Ways to recognize fake honey

Honey is said to have been produced by a bee in such a way that the bee sucks the nectar of the flower and stores it in its own hive and concentrates it, and then adds some of its body’s enzyme to it and injects it into the hive networks. This process is natural honey. they say

The nutritional value of natural honey is extremely high, whether as a sweetener or medicine.

Anything other than this is called unnatural honey.

Asali is said that the beekeeper feeds the bees with sugar in different ways, or the bees are forced to feed on sugar due to the poverty of nature and the lack of flowers and plants, or both sugar and flowers and plants may be used. This type of honey is called nutritional honey.

In this case, the honey is not devoid of properties because it contains the enzymes of the bee’s body and is much better than fake honey.

This type cannot be called honey, as we said, it is fake honey and it is made by human hands, and the bee has no involvement in making it. This honey has no properties, but it is very harmful to health.

The fake honey that we described is very easy to recognize, it almost tastes like honey candy and it can be recognized by most people, but it is difficult to recognize natural honey with nutrition, especially if the amount of nutrition (sugar) to the bee is low, even for experts. They don’t realize it, the best possible ways are the sense of taste and next to that, the laboratory. Because single-flower honeys have a higher value than other honeys and are more expensive, but many people who are unfamiliar with honey, because it does not have the original taste of honey, mistakenly recognize it as fake. A possible way is to provide a laboratory sample.

In short, some examples of laboratory parameters are mentioned.

The most important parameter that determines whether the beekeeper has fed sugar to the bee or not.

The amount of sucrose in the world standard should be below 5 and even for diabetics below 2.

It is an amino acid that exists in the structure of plants, and its international standard number is 180. The higher the proline content, the higher the quality of honey.

The sign of not heating honey and the correct way of storing it is that, according to international standards, the amount of this substance in honey should be below 40.

Natural honey should not add sugar.

The correct term is jamming, but because honey is a supersaturated sugar solution, it can sugar or jam after harvesting, and this is different in different honeys, for example, in spring honey, orange or citrus after two or three months, but in Kanar honey, it is possible. It takes three years for honey to turn sugar.

Honeys should have the same taste or color.

This is not the case, because honey is the result of feeding bees from the nectar of different plants, so they differ from each other, for example, honey has a special taste and smell in addition to its color, or sage honey has its own exclusive taste.