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.

Preserving Honey
Another important aspect to look out for is how to preserve honey.

Honey should be stored in tightly closed glass jars or high quality plastic.

Jars should be kept in a dark place and away from sunlight. Cold weather and storage in refrigerated conditions can crystallize and harden honey. Consequently this way of storage can cause loss of taste and darkening of color.

The warm climate and the conditions of the environment where you store honey can have a significant impact on its color.

Honey can take on a darker color and can become thinner, returning to the initial state of the liquid. Hardening honey can be restored to its previous state by placing it in a container of warm water.

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.