The Science Behind Honey 

1.  Real Unadulteraded Honey crystalizes. It is one of the main ways you can tell if you have the real stuff.  Honey is basically a supersaturated sugar solution. Over time, the glucose separates from the water and forms crystals, which makes the honey look thick or grainy.  Glucose doesn’t dissolve in water as well as fructose, so eventually it starts forming tiny crystals. Those crystals spread through the honey and make the whole jar solidify.  It is a natural process that most all honey goes through. But it never goes bad!

2. Did you know Honey never spoils?  That is because of its low moisture and high acidity content. They have actually found 3,000 year old honey in the pyramids. And ATE IT!

3. It takes bees to visit 2 MILLION flowers to just make one of our 1 pound jars of honey.

4. Honey has natural anti-bacterial properties.  It is proven to aid in burns, cuts and scrapes. 

5.Honey can range from almost clear to dark brown depending on the flowers the bees visited. Darker honey usually has more antioxidants. In fact, it has more anti-oxidants than some high anti-oxidant foods like spinach per unit.