Gold you can eat

What is honey?

Honey is a natural product that bees obtain from two different sources: flower nectar and honeydew, a sugary secretion from certain insects. As a pure natural product without artificial additives, honey is taken directly from the beehive.

Depending on the botanical origin of the collected substances, the numerous honey varieties differ significantly in colour, flavour and consistency. Flower honeys, such as those from rapeseed or acacia, are typically light, mild and rather liquid. Forest and fir honeys, which are based on honeydew, are darker, have a strong aroma and are viscous.

How do bees produce honey?

The making of honey is a multi-stage process that starts with the foraging flights of the worker bees. Flying from flower to flower, they collect nectar or honeydew with their proboscis and store it in their so-called honey stomach, a specialised part of their digestive tract. Already on the return flight to the hive, preliminary processing begins: enzymes in the bees' saliva transform the sugar components. A small portion of this sweet food is used by the bees for their own energy needs.

Once back at the hive, the foragers transfer the collected liquid to the house bees. These take the nectar into their mouths and regurgitate it several times — a process in which additional enzymes are added and some of the moisture evaporates. Through repeated layering, feeding and thickening, a viscous substance gradually forms.

When the liquid reaches the right consistency, it is stored in comb cells. To make it shelf-stable, the bees seal these cells with an airtight wax layer. The constant warmth inside the hive promotes the evaporation of the remaining water and thus completes the ripening process.

What components are in honey?

Honey consists mainly of simple sugars, particularly fructose and glucose, which together make up about 70 percent. In addition to these main components, sucrose and various oligosaccharides are present in smaller amounts. The water content varies by variety, typically around 15 to 20 percent.

Honey also contains a variety of other constituents in low concentrations. These include enzymes such as amylase, diastase and phosphatase, which arise during the bees' processing of nectar. Vitamins, mainly from the B complex and vitamin C, are also detectable, but only in trace amounts.

Minerals and trace elements such as iron, zinc, potassium, magnesium, iodine and calcium also contribute to the complex composition. Amino acids, organic acids, secondary plant compounds like flavonoids and small amounts of proteins are present as well. The exact composition can vary slightly depending on the plant source and origin of the honey.

What effects does honey have?

Honey exerts a range of beneficial effects on the human body — both when taken internally and applied externally. Due to its antibacterial, antifungal and antioxidant properties, it is a valuable natural remedy that can support treatment for various complaints.

A central mechanism of action is the formation of hydrogen peroxide, which is produced in small amounts in immature honey, kills bacteria and does not damage healthy tissue. At the same time, the high sugar content draws water away from microorganisms, inhibiting their growth or causing them to die. In addition, many honeys contain plant-derived active substances such as flavonoids, which strengthen the immune system and counteract inflammation.

In wound care, honey has a long tradition of use because it promotes healing, regenerates tissue and reduces the risk of infection. External application has proven effective for minor injuries, skin irritations or inflammations. Honey also shows soothing properties for respiratory ailments such as coughs and sore throats.

Honey has also been found helpful for skin problems such as eczema, herpes or itching. Studies indicate that it not only relieves symptoms but, with prolonged use, may help prevent recurrences. In the digestive tract, honey exerts supportive effects: in cases of gastrointestinal infections it can help alleviate symptoms like diarrhoea or nausea and speed recovery. It also has a prebiotic effect by serving as a nutrient source for beneficial gut bacteria, thereby helping to stabilise the intestinal flora.

Last but not least, honey is a natural energy source. The combination of rapidly available glucose and more slowly acting fructose provides energy both immediately and over a longer period, which is particularly advantageous for physically active people. Its antioxidant components also protect cells from free radicals and can help slow age-related processes.

What distinguishes liquid from creamed honey?

Liquid and creamed honeys differ primarily in their consistency, which is determined by the crystallisation process. Freshly harvested honey is essentially liquid. Depending on the sugar composition and origin, however, it crystallises sooner or later — a natural process in which excess sugar forms small crystals. While some varieties, such as rapeseed honey, crystallise quickly, others, like forest or acacia honey, remain liquid for much longer.

To turn coarsely crystallised honey into a finer, spreadable variety, the crystallisation process is deliberately controlled. Regular stirring during this phase produces uniformly small crystals that give the honey its creamy structure. This can be done manually with specialised tools or mechanically in stirring tanks. Crystallisation can also be accelerated by adding already creamed honey.

There are also visual and flavour differences: crystallised honey appears lighter because the fine crystals scatter light more. In addition, the crystal structure alters the perception of taste — the same honey can taste completely different depending on its texture.

Is honey healthier than sugar?

Whether honey is a healthier choice compared to table sugar depends largely on the amount consumed and the context. While honey does contain small traces of secondary plant compounds and other natural accompanying substances, these are so diluted that their health benefit is negligible.

Like sugar, honey mainly provides readily available energy and is calorie-dense. Regular consumption of large amounts carries the risk of weight gain and long-term metabolic strain — just as with sugar. For this reason, honey — despite its natural origin — should be used with the same moderation as ordinary sugar.

What makes Manuka honey so unique?

Manuka honey stands out from other honeys due to a combination of exceptional characteristics. It is derived from the nectar of the Manuka flower, which grows only in New Zealand and blooms for just a few weeks each year — a scarce resource that makes the honey particularly valuable. A decisive difference is its high content of methylglyoxal (MGO), a stable antibacterial substance. Unlike conventional honey, this activity does not rely on hydrogen peroxide and remains active even after consumption.

Manuka honey is the most extensively studied honey in the world. Studies demonstrate its effectiveness against resistant germs such as MRSA, its beneficial effect on wound healing, and its ability to reduce inflammation and support the immune system. It is also valued in skincare and for certain digestive complaints.

Its quality is guaranteed by the UMF™ (Unique Manuka Factor) seal, which is awarded only to honeys that show specific botanical markers and a defined MGO concentration. Beyond its medicinal properties, Manuka honey convinces with a robust flavour, thick consistency and dark colour — a natural product with character and proven effectiveness.

How to use honey optimally: useful tips

• To preserve consistency and constituents, store honey protected from light and in a cool place, but not in the refrigerator. An ideal location is a pantry with a stable temperature between 10 and 20 °C.
• If your honey has solidified, place the jar in a water bath with water warmed to a maximum of 40 °C. Stir occasionally so the honey regains a spreadable consistency without destroying its constituents.
• A teaspoon of honey in lukewarm tea with lemon soothes sore throats. It is important to add the honey only once the water is no longer hot to preserve active enzymes.
• Soothe dry winter skin with a honey-and-quark mask. Mix two tablespoons of honey with one tablespoon of quark or yoghurt, apply to cleansed skin and leave on for 15 minutes. The mask moisturises and calms irritated skin.
• Use honey as a natural remedy for chapped lips. Apply a small amount of pure honey to the lips, leave for five to ten minutes and then rinse. This promotes healing and softens the lips.
• Add two tablespoons of honey to a warm bath. In combination with essential oils, for example lavender, it has a relaxing effect, soothes dry skin and gives it a velvety feel.
• Replace table sugar with honey in cakes, muffins or cereal bars. Reduce the sugar amount by one third, as honey is sweeter. Also pay attention to lower baking temperatures below 180 °C.
• Stir a little honey into Greek yoghurt, sprinkle with nuts or berries, or combine with muesli for an energy-rich breakfast that keeps you full.
• Season meat dishes with a honey-mustard marinade. For chicken or salmon, mix honey with coarse mustard, lemon juice and herbs and brush the meat with it before baking. Honey provides a delicious caramelisation.
• Avoid using honey for children under one year of age. For people with pollen allergies, check for a possible reaction, as honey can contain small amounts of floral components.
• Choose organic bee honey such as forest honey or creamed honey from sustainable production, pay attention to healthy bee colonies and foraging bees, and enjoy honey harvests in moderation due to fructose and other sugars.
• To ensure freshness, quality and sustainability, prefer unprocessed honey from regional beekeepers. Look for indications such as “kaltgeschleudert” or “nicht erhitzt” to obtain the most unadulterated product possible.

Honey convinces not only by its sweet taste but also by its natural active components. When used thoughtfully, it can provide valuable support for health and well-being.