Honey is one of the few foods that truly never spoils. Archaeologists have discovered pots of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly edible. Honey's eternal shelf life is the result of its unique chemical makeup. It is extremely low in moisture and highly acidic, creating an inhospitable environment for bacteria and microorganisms. Furthermore, bees add an enzyme called glucose oxidase to the nectar during the honey-making process. This enzyme breaks down into gluconic acid and hydrogen peroxide, which acts as a natural preservative. While honey may crystallize (become cloudy or solid) over time, this is a natural physical change and not a sign of rot. It can be returned to a liquid state by gently warming the container.