Shiny, Dead, and Overpriced

Today I found out something that honestly blew my mind.

People still buy honey from the supermarket and have no idea that it’s fake! Somehow, we’ve normalised honey that stays perfectly liquid forever. We’ve been sold the idea that clear liquid honey is better, when in reality, it often just means overly processed, lifeless, and ineffective.

This rabbit hole doesn’t stop with honey. It runs deep through our pantries, our skincare routines, and even our gardens.

Crystallisation is Life

Real, raw honey crystallises. It’s supposed to. That process is natural, a sign of the presence of glucose and trace particles like pollen that trigger crystallisation. Supermarket honey doesn’t crystallise because it’s been aggressively processed to improve its shelf appeal and extend its use-by date.

That usually means:

• Heat treatment (pasteurisation) - heating honey to around 60–70°C breaks down crystals and slows crystallisation, but it also destroys the natural enzymes (like diastase, invertase, and glucose oxidase), which are responsible for its antibacterial, antioxidant, and digestive properties.

• Ultrafiltration - this removes not only particles like wax and pollen (which are natural indicators of origin and quality), but also strips away much of the honey’s flavour complexity, nutrient density, and trace minerals.

• Blending from multiple, often international sources - most commercial honey isn’t single-origin. It’s pooled from various suppliers, sometimes across countries, to create a uniform, supermarket-friendly product. This means you have no real idea where your honey comes from, how it was produced, or what standards it was held to.

What you’re left with is honey that looks “clean” and pours neatly but is void of life. No active enzymes, beneficial microbes and worse no subtle floral signatures from the plants the bees foraged.

It’s essentially just sugar syrup with a great marketing spin.

Real honey, raw and unfiltered, varies in colour and flavour with the flowers of the season, and yes, it crystallises over time. That crystallisation isn’t a flaw. It’s a feature. It tells you that the honey still contains all its natural compounds, just as the bees made it.

Want to go deeper into what real honey is (and isn’t)? Read my full honey blog here

Fractionated Means Stripped Bare

Next stop on the deception train: coconut oil. 

You might see “fractionated coconut oil” sold at premium prices. Some companies even market it as better than real coconut oil, thanks to its “feather-light emollient effect” and “Certified Pure Tested Grade™” status.

Sounds fancy, right?

But fractionated coconut oil is just coconut oil that’s been processed to remove the fatty acids that give it any real benefit, especially lauric acid, which is what gives virgin coconut oil its antibacterial, antiviral power.

It’s clear, it doesn’t solidify and it looks “pure” but to get to that point, it lost everything that made it good.

So while it’s stable and neat and won’t harden in the cupboard… it’s also nutritionally meaningless.

Fertiliser Fakery: When “Organic” Isn’t Alive

And then we get to the garden aisle.

Everyone wants organic fertiliser these days. Pelletised, easy to apply, no smell, no mess. Sounds ideal, right? There’s a problem with that, most pelletised organic fertilisers are made using high heat extrusion.

That means they’ve been cooked at temperatures that:

• Destroy microbial life

• Break down beneficial compounds like humic and fulvic acids

• Leave you with pellets that do very little for the soil

So you’re spending money on “organic” fertiliser that’s just dead bulk.

Organic Link I have found is one exception. Instead of heat, they use low-temperature dehydration to form their pellets. This method retains soil-loving microorganisms, active humic substances and actual organic nutrients that actually feed your soil

Destroying Life for Aesthetics

I wish my daughter came up with this catch phrase, but she didn’t. We are living in a culture that promotes clear and beautiful over real and healthier. We’ve been trained to value appearance, convenience, clarity, and neatness over substance, integrity, and function.

Let’s be honest, most products on our shelves have been overly processed, stripped, sterilised, and deactivated, all in the name of shelf life, marketing, “premium” appeal and profit. These products have lost their soul, and I feel so are we by allowing this to happen. Normalising this.

Can we all just take a moment… and think?

Seriously. Use our brains.

Corporations aren’t here to save us. Capilano isn’t here to give us real honey. No one is offering us real food anymore. And let’s be honest, our government is doing nothing to protect the farmers who actually feed us.

So let’s start a movement. Let’s start with honey.

Stop buying the supermarket stuff, I don’t care how fancy the label looks. Buy from a local beekeeper. Ask where it came from. Learn what real honey tastes like. And once you’ve made that switch, let’s talk about eggs. Then meat. Then the rest.

Because change doesn’t come from the top. It starts at the checkout.

“If you think you’re too small to make a difference, you haven’t spent the night with a mosquito.”  African proverb

Real consumers ask questions.
So let’s start asking them and let’s start now.

Honey as an Alternative to Rooting Hormone

As with many horticultural myths, there is a kernel of truth...

While honey does not contain auxins (the plant hormones responsible for stimulating root development), it does offer properties that may support the rooting process under certain conditions.

• Honey exhibits well-documented antibacterial and antifungal properties, primarily due to its enzymatic production of hydrogen peroxide and high sugar concentration. When applied to cuttings, it may help reduce infection at the wound site, creating a cleaner environment for root initiation.

• Its viscous texture allows honey to seal the cut surface of a stem, limiting desiccation and offering some moisture retention. This can be helpful in environments with fluctuating temperatures or low humidity.

• Honey contains trace minerals, vitamins, and simple sugars, though in quantities too low to serve as significant nutritional supplements. Still, these components may support cell metabolism in early rooting stages.

Several studies have explored honey’s effectiveness as a rooting agent, with mixed outcomes:

• A study by the University of Hawai‘i, College of Tropical Agriculture, found that while honey demonstrated some ability to promote rooting, its effectiveness was limited and inconsistent compared to synthetic rooting compounds.

• A New Zealand nursery trial compared Manuka honey, multiflora honey, a commercial rooting compound, and a control group. Multiflora honey produced the best root development and the fewest failed cuttings—outperforming both the synthetic treatment and Manuka honey. This suggests that the type and processing of honey matter significantly.

If you are using this method, always use raw, unprocessed honey, as pasteurisation reduces both enzymatic and antimicrobial activity.

Seriously, though, no one should be buying honey from the supermarket anymore, anyway!

So, is the myth busted?

Not entirely. Honey may provide moderate rooting support, particularly for softwood or easy-to-root species, due to its antimicrobial qualities and wound-sealing ability.

However, it does not replicate the function of auxin-based rooting hormones (like IBA or NAA), which actively stimulate root initiation at the cellular level.

If you are in the mood for experimentation, certain types of honey can be useful when doing cuttings.

If you need results more than experiments, products like Rootex Cutting Powder or Gel should be used due to their consistency and proven performance.

Honey

We all know bees are crucial for pollination and food production, but there’s another incredible gift they give us: Honey.

I was lucky enough to grow up with grandparents and an uncle who kept beehives. Thanks to them, I learnt early on that bees weren’t something to fear, and that fresh honeycomb is one of life’s greatest gifts.

In fact, it wasn’t until I moved out of home and tried store-bought honey that I was genuinely surprised by what other people HAD to eat. Not only did it taste very different (like terrible), but it never crystallised. Not once.

If you've only ever had supermarket honey (even if it’s labelled ‘organic’), you might think honey is always a golden, runny liquid. But raw, real honey, the kind that comes straight from the hive, does crystallise, harden. And that’s completely normal.

Honey naturally contains two main sugars: glucose and fructose. The ratio of these sugars depends on the flowers the bees have been foraging on. The higher the glucose, the faster the honey will crystallise. Even though honey is low in water (usually under 18%), some of that water separates from the glucose over time. As glucose loses water, it starts to form crystals. Once one crystal forms, more will follow, and soon the whole jar of honey is set hard or crystallised. If there’s pollen, propolis, or wax in the honey, which there always is in raw, real, honey, these particles act as anchors that help crystals grow.

So if your honey goes hard or crystallised, that means you have real honey. If you want to return it to liquid form, just pop the jar in a sunny spot or sit it in warm (not boiling) water.

Why Doesn’t Store-Bought Honey Crystallise?

There are a few reasons. Most commercial honey is blended, meaning it’s mixed from multiple sources, usually from all over the world, usually from unspecified sources. It includes honey from bees feeding on a wide range of flowers, the glucose-to-fructose ratio becomes more balanced, slowing crystallisation. Blending also smooths out seasonal flavour changes, which might be good for consistency, but not for character. The biggest change happens during processing. Store-bought honey is ‘almost’ (always) heat-treated (pasteurised) and ultra-filtered. It’s heated to such high temperatures, usually between 60–70°C, that it dissolves any forming crystals and delays crystallisation.

This process comes at a cost.

Heating honey destroys many (all) of the natural enzymes, antioxidants, and aromatic compounds that give honey its character, complexity, and health benefits. The delicate floral notes disappear. The living goodness, like the antibacterial properties, immune support, and soothing effects, is gone. What’s left is a product that looks the part but lacks the soul.

In all cases, commercial honey is also diluted with glucose syrup or other sugar-based additives to bulk it out, which further reduces crystallisation and alters the taste.

The end result? A smooth, syrupy product that’s stable on the shelf but a far cry from what comes out of a hive.

Taste the Flowers

My grandfather’s honey never tasted the same twice. Each season, the flavour shifted with the flowers. When the tea trees (Leptospermum) were blooming, the honey was dark, bold, and almost medicinal (disgusting). When the ironbarks flowered, it became light, floral, and delicate (delectable).

As with most foods, unprocessed is best. Raw honey not only tastes better, but it also contains more beneficial enzymes, pollen, and antioxidants. Buying local honey from trusted beekeepers supports small producers and helps protect healthy bee populations in your area. So, please stop buying honey from the supermarket.

Now that you know what’s really in most supermarket Sugar Syrups, because let’s be honest, it’s not real honey, don’t pretend it’s the same thing. If it’s been heat-treated, filtered, blended, or cut with glucose syrup, it’s not real honey. It’s just a sweet imitation.

When you buy that kind of product, you’re not supporting beekeepers. You’re supporting a system that values shelf life and profitability over bee health and ultimately our health.

Choose better. Support real honey.