Loss of Honey Properties in Hot Tea: Myth or Reality? 0 9

All trace elements contained in honey remain unchanged. The content of organic acids, fructose, and glucose also changes very little. Enzymes, like all proteins, undergo denaturation when heated; however, this is not critical, as they are still broken down into amino acids in the gastrointestinal tract.

When added to hot tea, the destruction of vitamins begins, but since the cup is consumed quickly, even vitamin C, which is the most sensitive to temperature, is largely preserved.