What Is The Only Food That Doesn’T Spoil

The best part about honey is its shelf life. Honey is a natural sweetener, so it doesn’t contain any artificial preservatives or additives. You just have to keep it in an airtight container at room temperature, avoiding direct sunlight and excessive heat. This will prevent bacteria growth and extend your honey’s lifespan up to ten years!
However, most people don’t know that there are other foods that spoil within days. For example, milk has a shelf-life of 2 weeks, whereas cheese lasts even less; eggs last 3 months but they must be kept refrigerated. And if you want fresh fruits and vegetables, forget about them – unless you’re willing to go through all the trouble (and expense) of growing organic produce yourself.
But what happens when it comes to honey? Honey is composed mainly of water, which means it keeps on going forever without spoiling… unlike many other foods.
Honey contains some special sugars called fructose and glucose, and these sugars react differently when exposed to oxygen. When properly stored, honey preserves its nutritional value and flavor for up to 10 years.
So why did scientists need to study how honey ages?
In 1849, Louis Pasteur discovered that microorganisms caused fermentation in wine. Fermentation occurs when yeast consumes alcohol and sugar from grapes, causing their cells to multiply quickly. In order to stop the process, winemakers add sulfur dioxide to wines to protect their product against bacterial contamination. However, sulfites also preserve wine by preventing further microbial growth. They do this by stopping the production of free radicals that cause damage to wine.
Free radicals are atoms or molecules with unpaired electrons, such as hydrogen peroxide, hydroxide ions and singlet oxygen. These reactive species damage cell membranes, proteins and DNA, leading to cancer, aging and death. As we mentioned earlier, honey does not contain any added ingredients, meaning that no microbes are present to create free radicals. Therefore, honey cannot spoil.
Another important factor in preserving honey is its high moisture content. Water provides protection against harmful chemicals, including radiation, pesticides and herbicides. Honey’s extreme hygroscopic properties allow it to absorb up to 70% of its own weight in moisture. This prevents the spread of pathogens like molds and yeasts, which would otherwise grow in dry environments.
How long can honey last?
Depending on where you live, you may have been told that honey expires after six months or a year because of its high water content. But honey isn’t really spoiled once it reaches its expiration date. After all, it was still edible then, right?
Here’s how honey preservation works: when the liquid portion of honey evaporates during storage, the solid remains unchanged. The crystalline structure of honey does not change over time. Its taste and texture remain exactly the same, even though its viscosity decreases from 4 percent to 1 percent over 12 months.
When honey gets too thick, it becomes unusable. But once it’s pure enough, it can be used for cooking, baking, medicinal purposes and more. So the next time you open a jar of honey, remember that it won’t spoil while it sits around for another three years.
It seems that honey is one of the healthiest foods available today. Recent studies show that honey could help lower cholesterol levels, reduce blood pressure and fight inflammation. It also helps regulate blood sugar better than white sugar. Plus, it makes a great addition to almost any meal, whether you eat it straight out of the jar or cook with it.
Why is honey considered “medicinal”?
Did you know that honey contains numerous antibacterial compounds, including methylglyoxal, diacetin and benzylidene malonate? Each compound plays different roles in fighting off bacteria.
Methylglyoxal is a powerful antimicrobial agent that inhibits the growth of pathogenic fungi and bacteria. Researchers believe that MGO’s ability to inhibit the growth of certain strains of bacteria could explain why honey has strong anti-bacterial effects.
Diacetin is believed to play a key role in inhibiting the growth of Candida albicans, the fungus responsible for yeast infections. Benzaldehyde, which gives clover honey its distinctive aroma, stops the growth of bacteria and mold.
Benzyl alcohol found in wildflower and clover honey kills bacteria responsible for food poisoning. Finally, benzoic acid, a characteristic component of acacia honey, hinders the formation of biofilms, or slimy layers of bacteria that form on surfaces. Biofilms are notoriously difficult to treat with antibiotics, and they can easily invade our bodies.
For those who prefer raw honey, here are some interesting facts:
Raw honey is often sold in bulk containers. In fact, the U.S., Canada, Australia, New Zealand, South Africa and much of Europe use 100% raw honey. Unfortunately, raw honey is hard to find in the United States due to stringent regulations. Most American consumers buy pasteurized honey, which is heated to kill harmful germs.
If you live in the US, make sure you purchase Raw Honey from a trusted source. If possible, get samples before buying large quantities. Also, make sure the label says 100% Raw Honey.
Most commercial honeys are labeled as being suitable for cooking, although the percentage of pollen varies greatly between brands.
You should avoid eating honey with fillers, waxes, colorings, herbs or spices. A lot of these substances contain heavy metals, such as lead and cadmium, which might affect your health.
And finally, the bottom line: honey is delicious, versatile and healthy. Enjoy it as a dessert topping, drizzle it on cereal or mix it into oatmeal. Use it to bake cakes and breads, or try adding it to sauces and marinades. Don’t worry about keeping honey in the fridge; it’ll stay good indefinitely. You can store it anywhere, even in the pantry. Just take care not to expose it to extreme temperatures or leave it standing in hot cars.
Sources:
[1] http://www.healthline.com/symptom-checker/why-doesnt-honey-spoil
[2] http://www.mayfieldcollege.edu/departments/foodsciences/research_projects/bees/beekeepers_guide/how-do-the-different-types-of-honey-work/
[3] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1957299 /
[4] http://en.wikipedia.org/wiki/Apis#Pollen_content_and_flavor
[5] http://www.bbc.co.uk/news/magazine-16595833

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