Honey, this age-old food with therapeutic virtues, is today at the heart of a controversy. On supermarket shelves, some jars presented as “honey” no longer come from hives, but from industrial production lines. Made without the intervention of bees, these synthetic honeys are devoid of the benefits associated with real nectar and often mislead the consumer, who does not always have reliable information to distinguish the authentic from the artificial.
The unique properties of natural honey
Real honey, produced by bees, is prized for its multiple health benefits. Its natural composition makes it a food with precious virtues, difficult to reproduce in the laboratory.
A powerful antibacterial: Hydrogen peroxide, released by the enzymes in honey, gives it antibacterial properties. Thanks to its low water content (between 17 and 18%), its acidic pH (between 3.2 and 4.5) and its concentration of glucose oxidase, honey prevents the proliferation of bacteria.
A healing agent: Applied to wounds or burns, honey helps cleanse the skin and promotes healing. Its osmotic effect, combined with antimicrobial properties, accelerates the healing process.
Natural antioxidant: Rich in flavonoids and phenolic acids, honey protects cells from damage caused by free radicals, thus preserving health and helping to prevent certain diseases.
Soothes sore throats and promotes digestion: Used to soothe the throat and as an expectorant, honey also soothes digestive disorders and regulates transit, relieving discomfort such as diarrhea or ulcers.
Natural source of energy: The natural sugars in honey, which are quickly assimilated, make it an ally for athletes, helping to restore energy reserves and facilitate muscle recovery.
However, the unique characteristics of natural honey are absent from so-called “industrial honey” products, often made in Asia and produced without any bees.
Fake honey from industry
The jars of honey available in supermarkets are sometimes misleading. Around 30% of them, particularly of Asian origin, contain artificial additives that imitate honey without offering its natural benefits. These products are the result of industrial processes that make honey without the intervention of bees, often at low prices and in large quantities.
Introduction of artificial antibiotics in imported honey
In the early 2000s, honey produced in China for export was often mixed with water to increase its volume, but this dilution risked causing fermentation during transport. To get around this problem, manufacturers added artificial antibiotics, giving the illusion of a stable and therapeutic product. The fraud was discovered in 2002, leading to a temporary ban on the import of Chinese honey into Europe.
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