Do you know that…
… although the number of calories of honey is equal to that of sugar, its sweetening power is three times higher and therefore allows you to use a smaller amount making it advisable in the diets.
Portuguese honey is considered one of the best in Europe.
… the honey used as dessert is a magnificent complement of cheese, curd, yogurt, fruits, crepes, etc.
… can help in relieving diseases of the throat, airways and mouth.
… honey is elaborated in the organism of the bees from the nectar of various flowers. It is deposited in the hive within small hexagonal cells which together are called honeycomb. Not all flowers produce nectar enough or “hot” for bees to produce honey. Hence the most characteristic honeys are always on the market, according to the flowers that have been visited by the bees. These types of honeys differ in color, being lighter (orange) or dark (heather). They also show differences in viscosity, that is, honey can vary greatly in shape and color depending on the flower that the bees visit to harvest the nectar.
… can also be used externally for the relief of pain and the healing of burns and wounds.
… generally, the darker, the stronger the flavor and the greater the amount of mineral salts. This is the case of eucalyptus honey, recommended to combat colds, bronchitis, sinusitis and coughs. Orange honey is usually lighter, perfumed and with less minerals. The color and flavor of wild honey, or multifloral, vary according to the plants that gave rise to it. The flavors of honey are divided between sweet, bitter and sour. Its consistency is a creamy liquid that over time crystallizes.
… honey is produced by the bees from the nectar extracted from the flowers. Honey is the only complete food that does not rot. Over 180 different nutrients were found in honey.
… honey being a food consumed more than 200 thousand years ago by the human being, which made it a mythical food and with healing and nutritional virtues. For a more nourishing and prolonged life we should all use honey every day …. It has been scientifically proven that in 100 people over 100 years old, over 80% eat honey, this is due not only to their high energetic action, but especially enzymes, vitamins and the presence of chemical elements important for the proper functioning of the human organism.
… honey is a high quality energy food, so it is a very important energy source for athletes as well as for the elderly, honey allows an immediate and intensive feeding of the entire muscular system, especially the muscles of the heart, through inverted glucose. On the other hand, fructose, the fruit sugar, which exists in large quantities in honey, is stored in the liver in the form of glycogen to be used when the body needs it.
… honey is strong because it has mineral elements essential for the human body, especially oligo-minerals (eg selenium, zinc, chromium, aluminum). These oligo-minerals play a role similar to the spark plugs of a car, in the chemical process of life.
… for diabetics honey is a better food than cane sugar, because 40% of honey is fructose, the sugar of fruits, much less harmful to diabetics.
… Honey can help detoxify and promote digestion, without overloading the body, and can be used in combination with fruits, milk, yogurt, breads and biscuits. It is one of the best and most effective against the effects of flu and colds. It is also a great food supplement.
… children fed with honey, do not suffer from colic, because honey is absorbed immediately, not allowing the attack of intestinal bacteria and formation of gases, the same is not true of sugar. Honey is also a good driver in anemia, treatment of respiratory diseases and a good bowel regulator.
… a fully recognized property of honey is its antiseptic power, which makes honey an excellent healing and protective skin, being more used in burns and wounds.
… honey is also a good protector of the liver, promoting the regeneration of its cells and preventing the formation of fatty liver (cirrhosis of the liver).
… honey has mild laxative properties and is very effective in the treatment of respiratory diseases.
… honey should not be heated above 50 ° C, so as not to destroy its enzymes. When it is desired to decrystallize it, one should put in a water bath in hot water where we can get by hand.