Over the years myths about honey have popped up and proliferated. Many have been debunked, yet some still persist and cause more harm than good. Here are some common misconceptions.
If a honey crystallises, it means it is fake.
Crystallisation is a natural process of authentic honey. Crystallisation happens when the sugars in the honey align to form a crystalline structure. The rate at which a honey crystallises depends on the ratio of fructose and glucose in the honey, the prevalence of attachment points (such as pollen or debris) for the crystals to attach to, the amount of water in the honey, and the temperature at which the honey is stored. Some honey types will crystallise faster than others because the nectar they are made of have differing sugar ratios.
Your honey crystallising is actually a good sign. To make the honey liquid again, you can heat the honey jar in a pot with warm water (25-30°C). The honey will eventually melt, after which you can stir the honey and mix the layers together. Take care not to heat the honey too much (>34°C) because you risk damaging the proteins in the honey, which gives it its medicinal value.
Authentic honey can expire.
Generally, food expires because microbes proliferate and start digesting it. Authentic honey is not a sweet spot for microorganisms. Its low moisture content, acidity, and hydrogen peroxide content makes it impossible for microorganisms to exist, less so persist. Since no microbes can persist in the honey, the honey doesn't expire.
This is only true for authentic honey. If a honey has a high moisture content (>20%), the conditions in the honey become more favourable for microbes. If there is too much water, the honey will start to ferment, and you will be one step closer to making mead.
If the honey is runny, it means it has been diluted with syrups.
Authentic honey can take form in an incredible diversity of colours, aromas, flavours, etc. The viscosity of honey (how fluid it is) is equally variable and can be affected by temperature and the honey's moisture content. A runny honey does not necessarily mean it is fake.
Honey adulteration by external sugars such as syrups has also become quite sophisticated. Fraudsters will use products that best mimic the features of authentic honey, and so it is unlikely that you will be able to tell if a honey has been mixed with syrups just by looking at it. The best way to detect adulteration is to submit the honey for testing.
Adding honey to my hot tea or coffee will bolster my health.
Many of the medicinal components in honey are proteins, which are sensitive to temperature. If you heat the proteins in the honey too much (>34°C), they will denature (break down) and become inert. Thus, honey in your hot tea or coffee will make it sweet, but you won't gain the medicinal benefits. Instead drizzle some honey over cool porridge or eat a teaspoon's worth directly.