Honey

Well, how not to remember a cup of fragrant herbal tea with healing honey on a winter evening? And what could be tastier than a freshly pumped sweet bee product, stretching with bright threads like molten gold? And beekeepers say that if there is a product that can be said to be worth its weight in gold, then it is only flower honey.

Sweet story

It is impossible to say exactly how long honey bees have existed on the planet. It seems like this product has always been around. Rock paintings found in Spain and dated to the 7th millennium BC depict beekeepers. And some sources claim that the oldest fossilized remains of honey bees are almost 150 million years old.

Written memoirs about breeding bees in beehives were found on the walls of the Temple of the Sun near Cairo. This record is considered one of the first written memoirs about bees. The ancient Egyptians often used honey as an offering to their gods and also used it to make embalming fluids. Honey is also mentioned in the records of the Sumerians, Babylonians, Hindus, and Chinese. There is a name for this product in the Scrolls of the East, the Talmud and the Koran. In the Old Testament, Israel was called "the land of honey and milk." The Bible also says that John the Baptist ate wild honey. Sweet nectar is mentioned in the Qur'an as an incredible product with healing effects.

The example of honey sacrifices was borrowed from the Egyptians and the ancient Greeks, but in addition, they used nectar as a useful product and healing agent. Back in the 5th century BC, Euripides described a recipe for Greek cheesecakes made from cottage cheese and honey. There was a place for this golden product in the ancient Roman culinary tradition, especially since beekeeping was one of the most popular crafts in the empire. There, honey was not only eaten, but also sacrificed to the gods, and the soldiers healed their wounds with this sweet product.

After the popularization of Christianity, the demand for honey and beeswax increased even more: people learned how to make church candles out of them.

It is also known that in the XI century in Germany the peasants paid tribute to the feudal lords in the form of honey and beeswax. Throughout the 10th century, English monarchs drank wine made from fermented honey. This drink was called mid.

During the Renaissance, when sugar appeared on the gastronomic scene, the popularity of honey, used until that time as a sweetener, declined significantly. Meanwhile, respect for the bees is not lost. It is known that Pope Urban VIII chose this amazing insect as his coat of arms. Several millennia earlier, the pharaohs of Lower Egypt also used bees as their symbol. And around the III century BC. e. these insects adorned the money of Greek Ephesus. Yes, and the flag of Napoleon was embroidered with bees. Interestingly, both the ancient Greek goddess Artemis and the Roman god Eros were also associated by the ancients with bees. The Greeks believed that Cupid, before sending his arrow to one of the mortals, dipped it in honey.

What is honey

Honey is a sweet product that bees produce from nectar collected from flowers. This viscous and fragrant product has been used by mankind for many centuries as a natural sweetener. Its taste, color and consistency vary depending on the flowers from which the nectar was collected. As a rule, the darker it is, the stronger the flavor.

One bee has to visit about one and a half thousand flowers to collect 70 mg of nectar. This is how much a special honey "pouch" inside the insect can contain. By the way, it is not a stomach, as many believe, but a goiter. Then the bees carry the collected nectar to the hives, in which, under the influence of enzymes from the salivary glands, cane sugar is converted into grape sugar. Insects spread the substance into wax honeycombs, after which they begin to intensively flap their wings over them in order to accelerate the evaporation of excess liquid from the fermented nectar. They do this until the honey thickens. After the bees release some of their poison into the liquid, which actually prevents the honey from fermenting. And only then these amazing insects close up the honeycombs. At this stage, we can already talk about the maturity of honey.

By the way, if honey is collected before excess moisture evaporates, it will contain too much water, and natural cells of yeast will cause fermentation, which will eventually affect the taste (it will become like vinegar ).

Bees are the most hardworking creatures on earth. They literally work to death (until they sting someone). For 6 weeks of such work, one bee produces a little less than 1 teaspoon of honey. A typical honey bee colony consists of 80,000 insects and 1 queen.

But still, why do bees produce honey? In fact, honeycombs are bee stocks for the winter. They consume honey and pollen as a source of carbohydrates, proteins, fats and vitamins. If you take away all the honey from the hive, this means that the swarm will not survive until spring.

Varieties and types of honey

A variety of parameters are used to systematize honey.

First of all, all types of a product called honey are divided into 2 groups: natural and artificial (product of the food industry). Bee honey can be flower and honeydew (from honeydew or honeydew of animal origin). But bees will never produce honeydew honey when there are flowers with nectar.

Natural honey is very diverse. It may differ in color, which depends on the mineral composition, the presence of pollen and phenol. Also, some types of product may be cloudy due to air bubbles, pollen and other components. The smell is determined by the acids that make up its composition. But the taste of honey depends on a variety of conditions, including hives and weather conditions.

In form, natural honey is:

  • honeycomb - this is the so-called raw product, is considered the purest of all forms, beeswax in its composition edible;
  • raw - except for wax, may contain pollen and other components;
  • liquid - filtered, often pasteurized (this reduces the likelihood of crystallization);
  • dry - in the form of powder, granules or flakes, is quite rare, usually contains additives;
  • in a piece - as a rule, a liquid product with a piece of honeycomb;
  • crystallized - thick candied substance.

In addition, honey can be monofloral, that is, made from the nectar of one plant (according to the rules, such a product should contain at least 51% of the nectar of a certain flower). In this case, the name of the product comes from the name of the plant. Honey from a mixture of different pollen is called polyfloral.

Monofloral honey: what happens and what is useful

Barberry

Golden, with a pleasant aroma and taste. Used as a hemostatic agent.

Cornflower blue

Greenish-yellow, with an almond smell and a bitter taste. It is useful for the treatment of dermatitis and other skin diseases, and is also important for eye health.

Heather

It happens from dark yellow to red-brown color, with a slight smell, bitter-tart taste. Crystallizes very quickly. Useful for poor appetite.

Light, transparent, with a floral aroma. Poorly lends itself to crystallization (retains the consistency of syrup for a long time, the most liquid of all types), but after it it becomes milky white. Useful for weakened immunity, diseases of the kidneys, liver, digestive organs, sleep disorders.

Buckwheat

Light brown with a hint of red, with a pronounced aroma and taste. Among other varieties, the leader in the content of proteins and iron. It is useful for strengthening the heart, preventing the formation of atherosclerotic plaques, treats anemia, disorders of the liver, and the digestive tract.

Mustard

Golden yellow, with a delicate taste and aroma. After crystallization (small crystals) cream color. Useful in diseases of the respiratory system.

Pea

Transparent, with a pleasant smell and taste. Useful for dysfunction of the digestive organs.

Sweet clover

From white-green to pale amber in color, with a vanilla smell and a bitter aftertaste. After crystallization - with large particles. Useful for strengthening the immune system.

Angelica

Dark brown or amber, with a specific caramel smell and taste. Very viscous, crystallizes slowly. Useful for violations of the functions of the central nervous and digestive systems.

Blackberry

Absolutely transparent, with a characteristic smell and taste. Useful for colds and kidney diseases.

Chestnut

Dark (from horse chestnut - transparent), with a bitter aftertaste. Crystallizes quickly. Considered low grade. Useful in diseases of the kidneys and gastrointestinal tract.

Clover

Transparent, colorless, with a pleasant taste. After crystallization - solid white mass. Useful for beriberi, stomach diseases, improves lactation.

Linden

Light yellow, with a lime aroma and a slightly pungent aftertaste. Prone to rapid crystallization (after it becomes white). It is considered the most useful among all types. Used for diseases of the throat, digestive organs, kidneys, liver, for healing burns and purulent wounds.

Known for its antiseptic, anti-inflammatory, expectorant and laxative properties.

Burdock

Light yellow in color with a dark olive tint, sharp aroma and pleasant taste. It can be recognized by its strong ductility. Useful for dermatitis, intestinal diseases, indigestion.

Alfalfa

White to amber in color, with a pleasant taste and smell. After crystallization - white, reminiscent of thick cream. Useful for strengthening the body, with diseases of the digestive tract.

Raspberry

Light in color, with a pleasant taste and delicate aroma. As a rule, forest, but sometimes garden. Useful for the treatment of beriberi, colds, kidney disease and strengthening the immune system.

Carrot

Dark yellow, with a pleasant aroma. Recommended for people with eye diseases.

Minty

Amber, with a minty aroma and taste. After crystallization - light yellow, fine-grained substance. Useful as an antiseptic, analgesic, choleretic agent, recommended for diseases of the digestive system.

Golden yellow, viscous, with a sharp aroma and taste. Crystallizes quickly. Useful for anemia, lack of appetite, liver diseases.

Sunflower

Light golden, with a pleasant taste and low aroma. Quickly lends itself to crystallization, after which it becomes yellow with large crystals. Useful as a bactericidal agent.

Orange

From the nectar of citrus plants, hence the specific taste and aroma. One of the most useful. Recommended for people with beriberi.

Motherwort

Light golden or straw, with a specific but mild taste. Useful for men's health, with disorders of the nervous or cardiovascular systems, it is recommended for insomnia and tachycardia.

Rowan

Reddish, with a pronounced aroma and pleasant taste. After crystallization - coarse-grained mass. Useful for kidney disease, hemorrhoids.

Blue (from blush)

Light amber, with a pleasant smell and taste, rather thick. Crystallizes slowly. Useful for diseases of the respiratory system and insomnia.

Pumpkin

Golden yellow, with a pleasant taste. Crystallizes fairly quickly. Useful in diseases of the digestive system.

Blueberry

Light with a reddish tinge, pleasant in smell and taste. Useful for people with kidney dysfunction.

Thistle

Color varies from colorless to pale amber or greenish. Mild in taste and aroma. Over time, it can become sugary, the crystals are small. Useful for skin diseases and sleep disorders.

Sage

Light amber, with a delicate aroma and taste. Useful as an anti-inflammatory.

Types of polyfloral honey

According to another classification, honey is distinguished by the area where it was collected. As a rule, these are polyfloral varieties of honey.

It is considered the most useful of polyfloral varieties. Alpine has unique taste and healing properties. It is easily recognizable by its very pronounced aroma and slight bitterness. This is a world-famous healing agent for the treatment of the respiratory system and many other diseases.

Forest

Pale yellow to brown. It contains nectar from such plants as wild rose, blackberry, hawthorn, viburnum, linden, raspberry, black maple, mountain ash, lungwort, oregano, heather, willow-herb and many others. Our ancestors considered forest honey a cure for all diseases. Today it is also often used in folk and traditional therapy.

Field

Sunflower, rapeseed, mustard, alfalfa, buckwheat, lavender, thistle, coriander - these and many other plants serve as the basis for field honey. It has healing properties for nervous disorders, headaches, sleep disorders, arrhythmias, tachycardia.

Meadow

From the nectar of meadow honey plants. As a rule, with a pleasant aroma, delicate taste and healing properties obtained from medicinal plants growing in the meadows. The "raw materials" for meadow honey are usually dandelions, thyme, thistle, St. John's wort, wild mallow, cornflowers, sage, motherwort, chicory, tartar, clover and others. Useful as an analgesic, anti-inflammatory, antibacterial, emollient. Especially useful for people with nephrological disorders.

Another special type of polyfloral honey is May honey.

May

This is perhaps the most popular and most useful type of honey from the nectar of plants that bloom in April-May. As a rule, the basis for this product is bird cherry, sage, dandelion, alder, violet, coltsfoot, hazelnut, maple, garden trees. This variety is easily recognizable by its floral aroma and golden color. As a remedy, it is used in almost all diseases.

Other interesting varieties of honey:

  • stone (produced by wild bees, stored in stone cliffs);
  • tobacco (with tobacco smell and bitter taste);
  • poisonous, or drunken (found in the Far East, the Caucasus, Japan; from azalea, hellebore, wild rosemary, laurel, heather and some other plants; causes poisoning, convulsions, cyanosis of the face);
  • express (bees are made from syrup in which medications are introduced).

Chemical composition and nutritional value

The nectar itself consists of sucrose and water. Under the influence of enzymes secreted by bees, sucrose is converted into glucose and fructose.

Usually, honey is 80% natural sugars (due to this, it is sweeter than table sugar), as well as water (18% on average, but the lower this indicator, the better the product) and minerals, protein and pollen (approximately 2% of the composition).

And although the chemical composition of different varieties of honey will vary slightly depending on the floral variety, but in general the list of nutrients is similar.

If we talk about the energy value of the product, then this is a rather high-calorie food. Each tablespoon of honey contains approximately 64 kilocalories, but no fat cholesterol. But carbohydrates in the named portion will be typed 17 grams.

Supplying the body with energy is far from the only and by no means the main function of honey. This product is a unique set of minerals and vitamins. Honey contains vitamins A and C, some substances from group B. Honey is an amazing source of many amino acids and minerals. Among the most common are calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc, nickel, tin, boron, silicon. But one of the most important components is called polyphenols - substances - antioxidants that help the body resist free radicals (dangerous components that cause serious diseases).

By the way, honey is the only known product that is 100 percent absorbed by the body.

​​
Nutrients per 100 g
Calories 304 kcal
Proteins 0.4 g
Carbs 82.5g
Fiber 0.3 g
Vitamin C 0.6 mg
Niacin 0.2 mg
Folic acid 2 mcg
Pantothenic acid 0.2 mg
Choline 2.3 mg
Calcium 6.2 mg
Iron 0.4 mg
Magnesium 2.2 mg
Phosphorus 3.9 mg
Potassium 51 mg
Sodium 3.8 mg
Zinc 0.1 mg
Copper 30 µg
Manganese 0.1 mg
Selenium 0.8 mcg
Fluorine 7 mcg

Benefits for the body

Honey is a well-known natural antiseptic, antioxidant ant, antibiotic. This substance has antifungal, antibacterial and prebiotic properties,,. Some believe that boxing legend Muhammad Ali used a drink made from honey and bee pollen before his victorious fights. True or fiction - it's hard to say, but the fact that honey has many useful properties is undeniable,. Moreover, some varieties are especially useful for certain diseases.

Cough medicine

The anti-inflammatory and soothing properties of honey can relieve coughs, including those caused by seasonal allergies. Studies show that honey, when ingested, acts like dextromethorphan (the active ingredient in cough medicines). Also, this sweet medicine envelops the throat with a protective film, and thereby prevents irritation. Children who are prone to frequent colds and sore throats benefit from consuming small portions of honey daily. It is best if the child receives this sweet product about half an hour before bedtime.

Accelerates wound healing

Until the advent of penicillin, honey was used in traditional medicine to fight infections, especially skin infections. The antibacterial, antifungal, and antioxidant effects of honey make it ideal for speeding up wound healing. The effectiveness of honey against more than 250 strains of bacteria (including Staphylococcus aureus and enterococci) has been scientifically proven. In some clinics, honey dressings are actively used to treat burn wounds. The Americans participating in the experiment confirmed that honey accelerated the healing of 58 out of 59 wounds.

Allergy Remedy

Habitat honey contains pollen from native plants. And this means that with each serving of local honey, a person receives a certain portion of the allergen. This develops the body's resistance to pollen that causes allergies. That is, honey enhances the immune system and the body's ability to resist one of the most powerful allergens - pollen. But the key point is that honey must be locally produced. And this is no longer just a scientific theory, but a fact confirmed by experiments. Participants in the control group noted that as a result of honey therapy, allergy symptoms decreased by about 60%, and the number of days with pronounced allergies decreased by 70%.

Relief from herpes

16 adult patients with recurrent labial and genital herpes reported significant improvement after treatment with honey. What's the secret? Firstly, honey dries the wound faster. Second, the high sugar content inhibits bacterial growth. Thirdly, the bee enzyme, which the insects release into the nectar, contains small portions of hydrogen peroxide. For this reason, honey is often one of the components of pharmaceutical preparations against herpes. Meanwhile, it is important to understand that neither honey nor pharmaceuticals today are able to completely cure herpes, but only reduce the symptoms of a viral disease.

Improves memory

Sweet nectar contains a large amount of antioxidants that protect brain cells from free radicals and other harmful effects.

Research conducted in 2011 showed that daily consumption of a teaspoon of honey improves memory and improves brain performance. In addition, this sweet product improves the absorption of calcium by the body, and, according to scientists, the brain needs it for analytical activity and the ability to make adequate decisions. Over the years, the human brain requires more active replenishment of vitamins and minerals in order to prevent the development of dementia. Honey is perfect for these needs.

Sweet dreams!

Honey may be helpful for people suffering from insomnia. This sweet product activates the production of serotonin, a neurotransmitter responsible for a good mood and a feeling of happiness. The body then converts serotonin into melatonin, a chemical compound responsible for the duration and quality of sleep. In addition, honey contains the amino acid tryptophan, which also promotes restful sleep.

Natural remedy for dandruff

Dandruff is known to be a fungal skin disease. And if you remember that among the advantages of honey there are antifungal abilities, it becomes clear how this sweetness eliminates dandruff. Cosmetologists advise using a 10% honey solution (dilute with warm water) for treatment, which is applied to the scalp for 3 hours (before washing). A 2-week course of this treatment will get rid of dandruff, which will not return even after 6 months.

Also, this remedy treats dermatitis and other fungal diseases well, relieves itching and redness of the skin.

Immune Benefits

Among the many benefits of honey is the ability to boost immunity. In many ancient records there is a recipe for a healing drink made from a spoonful of honey, the juice of half a lemon and warm water. In ancient times, this drink was advised to drink on an empty stomach as a tonic. Modern doctors agree: regular consumption of such a drink will protect against many diseases and strengthen the immune system.

Can honey protect against cancer? Humanity asked this question many years ago. Modern science has proven that this amazing product has antitumor properties, and also actively removes carcinogenic substances from the body, which, in fact, start the process of rebirth of healthy cells. Many studies have shown that people who consume honey are less at risk of developing malignant tumors.

For weight loss

Let it not be surprising that honey, being a very sweet product, promotes weight loss. Due to its chemical composition, nectar promotes the activation of metabolic processes and accelerates the removal of toxins from the body. For weight loss, it is recommended to consume 2 teaspoons of honey daily (on an empty stomach in the morning and at bedtime). To do this, dilute 1 teaspoon of nectar in a glass of water. By the way, nutritionists say that the drink according to this recipe is almost identical to the chemical composition of blood plasma.

Anti-cellulite honey massage will help speed up the process of losing extra pounds. To do this, liquid honey is applied to problem areas. Massage is done with patting movements until the honey turns into a white porridge. After washing off and wrapping the treated areas of the skin with something warm.

Other benefits of honey:

  • thanks to flavonoids protects against cardiovascular disease;
  • useful in stomach ulcers and other disorders of the digestive organs;
  • is important for improving athletic endurance;
  • improves vision;
  • cures impotence and prevents premature ejaculation;
  • treats diseases of the urinary tract;
  • relieves nausea and diarrhea;
  • has the properties of prebiotic (some varieties contain 6 species of lactobacilli and 4 species of bifidobacteria),.

Is it possible for pregnant women

Pregnancy is a special period in the life of every woman, when you have to take care not only about yourself, but also about the unborn child. There is nothing strange that expectant mothers often wonder which of the previously familiar foods can continue to eat without fear, and which is better to refuse. And honey also causes fear in many women.

Nutritionists say that it is not only possible, but necessary, for pregnant women to consume honey. Don't get too carried away though.

The beneficial properties of the product have a beneficial effect on the pregnant body and the unborn child. 1-2 teaspoons of sweet nectar will protect against hormonal surges, irritation and tearfulness, as well as prevent anemia, provide the body with many important trace elements and vitamins.

Honey in cosmetology

Honey is an excellent natural moisturizer, as it can absorb and retain moisture for a long time, so this product is an ideal addition to moisturizing shampoos and conditioners. And its antimicrobial properties make it an important ingredient in personal care products. In addition, nectar is a well-known anti-aging product.

Mix half a cup of honey and a quarter cup of olive oil. Apply a small amount of the mixture to the entire length of the hair and leave for 30 minutes. Rinse with shampoo afterwards.

Body Moisturizer

Mix 5 tablespoons of honey, 2 tablespoons of rose oil and 2 cups of almond oil. Apply with massage movements on dry skin of the body.

Honey Almond Scrub

Mix together 3 teaspoons honey, 1 teaspoon olive oil and 6 tablespoons chopped almonds. Gently rub into the skin of the face, then rinse with warm water.

Honey in folk medicine

This lemon-honey syrup not only helps cure coughs, but works great as a prophylactic against colds in winter time. Lemon strengthens the immune system, and honey kills most bacteria, protects the throat from diseases. According to many doctors, this syrup is an ideal cough remedy.

Pour a mug of natural honey into a saucepan and heat over low heat. In no case should honey be boiled, since heat treatment neutralizes all useful components. In the meantime, pour boiling water over the lemon (to kill the bacteria contained in the peel), chop and add to the heated honey. Leave the mixture in a water bath for about an hour. Then strain (to remove seeds and other solid components), cool and store in a closed glass jar in the refrigerator. Can be stored for about 2 months.

Children can be given 1 teaspoon 4 times a day. Dose for adults - 1 tablespoon with a similar regularity.

Hangover Cure

Honey is one of the best foods to give to a hangover sufferer. Sweet nectar has a beneficial effect on the digestive system, accelerates the removal of harmful substances from the liver, and acts as a sobering agent.

A drink of 15 mg of liquid honey, 80 ml of orange juice, and 70 ml of plain yogurt is suitable for treating a hangover.

Drink against insomnia

The most popular remedy for insomnia is a drink made from honey and milk. Preparing it is as easy as shelling pears: dilute 1 teaspoon of honey in a glass of warm milk. People with lactose intolerance can use chamomile tea instead of milk, which also has calming properties.

Longevity remedy

You will need pine nuts and walnuts (glass each), dark raisins (chopped, about 500 g), light raisins (200 g), rose hips (50 g), honey (half a kilo). Mix all ingredients and pour 500 ml of vodka. Infuse for 10 days, regularly shaking the vessel. Take the finished tincture before meals three times a day for a tablespoon.

Medicine to cleanse the liver

Mix honey (500 g), olive oil (500 ml), lemon juice (from 2 fruits). Take 3 times a day before meals for a tablespoon.

Honey drinks of Ancient Russia

From ancient times the Slavs not only ate honey, but also drank it. True, liquid honey in Russia was a special drink made from sweet nectar, which our ancestors considered a divine product.

This drink somewhat resembled beer, and was brewed with 1 part honey and 2 parts water. As a rule, berries, fruits, vegetables or herbs were added to it.

Suritsa (surya)

The Slavs associated this drink with the name of the goddess of light and fun. It was prepared from honey, spring water and herbs collected on the full moon. As a rule, they used a string, sour, chamomile, sea buckthorn, linden, burdock. It was believed that this drink has magical powers and gives a person good health and strength.

Put mead (medok)

Russians used this drink on special occasions: at weddings or christenings. It was prepared from 2/3 honey and 1/3 berry juice. The mixture was poured into a barrel, sealed tightly and buried for 10-20 years. The strength of such a drink, as a rule, did not exceed 10-15 degrees.

Medovukha

When vodka appeared in Russia in the 17th century, it forced mead drinks out of use, primarily because it became easier and faster to produce vodka. But in the 19th century, interest in ancient Russian honey drinks increased again. However, instead of real honey, mead appeared, which was very different in quality from the ancient divine drink.

How to choose the most delicious honey

We are all used to the fact that honey is a very sweet product. However, depending on where, when and from what flowers it was collected, its taste can vary significantly. In addition, beekeepers argue that even in different countries the taste of nectar can be different.

Thus, the British can boast of the most delicious clover honey. The best orange flower product is produced in Mexico, some countries in Europe and in certain states of the USA. Also in Mexico, the best product is “born” from lemon pollen, and in France, bees produce delicious honey from alfalfa.

Some manufacturers, in order to make honey lighter, lend it to ultrafiltration. As a result, pollen particles are removed from the product, which, in fact, is responsible for most of the benefits of the product. Without it, flower honey turns into a glucose-fructose solution, the benefits of which are no more than from ordinary sugar.

Rules for determining the quality of honey,:

  1. Dip the spoon into liquid honey and twist: the unripe product will drain from the spoon, the mature product will be wound like a ribbon.
  2. Dip a thin stick into liquid honey and remove. The real product flows like a thread and "builds" a tower of honey, which will disperse a little later. The fake drips like glue, profusely and splashy.
  3. Quality product does not foam.
  4. Real sweet nectar should thicken, cloudy and darken over time (crystallizes no later than 1-2 months after pumping, more often after 2-3 weeks). The last extraction of honey is done at the end of September or early October. This means that in the second decade of October, all real honey should already be candied (except for acacia and heather).
  5. The artificial product is devoid of a honey-flowery smell, and its taste is reminiscent of sweetened water.
  6. An admixture of starch in honey can be determined by a qualitative reaction using iodine (if starch is added, the product will turn blue), and the addition of chalk will determine the vinegar (nectar "boils ").
  7. You can determine the quality of honey using paper and matches. To do this, you need to drop the nectar on the paper and set it on fire. A natural product will not change its color and consistency. If the nectar begins to melt under the influence of fire, the bees were fed with sugar syrup. If the product turns brown, it is not natural nectar.
  8. Crystallization is a natural process for honey and does not affect the quality of the product.
Store-bought honey: what's under the lid

Whatever some merchants think of to increase their income. So there were new "kinds" of honey.

  1. Synthetic. This product is a "child" of chemistry, a surrogate. Consists of thickeners, flavors and sugar. It has nothing to do with nectar and bees.
  2. Bodyazhny. Natural nectar diluted with syrup.
  3. Sugar. This is already a bee product, but the insects did not feed on flower nectar, but on sugar syrup.
  4. Chemical. During the period when bees get sick, and beekeepers treat them with chemicals, honey also becomes chemical - with a high concentration of harmful substances.

How to properly store

The optimum temperature for storing this product is called 19-24 degrees. With prolonged storage, it becomes darker. It is important to consider that yeast cells are present in honey, therefore, when the liquid in the product exceeds 19% of the total composition, the fermentation process begins. Fermented honey takes on a vinegary taste and sour smell. This product is not suitable for consumption.

It is also important to know that honey does not tolerate heating: in this case, the chemical composition of the product changes dramatically, and its beneficial properties decrease. And according to some sources, with very strong heating, carcinogenic substances are produced in honey. If you need to dilute a candied product, it is better to use a water bath, not exceeding 50 degrees Celsius.

Do not store honey in galvanized or copper containers: chemicals react to form poisons.

The optimal shelf life of natural nectar is 1 year. An older product loses vitamins, glucose and fructose, but the concentration of acids and sucrose increases.

Daily Value

Although honey is an extremely useful product, it should be used wisely. Do not forget about the high content of fructose for people with diabetes and overweight. And nutritionists advise healthy people to consume no more than 25 g of fructose per day, so the daily intake of honey is determined based on the total daily diet.

According to another theory, the daily allowance of honey for adults should not exceed 100 g, children are allowed no more than 40 g of honey. Of course, if there are no contraindications. Researchers have calculated that 8 kg of sweet nectar is enough for one adult per year.

Potential hazards

The first warning about honey is that this product should not be given to children under one year of age. The fact is that the digestive system of babies is different from the internal organs of adults. Some types of honey may contain bacteria that cause botulism, muscle weakness, and respiratory problems in babies.

It is important for people with diabetes and those prone to allergies to consume honey with caution. The pollen contained in the product may cause unwanted side effects. Even small portions of the product can cause dizziness and disorders of the digestive organs.

Asthmatics should be extremely careful with bee products. Pollen sometimes causes asthma attacks, fever, skin rashes. To avoid undesirable consequences, it is necessary to start using the product with very small portions.

Treatment with honey is contraindicated in such ailments:

  • emphysema;
  • pulmonary heart failure;
  • pneumosclerosis;
  • chronic obstructive bronchitis;
  • pulmonary hemorrhage;
  • decompensated heart disease;
  • acute myocarditis;
  • severe heart failure;
  • acute pancreatitis;
  • acute gastritis;
  • exacerbation of gallstone or urolithiasis.

Mankind has used honey as a natural sweetener for thousands of years. But in addition to the gastronomic benefits, this product is useful for maintaining the health of the skin, organs of the respiratory and digestive systems. It has many important properties for the body.

Sources
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