@foxysen Only if you heat it to dry temperatures above 120°C - since then it creates acrylamides which are dangerous. Try to keep honey at temperatures around 10 to 35°.

@tenkoman @foxysen to clarify: heating honey doesn’t create acrylamides, but specifically when honey (or any reducing sugar) is cooked at a high heat with any food which contain asparagines (potatos and starchy foods are high in these). put another way, anything that creates the Maillard reaction

heating honey by itself creates 5-hydroxymethylfurfural (HMF). typically, honey contains about 40mg/kg HMF (and instant coffee contains anywhere from 300-2000mg/kg lol)

@foxysen it’s not a myth exactly, but the effects are dramatically overstated as far as i know. my personal take is that the HMF content in honey isn’t high enough for me to worry about. coffee has the same substances but in much higher concentration, for example.