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Hold that honey on a non-stainless spoon for 150 to 200 years and it will definitely change it's properties. Also, it was been proven, back in the 1970's, bacon causes cancer. Further research revealed you only had to eat something like 250 lb. daily for 350 years to get cancer from bacon.
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The reaction of metal with honey can change the flavor of honey and might even transfer the metal substances that are not desirable at all. To prevent the potential corrosion of metal, it is better to use a plastic or wooden spoon. It is because honey is mostly acid, with acid reacting with most types of metal.
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Honey is acidic due to its organic acid content. The pH scale of honey is usually between 3.4 - 6.1. Because acidic substances can corrode metals (such as this iron spoon) it is feared that metal components can be mixed in honey. Like the concept of cooking utensils with acidic ingredients too. Not all honey has the same level of acidity.
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Search Results: myth or fact about using a metal spoon with honey. Fact Checks About Former US President Jimmy Carter Written by: Izz Scott LaMagdeleine. Feb. 20, 2023.
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28 May. Written By Al Asal. While there's no major harm in using metal spoons with honey, wooden or plastic spoons are recommended for the following reasons: ๐ฏ Wood is said to have antibacterial properties which helps protect the honey. ๐ฏ To avoid possible corrosion of metal as honey is mostly acidic and acid reacts with most metal.
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According to the Sioux Honey Co-Op, it is a myth that it is dangerous to use metal spoons to scoop honey. According to their website, "This is an old wives' tale that won't go away. While honey is acidic, scooping your honey with a metal spoon is such a quick movement that corrosion of the metal is unlikely.
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You should never use a metal spoon to scoop honey. This is a myth. Even though honey is acidic, it only takes a few seconds to scoop out honey with a metal spoon so the spoon will not get corroded at all. 3. It's best to mix honey in hot water. No, this is another myth, too. When you add super hot water to your honey this will reduce its flavor.
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In conclusion, using a metal spoon to scoop raw honey may not necessarily kill enzymes in honey. However, it is important to note that honey is acidic due to its organic acid content, and the pH scale of honey is normally between 3.4 to 6.1. Acidic substances can corrode metals, and it is often feared that metal components can be mixed in honey.
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Table sugar is essentially sucrose, a slightly more complex sugar made up of fructose and glucose as well. When digested, sucrose is broken down into fructose and glucose, the same sugars in honey. The only reason why raw honey is better than table sugar is because table sugar is 99.7% to 99.9% sugar, vs honey which is only 80-82%.
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Other concerns about using a metal spoon come from the concern of how honey will react on a metal surface because of its acidic pH level. Metal can damage or reduce the healing properties in honey if it were in contact with it for an extended period of time, but it is even confirmed by many beekeepers that using a metal spoon is generally.
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What's the scoop regarding using metal spoons with high quality honey? Does metal hurt or damage the honey? Is it a myth or real science? Do you need a designated honey spoon? Does metal obliterate the good properties found in honey? Let's take a closer look.Just like other topics with "experts" on those topics - the metal spoon issue encompasses different point of views too. First, it is.
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However, scooping honey with a metal spoon is such a quick process that it cannot damage it. At the same time, we do not recommend leaving a metal spoon in the honey jar for long. Myth 5: Darker honey is not as pure as lighter honey. According to a misconception, honey that is darker in color has gone bad. The reality is that honey comes in.
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Honey is acidic due to its organic acid content. The pH scale of honey is normally between 3.4 to 6.1 and acidic substances can corrode metals and it is often feared that metal components can be mixed in honey, such as metal spoons or other metal utensils.
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Honey enzymes originate from three major sources: plant nectars and secretions, honeybees, and excretions of plant-sucking insects. Biochemical reactions can be divided to two types: enzyme-catalyzed and non-enzymatic reactions [ 4 ]. Enzyme-catalyzed reactions in honey are known to affect its quality and biological activities [ 5, 6, 7 ].
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It's a common view that we shouldn't use Metal in Honey. When I posted the full version of this video, I got some comments and I'll talk about that in future.
