.With all its bacteria, honey boost your immune system. But only when your immune system is active.
I looked into it a few years ago. I waned to take it with my soon. When we were finally ready to take the class, the head beekeeper had to leave the state for some Bee reasons. When the classes were finally going to resume, covid hit. Now its just a matter of finding a class that fits my schedule, but its definitely on the bucket list, Not sure if I'll ever get aa hive ( not even sure if its legal where I live in aa residential area), but just taking the class will be cool.@larry_stewart we are going to start beekeeping this next spring. The beekeeper's clubs in our area have monthly meetings. There is one in your area too.
It's 80 percent sugar. How is that healthy?How would it NOT be healthy?
Honey is composed mostly of the monosaccharide molecules glucose and fructose, just like table sugar. It has higher moisture content than table sugar, about 18% water. The exact makeup of each individual honey varies somewhat, but honey is generally composed of 80% sugar (fructose & glucose), 2% minerals, vitamins, pollen & protein...
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.Honey has trace amounts minerals and vitamins. This may be viewed as an advantage, but the values are so low that honey can’t really be considered a source of these nutrients.
For example, you would need to consume 40 cups of honey a day to reach your daily iron requirements.