In the midst of colds, our first reflex is to add honey to our hot drinks to soften the throat and strengthen our immune system. And for good reason, alternative to white sugar and concentrated of nutrients, honey wants us good: antibacterial, antioxidant and soothing properties, beneficial enzymes for digestion and vitamins-in particular B and C. But prudence, as beneficial as they elements are extremely sensitive to heat.
Boiling water and honey: the bad mixture
When honey is exposed to temperatures above 40 ° C (about body temperature), most of its enzymes deteriorate. Result: considerably reduced effects. It’s simple, heated honey loses its effectiveness and its quality of natural remedy. So wait a few minutes after pouring boiling water so that it cools before adding a spoon of this precious liquid. A good compromise to maintain its sweet taste and anti-inflammatory properties, but not so much to guarantee its natural anti-infectious properties. Indeed, when honey is diluted in a liquid, even at low temperature, its pH and its sugar concentration are modified and this is precisely what affects its antibacterial action. The best therefore remains, to fight the small ailments of winter, to take a spoon of honey alone before or after your drink.
Priority to good quality honeys
To take full advantage of the benefits of honey, choose mainly good quality honey. So opt primarily for raw and not pasteurized honey, which retains its enzymes and nutrients, unlike the industrial versions heated during the manufacturing process. In addition, according to the European Commission, half of the honeys sold in Europe are false. To find out, try the test of cold water which consists in placing a spoon of honey in a glass of cold water without mixing it. If the substance falls quickly to the bottom of the glass without diluting, you can consider that honey is authentic.
