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Ingredient - Honey

Honey

Honey gets its sweetness from the moonssaccharides fructose and glucose, and has about the same relative sweetness as sucrose (granulated sugar). It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years. Components of honey under preliminary research for their potential antibacterial properties include methylglyoxal, hydrogen peroxide.

https://en.wikipedia.org/wiki/Honey

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