Why not eat honey with a metal spoon? Learn the truth of the experts

You probably did not know this, but there are experts who believe that some beneficial enzymes in honey are destroyed by contact with copper and iron. These metals can even produce some harmful toxic salts.

So they are against the use of metal spoons for honey. This avoids the change in taste or the transfer of unwanted metallic substances.

This sudden warning is surprising given the fact that most beekeepers use stainless steel tools. This means that minimal contact between honey and metal spoons is very unlikely to cause problems.

Metal means of obtaining honey from beekeepers are stainless, so the problem does not exist in production.

We can all agree that wooden spoons are the best in the kitchen, but eating honey with a stainless steel, porcelain, ceramic or plastic spoon should not bother you.

However, not all kitchen utensils are stainless steel so if their label does not say so, then better not to use it for honey.

If you have spoons or forks, the surface of which has cracks and scratches, you should not use them for honey, or even for any other food. The only metals that have no problem with honey are gold and pure silver.

If the back of the handle of your spoons, forks and knives says 'Stainless Steel' it indicates that the metal used is stainless steel.

Ruajtja e mjaltit
Një tjetër aspekt i rëndësishëm ndaj të cilit duhet të tregojmë kujdes është mënyra se si duhet ruajtur mjalti.

Mjalti duhet ruajtur në kavanozë qelqi të mbyllur mirë ose plastikë të një cilësie të lartë.

Kavanozët duhen mbajtur në një vend të errët dhe larg dritës së diellit. Moti i ftohtë dhe ruajtja në kushte frigoriferike mund ta kristalizojë dhe forcojë mjaltin. Rrjedhimisht kjo mënyrë ruajtje mund të shkaktojë humbjen e shijes dhe errësim të ngjyrës.

Klima e ngrohtë dhe kushtet e ambientit ku e ruani mjaltin mund të kenë ndikim të ndjeshëm në ngjyrën e tij.

Mjalti mund të marrë një ngjyrë më të errët dhe mund të bëhet më i hollë, duke u rikthyer në gjendjen fillestare të lëngut. Mjalti që forcohet mund të kthehet në gjendjen e mëparshme duke e futur në një enë me ujë të ngrohtë.

But you have to make sure that the water temperature does not exceed 35-37 Degrees Celsius. Basically, honey should be heated to soften and cooled to thicken.

Another tip that AgroWeb.org wants to share with you has to do with storing honey in the kitchen. Do not place it on windowsill, near the stove or on shelves above the cooking area. This is due to the fact that high temperatures deprive honey of its characteristic taste./AW/