Don't be infatuated with honey, although it has beautiful legends

Cloud unintentional published in http://songshuhui.net/archives/45588

In many parts of the world, the use of honey has a long history and beautiful legends. Collected the essence of Baihua, "carefully brewed" into honey, this process is described by countless scholars and moke infinite beauty, it adds more charm to honey.

However, from the perspective of modern science, honey has no commendable advantages. Its main component is sugar, which accounts for more than 80% of honey. In addition, less than 1% of the water is removed. Therefore, from the perspective of the composition of nutrients, honey is a kind of food with high calories and high nutrition.

In the legend of history, honey has a variety of "Health Care" functions and even "Health Care" effects. Many believe that less than 1% of the ingredients contain what humans do not know as "magic ". In this regard, modern science, on the one hand, attempts to identify those legendary functions, and on the other hand, expects to analyze the components. For the latter, trace nutrients such as vitamins and minerals are not good enough, and other useful ingredients are not good. For the former, the research has done a lot, but the "ideal" results are not much. In many studies, the effect of honey is similar to that of placebo. There are also some studies that seem to show "may be useful ". In general, it is not always a good deal to bear so much sugar and heat for the so-called "health care functions" That don't matter and don't matter.

Although the real honey is a pure "natural product", it does not mean "absolute safety ". The vast majority of flowers are non-toxic, but a few types of honey produce toxic ingredients. If a small batch of honey collects a large amount of pollen from these plants, and honey is an untreated "original ecological product", it may be dangerous. However, in general, if a large scale of beekeepers or a large amount of honey is collected together for processing, then a small amount of "toxic" Honey will be diluted to "harmless" content.

The above is the production of qualified "Theoretically" honey. In the real market, the high price of honey is naturally attractive to counterfeits, and it is a product that is prone to counterfeiting. The main ingredients of honey are glucose, fructose, and water. The appearance and sweetness of honey are basically determined by these ingredients. Sucrose is made up of a glucose molecule and a fructose molecule. As long as they are separated by "hydrolysis", glucose and fructose can be obtained, and the proportion is very close to that in honey. In addition, the main ingredient of corn syrup is fructose, which can be easily added to honey to make a mess. Poor counterfeiting may even be carried out directly with sucrose or impersonate it with a thickening agent and a sweetener.

For professional detection, the identification of "fake honey" is not difficult. In biology, the pollen collected by bees comes from the so-called "carbon 3 plant", while fake raw materials such as sucrose and corn syrup all come from the "carbon 4 plant ". We don't need to know the difference between the two, but we only need to know that the difference still exists in the sugar. Therefore, the "true and false" of honey is usually determined by detecting the "carbon 4 plant sugar" in honey ". So far, this method has been very reliable, and counterfeits have little to do with it.

People usually care about "how to identify fake Honey ". Unfortunately, if ordinary consumers can tell the truth by themselves, it only means that the level of counterfeits is not high enough. Products with different sources such as honey may cause huge differences, which can be completely different without professional analysis. Consumers can only protect themselves by choosing reliable purchase channels and trusting sellers.

There is nothing magical about honey, and there is no special "nutritional value". It is really not worth pursuing. Of course, as a cooking product, it can bring a different flavor to food than other sugar, which is naturally understandable.