Honey is the only food that never spoils.

Honey's incredible longevity is primarily due to its chemical composition and the biological process of its creation. It is a hygroscopic substance, meaning it contains very little water in its natural state. Most bacteria and microorganisms require moisture to thrive, and because honey is about 80% sugar and only 17% to 18% water, it effectively dehydrates any bacteria that attempt to grow in it through a process called osmosis.The acidity of honey also plays a critical role in its preservation. Most honey has a pH level between 3.2 and 4.5, which is acidic enough to inhibit the growth of almost all fungi and bacteria. This high acidity, combined with the lack of water, makes it one of the most stable natural substances on Earth.During the honey-making process, bees regurgitate nectar into honeycombs and fan it with their wings to evaporate excess water. They also secrete an enzyme called glucose oxidase from their hypopharyngeal glands. This enzyme mixes with the nectar and breaks down into two byproducts: gluconic acid and hydrogen peroxide. The hydrogen peroxide serves as a potent antimicrobial barrier against pathogens.Archaeological evidence supports these chemical findings. In 2015, researchers reported finding honey in ancient Egyptian tombs, such as those in the Valley of the Kings, that dated back over 3,000 years. Despite the passage of millennia, the honey remained chemically stable and theoretically edible. As long as honey is kept in a sealed container to prevent it from absorbing moisture from the air, it will remain preserved indefinitely.