I have been cooking with honey now as my choice of sweetener for about 12 years. I always knew that local honey was better for us, don’t ask me how I knew but I did. Here are my top reasons for cooking/using local honey.
- Much imported honey is from China, and of suspect origins.
- Some store bought honeys are not even honey
- Local honey aids in allergy treatment, desensitizing you to the local pollen.
- It tastes better
- I am supporting local business, often times my friends and neighbors. Money spent locally, is said to be circulated 7 times before leaving the local economy.
- You can use about 1/2 the amount of honey in a recipe as you do honey.
- I can use it to wash my face
- Honey is the perfect thing to take when you have a sore throat. it is soothing and antibacterial.
- Local honey has the lowest carbon footprint of any sweetener. A Swedish study in 2006 showed that it took far less energy to make and deliver a pound of local honey to consumers than any other sweetener (1.3 MJ/kg). By comparison, overseas honey requires 5.6 MJ/kg and refined sugar requires 9.8 MJ/kg.
- Eating local honey connects you to the environment around you! Each spoonful of honey contains a story about the landscape that you and your family live in. It gives you a great excuse to shop at a farmers’ market, meet a local beekeeper, learn about bees, and maybe visit an apiary!