How to distinguish natural honey from counterfeiting

Falsifications of honey are widely used in the market. All their varieties are distinguished by the absence of many valuable nutrients (vitamins, mineral salts, organic acids, proteins and aromatic compounds) and can be dangerous to human health. To obtain an accurate answer about the quality of foodstuffs, it is necessary to contact specialized state laboratories or testing centers. There are also many folk methods that make it possible to distinguish between fake honey at home.

Before buying a honey of a particular variety, it is useful to read the detailed description of it in the directory or other specialized literature. Each species has certain qualities: appearance and color, aroma and taste, consistency.

Appearance and color
Pure honey is always clear and uncomplicated. Its viscosity can be studied by lowering into the dishes a thin needle or stick, after which it will drag on a long thread, and after breaking, it will fall completely, forming a “turret” on the surface of the product. The fake will behave, rather, like glue, draining and dripping from a knitting needle, can even create splashes.

Natural honey can be distinguished by its density, which should correspond to the varietal characteristics. At a temperature of 20 ° C, a high-quality product, when wound on a spoon, winds like a ribbon with a long stripe and is interrupted at some point. Its structure is rather tender, when rubbed in the palm of your hand it absorbs into the skin.

Quality flower honey contains no more than 5% of sucrose, not more than 10%. Increased quantities of it can be determined only within the walls of the laboratory.

To get honey it is desirable on a private apiary for beekeepers, whose quality of products is confirmed by acquaintances or known from personal experience. Buying a delicacy for the first time, it is better to limit the volume to 100-200 g to be able to quietly study it without serious financial waste.