Honey Trumps Sugar.

Honey is a naturally sweet, viscous liquid made from the nectar of flowers and collected by honey bees. It comes in numerous varieties of different colors, textures, and flavors. The flavor, color, and sweetness of honey depend on which type of flower the nectar was collected from. Specialistic honey comes from bees that have been set to work harvesting nectar in a specific place. Our Raw Honey is simply filtered through muslin cloth and jarred right away without any processing. This way more of the taste and nutritional goodness stays in the jars. Our raw, unfiltered Honey Trumps Sugar, as long as you do not overheat it, exceed 35C.

HERE ARE OUR TOP 4 REASONS WHY HONEY TRUMPS SUGAR

1. Antioxidant content of raw honey is extremely variable, but the heat required for pasteurization (or baking) can reduce the amount by up to 1/3.
2. Around the world, most traditional medicine practices agree that heated honey has a negative effect on the human body as table sugar has. In the case of Ayurveda, it is believed that honey heated over 60 degrees Celsius (140 degrees Fahrenheit) creates “ama”. Ama is a condition of mucus that is brought on by inflammation and toxicity.
3. Honey that is heated becomes one-dimensional. It loses the subtle nuance of flavor that raw honey contains and becomes overly sweet and cloying.
4. While the glycemic index of honey can vary depending on the type of nectar collected, it is in large part a low glycemic index food. There is some evidence to support the belief that cooking or pasteurizing honey increases the glycemic index.

Use honey as a sweetener to replace sugar in desserts and drinks. It has a particular affinity with milk products such as yogurt and cheese. You can also use honey as a flavoring in ice cream. Be aware that it freezes at a lower temperature than ordinary sugar. It might affect the texture slightly.

Honey Trumps Sugar –  rules to use honey in each baking recipe:

• Honey is very sweet:
  With the amount to one glass of sugar in the recipe, use the same amount of honey. At the amount of the glass, replace each glass of sugar with 2/3 to 3/4 glass of honey.
• Honey contains water:
  Using more than one glass of honey instead of sugar, reduce 1/4 cup of liquid for one glass of honey.
• Honey is browning faster:
  Lower the baking temperature by 5 degrees and check the browning level every 10-15 minutes.
• Honey is slightly sour:
  For baking, add 1/4 teaspoon baking soda to a glass of honey (if it is not in the recipe). This will reduce acidity and ensure good dough rise.
• The taste of honey:
  Honey-flavored light does not significantly affect the taste of baking, but stronger varieties, such as buckwheat honey, can give their specific flavor and aroma.

Now you can easily adapt your favorite recipes with natural honey instead of sugar.

In savory dishes, use honey as the basis of a sticky marinade for pork or chicken. Be careful honey burns relatively quickly. One tip is to drain off the marinade before cooking. Pour it over the food halfway through cooking for a beautiful finish. Honey also, makes a delicious glaze for roast pork, sausages or parsnips.

Source BBC