All About Honey

Many traditional medicines used honey to cure various ailments, and it is not surprising, because we know that since 2 500 years ago the man had consumed various purposes. Since the ancient Egyptians and, on this side of the world, several Mesoamerican cultures had found its properties, especially the healing of wounds.عسل

At various points around the globe has been used to prevent contamination of wounds, treat mastitis in dairy cows, cure peptic ulcers, gastroenteritis to alleviate and control the tub. Currently one of the peculiarities of the honey that attracts more research universities and laboratories around the world is its power antibiotic course.

Sweet as honey The honey is composed mainly of glucose and fructose, in addition to water, but contains other sugars (including maltose, sucrose, Turan, isomalt and maltulosa), acids, proteins and minerals. Since it is a "sweet" high in fructose, honey under certain conditions tends to absorb water. For that reason often used in some bakery products to extend its "shelf life", as it maintains the moisture of the food.

But those are not their only nor the most admirable features:

As a sweetener, honey can replace sugar, contains about 69% of glucose and fructose. It is a source of energy: the honey provides 64 calories per tablespoon, an amount greater than that provided by sugar cane, which provides 50 calories per tablespoon.

o It's easy digestion.

Improving the performance of those who do so much physical exercise as the athletes, helps maintain stable levels of glucose in the blood, the recovery of 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 quantities of each other and are so small they are not significant.

It batericida and fungicide. Applied on wounds promotes the recovery of injured tissue and serves as an antiseptic.

Softens the skin. Combined with milk, honey has a softening effect.

Crystallized honey

There are many myths on how to recognize the pure honey bee, on the crystallized honey and whether it is possible to heat it or not. According to our investigations, many honeys that are sold in shops and supermarkets have been boiled and filtered for delaying the crystallization process, which is perfectly normal, but apparently it destroys some of their nutrients. Crystallized honey is not defective, no wax is dissolved and no sugar. If the preferred liquid, simply place the bottle in a bowl with hot water (not in a water bath), or let alone is founded, as if it were butter, at untarla on hot cakes, bread or other foods hot. Not recommended for heating in microwave or directly on the stove because it is easy to burn and its flavor is altered.

The case of antioxidants

It is 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 disease and cancer, among other ills. Research shows that honey contains numerous phenolic and non-phenolic antioxidants, whose quantity and characteristics are heavily dependent on the source from which it originates floral honey. The darker honeys usually have higher content of antioxidants, honey clearer.