How diferentiate real honey from falsified honey?

Natural honey is used as a cure, in cooking, cosmetics and it is a diet additive. It contains numerous minerals and vitamins, so its daily use is recommended. However, bee keepers warn us about growing occurrence where people are selling falsified honey that has bad quality. If something is being sold and it resembles honey it does not mean that it is pure natural bee honey. Falsified honey apart from being unhealthy and cannot help you, can be very harmful. One of main indicators of forgery is hydroxymethylfurfural, and extremely cancerogenic deratogen, which is created when heating fructose and glucose.

It is best to recognize true honey based on the experience and taste. Varietal honeys are let say characteristic taste, color and smell. Varietal honey from white acacia, linden, sweet chestnut, tobacco, clover, sunflower, meadow honey is not varietal by its origin, it has relative qualities and taste on the same apiary from year to year, not to mention between different grazing grounds. It is most healing, but in its case it is most difficult to confirm originality, precisely because of diversity of taste.

How to recognize falsified honey?

It depends on couple of factors. There are forgeries of different origin, most of all from sugar, invert, molasses, and various mixtures and in the end fructose itself. Sometimes it is obvious even for layman that the product is forged and different, and sometime that can be determined only in a laboratory. It is even harder because today a lot of honey is imported from suspicious areas and parts of the world where there is no thorough control of production and traffic. For example, Chinese are present in every business, even in honey trade, so with opening of the market we can expect import from Chine, goods that are banned from EU and SAD. But that is not even the bee’s product. For example, even now propolis that is used in the industry of supplements and cosmetics in EU and SAD mostly comes from China. Chinese propolis is cheapest and all cosmetic brands buy it.

Many manufacturers use falsified honey and can be found in sale. Of course, price of such a product is lower, and buyers with weaker purchasing power buy those kinds of forgeries.

Under falsifying it is considered when a cheaper product is colored to look like the more expensive product, for example, sunflower honey is colored with molasses to look like forest honey. Still, often derivatives of sugar are added to the honey to gain weight, since kilogram of sugar is five times cheaper than honey. Then everything is clear, when someone on 10 kg of honey adds 30 kg of sugar, and how much profit they make. But, can you easily distinguish true from falsified honey. When you inspect a honey, take a spoon, dip it in honey, turn the spoon several times and start to lift it spreading the honey thread. If the thread is easily broken, honey is of low quality, it has a lot of sugar that is not stretchable like honey. If you manage to lift the spoon half meter above the jar, you have the opportunity to buy god honey, unprocessed. There are a couple more methods, but for an average buyer they are all complicated. It is best to procure honey directly a reliable bee keeper, during collection of honey from hives. So, we watch what we buy because it is easily and often falsified. There is less and less honey, and demand is growing. HASSP standard is great and very strict, but that product with HASSP standard is so expensive that is beyond reach of most of the population.

Another question imposes, why does honey crystallizes and is crystallized honey a forgery?

That happens because of glucose. Honey is mainly comprised from fructose and glucose. Of their mutual ratio the intensity sweetness of honey depends and rate of crystallization. Glucose tends to turn to solid state. Crystal is energy more favorable state that all matter strives towards including water, gasses. This is a physical-chemical process. Sooner or later every honey will crystallize, the more it has glucose it is less sweet and it will stretch faster. In that state it can remain indefinitely, or until you melt it by heat. It is not good to heat up honey, because that destroys all of its healing properties. It is better to eat to it crystallized.