Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as granulated sugar.[1][2] It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it to sugar and other sweeteners.[1] Most microorganisms do not grow in honey so sealed honey does not spoil, even after thousands of years.[3][4] However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to babies, as it may result in botulism.[5]