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Discussion Starter · #1 · (Edited)
Why shouldn't you cook or heat honey?
One of the questions that people mostly have is if heating honey is good if it can be used as a sweetener for drinks, desserts and preparations in the kitchen.
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To answer this, it is important to know the nutritional content and therapeutic properties of honey. Beyond being a source of rapidly absorbed sugars, vitamins and minerals, honey has chemopreventive and immunoregulatory properties, and a strong potential to serve as a natural food antioxidant thanks to its content of flavonoids, carotenoids and enzymes.
However, the way honey is used and consumed can alter its properties and composition.
Studies show that heating honey, traditional heating and cooking and even exposing honey to the action of the microwave generates changes in it that decrease its content of polyphenols, enzymes and therefore affect its properties. so there is a nice quote (by that says:

"heating honey is killing honey"
The researchers found a significant increase in hydroxymethyl furfuraldehyde (HMF) at just 60 ° C in hot honey samples. In this sense, the National Institute of Environmental Health Sciences classified HMF as a “carcinogenic potential”. Although it is considered an unwanted component in foods, there is not yet enough research done to correlate HMF with problems in humans.
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Therefore, the advisable thing to do in terms of heating the honey would be:
Do not use honey as a sweetener or as a constituent of preparations or drinks that exceed 40 degrees Celsius (avoid using it to sweeten coffee or hot milk), or to make desserts or cakes that require baking.
Likewise, avoid heating the honey in the microwave.
Prefer to use honey in cool drinks, at room temperature or slightly warm and remember that 1 to 2 teaspoons a day of this golden elixir are enough to take advantage of its properties and fill you with energy and vitality ...
Nature has everything to make us feel better!

Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing - PubMed


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