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Debunking the Myth: Does Using a Metal Spoon Really Harm Mānuka Honey’s Enzymes?
Mānuka honey has long been celebrated for its natural sweetness, rich flavor, and powerful health benefits, including its positive impact on gut health. From soothing sore throats to providing a natural energy boost, mānuka honey is a true superfood.
Over the years, one piece of advice you may have heard is to avoid using a metal spoon with honey, as it supposedly "kills the enzymes" and reduces its health benefits. But is there any truth to this claim? Let’s clear the air.
The Myth: Metal Spoons and Mānuka Honey Enzymes
Many people believe that using a metal spoon to scoop or stir mānuka honey can destroy its enzymes, thus diminishing its effectiveness and nutritional value. As a result, many recommend using wooden or plastic utensils, assuming that metal will somehow damage the honey’s natural properties.
But where did this idea come from? The concern likely stems from the fact that honey—especially mānuka honey—has a low pH (3.5 to 4, acidic in nature). It also contains natural enzymes, like glucose oxidase and diastase, which contribute to its antibacterial and health-boosting properties. Prolonged exposure of mānuka honey with certain metals can create subtle taste variations. However, the idea that metal spoons “kill” these enzymes simply isn’t backed by science.
The Reality: Enzymes in Mānuka Honey Are Stable at Room Temperature
The truth is that the enzymes in mānuka honey are far more stable than many realize. These enzymes remain intact at room temperature, so they won’t be significantly affected by contact with a metal spoon. Whether you use a metal spoon, a wooden one, or a plastic scoop, the enzymes in mānuka honey will stay intact.
That said, it's important to note that mānuka honey can lose some of its beneficial properties if heated to very high temperatures (above 140°F or 60°C). Excessive heat can degrade enzymes and reduce antioxidant potency, so it's best to avoid cooking or microwaving honey at high temperatures.
Why the Type of Spoon Doesn’t Matter
The reason using a metal spoon doesn’t harm the enzymes in mānuka honey comes down to simple chemistry. While metals can react with certain substances under extreme conditions or prolonged exposure for multiple hours, honey is relatively stable when used to consume them. At normal room temperature and with typical spoon contact, no chemical reaction occurs that would alter the honey’s composition.
The real threat to honey’s enzymes comes from high-heat environments or prolonged exposure to direct heat. As long as you avoid heating mānuka honey to extreme temperatures, using a metal spoon is completely safe.
How to Get the Most from Your Mānuka Honey
To maximize the health benefits of your mānuka honey, here are some tips:
Store Honey Properly: Keep your mānuka honey in a cool, dry place away from direct sunlight. Honey naturally has a long shelf life and doesn’t require refrigeration.
Avoid Heating Mānuka Honey: High temperatures can destroy enzymes and degrade antioxidants. Add honey to warm beverages but avoid boiling or microwaving it.
Choose Raw Mānuka Honey: Raw, unprocessed mānuka honey retains the most nutrients, including enzymes, antioxidants, and trace vitamins. Avoid highly processed honey varieties, which may have lost many of their beneficial compounds.
Using a metal spoon with mānuka honey will not destroy its enzymes or diminish its health benefits. The myth that metal spoons harm honey likely arises from misunderstandings about how honey’s natural enzyme's function. As long as you avoid overheating your mānuka honey, you can confidently use any spoon you prefer, without worrying about harming its nutrients.
So, the next time someone tells you to avoid metal spoons with mānuka honey, you can confidently debunk the myth and continue enjoying your honey however you like!
