F.A.Q

Honey is a mixture of sugars and other components. As regards the carbohydrates, honey mainly consists of fructose (about 38.5%) and glucose (about 31%) and contains a smaller percentage maltose, sucrose and lactose. The protein content is low and minimal in fat.

It contains:

a variety of amino acids such as proline, phenylalanine, tyrosine, valine, etc.

a variety of antioxidants (vitamin C, chrysin, catalase, etc.).

small but varying amounts of minerals and vitamins, such as vitamin C, vitamin B6, riboflavin, pantothenic acid, calcium, phosphorus, magnesium, sodium, potassium, iron, zinc, etc.

NOT all honeys are the same !

The composition, quality, organoleptic data, even the form of honey vary from plant to plant, from region to region and even from year to year, because it is affected by the weather and the vegetation. The darker honeys have higher amounts of antioxidants.

We are being supplied with energy as a source of simple and complex carbohydrates. Its antioxidant content is particularly beneficial on our body. Research data show that some of the antioxidants, have significant antitumor activity.

In the form of poultice, there is a positive effect in patients with chronic wounds and ulcers. This is because it contains simple sugars, which absorb fluids from the wound, thereby inhibiting the growth of microbes, which need moisture to survive and multiply. Furthermore, honey contains the enzyme glucose oxidase, which promotes the production of hydrogen peroxide, a substance with mild antiseptic properties. Its antibacterial activity is owned largely to the antioxidant pinocembrin, located almost exclusively in honey. It helps in the proper bowel function. Honey is considered one of the best natural, mild laxative. The contained fructose is being hardly absorbed and in combination with choline, it stimulates the intestines and prevents constipation.

It is considered soothing and relaxing. According to experts, a spoonful of honey in warm milk helps us sleep. The high proportion of fructose, in combination with enzymes that are contained in honey, assists those who are intoxicated to recover more quickly. For this purpose, dissolve 2 tablespoons honey in a little lemon juice. Honey contains 17% water, so it has a moisturizing effect.

Most Honey produced is heated to very high temperatures (70C or 158F) during production, which makes the honey easier to pour out of its storage containers and pack into pots. The honey undergoes a secondary process where heat is applied. Unfortunately when honey is heated to these high temperatures it destroys some of the health properties of the honey. It gives the honey a different colour and texture as the honey crystals are smaller and more uniform due to the melting from the high heat. Many of the honey’s nutrients are lost during this processing method.

When honey is filtered, it removes most of the pollen, wax and royal jelly traces in the honey. Honey is often filtered to maintain a more attractive shelf life for longer periods of time. (But honey doesn’t expire!) This filtering process can delay the process of crystallization and keep the honey in a more liquid state longer, but it sacrifices the quality of the honey.

"Honey evolution" (a.k.a. "honey crystallization") is a natural evolution for many types of honey. Is a natural and uncontrolled phenomenon that causes pure raw honey to become thick and cloudy. Honey is a super-saturated solution of two sugars: glucose and fructose. Glucose sugar separates from water and become crystals, while fructose remains as a liquid. Contrary to common belief, it has nothing to do with the quality, nor the authenticity of the honey; It does not affect its nutritional value, either.

Some honeys do not crystallize; such as honeys derived from coniferous trees (pine, spruce, etc.). "Thyme honey" crystallizes after quite some time, while flower honeys crystallize very quickly. However, it’s quite easy for a crystallized honey to get back to a liquid form. The best way to do that is to apply a heating method with warm water that should not exceed 35°C, otherwise its nutritious properties will be destroyed. Microwave use is to be strictly avoided (Put the jar in a pot of boiling water.)

Because: