A reader asks the following question:
“What are the anti-fungal properties of honey and are they affected by cooking or freezing?”
Please join this discussion and post your comments. I’d love to hear your thoughts. Here’s the answer . . .
Wow, this was a really tough one. I could only find a few quality research studies on the anti-fungal properties of honey, but generally it seems that honey has a variety of different types of molecules which may create anti-fungal properties. Unfortunately I couldn’t find any studies regarding nutrient changes when cooking or freezing honey. Making an educated guess I would assume more nutrient loss with heating and a likelihood of damage to the beneficial molecules that may have the anti-fungal properties.
I would surmise that if you want to use honey as an anti-fungal it would be best to use organic, raw honey in order to get the best benefit.
If anyone finds more information about honey’s anti-fungal properties, heating or freezing, please post it and/or send me the information personally. I’d love to learn more about this topic as well.