Cooking with honey is generally not recommended. The reason behind this is that the enzymes and other beneficial nutrients in honey decrease when heated. Actually, this is a general issue that applies to all food. When you heat any food, its nutritional value decreases because some of the useful materials disappear with the heat effect. However, this does not mean you cannot cook using honey. You can prepare delicious cookies, desserts and other recipes with honey.
If you wonder which honey is best for cooking, there is no clear answer to this. In this article, I compared pine honey with flower honey. Both types have their own advantages and disadvantages when it comes to cooking. Similarly, the taste, aroma, consistency and other features are also different for these two honey types. Let’s decide which is best together!
Properties of Flower Honey
Honey bees combine honey extracts collected from nectars of flowers of thousands of plants in nature by ripening them with some substances they secrete from the glands in their bodies. The product of this process is called flower honey. When we say honey, we naturally think of that delicious taste and aroma. We don’t think so much about whether it is flower honey, pine honey or chestnut honey. In fact, honey is such a food that each is different from another. The two frames you get from the same hive may not have the same taste, texture, or color. When we try to examine the honey, which has its own color, appearance, smell, and taste, we realize that we have entered a vast road. By sharing some experiences, I will explain the flower honey, the quality it and its difference from the others.
It is certain that honey plants, plants where bees can collect essential extracts for honey, are very important for honey production. For this reason, honey obtained in different parts of the world basically contains differences due to flora. As it is known, chestnut honey is obtained from the chestnut flower, while pine honey is honey obtained by processing the secretion of an insect living on a pine tree by bees. Both kinds of honey are darker than flower honey and are more resistant to crystallization. If we turn to the flower honey, which is our subject, the size of the work is a bit different. Because honey obtained from any flower is called flower honey. For this reason, when it comes to flower honey, the quality issue becomes a little sensitive. Of course, I interpret here as thinking that all honey is completely pure and unadulterated. Even a gram contribution made in production or packaging is not valuable for us and my comments do not include such honey.
Factors Affecting Quality in Flower Honey
- The Place of the Apiary
The most important factor that determines the quality of honey is the vegetation and climate of the region where honey is produced. Whichever flower and plant that bees can reach, they reflect the properties of the vegetation to the flower honey. For this reason, the choice of the apiary, where the hives are placed, is very important. High altitude plateaus, rich in endemic and relict plants, should be preferred to produce a quality flower honey. Bees accommodated in high altitude plateaus reach an unpolluted nature with clean water, quality vegetation, and no industrial activities. Thus, they produce extremely high quality, natural and organic flower honey.
The most important feature of quality flower honey is the variety of pollen in honey. In order for pollen variety to be ensured, bees must have access to a thousand different flowers. Bees, which are far from agricultural activities, which do not have cultivated plants such as sunflowers and feed on the natural mountain and wildflowers, produce much richer and higher quality honey in terms of pollen variety and nutrition.
- Chemical Pollution
Although pollution in honey is a risk for all types of honey, it is more common in flower honey. The reason for this is that the bees that receive nectar from flowers of agricultural origin are affected by pesticides and chemical fertilizers. Honey production is a very laborious process. Any chemical pollution that the bee is exposed to during the months of production appears immediately in the honey analysis during the harvest period. For this reason, during the production of flower honey; It is absolutely necessary to stay away from agricultural spraying areas, soils with chemical fertilization and water that chemical wastes can reach.
The additive in honey is an extremely sensitive issue. Because even if no fraud has been made during honey production, some processes may have been carried out due to commercial concerns during packaging. For this reason, consumers need to make sure that there are no additives in flower honey, no pasteurization, and that the honey should be in the raw form as it comes out of the hive.
- Mastery in Production
Although we offer our endless thanks to bees for delicious flower honey from each other, we must not forget the beekeeper’s labor and mastery during production. Although some backward countries have an excessive number of hives, unfortunately, they are not sufficient in terms of the amount of honey taken per hive. The reason for this is that technical equipment and knowledge are not sufficient in terms of honey production. So much so that even in honey produced by beekeepers with very good intentions, due to the lack of information, additives, sugar added, chemical residues can be found. In this case, it directly affects the quality and naturalness of the honey and harms the consumers.
- Type of Bees
24 different bee races have been defined in the world, but only some of them have value in terms of honey production. The most productive bees are Caucasian and Carniolan bees. These bee breeds are distinguished from others with their features such as hardworking, disease resistance, and docile. In addition, thanks to their features such as larger and durable wings and longer hoses, they fly to places where other bees can not fly, and they can get honey and pollen from plants where the others cannot. In addition, these species, which are more resistant to diseases, need no medication supplements such as antibiotics to be given from outside. Thus, they can produce much better quality and natural honey.
What are the Benefits of Flower Honey?
The honey that worker bees collect in their hive by mixing nectar collected from flower nectar with their enzymes is called flower honey. Filtered flower honey is obtained by filtering with various methods after removing the glaze layer of flower honey ripening in the hive. Filtered flower honey is one of the easy-to-eat honey varieties that do not contain any sediment since it is free of honeycomb. Filtered flower honey, which is consumed by every person, is a kind of honey useful for the human body like other honey products. I have compiled the benefits of flower honey for you.
- Flower honey, which is natural sugar, does not increase the rate of sugar in the blood, like processed sugar when added to foods and beverages.
- When honey is consumed regularly, it clears the body from harmful cells and eliminates health problems that prepare the ground for cancer.
- When you consume the filter flower honey, which is a miraculous food for the digestive system, by adding it to warm water, it purifies your stomach and prevents toxin accumulation in the intestines.
- It helps you avoid health problems such as calcification or inflammation in joints or bones.
- You can reduce the bad cholesterol in your body with some filtered flower honey that you will add in a glass of warm water. It also prevents vascular occlusion and minimizes your risk of experiencing heart disease.
- Filtered flower honey, which has antibiotic properties, also strengthens your immune system.
- Filtered flower honey is a food item that protects your skin health by removing the deformations that occur on your skin.
Properties of Pine Honey
Pine honey is different from flower honey. The benefits of pine honey differ compared with the flower honey. Honey bees obtain flower honey by ripening the nectar in the flower. In pine honey, there is a need for the Basra beetle, which lives on red pine grown in the South Aegean and Western Mediterranean. The Basra beetle (Marchalina Hellenica) feeds on the sap of the pine and leaves the increased sap on the tree as a sweet substance. This secretion, which is very rich in minerals and antioxidants, is ripened by the honey bee and turned into the pine honey.
The most important feature of pine honey is that it can be stored for years without spoiling or freezing. Its color is darker than the flower honey. Glucose and fructose content is lower than flower honey. It is less sweet and leaves no burning sensation in the throat. It contains 10 times more enzymes, amino acids, minerals and antioxidants than flower honey. There are also strong antioxidants such as Pinocembrin pinobaxin, chrysin, and galanin, especially in the content of pine honey. Of these, pinocembrin is an antioxidant found only in pine honey.
Nutritional Values of Pine Honey
In 100 gr pine honey;
- There are 288 calories.
- By consuming 100 gr pine honey, you can meet:
- 5 m/g of potassium need,
- 0.4 m/g of iron need,
- 23 gr of water need,
- 11 m/g of sodium need,
- 0.4 m/g of the protein need of your body.
What Are the Benefits of Pine Honey
The benefits of pine honey are huge. I wanted to sort you into items. Here are the benefits of pine honey;
- It nourishes the hair and contributes to the strengthening of the hair follicles.
- It is very good for fatigue.
- It is used for lowering high blood pressure.
- It supports a healthy digestive system and intestinal flora.
- Even sensitive stomachs can digest it easily. It does not cause indigestion.
- It has a therapeutic structure for the stomach. It is effective against helicobacters. It is a full stomach friend with its protective and preventive effect.
- It treats wounds. Being acidic and not containing moisture, being rich in hydrogen peroxide makes it a very effective antiseptic against bacteria. Collagen fiber, which closes the wound with its healing content, allows the tissues to form quickly. It has an anti-inflammatory effect, which reduces swelling and redness around the wound.
- It is good for cold, cough and sore throat.
- It removes heart rhythm disorder.
- It is good for anemia and strengthens the immune system.
- It is very effective in vascular occlusion.
- It prevents allergic reactions and prevents allergies.
- It heals diarrhea.
- It has a natural pain-relieving effect that prevents pain and ache.
- It is also used to lose weight if it is drunk by mixing with warm water.
- It is good for dry eye syndrome, itching, and cloudiness in the eyes.
- It contributes quite positively to children’s intelligence development.
- It is a natural toothpaste.
- It offers a natural remedy for anemia and removes anemia.
- Herbal remedy for the pied disease.
- It is good for constipation.
- It is good for rheumatism.
External Use and Effects of Pine Honey
Pine honey mixed with warm water has a serious weight loss effect. Consuming pine honey by drinking it with warm water, especially for people suffering from obesity, not only resolves stomach problems but also gives the feeling of satiety by making you lose your appetite. Therefore, pine honey has a structure that can fully provide all kinds of health needs as a natural healing agent.
- It increases the production of collagen fibers, which increases the healing process in wounds.
- It has an anti-inflammatory effect that reduces swelling around the wound.
- It is good for dry eye syndrome as well as itching and cloudiness in the eyes.
You can eat pine honey for breakfast in general by spreading on the bread with a non-metal spoon. Mixing pine honey in warm water is good for stomach ailments and prevents the feeling of hunger. It is absolutely dangerous for babies under 1-year old to consume pine honey. Because, since the pine honey has an acidic nature, a baby’s stomach will not be able to digest the honey and thus it will cause some harm.
Why Honey Is Not Used In Cooking
One of the biggest trumps of the segment, which defends that heating the honey is harmful, is HMF. HMF, whose full name is Hydroxymethylfurfural, is an organic ingredient that results from the dehydration of certain sugars. In short, the amount increases as the sugars are heated and the water evaporates. While it was used to determine the age of the honey, it was started to be used to determine whether the honey was exposed to heat treatment. In summary, the amount of “HMF” increases as honey ages and is exposed to high temperatures. According to international food standards, the rate of HMF in honey should be at most 80 mg/kg.
HMF is naturally found not only in honey and sugar but in many foodstuffs such as dried fruit, milk, coffee, juice, vinegar, jam. HMF is around 21 mg / kg in normal sugar, 300-2900 mg / kg in coffee, 2200 mg / kg in dried plum and 4.1-151 mg / kg in ready-made biscuits.
I want to summarize a research result that observes the increase rate of HMF in cookies baked using honey and sugar. The amount of HMF of raw honey used for the research is 2.1 mg/100 g and the amount of HMF of sugar is 1.9 mg/100 g. The amount of HMF in the cookies baked using honey has increased 10 times as a result of baking for 15 minutes at 180 degrees where the amount of HMF in the cookies baked using sugar increased 6 times as a result of baking at 180 degrees for 15 minutes. When the temperature is increased to 200 degrees and the time is reduced to 9 minutes in honey cookies, the amount of HMF was observed as 44% less. This shows that HMF increases more when prolonged exposure to heat, which is not too high. This led me to consider the honey storage and transportation conditions of honey producers. It seems that the honey, which traveled for hours in order to reach the city where we live in the airless trucks where the heat is more than 40 degrees in August, is more dangerous than the 1 teaspoon of honey we put in our linden.
Best Honey Waffles That You Can Buy Online
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