The world’s oldest pot of honey was discovered within the dark tombs of the Ancient Egyptian pyramids and is 3,000 years old. And if you really, really wanted to, you could eat that honey because it is 100% edible.
Honey’s chemical factors have worked together in sweet harmony to create a virtually infinite “best by” date.
Here’s why:
(1) Honey is low moisture (as long as it is sealed in a jar)
(2) Honey can be as acidic as orange juice
(3) Honey contains hydrogen peroxide
All three factors create a hostile environment for rot-producing microorganisms like bacteria and fungi. Those microorganisms settle down and spread in most foods, breaking down the food and contributing to rot. Moldy bread or soured milk are examples.
Honey lasts so long because bacteria and fungi simply cannot survive in honey. Germs, like all organisms, need moisture to stay alive, which honey lacks. Germs also cannot survive in high acidity. That’s why pickling was a popular method for preserving food in the days before refrigeration.
Finally, have you ever sprayed hydrogen peroxide on a cut? Hydrogen peroxide is a common antiseptic found at drug stores, and it naturally occurs in honey. In fact, the Ancient Egyptians would spread honey on cuts and burns to prevent infection!
The hydrogen peroxide in the honey is the final failstop, because it will kill any surviving germs that have not been killed already by the lack of water and acidic environment.
Sources
Cover Photo from:
Comments