Honey in modern society: authenticity and applications.
- healthyhumansclub
- Mar 27
- 16 min read
Introduction
The power of honey is nothing foreign to our ancestors and human traditions. Dating as far back as 8,000 years ago, the honeybees’ golden work has held a known library of therapeutic benefits including throat infections, ulcers, wounds and so on (Samarghandian et al., 2017). Featured in traditional medicinal systems such as Chinese and Ayurveda, honey is acknowledged as a wonder medicine and even a promoter of longevity (Arawwawala & Hewageegana, 2017 ; Kumar et al., 2010).
Characterised by antioxidant, antimicrobial, apoptotic and anti-inflammatory effects, modern literature has come a long way in studying honey’s protective medicinal effects on physical conditions such as diabetes, cardiovascular health and even cancer treatment (Samarghandian et al., 2017). In 2007, manuka honey transcended its kitchen residences to formal, popular clinical uses, when the US food and drug administration approved it for purposes such as wound dressing (Kumar et al., 2010).
The global popularity of honey for taste and biomedical uses also means that production has to rise alongside its demand. Between the years 2000 and 2023, honey production has increased enormously by 64% -- from 1.25 million tons to 1.89 million tons (Statista, 2025).
As production and marketing departments continue to promote honey in our lifestyles, many companies unsurprisingly require cost-cutting for profit maximisation; thus introducing us to a global trade of cheap, fake honey.
What exactly are the properties of honey that makes it such a timeless prize for human wellbeing; how do we discern the many types of honey; and finally: What is the big deal with fake honey? The questions we seek to answer through this article.
Did you know?
Honey contains at least 181 substances (Alvarez-Suarez et al., 2009).
HONEY
The honey our ancestors knew
A natural product formed from nectar of flowers by honeybees, human usage of honey dates back to thousands of years ago (Samarghandian et al., 2017).
Greek, Egyptians, Romans, Mayans, Babylonians and Chinese populations commonly drew on the supersaturated, sticky liquid for nutritional, cosmetic, therapeutic and industrial purposes. Present in stone age paintings, ancient scrolls, tablets, scriptures and even the Qur’an, honey was suggested to be widely utilised as a cherished healing drug, a rich source of taste and biomedical properties blessed upon us by nature and Lord (Samarghandian et al., 2017).
Indeed, honey appears to be crowned as a divine gift celebrated across religions and cultures (Arawwawala & Hewageegana, 2017). Not only described as the best source of healing, the Quran also lists honey as one of the foods to paradise. Christians may come across honey in the Bible where King Solomon mentions to “eat honey… because it is good”, while the travels of John the Baptist saw him enjoying diets involving wild honey. In Buddhism, honey is considered one of the five essential medicines and foods, similar to the ayurvedic system of Vedas.
Honey composition
Today, about 300 types of honey are recognised, with differences dependent on the type of nectar it is derived from (Lay-flurrie, 2008). Honey is composed mostly of 95-97% carbohydrates with main compounds including proteins, vitamins, amino acids, minerals, organic acids (Betts, 2008 ; El-Soud, 2012).
Being 25% sweeter than table sugar, the sweetness of honey comes from its most important sugars: monosaccharides (ie. fructose and glucose), followed by smaller quantities of disaccharides (eg. sucrose, galactose), trisaccharides (eg. maltotriose, panose, isomaltotriose) and oligosaccharides (Samarghandian et al., 2017).
These compounds likely contribute to the nutritional and physical effects of honey, and are formed during the ripening and maturing of honey (Manyi –Loh et al., 2011).
a. Acids in honey
The acidic value of honey is between pH 3.2 and 4.5, due to the formation of organic acids — mainly gluconic acid from oxidation (Mato et al., 2003 ; Kumar et al., 2010). Apart from asparagine and glutamine, honey contains all nine essential and non-essential amino acids, with the primary amino acid being proline (Samarghandian et al., 2017). The main constituents of protein ingredients in honey are its enzymes such as glucose oxidase, diastase, invertases.
b. Micronutrients
While all water-soluble vitamins exist in honey, it has a low vitamin level that is lacking within the daily recommendation. Honey contains approximately 31 variable minerals including all major minerals (eg. calcium, magnesium, sodium).
Flavonoids and polyphenols are the two main bioactive molecules in honey exerting antioxidative effects, and there are presently around thirty types of polyphenols found in honey – with varying levels dependent on the floral source and climatic conditions (Nurul et al., 2013 ; Uthurry et al., 2011).
Although pollutants can present heavy metals such as lead and arsenic, honey still boasts a rich nutritional make-up – especially so for pure, unadulterated versions (Samarghandian et al., 2017).
Did you know?
Combined with basil leaf juice (tulsi), honey is said to treat conditions such as nausea, cough and cold (Kumar et al., 2010).
Honey effects
a. Antioxidants
A huge appeal of honey comes from its antioxidative properties.
As covered in our earlier post on Acai, an inadequacy of our biological systems to neutralise excessive free radical production can cause damaging oxidative stress. The stress can be partly responsible for diseases, ageing, obesity and bodily dysfunctions.
Antioxidants intercept free radicals to protect our bodies from damage, and the substances in honey (eg. enzymes, phenolic compounds) apply defensive purposes – with phenolic levels relating to radical absorbance activity values (Pérez et al., 2006 ; Gheldof et al., 2003). By improving the body’s lipid profile and reducing oxidative stress, these bioactive compounds of honey thus suggest it as an effective antioxidant (Gheldof et al., 2003 ; Palma-Morales et al., 2023). Like most foods, the brightness of honey hints greatly at its antioxidant properties: the darker the honey, the richer it is (Samarghandian et al., 2017).
b. Antimicrobial
A few factors of honey contribute to its antimicrobial activity, the latter of which makes honey valued in medicinal and healing purposes.
These factors include:
Enzymatic glucose oxidation reactions
High osmotic pressure/ low water activity
Low pH/ acidic environment
Antibacterial products (eg. benzyl alcohol, terpenes)
Low water and protein content, and a few other physical aspects.
The above properties create an unfriendly growing ground for yeast and bacteria. The minimum inhibitory concentration of honey impedes bacterial growth, making it effective in treating bacterial conditions such as sore throat and open wounds. Manuka honey appears to have the strongest non-peroxide activity – meaning that the antiseptic properties remain even after hydrogen peroxide (oxidising agent) is neutralised (Samarghandian et al., 2017).
c. Anti-inflammation
Similar to antimicrobial functions, honey is also heavily known and celebrated for its anti-inflammatory purpose.
Inflammation refers to the damage in our bodies’ tissues that inhibits healing. Due to honey’s aforementioned phenolic and flavonoid content, pro-inflammatory activities are said to be suppressed, while certain proteins essential to cell growth and proliferation such as ornithine are regulated (Samarghandian et al., 2017 ; Scepankova et al., 2017).
Both antimicrobial and anti-inflammatory properties can strengthen our bodies’ immune systems by neutralising free radicals and comparing pathogens (Ciucure & Geană, 2019). The fermentable sugars in honey further induce immune responses and strengthen the activities of our immune systems – a process which tongue twisters may prefer to know as immunopotentiation.
d. Probiotic bacteria
Raw honey has been found to consist of probiotic bacteria, including lactobacilli, which are advantageous to the regulation of our immune system, reduction of serum lipid levels, and supply of short-chain fatty acids to the intestine (Abdelazez et al., 2018).
e. Apoptosis
A less-known but well studied function of honey is its apoptotic activity. This refers to a physiological process of cell death without activating inflammatory response; and is a crucial process in response to DNA damage, regulating the body's immune systems and so on.
A study among rats reports that apoptosis occurring from manuka honey makes it a likely natural anti-cancer agent, especially given that many chemotherapeutics currently involve apoptosis inducer agents (Jaganathan, 2009 ; Tomasin & Cintra Gomes‐Marcondes, 2010).
These main properties of honey (ie. antioxidative, antimicrobial, anti-inflammation, apoptotic) have thus invited humans to award it as a golden healer – it can generate antibodies to heal wounds, influence cardiovascular health and manage diabetes due to its low glycaemic index and reduction in plasma glucose levels (Samarghandian et al., 2017 ; Kumar et al., 2010 ; Palma-Morales et al., 2023).
Honey Applications
The knowledge of honey properties is useful when we can practically apply its therapeutic effects in daily life. Below is a non-exhaustive list of possible and popular ways to utilise honey for a number of conditions* (Kumar et al., 2010).
Insomnia: Honey can be sedative when mixed with warm milk.
Cold: Take honey with warm milk or lemon and radish juice.
Sore throats: Mix honey in warm milk or water.
Fatigue: Half tablespoon honey in a glass of water, sprinkled with cinnamon powder. Take it daily after brushing and in the afternoon at about 3PM.
Bad breath: Gargle with one teaspoon of honey and cinnamon powder mixed in hot water – a popular practice in South America.
Unhealthy gums: Gargle with honey.
Digestive issues: Adding honey to your food daily can stimulate digestion, along with regulating the acidity of gastric juices.
Constipation & obesity: Take this first thing in the morning: a spoon of fresh honey mixed with the juice of half a lemon in a glass of lukewarm water.
Hearing issues: Honey and cinnamon powder in equal parts taken daily at morning and night.
Heart troubles: A mix of honey and pomegranate is said to produce positive results.
Early tuberculosis: Take honey mixed with rose petals first thing in the morning.
*Honey is no wizard although lauded as a natural remedy. Always seek professional medical advice for serious conditions.
The many types of honey
a. Maturity
While modern and ancient sciences can often conflict, both schools of thought seem agreeable on the relationships between health and honey maturity. It is generally accepted that honey’s complex properties and benefits can change and improve with time.
Due to bees’ evaporation of excess water, mature honey faces less dilution of nectar, resulting in higher concentration of nutrients and beneficial properties. In ayurvedic science, immature honey (ie. navina madhu) aggravates the body’s constitution and can increase body weight, while honey older than a year (ie. purana madhu) acts as a better adsorbent and fat reducer (Arawwawala & Hewageegana, 2017).
Mature or older honeys are often characterised by a darker color, and are commonly a richer source of phenolic compounds and flavonoids that are ideal for body immunity and anti-inflammation (eg. skin injuries, infections and conditions). Examples include chestnut, buckwheat, manuka and sunflower. On the other hand, milder and lighter-colored types such as acacia are better suited for gastrointestinal problems due to its soothing effects on the digestive system (Ciucure & Geană, 2019 ; Palma-Morales et al., 2023).
Besides the level of maturity, the floral sources of honey and levels of processing also indicate differing bioactive potentials.
b. Floral sources
Honeys are also classified as either monofloral (derived from one specific plant species), or multifloral (blend of multiple nectar sources). Although holding the same general profiles and bioactive properties, quantitative differences can arise from different floral sources and thus provide different therapeutic potentials (Alzahrani et al., 2012). These compositional differences arise in areas such as sugar content, phenolic compounds and volatile organic compounds – all of which mark visual differences in color, flavor and viscosity (Ciucure & Geană, 2019).
Multifloral honeys often exhibit less distinct profiles, and are usually prized for their other benefits such as cost and gourmet functions instead. On the other hand, monofloral honeys (eg. manuka) are commonly regarded as superior in quality and taste. As the pollen must come primarily only from one specific plant (eg. manuka tree), it can be considered a “purer” form of honey (Ahmad & Khairatun, 2021).
Indeed, when compared to multifloral honeys, monofloral types (especially clover and robinia honey) demonstrate stronger effects on lipid levels and fasting glucose; while manuka has noticeably better antimicrobial properties (Ahmed et al., 2022). This suggests that different types of honey each hold their own unique composition with different effects and meanings for our health.
Therefore, to assume that one type of honey objectively triumphs another would be a grave disrespect to all honeybees – for it is hardly a matter of which is better, but which is more suitable. One should consider the unique properties of each honey. In fact, regular consumption of honey from varied and diverse floral sources can provide similar improvements to overall wellness (Ciucure & Geană, 2019).
Apart from the floral source, levels of processing and environmental factors such as soil type, climate and beekeeping practices, can further modulate honey’s properties.
c. Levels of processing
A good way to gauge the availability of nutritional properties in honey is through the level of processing. Processing of honey often affects its beneficial capacity through the reduction or removal of properties such as probiotic bacteria and antioxidants; with antioxidant capacity reductions up to 33% and an almost-complete loss after high thermal processing (Ahmed et al., 2022 ; Fauzi et al., 2013). While processed honey is often runnier and less viscous, it will also normally be labelled accordingly. However, as highlighted below – honey labels may not always be honest.
Illegal honey trade
The international popularity of honey has raised a hefty production deficit which proves difficult for certain domestic markets to resolve. In America, the annual honey production meets only about 38% of its demand; while the European Union relies on China for about half of their honey imports; and iconic honey-producing places like New Zealand are struggling to meet their home demands (Ahmad & Khairatun, 2021).
This undersupply undoubtedly creates an economic allure that strongly motivates large-scale producers to supply quickly and cheaply. Leading global producer China’s counterfeit practices of transhipping, mislabelling and adulterated honey are among the most notorious in the illegal honey trade.
Although traced back to as early as 1979 in North America, awareness towards fake honey likely heightened during the 2011 honey scandal that charged international players with illegally importing and misrepresenting Chinese counterfeit honey whilst avoiding anti-dumping duties.
Resurfacing in 2013, the US Honeygate scandal exposed German food conglomerate ALW, alongside other big players such as Groeb Farms, as giant honey fraudsters circumventing more than $150 million in anti-dumping duties altogether – with ALW covering about half of the generous amount (Ahmad & Khairatun, 2021).
Not just a China issue
The convergence of countries into a singular profit-motivated economy transforms counterfeit honey to an international issue, with shared commercial advantage for corrupt practices. Although counterfeiting is commonly misassociated with China, the immoral practice is in fact widely global – making its rounds across the world from America, Scotland, Canada, Turkey, Africa and so on (Ahmad & Khairatun, 2021).
For example, production makes up a mere mismatched 17% of its sales in New Zealand’s manuka industry, suggesting the distribution and exportation of unauthentic manuka (Ahmad & Khairatun, 2021). These reservations were indeed confirmed in 2017 when Auckland-based health company Evergreen Life Ltd was exposed for utilising synthetics to fabricate their manuka honey grades, disguising low-grade manuka as higher grades to be sold at greater final prices.
Fraudulent practices continue throughout the world: with 80% of Malaysia’s honey market being fake honey and about 14.2% of honey within Europe not meeting EU standards (Aries et al., 2016 ; Zulkifli et al., 2020). Today, honey authenticity remains one of the most pressing and non-transparent issues in worldwide trade, obstructing ethical practice and consumer trust.
What’s bad about fake honey?
Although visually representing the honey we know, fake honey is void of natural honey’s nutritional profile and benefits. Studies uncover that prolonged consumption of fake honey is harmful to lipid metabolism, healthy body weight, blood sugar and cholesterol levels, and affect the functions of internal organs like the liver and kidney (Brar et al., 2023 ; Zulkifli et al., 2020).
Honey faking processes and incidences
Primarily incentivised by cost reductions, honey can be counterfeited either directly (eg. adding simple sugars or other fillers) or indirectly (eg. adulterating with bee feed). (Nor Azfa Johari et al., 2019 ; Zábrodská & Vorlová, 2014).
Direct counterfeiting includes mixing low-quality honey or ingredients like simple sugars, vinegar, lime juice and plantain to form a honey-like concoction (Brar et al., 2023). As in cases of manuka honey, synthetic unique factors of manuka nectar (ie. MGO and DHA) can also be added to be artificially presented as higher grades (Ahmad & Khairatun, 2021).
Common indirect means involves feeding bees with simple syrup and chemicals during nectar flow, or premature harvesting (Brar et al., 2023 ; Noor et al., 2020). Additionally, transhipping and mislabeling is another recurrent issue in the trade where false claims of honey's origin or source are made.
Spotting fake honey
Accurate authentication of honey requires advanced and sophisticated analytical techniques such as pollen analysis, spectroscopy and chromatography. The inaccessibility of such technologies, along with the inability for authentication to catch up with surging global production, implies that many fake honeys still remain around us undetected.
Although labelling and rating systems act as institutionalised guides to consumer awareness and decision, players of the capitalistic market have persistently proved to us through their circumventing ways; that labels may not always be accurate.
Thankfully, honey has some unique properties that cannot be fully replicated. One of these includes its supersaturation and natural low water content – meaning that real honey is thick, viscous, does not dissolve easily and is prone to crystallisation – traits consumers can easily test for.
Depending on the floral source, honey also possesses complex taste profiles; as opposed to fake honey with a flattened and superficial sweetness that is often present in simple sugars.
Perhaps the biggest hint to honey authenticity is its selling price. The tediousness and environmental challenges of production, alongside raised demands, naturally grant honey a heftier modern price tag. Low-priced honey, more often than not, is an instant communication to us of probable adulteration and a lower grade.
Honey rating systems
Simple consumer simple tests are largely dependent on the discernment of superficial properties, and thus have its limitations in proving honey authenticity. For optimal judgement, one can use it alongside institutionalised honey rating systems.
A to C
While regular honey remains mostly unregulated due to reasons such as the large assortment of possible floral sources, USDA has a general rating system between A to C based on the extracted honey’s percent soluble solids, clarity, flavor, aroma and amounts of defects.
MGO & UMF
Unlike its regular counterparts, honey derived from manuka tree and nectar has unique factors that can be measured through UMF (unique manuka factor) and MGO (methylglyoxal) levels.
MGO vs UMF (Manuka honey)
MGO is a naturally occurring compound in manuka honey, and a chemical marker indicating the honey’s antibacterial strength. Higher concentrations of MGO translates to stronger antibacterial activity, making MGO a more specific indicator of quality and authenticity. The range of MGO levels, while varied, is usually between 30+ to 1000+.
UMF, on the other hand, is a registered trademark indicating the honey’s authenticity, origin and composition, and acts as a broader indicator. Like MGO, higher ratings specify greater antibacterial potency. The range of UMF levels is usually between 5+ to 20+.
Conclusion
Honey consumption has been demonstrated to hold bioactive properties that can positively influence our bodies’ mechanisms. Its antioxidative, antimicrobial and anti-inflammatory assets have earned itself a classic status within human civilisations for improved wellbeing. The global popularity of honey naturally instigates unethical practices for economic advantages. Well-present in the meteoric rise of illegal trade involving both directly and indirectly adulterated honey, one can conduct simple tests along with reference to institutionalised rating systems for better-informed purchases. Honey remains true, rich and sweet, despite external forces trying to bring and water it down – perhaps it is something any of us can also bee!
Thank you for reading,
Namaste.
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