Honey: Benefits, Uses, Effects?


Honey: Benefits, Uses, Effects?

Already used a thousand years before Christ, honey was considered the "food of the gods." The ancient peoples they exploited all the many properties: it employed with curative purpose or in cosmetics (such as cream, combined with clay, water and cedar leaves) and he made ​​great use in the kitchen. The typical term "honeymoon" comes precisely from a particular drink (made from honey, yeast and water), called "mead", which in ancient times was made ​​to drink the bride and groom as a wish to propitiate the arrival of a son.
Honey is composed almost exclusively of sugar and "boasts" a high concentration of fructose. Among the sweet substances it is the only one that has all the features of nature (plants and bees) because it does not undergo any manipulation by man, before arriving on our table. Its great advantage is that it can provide the body, calories readily available and not harmful to the body, which is why it can be consumed by healthy people in peace and less, but especially by athletes.

In the feeding of those who practice sports at a high level, the honey is particularly immediately before and immediately after physical exertion, to recover the energy used. It is also very useful for those who does not carry out proper physical but merely "mental" because it is good for the brain and nervous system, being able to "control" and help the mental efficiency. A fortiori, in debilitated persons (elderly or no appetite) and diseased properties of the "nectar of the gods" become much more valuable when a sick person, for various reasons, can not eat enough, a small amount of honey dissolved a bit 'of water may be returned promptly energy. For these reasons, honey is suitable for everyone, except those who already have many sweet foods in their diet and it is contraindicated for people who have problems with diabetes and for those who want to pursue a low-calorie diet. His energy intake of 320 kcal per 100 g. of product.

Main components of Honey
Honey is composed of fructose, glucose, water, sugars and different substances, including organic acids, mineral salts, enzymes and flavorings, and many others. Honey is a food of high nutritional value, easily assimilated. Glucose provides energy can be used immediately, fructose is metabolized in the liver and is an energy reserve. It is mostly made ​​up of simple sugars: glucose and fructose at different rates and that relationship is very important because, with a high ratio of glucose is a high tendency to crystallize a product that makes it easy to digest. Crystallization is a natural process that depends primarily on the relationship between glucose and fructose linked to temperature (about 14C ° maximum). If the content of glucose is high the process will be faster: the low temperatures in fact, inhibit it.

Just extract the honey has many fragrances but these features tend to change over time in parallel with the onset of some chemical processes accelerated by storage temperature. What are the most chemical parameters taken into account? The HMF and the enzyme of Diastase (HMF or hydroxymethylfurfural, is a substance that is not found in honey just extracted but which is formed as a result of the degradation of sugars, accelerated process temperatures). The Diastase is an enzyme present in honey in a natural way, which deteriorates progressively with the passage of time is that with thermal processes. The HMF should not exceed 20 mg / kg, while the content in Diastase, however, is very variable (dependent on the amount of natural enzymes present) generally must be greater than 8, although there are exceptions.

Features honey

The richness of this food is due to its sugar composition and the significant presence of fructose, which make the honey a "unique" product. Fructose fact, confers a particular power sweetener and a prolonged effect energy because, while the glucose is immediately burned, fructose, with emollient properties, remains "available" for the physical, longer. Here because the benefits are higher than those of the sugar. One of the most important functions is antibacterial and antibiotic, although there are still many substances identified honey, which you do not have, however, sufficient information. At the moment, however, it is known that in addition to sugar, honey contains numerous food principles, which is a natural product and is able to make the power supply more healthy and balanced.

Honey: Properties and Benefits

Honey is a sweet substance produced by bees to nectar processing; its color and characteristics vary depending on the flowers from which the nectar. The nectar and other sugary substances are sucked by the bees through the esophagus and thus arrive at the "honey sac". Here the nectar and other sugary substances are dehydrated and subjected to the action of special enzymes produced by bees and subsequently turned into honey is regurgitated into cells previously prepared. The quality of honey depends solely on two factors: the activity of the bees to produce it and pull it out from the proceedings for the man and for "packaging".

The honey stored by bees in the cells, is removed by centrifugation, decanted for a few days and then placed in jars. These are the only processes that cause the honey to maintain unchanged its properties and characteristics. All honeys are originally in the liquid state, but with the lowering of the temperatures many of them crystallize and become solid. To get them back to the liquid state is sufficient to heat them in a water bath at a temperature that does not exceed 40 °.

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asked Jun 30, 2014 by Lancomega Level (10,245 points)