Article source: http://blog.sina. com.cn/yunwuxin47906

A TV station made a program to measure the effect of flushing temperature on honey. They used water of different temperatures to brew honey, and then measured the "enzyme value" of the honey. They found that high-temperature water would greatly reduce the enzyme value, and finally concluded that "water above 65 degrees Celsius cannot be used to brew honey, otherwise the nutritional value will be reduced." ". The program also interviewed "experts" who claimed that the main nutrient in honey is enzymes. If it is diluted with boiling water, the enzymes will lose their activity, thus losing their "nutritional value."

There are "scientific explanations" from experts and testing data from professional institutions. The conclusion is in line with the expectations of honey lovers, and it is no surprise that it has been widely disseminated. However, this is completely a "scientific rumor" that confuses the public.

The main components of honey are sugar water and water, and there are some enzymes in trace components. Why these enzymes are present in honey is not entirely clear, but their biological function is clear. There are five main enzymes in honey: amylase, sucrase, glucose oxidase, catalase and acid phospholipase. The function of amylase is to cut starch into small molecules, sucrase hydrolyzes sucrose into glucose and fructose, glucose oxidase converts glucose into gluconic acid and hydrogen peroxide, and catalase decomposes hydrogen peroxide into water and oxygen. Acid phosphatase hydrolyzes phosphate esters. Regardless of whether these enzymes have been inactivated by heating, they will be attacked by gastric acid and proteases when eaten. The difficulty of retaining activity is no less than being scalded with boiling water. Moreover, even if some of it can go through many tests and reach the lower digestive tract, it cannot be absorbed into the blood, and it cannot realize physiological functions - "nutritional value" or "health care function" are just imagination.

So, if itSome of the "lucky ones" among us still maintain catalytic activity after reaching the intestines and stomach. Can they "help digestion" and thus have "nutritional value"? The answer is still no. First of all, amylase and sucrase are normally secreted by the human body, and the content from honey is nothing more than a drop in the ocean for the human body. Glucose oxidase produces hydrogen peroxide, which is even harmful to the human body. Moreover, the reactions catalyzed by catalase and acid phosphatase are not required for normal digestion, let alone "helping digestion."

The honey industry has indeed used "enzyme value" as an indicator of honey quality. The theoretical basis of this test is that honey contains a certain amount of amylase, but sugar does not. If someone fakes it by adulterating it with sugar, the enzyme value of the honey will become lower. In addition, if honey is heated or stored for a long time, the enzyme value will also decrease. Therefore, this indicator is established to determine whether honey is adulterated or has been heated through the value of amylase activity. In other words, amylase is just an indicator used to speculate on the "historical innocence" of honey, and it itself has no nutritional value. There is no nutritional value in lowering it with boiling water, or leaving it in cold water.

Although this indicator was once very commonly used, in actual use, it is not reliable to use it to judge the quality of honey. As an evaluation index, there needs to be a clear relationship between the level of the index and the quality - such as enzyme value. The ideal is "high enzyme value means the honey is good; low enzyme value means the honey is bad." However, the amylase content in honey will be affected by various factors. Some honeys have naturally high enzyme values, while others have naturally low enzyme values. Use this indicator to determine the quality of honey. Those with low natural enzyme values ​​are "good honeys". "He was shot innocently. More importantly, amylase is not difficult to obtain, and you can add a little bit of it when adulterating it with sugar. You can get as high an enzyme value as you want.

In addition to the main components of sugar and water, honey also contains some trace components. Honey lovers believe that these "trace components" have special effects. The scientific community and the honey industry are very interested in these "trace ingredients" and their legendary effects, and various studies are abundant. However, so far, only antimicrobial effects have been supported by scientific evidence. Honey is a mixture of glucose and fructose. Under appropriate conditions, the aforementioned glucose oxidase can oxidize glucose into gluconic acid and release hydrogen peroxide. Hydrogen peroxide, commonly known as hydrogen peroxide, is a commonly used disinfectant. Honey also contains catalase, which functions to convert hydrogen peroxide intoBreaks down into water and oxygen. One wants to produce hydrogen peroxide, and the other wants to decompose hydrogen peroxide. In the contradictory unity of these enemies, different honeys also have different antibacterial abilities. In addition, honey may also contain some other antibacterial ingredients. For example, New Zealand's Manuka honey defines a "Manuka active factor" (UMF). Its chemical component is methylglyoxal, itself a common chemical reagent. The presence of antibacterial ingredients such as hydrogen peroxide and methylglyoxal gives honey a certain antibacterial effect when applied externally. In fact, hydrogen peroxide and methylglyoxal are not specific to Manuka, but they are used in many honey studies. Manuka honey has defined itself as its own standard and a successful marketing strategy.

In addition to its antibacterial effect when used externally, other "efficiencies" that honey manufacturers and enthusiasts talk about are "unproven" - just like someone said that there are rabbits in the woods, and groups of people have looked for them, but All in vain. We can still only say "there is no evidence of the existence of rabbits". As for "whether there are rabbits", people still decide by "belief" or "disbelief".

Scientists have spent so much energy to verify the various "effects" of honey, but they have not obtained the desired results. Of course, people can continue to think that "just because they have searched and failed to find it does not mean that it does not exist" - just like not being able to find God does not mean that God does not exist. However, regardless of whether there are these legendary "effects", the dominant component in honey is sugar - its impact on health is the same as the sugar in the "junk drinks" that we hate.

Therefore, if sugar is regarded as an ingredient that needs to be limited in our diet, then the nutrition of honey - whether it is prepared with hot water or cold water - is zero, or negative.