We smear honey on toast, swirl it into tea, or take a spoonful straight from the jar to coat a sore throat. Yet while we celebrate its versatility, we often overlook honey’s rich history and powerful healing properties.
Honeyed history
Honey has been celebrated for its medicinal qualities since ancient times—Egyptian records indicate honey production started as early as 3000 BC―for many purposes from reducing cold symptoms to treating bacterial infections.
As civilization progressed, the ancient Greeks came to believe honey would help them live longer. And during the Roman Empire, the sweet elixir was so sought after that a “honey tax” was eventually imposed.
The antibacterial benefits of honey were officially recognized in 1892, and the sticky substance has been prized for its immune-supporting benefits ever since.
“When we look at the immune system, it has a couple of main functions: to protect the body from foreign invaders and to repair damaged cells,” explains Alyson Munkley, ND. “Honey excels in supporting both of these functions because it’s antibacterial and antiviral.”
Why babies should never eat honey
Despite honey’s many medicinal properties, it should never be given to babies under one year, whether raw or pasteurized. “There is a small risk of honey containing bacterial spores that babies’ developing digestive systems are not equipped to break down,” explains Alyson Munkley, ND. Though rare, the bacteria (Clostridium botulinum) can lead to infant botulism, a potentially serious illness.
Types of honey
Today, more than 300 types of honey exist worldwide, each one boasting a unique flavor profile (determined by the type of nectar the bees harvest) together with a myriad of health benefits.
Manuka
Manuka is widely considered the gold standard of healthy honeys. It’s one of few varieties classified as medical grade, thanks to its high levels of methylglyoxal (MGO), a natural antibacterial compound that helps fight infection and minimize inflammation to boost overall immunity.
Sourced from a flowering shrub native to New Zealand, manuka honey tastes earthy and medicinal. There’s even a grading system noted on each bottle for measuring its potency. The higher the number, the more powerful the antibacterial properties (and the higher the price tag).
Buckwheat
If manuka is the gold standard, consider buckwheat honey its Canadian counterpart that’s just as rich in flavor and nutrients. It’s also a rarer variety: since the buckwheat flower is so tiny, it means bees must feast on more flowers to collect enough nectar for production. The toffee-like sweetener is packed with antioxidants, with studies claiming it contains even higher levels than that of manuka.
“Antioxidants help protect immune cells, such as white blood cells, from free radical damage,” explains Munkley. “The antioxidants in honey have also been shown to enhance the function of immune cells and reduce excessive inflammation during infections.”
Clover
Clover honey, derived from various species of clover flower, is the type most commonly lining grocery store shelves. It has a light amber hue and smooth, syrup-like sweetness. Clover honey (especially the raw variety) is also effective at protecting the immune system by warding off harmful bacteria to help fight infection.
Wildflower
Wildflower honey is produced when honeybees pollinate many flower varieties (compared to just one type). It also contains plenty of antioxidants, such as flavonoids and phenolic acids, which help lower oxidative stress and support immune function. A study testing 57 types of blossom honey found that wildflower honeys showcased the strongest antibacterial activity.
Raw
Raw honey refers to the unpasteurized variety and is considered more nutrient rich than its heat-treated equivalent. “Raw honey is more medicinally active because it’s richer in naturally occurring enzymes and antioxidants,” Munkley says. “And those delicate phytonutrients could get damaged by pasteurization.”
Honey’s high acidity levels and low moisture content make it difficult for harmful bacteria to survive. This means raw honey is generally considered safe for healthy adults to consume.
Propolis
Propolis (also known as “bee glue”) is technically not honey, but it’s such a nutritional powerhouse that it, too, deserves the spotlight. Crafted from tree sap, beeswax, and other plant-derived compounds, bees use the sticky substance to seal gaps in their hive and ward off intruders. (You’ll often spot it on shelves in tincture, spray, capsule, or even lozenge form).
Propolis contains similar health benefits to honey, but even stronger antimicrobial activity to fight infections like stubborn colds and sore throats.
Unlike honey, propolis is naturally low in sugar. “Propolis can be a good alternative for diabetics if they want to get some of the superfood benefits of honey but are avoiding sugar,” adds Munkley.
A sweet super defender
One of the sweetest facts about honey? Unlike traditional antibiotics, bacteria can’t develop resistance to it. This is thanks to honey’s unique makeup and natural properties that attack bacteria in multiple ways, ultimately inhibiting its growth.
Rooted in nature
“When choosing a honey, I think it’s important to support your local beekeepers, because healthy bee populations are essential for local food production,” says Munkley. “That’s part of the greater immune system that we live in—essentially our local ecosystem.”
Honey’s changing state
Has your once-liquid honey ever turned solid or grainy? That’s called crystallization, a normal (and reversible) process caused by the natural sugars separating. Here’s how to bring hardened honey back into liquid form:
- Transfer honey into a sealed glass jar (if it’s not already stored in one).
- Submerge the glass jar in a bowl of warm water, ensuring the water line is above the honey but below the lid.
- Stir occasionally and monitor water temperature; add hot water if it’s cooled.
- Check on honey after 30 minutes. If the entire jar was crystallized, it may take closer to an hour to liquify.
- Always store honey at room temperature and away from direct sunlight.
This article originally appeared on alive.com as “Worth the Buzz.”
