Honey is mostly applied on bread or added to tea as a sweetener. As concerns about the safety of food products in the market rise, it is important to know ways in which to distinguish pure honey and honey that is impure either because it has been diluted for increased quantity or sweetened with unhealthy additives. Here are some of the tips you can use to check the quality of honey and determine whether it is safe for consumption or not.
- Pure honey lacks expiry date this is because it can last forever unlike adulterated honey.
- Pure honey sticks when put inside a container and should have a stretching effect when a finger or a spoon is immersed inside and pulled out.
- Pure honey should be able to ignite fire when rubbed on a match stick. Adulterated honey might not show consistent results or burn properly, due to the fact that moisture or fermentation might affect its quality.
- Adulterated honey will easily dissolve when put in a glass of water while pure honey will settle right at the bottom.
- Pure honey should stick onto the surface applied while adulterated honey spills or trickles down a surface.
- When pure honey is poured on a white cloth or a blotting paper it does not get absorbed or leave stains unlike adulterated honey which will absorb and leave stains on the surface.
- Mix honey with 2-3 drops of vinegar essence. If the mixture foams up it is likely that the honey may be adulterated.
- Heating pure honey will make it caramelize quickly and it will not become foamy unlike adulterated honey which will not caramelize and become bubbly on heating.
- Pure honey does not separate into layers.
- Pure honey should be free from any additives.
- A weird taste does not mean that the honey is not pure this is because there are different varieties of honey made from the nectar of different flowers and even the secretions of sap eating insects.
How to remove toxins from vegetables and fruits.
- Soak the fruits in water for longer periods preferably overnight.
- Soak fruits and vegetables into a baking soda solution for a period of 15-20 minutes then wash thoroughly with running water. Baking soda has an alkalizing nature therefore helps in removing almost 98 percent toxins and pesticide residue. Avoid soaking berries since they may get damaged and have a salty taste.
- Make a habit of pealing the outer layer of vegetables like onions and cabbages then wash with a baking soda solution. When cooking, keep the lead open. Scientists suggest that with steam toxins absorbed inside or deposited on the surface of vegetables move upwards.
- For fruits whose outer layer you do not intend to consume, make sure you wash them before peeling to avoid bringing toxins from the outer surface to the inside part of the fruit when cutting.
- Soak fruits in a mixture of water and vinegar for a period of 30-60 minutes then rinse with cold water. This will help in reducing toxins to a larger extent and keep the fruits fresh for a longer duration.
- You may not always have the luxury of soaking your fruits. In situations where you do not have time to soak and rinse your fruits simply spraying will help you. Mix one tablespoon of lemon juice, two tablespoons of white vinegar, and one cup of water in a bowl. Pour it into a glass spray bottle. Remember to avoid using plastic bottles for storing the liquid. Shake it well before generously spraying on the fruits; once sprayed, rub them for 30 seconds by hand or a vegetable brush, and rinse thoroughly in cold water.
- Avoid consuming fruits that are chemically ripened. Fruits like bananas have black stalks when ripened naturally unlike having green stalks when ripened chemically.
- Avoid eating fruits and vegetables that are not in season since they are most likely to have a higher percentage of toxins and pesticides which are applied to meet the high market demand.