Honey is essentially a highly concentrated water solution of two sugars, dextrose and levulose, with small amounts of at least 22 other more complex sugars. Many other substances also occur in honey, but the sugars are by far the major components. The principal physical characteristics and behavior of honey are due to its sugars, but the minor constituents – such as flavoring materials, pigments, acids, and minerals – are largely responsible for the differences among individual honey types.
One of the characteristics that sets honey apart from all other sweetening agents is the presence of enzymes. These conceivably arise from the bee, pollen, nectar, or even yeasts or micro-organisms in the honey. Those most prominent are added by the bee during the conversion of nectar to honey. Enzymes are complex protein materials that under mild conditions bring about chemical changes, which may be very difficult to accomplish in a chemical laboratory without their aid. The changes that enzymes bring about throughout nature are essential to life.
Some of the most important honey enzymes are invertase, diastase, and glucose oxidase.
COMPOSITION ON HEATING
We should not ve to used honey after heating because idea is that "heat destroys enzymes. And basically any time we are going to heat honey the enzymes are going to get destroyed and as a result dilute a lot of the medicinal value of the honey. Raw and unfiltered honey has incredible antibacterial and antifungal properties. It's very, very healing in many ways."
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