In many of our guides, from Indian cooking to microwaving warnings, we strongly advise against heating raw honey. But what exactly happens on a microscopic level when honey is exposed to high temperatures? Understanding the science will change the way you use this superfood.
The Destruction of Enzymes
Raw honey is packed with active enzymes like diastase, invertase, and glucose oxidase. These proteins are highly sensitive to temperature. When honey is heated above 45°C (113°F), the molecular bonds holding these enzymes together begin to break apart (denature). Once an enzyme is denatured, it is permanently destroyed and cannot aid in your digestion or immune response.
The Rise of HMF
Heating honey accelerates the breakdown of fructose in the presence of acid, creating a compound called Hydroxymethylfurfural (HMF). While HMF is not severely toxic, high levels indicate that the honey has degraded, lost its nutritional value, and potentially developed a bitter taste. Always add honey to your food after it has cooled!