Honey that crystallizes is usually still edible. Due to the high and thick sugar content in honey, when there is a change in temperature or humidity, sugar crystals may precipitate from it and form crystals. Therefore, honey crystallization is a physical change, not a chemical one. The nutritional content and food value of honey is not affected by crystallization. Honey crystallization is mainly reflected in the liquid state into a solid state, the water content and other nutrients have not changed significantly, so the crystallization of honey can be eaten, will not affect the absorption of its nutritional value. However, because of the crystallization of honey, you need to drink honey after warm water soak before you can drink, boiling water soak honey may be relatively destructive of nutrients.