Natural Honey 250g

Real Honey Crystallizes Crystallization occurs because of the natural qualities inside. The natural sugars in honey (glucose and fructose) will bind together and begin to form little crystals, which can start making your honey harder. With differing blends, some honey will begin to crystallize faster than others. All honey will at some point turn to sugar crystals. Some other terms for it are sugared, granulation, solidifying and crystallizing. This is a natural process. As the honey warms, the crystals will melt back to their liquid state. Stir it into coffee, tea, or use it to bake. Skip the middle step and use crystallized honey to sweeten hot drinks – it melts right in! Also use this sweet sugar substitute when you’re cooking and baking good source of antioxidants. Raw honey contains an array of plant chemicals that act as antioxidants. … What to do with honey that is crystallizing? Place your open jar of crystallized honey in a bowl of warm water. Stir the honey as the surrounding water warms the jar. After a few minutes, you’ll be back to gooey, viscous honey. Regardless of whether you embrace the crystals or choose to re-liquefy your jar, honey that’s turned to clumps hasn’t gone bad. Antibacterial and antifungal properties. … Heal wounds. … Phytonutrient powerhouse. … Help for digestive issues. … Soothe a sore throat. The Antioxidants in It Are Linked to Other Beneficial Effects on Heart Health. Again, honey is a rich source of phenols and other antioxidant compounds. Many of these have been linked to a reduced risk of heart disease ( 8 ). They may help the arteries in your heart dilate, increasing blood flow to your heart.