725 West 39th Avenue
Denver, CO 80216
As always we will meet at To Bee Or Not To Bee: 725 W. 39th, Denver, CO 80216 (303)728-4422. We will be discussing ways to give our girls the best chance to weather the coming Winter.If you are in need of bee help for the winter, let me know and I will include it in the reminder next week.
The Bzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz: from our members
Eleven Honey Facts and Myths
1. Fact: Honey is sweeter than table sugar.
So use less of it. Such as in drinks and as spreads on food like bread, buns, and pastries.
2. Myth: Honey is best taken when mixed in hot water.
Pouring hot water into honey would not only reduce its aroma and flavor, but also destroys the natural enzymes present in it.
3. Myth: Honey should not be scooped using a metal spoon.
While Honey is acidic, scooping it with a metal spoon is such a quick action that corrosion of the metal is unlikely. If in doubt, use a wooden or porcelain spoon.
4. Myth: Honey never spoils, even when it’s stored opened.
Honey absorbs moisture from the air when left opened, and this leads to fermentation. Keep the lid tightly sealed and in a cool place.
5. Myth: Honey comes in cream, liquid and powder form.
Honey comes in cream and liquid form, but not in powder form.
6. Fact: Honey’s quality is not affected by crystallization.
Crystallization does not affect the nutritional value and quality of honey. Crystallization can occur when honey is kept refrigerated.
7. Fact: Honey is healthier than artificial sugar.
Artificial sugars can cause harm to our bodies.
8. Fact: Honey contains no cholesterol.
Honey is cholesterol free. (This is good news for people with high cholesterol and a sweet tooth)
9. Myth: Honey contains a tiny amount of fat.
Honey has zero fat.
10. Fact: Honey helps burn fats when we sleep.
According to the Hibernation Diet, honey acts as a fuel to burn body fats while we are asleep.
11. Fact: Honey is a natural preservative.
Honey looks like liquid. However it has a very low water content. That is why it can prevent water preferring bacteria from growing. Some scientific research indicates that honey creates a viscous barrier against bacteria and infection. It creates a sticky barrier between itself and other ingredients in a product. The barrier acts as a trap and it prevents bacteria from contaminating the ingredients which could easily spoil when exposed to air and water based bacteria.