Posted on

AH-CHOO!

For many people, hay fever (seasonal allergic rhinitis) is an annual struggle. Runny noses, itchy eyes, and constant sneezing can make the warmer months feel unbearable. While antihistamines and nasal sprays are common treatments, many people turn to natural remedies—one of the most popular being honey. But can honey really help with hay fever symptoms?

The Theory Behind Honey and Hay Fever

The idea that honey can relieve hay fever is based on the concept of immunotherapy—a process where gradual exposure to an allergen helps the body build tolerance over time. Honey contains small amounts of pollen collected by bees, with each different honey containing different amounts of pollen pertaining to the particular plants flowering at that time in the local area, so some believe that consuming local honey regularly could help desensitise the immune system to higher amounts of airborne pollen in the air in that same local area.

What Does the Science Say?

Research on honey’s effectiveness in treating hay fever is limited, but a few studies suggest potential benefits:

  • A 2010 study published in the journal International Archives of Allergy and Immunology found that participants who consumed honey with pollen in it for eight weeks experienced some improvement in hay fever symptoms and consumed less antihistamines compared to those who did not.
  • Another study from 2002 showed that consuming honey with high pollen content led to better symptom relief compared to conventional honey.

However, some researchers argue that the pollen levels in honey are too low to trigger a meaningful immune response, and that any benefits may come from honey’s general anti-inflammatory properties rather than pollen exposure.

Other Ways Honey Can Help

The science is tantalising, but even if honey doesn’t work as a direct hay fever treatment, it still offers benefits that can help alleviate symptoms:

  • Soothing a Sore Throat: Honey’s natural antibacterial and anti-inflammatory properties can help ease irritation.
  • Acting as a Natural Cough Suppressant: If hay fever makes you cough, honey can coat the throat and provide relief.
  • Boosting the Immune System: Raw honey contains antioxidants and bioactive compounds that may help strengthen your immune system and reduce inflammation.

How to Take Honey for Hay Fever

If you’d like to try honey as a hay fever remedy, here are some tips:

  • Choose Local, Raw Honey: The theory is that local honey contains traces of the same pollen that triggers your allergies, so sourcing honey from your region may be more beneficial than honey from a distant region. Supermarket honey is ultra-filtered and the majority is sourced from the other side of the planet (and is probably tainted with sugar syrup), so is unlikely to be helpful. Find a local beekeeper and buy it from them for the best chance!
  • Start Early: Begin consuming honey a few months before hay fever season to give your immune system time to adjust.
  • Take Daily: A teaspoon or two per day—whether eaten straight, stirred into tea (not too hot, as this will destroy the enzymes and pollen grains), or drizzled over food—may help with symptom management.

The Verdict

While honey isn’t a guaranteed cure for hay fever, it does have potential benefits that may help alleviate symptoms. Some people swear by it, while others notice little to no effect. At Number Eighteen we have a client who has horses who suffer from hay fever and she buys it for them! Since honey is a delicious and natural food with plenty of health benefits, it’s certainly worth a try!

Posted on

Sweet Dreams

If you struggle to get a good night’s sleep, you’re not alone. Many people find it difficult to switch off, relax, and drift into deep, restorative sleep. But what if there was a simple, natural solution? Honey has been used for centuries to promote relaxation and well-being. Taking a spoonful of honey before bed may be the secret to a more restful night!

The Science Behind Honey and Sleep

Of course, local honey is delicious, but it’s not just a sweet treat – as opposed to sugar it’s packed with natural sugars active enzymes, antioxidants, and essential nutrients that can support your body’s metabolic processes and actually promote healthy restorative sleep rather than give you a sugar spike as you might imagine! Here’s how honey can help you sleep:

  1. Promotes Relaxation and Reduces Stress
    When you consume honey before bed, it helps to replenish liver glycogen, preventing the brain from triggering a stress response during the night. This helps to keep cortisol (the stress hormone) in check, allowing you to relax and fall asleep more easily.
  2. Encourages the Release of Melatonin
    Melatonin, often called the “sleep hormone,” plays a key role in regulating the body’s sleep-wake cycle. Honey triggers a small rise in insulin levels, which promotes the release of tryptophan. This amino acid is then converted into serotonin and ultimately melatonin, helping you drift off into a peaceful slumber.
  3. Balances Blood Sugar Levels
    Fluctuating blood sugar levels during the night can cause restless sleep or even wake you up. Honey provides a slow, steady release of glucose, keeping blood sugar levels stable and preventing those unwanted nighttime disruptions.
  4. Helps with Night-Time Snacking Cravings
    If you often find yourself raiding the kitchen late at night, honey may be the perfect alternative. A small spoonful can satisfy your sweet tooth and prevent you from reaching for unhealthy, processed snacks that may disrupt your sleep.

How to Use Honey for a Good Night’s Sleep

The best part? Incorporating honey into your bedtime routine is simple, delicious, and requires no complicated preparation. Here are a few easy ways to use honey for better sleep:

  1. A Spoonful Before Bed – A teaspoon of high-quality honey straight off the spoon can work wonders.
  2. Honey and Warm Milk – The classic bedtime drink! A warm glass of milk with a teaspoon of honey is a time-honoured sleep remedy.
  3. Herbal Honey Tea – Stir a little honey into chamomile or valerian root tea for a double dose of relaxation.
  4. Honey and Apple Cider Vinegar – Mix a teaspoon of honey with a teaspoon of apple cider vinegar in warm water. This traditional remedy is said to help regulate blood sugar and promote deep sleep.
  5. Honey on Toast – A small piece of wholegrain toast with honey can keep hunger at bay while ensuring your body has the glycogen it needs to rest soundly.

Final Thoughts

If counting sheep isn’t working for you, perhaps it’s time to turn to the bees. A simple, natural sleep remedy, honey has been trusted for generations—and science backs it up. So why not give it a try tonight? A little golden sweetness might be just what you need to wake up feeling refreshed and ready for the day ahead.

Sleep well, and sweet dreams!

Posted on

Debunking the Myth: Does a Metal Spoon Kill Honey’s Active Enzymes?

If you’ve ever been told to avoid using a metal spoon when scooping honey because it supposedly kills the active enzymes making it less healthy, you’re not alone! This belief has circulated for years, leading many to opt for wooden or plastic honey drizzlers instead. But is there any truth to the claim? Let’s separate fact from fiction.

The Origins of the Myth

The myth likely stems from the fact that honey is naturally acidic, with a pH ranging from 3.2 to 4.5. Certain metals, especially reactive ones like iron or copper, can corrode over time when exposed to acidic substances, potentially affecting the taste and purity of the honey. However, this does not mean that simply dipping a stainless steel spoon into honey will damage its beneficial properties.

The Science Behind It

Honey contains various beneficial enzymes, such as diastase, invertase, and glucose oxidase. These enzymes help break down sugars and contribute to honey’s antibacterial properties. However, they are only affected by extreme heat (above 40°C) or prolonged exposure to moisture—not brief contact with metal.
Stainless steel, which is commonly used in kitchen utensils, is non-reactive and does not chemically alter honey’s composition. The idea that a quick dip with a metal spoon destroys enzymes is simply unfounded.

What Actually Affects Honey’s Enzymes?

If you want to preserve the beneficial enzymes in honey, here are the real factors to watch out for:

  • Heat: Heating honey above 40°C can break down its enzymes, reducing its health benefits.
  • Moisture: Honey is naturally low in water content, which helps prevent bacterial growth. Introducing moisture (e.g., leaving the lid off in a humid environment) can lead to fermentation.
  • Prolonged Metal Contact: While a brief touch with a metal spoon won’t harm honey, storing it in a reactive metal container (such as copper or iron) for long periods could affect its quality.

The Verdict: Metal Spoons Are Safe

When commercial honey operations store and transport honey, they do so in large metal drums!
Using a metal spoon is completely safe and will not harm its natural enzymes or properties. If you prefer the aesthetic and traditional feel of a wooden honey drizzler, go for it—but don’t worry about using a standard stainless steel spoon when enjoying your honey.

Go Crazy With the Spoons!

Honey is a resilient, antibacterial natural sweetener, and while it’s important to store it properly, there’s no need to worry about using metal utensils. Next time someone warns you about metal spoons “killing” honey’s enzymes, you’ll have the facts to set the record straight!

Posted on

How To Store Honey

Proper storage of honey is key to maintaining its flavour, texture, and quality. Unlike many food items, honey doesn’t spoil in the traditional sense (honey found in the Egyptian Pharoahs’ tombs was still perfectly edible!), but improper storage can lead to crystallisation, loss of aroma, or contamination which will spoil it. Whether you’re an occasional drizzler or a dedicated honey-monster, here’s how to store honey properly.

  1. Keep It in a Cool, Dry Place
    Honey thrives in stable conditions. Store your jar in an ambient (preferably above 10ºC), dry place away from direct sunlight. A kitchen cupboard or pantry is ideal. Exposure to heat can alter the taste and aroma, while excessive moisture can introduce unwanted fermentation.
  2. Avoid the Fridge
    A common mistake is refrigerating honey. Cold temperatures accelerate crystallisation, turning your smooth, runny honey into a gritty, solid texture. While crystallised honey is still perfectly edible, it may not be ideal for spreading or drizzling. If crystallisation occurs, you can gently warm the jar in a bowl of warm water to restore its original consistency.
  3. Use Airtight Containers
    Honey is naturally hygroscopic, meaning it absorbs moisture from the air. This is the key to it remaining antibacterial – when it has a low water content (less than 20% water) bacteria cannot live within it, but if you raise the water content then its antibacterial properties are list and bacteria start to thrive on the natural sugars within. To prevent contamination and fermentation, always keep your honey in a tightly sealed jar. Glass containers are preferable over plastic as they do not absorb odours or chemicals, ensuring the honey remains pure.
  4. Keep It Away from Strong Odours
    Honey can easily absorb strong scents from its surroundings. Avoid storing it near spices, onions, or other pungent foods. This will help preserve its delicate floral and fruity notes.
  5. Use a Clean Spoon Every Time
    Dipping a used spoon into a jar of honey can introduce bacteria or food particles, potentially leading to spoilage. Always use a clean, dry spoon or honey drizzler to maintain the honey’s purity.
  6. What to Do if Your Honey Crystallises
    If your honey becomes crystallised, don’t throw it away! Place the jar in warm water (not boiling) and stir gently until the crystals dissolve. Never microwave honey, as high heat can degrade its natural enzymes and alter its flavour.

A Food That Doesn’t Go Off?

Honey is a timeless and natural sweetener that, when stored correctly, can last indefinitely. By keeping it in an ambient, dry place, using an airtight container, and avoiding unnecessary exposure to moisture and odours, you can enjoy its rich taste and health benefits for years to come, if you can stop yourself from eating it all!

Posted on

Spoon Bending for Beginners

Uri Geller reached the height of television fame in the mid 70’s and 80’s by being able to bend hundreds of spoons with his mystical ‘psychic’ powers. Any beekeeper will tell you that they’ve been able to do exactly the same thing many times over – simply by trying to get some honey out of a jar for their toast in the morning!

Have you ever reached for the honey only to find it has turned thick, grainy, or even as solid as concrete? If so, don’t worry—your honey hasn’t gone bad! Crystallisation is a completely natural process and, is in fact, a sign of high-quality, pure honey.

Why Does Honey Crystallise?

Honey is a supersaturated solution of natural sugars, primarily glucose and fructose. Over time, the glucose molecules naturally separate from the liquid and form tiny crystals. Several factors influence how quickly honey crystallises:

  • The Type of Honey – Honey with a higher glucose-to-fructose ratio crystallises more quickly. For example, oilseed rape (rapeseed) honey (which is a spring crop) tends to crystallise rapidly, while honey from the summer bramble (blackberry) flowers remains runny for much longer.
  • Temperature – Cold temperatures accelerate crystallisation. If honey is stored below 10°C, the process speeds up. This is why you get much quicker crystallisation of honey in winter than in summer, when the ambient temperature is more regularly above 10ºC. This is also why you should never store your honey in the fridge if you want to keep it runny!
  • Pollen and Other Natural Particles – Raw, unfiltered honey contains tiny particles of pollen, beeswax, and propolis, which act as nuclei for crystallisation. The more unfiltered the honey, the more likely it is to crystallise.

Crystallisation: A Sign of Pure Honey

Contrary to popular belief, crystallisation is not a flaw—it’s a hallmark of raw, unprocessed honey. Many commercial honey producers ultra-filter and heat-treat honey to delay crystallisation, but this process strips honey of its beneficial enzymes and nutrients. If your honey crystallises, it means it hasn’t been overly processed and still contains all the goodness nature intended.

How to Restore Crystallised Honey

While crystallised honey is still perfectly edible (and some people prefer its texture), you can easily return it to a liquid state by following these simple steps:

  1. Gently Warm the Honey – Place the jar in a bowl of warm water (not boiling) and stir occasionally until the crystals dissolve.
  2. Use a Low-Heat Water Bath – For larger jars, heat water in a saucepan to about 40°C, then remove from heat and place the honey jar in the warm water. Let it sit until the honey turns runny again. Stirring occasionally can help distribute the heat throughout to speed this process up. Try not to heat to more than 40ºC as this will damage the enzymes in the honey.
  3. Avoid hotspots – High heat can destroy honey’s delicate enzymes and natural health benefits, so it’s best to use slow, gentle warming methods. Avoid using microwaves or putting jars on top of radiators, for example.

Soft-Set Honey: A Smooth Alternative

If you prefer a consistently spreadable texture, soft-set (or ‘creamed’) honey is a great option. This type of honey is carefully controlled during crystallisation to create fine, smooth crystals, resulting in a thick but easily spreadable consistency. Unlike fully crystallised honey, which can become grainy or firm, soft-set honey remains smooth and creamy, making it perfect for spreading on toast or stirring into tea. It’s an excellent choice for those who enjoy the benefits of raw honey but prefer a softer texture that doesn’t make such a sticky mess everywhere! It spreads easily on toast, works beautifully in baking, and adds texture to yoghurts and porridge. We regularly get customers who choose soft-set honey over runny every time as they prefer the texture and controllability of it.

SOS – Save Our Spoons!

Crystallisation is a natural characteristic of real honey, proving its authenticity and purity. Instead of seeing it as a drawback, embrace it as a sign of high-quality honey that’s free from additives and unnecessary processing. You tend not to find crystallised honey on supermarket shelves. Ask yourself why that might be? 🤔

Now that you’re armed with the ability to transform it back to runny, in future you can leave the spoon-bending to Mr. Geller!