In fact, even real honey has great differences in its own quality, nutritional value and efficacy. Good honey must be fully brewed by bees, and nectar is converted into honey through the action of enzymes secreted by bees. However, the honey taken out of the hive just one or two days after honey collection is not fully mature and has poor nutritional value. Moreover, there is a lot of water and it is easy to turn sour. Post-processing needs dehydration and concentration, and some nutrients will be lost through this process.

If you want to eat pure honey in the real original ecology, you should pay attention to whether it will crystallize.

Crystallization is a characteristic of honey. Honey mixed with fake honey and over-processed honey will not crystallize.

When many young people buy honey, they say: Oh, this honey is so bright and clear, this is good; That bottle of honey looks cloudy and white. It may be mixed with sugar. Actually, he may be wrong.

Honey has solidified into white and crystallized, indicating that this kind of honey is relatively pure. No matter what kind of honey, it will crystallize, which is the characteristic of honey. It's just that some varieties of honey are easy to crystallize, and some varieties of honey will only crystallize if they are kept at low temperature for a long time. For example, rape honey and linden honey are easy to crystallize, while Sophora japonica honey and jujube honey take a long time to crystallize. But in any case, most honey begins to crystallize at room temperature below 14 degrees.

Therefore, if you see a white, turbid and sticky substance in this honey, it may not be adulterated. But this honey is pure, so it is necessary to distinguish whether it is crystalline or not.

Because it is either white, turbid or pure honey, this is not the only criterion to judge honey, and some honey mixed with things is also white. So how to identify whether impurities are mixed in honey?

First of all, if honey crystallizes, it should be uniform and crystallized throughout the bottle. If it is hot, the surface layer will melt, but the interface between this layer of liquid honey and the crystal below should be neat. If this interface is uneven, or only the bottom is crystallized, then this bottle of honey may be low-grade honey that has been over-processed.

Secondly, honey crystals are thin and thick, but regardless of thickness, you should be able to see granular crystals. Some friends may not know what is crystallization and what is impurity. You can rub a little honey crystal in your hand. If it is pure honey crystal, it will melt when it is twisted, because the hand temperature is enough to melt; If it's not crystals but impurities, it won't melt. It's as simple as that.

Rapeseed nectar is the easiest to crystallize, especially fresh rape nectar that has just been picked. If you have been to the bee farm, you will see that the cauliflower honey is clear when it is just shaken out. It will crystallize and solidify in two days, and it will be as white as pig fat. This is rape honey without anything mixed.

If you are lucky enough to go to the mountains to buy mountain honey, that is, honey collected by wild bees, you will find that honey crystallizes faster, just like the feeling of white soap bars. So, if you see honey like a bar of soap, don't feel anything wrong. Maybe it's honey. This kind of wild honey has good coagulability, whiter than soap bar, smooth surface and unsmooth inside.

If you buy crystalline honey, you'd better put it in the refrigerator while it's hot to prevent the crystal from melting. Honey will lose some nutrients when it melts after crystallization.

Unfortunately, most of the honey sold in the market now can't see any crystals. It is said that modern processing technology has destroyed the crystal structure of honey.

Do young people today still know the true taste of honey? Not just sweet. Pure raw honey will feel a little sore throat or sore throat, and it will smell of flowers. Smelling this fragrance can really make people feel the essence of flowers, which is incomparable to any other sugar.