It is a preserve by name and nature. This is due to two key facts. One: Honey has a pH of 3.26 to 4.48 and Two: Honey has an extremely high sugar content.
These two facts work in perfect harmony to destroy bacteria and make honey completely inhabitable for their growth. The acidic level will weaken the cell wall of the bacteria which then makes it very easy for the high sugar content to absorb all available water, killing them. A perfect recipe!
However, because it is hydroscopic (attracts water) if it were to be left standing open it will absorb the surrounding moisture and gradually become weaker in its ability to kill bacteria.
It should also be noted, that despite its amazing anti-bacterial properties Clostridium botulinum spores may be present. This is not of any real concern for healthy humans but young children may become ill due to their intestinal tract diluting the honey and not digesting it quickly. This is why children under one year old should never be given honey.
During the Second World War microwave radar transmitters were widely distributed by the allies. In 1945 Percy Spencer, a self-taught engineer, was working in an American company involved in the production of the radar transmitters when he noticed his chocolate bar had melted in his pocket as he stood working on an active transmitter.
This started him to experiment with microwaves and eventually lead to the first microwave oven.
The first food ever deliberately cooked using microwaves was popcorn. The second was an egg which allegedly exploded in Percy’s face. Despite literally getting egg in his face he continued to investigate and perfect a means of containing the microwaves and thus the microwave oven was born.
Typically and historically the term soft drink refers to any beverage that does not contain alcohol. Alcoholic drinks were typically called “hard” drinks – “a drop of the hard stuff please barman!”
When carbonated drinks first appeared on the market advertising was quite difficult due to the range of names used depending on the region e.g. fizzy drinks, pop, soda etc. It was therefore agreed that in the interest of making advertising easily understood, carbonated drinks would be referred to as soft drinks. There is though the chance a “soft drink” could contain a very small quantity of alcohol due to the ingredients utilised or action between them – you would though have to drink thousands of litres to have the same effect as one glass of beer!
So there you have it! Three random, strange and interesting food facts that you can amaze your friends with. Think you’ve got a better random food fact? Let us know in the comments section and we’ll add our favourites!