Bee honey – types and properties of honey

Types and properties of honey

Honey – This is a sweet product, Bee honey produced from nectar, PADI or honeydew using enzymes, allocated its salivary glands.

Nectar – sweet, sugary and the aromatic juice, secreted by the nectaries of flowers. It found more than 70 matter, necessary for the human body.

Pad – sweet selection of some insects (aphids, jumping plant louse, mealybug, etc).

Medvânaâ Rosa – effusion sugar juice on the leaves and the foliage of certain plants (Linden, FIR, EFI, Oak, Willow, Maple, Apple trees, Orešnik, larch, Aspen, Elm, Pine, Roses, Pears, Plums, etc).

Interesting, that of 24 microelements, located in human blood, 22 are part of bee products. This facilitates the rapid absorption of honey. The commonality of the chemical composition of honey and blood defines food, diet, biological and medicinal properties it.

When insufficient flow in body such trace elements, as vanadium, iron, cobalt, copper, manganese, nickel and zinc, disrupted the process of Hematopoiesis. The introduction of these trace elements with honey or Royal Jelly, pollen and bee bread is the prevention of anaemia. Copper, iodine and cobalt, contained in honey, increases the body's resistance to various infections.

Traditional medicine offers an easy way to meet the body's need for mineral elements: two teaspoons of honey and two teaspoons of Apple Cider vinegar in one cup of water. Depending on the physical and mental load you can take one or more glasses of this cider. Apple Cider vinegar contains the whole set of mineral elements, included in Apple; in honey are mineral elements, contained in the nectar of the flowers.

Types of honey

Distinguish monoflornyj honey – honeydew is collected predominantly from one type of nectariferous blooming plants, sand and (flower, prefab) – nectar is gathered from several plants-nectariferous blooming. In total there are over 60 types of honey.

Characteristics of some types of honey

Beloakacievyj honey – clear, nearly colourless, When the crystallization of white, fine, resembling in appearance snow. Used as a restorative tool, as well as for insomnia, diseases of the gastrointestinal tract, kidney, bile ducts and gall bladder.

Buckwheat honey – a color ranging from dark yellow to reddish to dark brown, has a specific taste and aroma, crystallized kašiceobraznuû mass, superior beloakacievyj honey by quantitative and qualitative composition of amino acids and vitamins, gland, is the activity of enzymes. Apply at bile- and gallstone diseases, anemia, liver diseases and as a means of, strengthens the heart muscle.

Field honey – light yellow, sometimes yellowish-brown, It has a pleasant taste and aroma. Has a calming effect on the nervous system, recommended for headaches, insomnia, palpitation and pain in the solar plexus.

Sunflower honey – golden brown, with a sweet aroma and astringent taste. Quickly crystallized in coarse-grained mass, When crystallization becomes light yellow, sometimes with a greenish tinge; high levels of vitamin a and substances, possessing bactericidal properties.

Linden honey – used in the treatment of angina, rhinitis, laryngitis, bronchitis, tracheitis, asthma, with the weakening of the heart muscle, at an inflammation of the gastrointestinal tract, kidney disease, biliary tract and Gynecologic disorders. Has good local action in treatment of purulent wounds and burns. Has strong antibacterial properties.

Flower honey – extremely positive effect on cardiac activity. Used for gynecological diseases and especially in trihomonadne colpitis.

Honeydew honey – This honey, which bees develop in hot droughty summer from nectar of flowering plants, and from PADI (honeydew honey of animal origin) or from honeydew (honeydew honey of vegetable origin). Color it most often from black, degteobraznogo and dark-brown (honey with various deciduous trees) to dark green in the cells of a honeycomb. But with coniferous trees honeydew honey can be light yellow.

Honey padevogo have less pronounced flavor, Depending on the source of the PADI collection: can be unpleasant, have a smell of burnt sugar or have no. Consistency – siropoobraznaya, ropy, Honey long does not melt in the mouth.

Honeydew honey contains more nitrogen protein substances, it in 3,5 times, than in flower, vital mineral salts of manganese, gland, cobalt and phosphorus; in 1,7 times more potent natural antibiotics – fitoncidov. The highest antimicrobial activity possesses honeydew honey mountain forest area.

In our country the honeydew honey is used mainly in baking and confectionery production. In Western Europe it is valued above, What flower, and is widely used to treat (especially forest honey, which is obtained from paddy coniferous trees).

Properties of honey

Honey – It is a wonderful natural product with a high content of vitamins. In the pollen of flowers of many plants vitamin c more, than in the fruit. And honey just includes pollen. Vitamin c content in honey depends on the number of. Honey – wonderful Wednesday to preserve vitamins, that is not always possible to say about vegetables and fruit.

Benefits of honey:

• does not irritate the mucous membranes of the digestive tract;
• quickly and easily digested;
• quickly releases necessary energy;
• allows you to quickly recover strength;
• lighter than other sugars is bypassed kidneys;
• provides natural, a slightly laxative effect;
• has a calming effect on the body.

Natural admixture of honey is pollen. Presence of pollen is not about rigging, but a natural honey, and its nature can be judged on how, with no plants harvested nectar, that is the kind of honey.

It is considered very valuable honeycomb. At a chewing honeycomb in human body come yet and biologically active substances and bee wax. Furthermore, chewing the wax helps clean teeth and oral cavity disinfection.

Storing honey

Nutritional and medicinal properties of honey depends on the correctness of its storage. Known, that comb honey can, under certain conditions, to maintain their nutritional properties for centuries. But for therapeutic purposes is desirable fresh honey or, at least, honey with a shelf life of no more than one year. Usually, a few months later, after pumping at a temperature of 13 ° C. 25 ° With crystallized honey, hardens and becomes turbid. Crystallization of honey – This is a natural process of transition of natural honey from one physical state to another without losing the quality of this product. Heather honey is crystallized in a month, : – After three to eight months, other types of honey – After an average of three to five months. If the honey is stored at a temperature of 0 ° C, zasaharivaniya process slows down, but not precluded entirely – gradually the honey becomes more dense.

The ideal method of preservation of honey in a liquid state, not reducing his food and medicinal properties – cooling of honey to a temperature of -10 ° C. -20 ° C. Advisable to store honey in the cellar or in the refrigerator. The higher storage temperature honey, the stronger the change of its properties. Zasaharivšijsâ honey if desired can easily be turned into liquid, placing a container with him in hot water (not higher 70 ° C).

Attention: honey should not be reheated on open fire, the more boil.

To store honey is best glass, enameled or plated dishes with thick plastic or metal lids.

Fake and poisonous honey

Fake honey – honey with various admixtures: sugar syrup, beetroot or starch syrup, saccharin, etc.

Such impurities, as sand or starch, It is easy to find. For this honey dissolved in water. If pure honey, solution turns slightly cloudy, no sediment. If there are impurities, a precipitate. When the content of starch in honey a few drops of iodine solution sense of honey in blue color.

Admixture of chalk can be found, influencing any acid residue (for example vinegar): in this case, churning, caused by emitting carbon dioxide.

Potato or sugar molasses, cane or beet sugar can be found only in special laboratories.

Honey selection rules:

• Honey must have a pleasant specific aroma and taste, i.e. bouquet, as well as color, correspond to a specific class of natural honey.
• If the honey is too white, This should raise suspicion – no sugar whether it?
• Dark-brown color indicates the honeydew honey.
• If the color is dark, the aroma reminds weakened and caramel – This melted honey. Mature honey consistency should be thick, but not too. At a temperature of 20 ° C and above honey should be wound on the spoon, as the Ribbon, folds, vertical seams interrupting at some point.

• If the liquid honey and drains with a spoon – then it's immature, contains a lot of water and quickly zakysnyh.
• If liquid honey winter, most likely he warmed up.
• When purchasing you need to pay attention, whether fermentation, as indicated by the active churning and outgassing on the surface or in the amount of honey. The fermentation will also indicate specific sour smell and burnt taste in alcohol.

You need to familiarize yourself with the label, the adhesive label on the container. It must be specified standard, grade, Botanical type of honey, time and place of collection. Evaluation of the quality of honey using chemical pencil is unsuitable.

Poisonous honey popularly called drunk, probably, for similarity of signs with signs of alcohol poisoning: fever, appear excessive sweating, nausea, dizziness, bone, joint and muscle pain, dilate pupils. Comes the weakness, and even loss of consciousness. Honey can be a poison, If you eat a "drunk" from honey 20 to 100 g.

Drunk honey poisoning occur in areas, where the bees collect nectar from plants, containing poisonous or harmful substances: with Heather, akonita, rhododendron, Labrador tea, Hellebore, volčeâgodnika etc. Facially drunk honey differs very little from the edible. You can only distinguish biological breakdown on animals.

Here is what says about this honey Tajik folk medicine: "There is a sort of autumnal honey, smell which causes sneezing, and from it is getting bad, and acts cold sweat. This honey cannot be eaten, and if anyone ate, that should make him vomit, then, After his salty fish (herring), induce vomiting again and so repeated several times, While not fully clean up stomach. Then he eats the Sweet-Sour apples and pears».

First aid for poisoning – wash stomach and give a laxative.