Heating honey can significantly alter its properties, particularly when temperatures exceed certain thresholds. While honey is often heated to improve its flow or prevent crystallization, temperatures above 45-50°C can destroy beneficial bacteria, enzymes, and antioxidants that contribute to its health benefits. For instance, invertase, an enzyme crucial for digesting complex sugars, is destroyed at 104°F (40°C). Additionally, heating honey above 95°F (35°C) begins to degrade its quality. Despite these changes, heated honey may still be considered "raw" if it hasn’t been pasteurized or filtered extensively. However, the loss of beneficial components means it may no longer retain the same nutritional value as unheated raw honey.

Key Points Explained:

1. Temperature Thresholds for Honey Degradation:

   • Heating honey above 45-50°C (113-122°F) starts to eliminate its beneficial properties, including bacteria, enzymes, and antioxidants.
   • At 95°F (35°C), honey begins to degrade, and at 104°F (40°C), invertase, a critical enzyme for sugar digestion, is destroyed.

2. Impact on Nutritional Value:

   • The destruction of enzymes and antioxidants reduces honey's health benefits, such as its antimicrobial and digestive properties.
   • Heated honey may still be considered "raw" if it hasn’t undergone pasteurization or extensive filtration, but its nutritional profile is compromised.

3. Practical Considerations for Heating Honey:

   • Honey that is thick or crystallized may require heating to improve its flow, but excessive heat can clog sieves and degrade its quality.
   • Certain types of honey, like those from specific plants, granulate quickly and may need immediate extraction to prevent clogging.

4. Defining "Raw" Honey:

   • Raw honey is typically unheated, unfiltered, and retains its natural enzymes and nutrients.
   • While heated honey may still be labeled as "raw" if it hasn’t been pasteurized, the loss of beneficial components means it doesn’t offer the same health benefits as truly raw honey.

5. Storage and Handling of Honey:

   • Proper storage in a honey bucket or airtight container can help maintain honey's quality without the need for excessive heating.
   • Avoiding high temperatures during extraction and storage ensures that honey retains its natural enzymes and antioxidants.

In summary, while heated honey may still be classified as "raw," its nutritional value diminishes as temperatures rise. To preserve the beneficial properties of honey, it’s essential to avoid excessive heating and store it properly.

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