Last time, we discussed fermented foods and related topics. Honey with a sugar content of 80% remains unchanged almost indefinitely,  but if even a small amount of moisture is added, it begins to ferment due to microorganisms. The reason bees store honey is that it is essential  for their survival as food during the winter months when nectar is no longer available. In the absence of nectar during winter, honeybees rely on their stored honey as an energy source. However, if the sugar concentration in  the stored honey is too low, it can ferment as mentioned earlier.

Yeast and other microorganisms feed on the honey, causing fermentation,  which depletes the honey’s sugar content and renders it unusable as food for the bees. When honey is freshly harvested, it contains high moisture content, making it unsuitable for long-term storage. To preserve it, bees use their  body heat and fanning wings to reduce the moisture content, increasing the sugar concentration to over 80%. Once this level is reached,  they seal the honey with a wax cap secreted from their thoracic glands. Bees instinctively know that at this sugar concentration, the honey  can be stored without spoilage. There’s even a story that honey discovered in a temple from ancient Roman times was found to be almost unchanged, which speaks to  honey’s remarkable preservative properties.

The nectar collected by bees during the honey flow season is enzymatically processed by worker bees inside the hive. Enzymes secreted from  their salivary glands break down disaccharides into glucose and fructose, resulting in monosaccharides. Monosaccharides can be absorbed  directly by the body, whereas disaccharides must first be broken down into monosaccharides before absorption. This process requires a  significant amount of calcium, energy, and vitamin B1. According to one theory, the amount of calcium required to break down a single sugar cube used in coffee is equivalent to the calcium  found in more than 10 bottles of milk.

Sugar takes time to break down, and once it is, it can be absorbed without limit. In contrast, honey is rapidly absorbed initially, but once a certain  amount is taken into the bloodstream, further absorption stops. This is why glucose drips are commonly administered in hospitals  directly into the bloodstream—since glucose is a monosaccharide, it can be immediately used as energy, unlike sugar, which tends to accumulate in the body. As a result, honey is beneficial for quick recovery from fatigue, as it provides a rapid energy boost without the same risk of overaccumulation as sugar.

We frequently receive inquiries about diabetes from our customers. While honey does contain sugars and can have an impact, it is not the same  as regular sugar. Under a doctor’s guidance, even diabetic patients may be able to use honey. In New Zealand, honey is also commonly used  as a sugar substitute in women’s diets, contributing to healthier alternatives for managing weight.