Things to know about honey

Jan 28, 2017 | | Say something

honey Today, when searching for solutions to humanity and expensive drugs high cost, the trend is becoming a healthy diet and unpolluted natural products. By using organic food, people recognize that it can significantly alleviate the problems and even cure some diseases.

Today exposure to pesticides, preservatives, radiation, genetically modified foods, additives, and stress of all kinds is very high, and these negative factors leave a lasting impact on our health.

Bee products are rare type of food that reaches the consumer in an unmodified form. Scientific knowledge, which has been achieved in recent years, tells us that daily consumption of honey, at least one teaspoon a day, provides a number of beneficial effects on human health.

It is the cheapest source of health, which can now be purchased.

What is honey?

is the product of more accessible bee used since ancient times. It is also called “the gold of nature, and” forgotten treasure of history. “Honey was the first sweet taste that humanity knew.

is a crystallized sweet, thick, viscous substance or liquid people no success to produce industrially. Unlike ordinary sugar that is simply “pure energy”, honey contains simple, easy to digest fructose and glucose, followed by vitamins, minerals, proteins, enzymes, plant hormones, flavonoids …

honey chemical composition

honey is a mixture mainly of carbohydrates and water, and small amounts containing organic acids, minerals, vitamins, enzymes, antioxidants, and other substances. 75-80% of honey is a mixture of simple sugars or monosaccharides (glucose and fructose) and complex carbohydrates (disaccharides, oligosaccharides).

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glucose and fructose are simple sugars and easily digestible , which they are made directly in the blood (an excellent source of energy). Glucose can easily crystallize, it is not hygroscopic and about 20% is less sweet than fructose.

Here is the composition:

– 38-42% fructose or fruit sugar

– 30-32% glucose or dextrose

– up to 10% sucrose or ordinary sugar

– 1-2% maltose and other disaccharides

– 0-1.5% polysaccharides

– 15 23% water, its amount depends on weather conditions, the effect of bee society, the humidity, the temperature of the hive, and plant origin. ideal amount is about 18%, and tolerates up to 20% (with a higher percentage of water used for other purposes).

– 1-4% organic acids., Oxalic, succinic, citric, tartaric, lactic, butyric, formic acid and malic other, facing the acidity of honey in a pH range of 3.2 to 6.5

– 0.1 to 0.2% minerals. darker honeys are richer in minerals, dominated potassium, sodium, calcium, phosphorus, chlorine, manganese, iron and aluminum.

Honey contains an important enzyme invertase, which decomposes sucrose into glucose and fructose, and amylase, involved in starch degradation. Their digestive enzymes activate processes in the body, it stimulates the secretory activity of the stomach and intestines, and facilitate the absorption of all nutrients.

enzymes or fermented substances are found in all living cells and serve as catalysts for all chemical reactions in the body. complex molecules into simpler compounds are broken and are involved in the biosynthesis of complex substances.

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Honey contains vitamins B1, B2, B3, B5, B6, Bc, E, K, C and carotene in very small amounts.

How to recognize natural honey

The presence of water in honey can be recognized by a drop of honey, a drop of honey spread rapidly through the glass surface while a drop of pure honey is still flattened.

is the natural or honey, we can discern by leaking bucket. Unnatural honey is more liquid and quickly filtered from the spoon, while the nature of honey is denser, and spoon is leaking slowly and without interruption.

When the jar with honey laps air balloon should move slowly towards the top as a single sphere.

is good to know

1. The natural property of honey is crystallization (supersaturation of simple sugars).

2. All bee products should be kept as long as possible in the mouth because they contain a large number of simple substances that can be absorbed directly into the blood through the blood vessels beneath the clamp. This ensures maximum efficiency as if swallowed immediately, stomach acid of these substances are decomposed immediately.

3. Honey with darker color contains more minerals than lighter honeys species.

4. It has hygroscopic properties, therefore, should always strive to make honey liquid (large amounts of honey is taken on an empty stomach can cause stomach pain).

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5. During decristalyzation, honey should not be heated to a temperature above 40 ° C because they lose valuable properties.

6. Honey should always be taken with a clean, dry wood, plastic, ceramic or glass, not metal spoons items. When the contact surface comes metal honey reactions of organic acids and metals honey (Fe, Zn, etc.) which leads to unwanted reactions in the human body.

7. Honey easily and quickly absorb foreign odors, to be taken into account during storage.

  1. Pollen analysis is an indicator of the origin and quality of honey.

9. It is recommended to consume honey from the area where he lives, because only honey containing pollen from that area. The human body is generally used for these types of pollen and creates resistance to allergic reactions.

10. The honey is stored in closed containers in a dry, dark place at room temperature. Under these conditions, the insignificant honey loses its properties within two years. Some authors recommend storing honey at temperatures of 5 ° C to 10 ° C. Under these conditions, the honey can maintain their properties for ten years or more.

11. One liter of honey has a weight of 1.42 kg.

12. Honey is frozen at a temperature of -17 ° C, and its volume is reduced by 10%.

13. The fastest crystallization process is carried out at a temperature of 14 ° C.

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Posted in: Healthy Food, Healthy Foods, Honey

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