🔴 FERMENTED GARLIC in HONEY with Safety Tip To Prevent Honey Botulism Poisoning
📌To ferment garlic in honey, start with raw, unpasteurized honey to preserve essential microorganisms for fermentation.
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🔔 Video Chapters.
0:00 Introduction.
0:22 What is Botulism.
0:45 Healthy habits Intro.
1:04 Dangers of Botulism.
1:19 How to prevent Botulism.
2:43 Fermentation Process.
5:45 Healthy Habits Outro .
📌Avoid heat-processed honey, as heat eliminates these beneficial microorganisms.
📌Peel whole garlic cloves, irrespective of their size.
📌Some individuals express concerns about botulism in fermented garlic and honey.
📌Botulism, a disease caused by bacteria found in soil and marine sediments, primarily exists in harmless spores.
📌However, the risk of botulism arises when these spores transform into active bacteria and release neurotoxins.
📌This process occurs during fermentation, prompting careful consideration of the fermentation conditions to mitigate potential dangers.
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📌The danger lies in the neurotoxins produced by the bacteria rather than the bacteria itself.
📌For botulinum bacteria to thrive and release toxins, they require an optimal environment characterized by the absence of oxygen and alkalinity.
📌Fortunately, during fermentation, including garlic and honey fermentation, properly prepared foods turn acidic with a pH below 4.6.
📌This acidity eliminates harmful pathogens, including botulinum bacteria, ensuring there's no risk of neurotoxins.
📌Fermented foods become safe to consume in their raw state. Pure honey is naturally acidic, with variations in acidity levels.
📌While testing honey acidity with a pH meter is optional, it adds an extra layer of assurance.
📌So, with naturally acidic honey, garlic fermented in honey is generally safe, provided there's a risk of botulism due to the added garlic, which is not inherently acidic.
📌Its pH surpasses 4.6, and garlic, growing in bacteria-rich soil, varies in bacterial types—some beneficial, others not.
📌When garlic enters honey, it extracts water, and alkaline garlic juices mix with acidic honey, elevating the honey's pH.
📌If the pH remains high for too long, and hypothetically, if botulinum spores are present, they can thrive in an oxygen-free, non-acidic environment, releasing neurotoxins.
📌Personally, I've fermented garlic and onions in honey for years without knowing this information and have never encountered botulism.
📌I share this not to instill fear but to address existing concerns.
📌I'll share a tip to maintain honey acidity when adding garlic, alleviating potential worries.
📌📌This Video talks about:
fermented garlic honey
honey garlic ferment
homemade garlic honey
immune-boosting fermented honey
garlic honey benefits (with safety tips)
raw honey garlic ferment
fermented garlic honey recipe (safe)
how to make fermented garlic honey (botulism free)
garlic honey for colds (safe method)
natural antibiotic fermented honey
reduce botulism risk fermented honey
low pH honey garlic ferment
test pH fermented garlic honey
is fermented garlic honey safe for babies (and how to make it safe)
best raw honey for fermented garlic (low pH)
how to tell if fermented garlic honey is bad
delicious recipes with fermented garlic honey
alternative uses for fermented garlic honey
preventing botulism in fermented honey garlic
honey botulism risk and fermented garlic
safe fermentation methods for garlic honey
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