Ever wonder why the raw honey you have in your kitchen can sit in the cupboard for months on end (or even years) without going bad?
It's because of GOx.
GOx is short for glucose oxidase.
Glucose oxidase is an enzyme that oxidizes glucose into glucolactone which converts oxygen into hydrogen peroxide in the process.
What this means is: it acts as an antioxidant - or preservative.
In short, GOx is an all natural bactericide – built right into the chemical composition of raw honey. Aside from keeping honey from going bad, it has scads of other uses. In fact, glucose oxidase is the center of a 5 billion dollar biotech industry.
Among many other things, glucose oxidase is used for measuring blood glucose. It works by turning the glucose in blood (which is difficult to measure) into hydrogen peroxide (which is easy to measure). This makes it an ideal biosensor for diabetes.
Here's a short-list of some of its other uses.
food preservativein baking: helps increase dough consistency and qualitycolor stabilizerin wine production (lowers alcohol content and adds bactericidal effect)antimicrobial agent in oral hygiene productsacidity regulator in food productionbiofuel cellsin packaging: removes oxygen from food packaging
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