Many traditional medicines used honey to cure various ailments, and it is not surprising, because we know that for 2,500 years man had consumed it for various purposes. Since the ancient Egyptians and, on this side of the world, various Mesoamerican cultures had found its properties, especially wound healing.
In various parts of the world it has been used to prevent wound contamination, treat mastitis in dairy cows, heal peptic ulcers, gastroenteritis to relieve and control hot tub. Currently one of the peculiarities of honey that attracts more universities and research laboratories around the world is its powerful course of antibiotics.
Sweet Like Honey Honey is composed primarily of glucose and fructose, as well as water, but it contains other sugars (including maltose, sucrose, Turan, isomalt, and maltulose), acids, proteins, and minerals. Since it is a “sweet” with high fructose content, honey under certain conditions tends to absorb water pure organic honey. For this reason it is often used in some bakery products to extend their “shelf life”, as it maintains the moisture of the food.
But those are not its only or the most admirable characteristics:
As a sweetener, honey can replace sugar, it contains about 69% glucose and fructose. It is a source of energy: honey provides 64 calories per tablespoon, an amount greater than that provided by sugar cane, which provides 50 calories per tablespoon.
o It is easily digestible.
Improving the performance of those who do both physical exercise and athletes, helps to maintain stable blood glucose levels, the recovery of the muscles and the restoration of glycogen after training.
It is said to be a source of vitamins and minerals, although recent studies show that the amounts of each other are so small that they are not significant.
It is bactericidal and fungicidal. Applied on wounds, it favors the recovery of the injured tissue and acts as an antiseptic.
Softens the skin. Combined with milk, honey has a softening effect.
Crystallized honey
There are many myths about how to recognize the pure honey bee, about crystallized honey and whether it is possible to heat it or not. According to our research, many honeys sold in stores and supermarkets have been boiled and filtered to slow down the crystallization process, which is perfectly normal, but apparently destroys some of its nutrients. The crystallized honey has no defects, it does not dissolve wax or sugar. If it is the preferred liquid, simply place the bottle in a bowl of hot water (not in a water bath), much less melt, like butter, when spreading it on pancakes, bread or other hot foods. It is not recommended to heat in the microwave or directly on the stove because it is easy to burn and its flavor is altered.
The case of antioxidants
These are nutritious and non-nutritive substances that can delay or inhibit oxidation, or neutralize the damaging effects of free radicals. The body suffers the effects of oxidative stress, responsible for the increase in cardiovascular diseases and cancer, among other ills. Research shows that honey contains numerous phenolic and non-phenolic antioxidants, the amount and characteristics of which are highly dependent on the source from which the floral honey originates. Darker honeys tend to have higher antioxidant content, lighter honey.
