Honey never expires due to its unique properties. With only 17-18% water, it’s hygroscopic, pulling moisture from bacteria and yeast via osmosis, killing them. Its low pH (3.2-4.5) and high sugar content create an acidic, hostile environment for microorganisms. Enzymes from bees, like glucose oxidase, produce hydrogen peroxide, boosting its antibacterial power. Archeology proves this—honey […]