Honey - a delicious, healing, helpful....

Bee products are needed to man as food, health, diet and cosmetics.
The Natural honey in its taste and nutritional value is one of the most valuable food products, known since ancient times. It is entirely absorbed by the body as 1 kilograms of honey is assimilated to 3400 calories of energy.
Specific gravity of honey is 1.4 (the volume of water substituted 1 kilograms of honey weighs 1.4 kilograms). Natural characteristic of honey is crystallization - sooner or later.

In our country this phenomenon called candied honey, and as such is viewed with suspicion. But in some European countries the market is better taken crystallized honey, because it is certain that the water content is not more than 18%, and all other properties are preserved.

Solidified honey has one more advantage - better mixed with other products in the preparation of therapeutic agents. In the liquid preparation methods of healing honey is mixed with difficulties due to the difference in the relative weight of the ingredients and their deposition of layers.

You may be sure of this when try to mix two kinds of honey, acacia as bright and dark pine. Please, have in mind that the density of dark honey is greater and he will be paid to the bottom of the container while akatsia honey will remain above the pine.

Home produced honey are two basic kinds - Nectar and Manna honey. The basic starting resource (material) for the Nectar honey is a nectar that bees collect from the flowers, but for Manna honey - manna.

The latter is a sweet juice emitted by aphids and other insects feeding juices of lime, willow, oak and other trees.

There is also a pine honey, which a man may himself cooked enough to be available tipped pine, sugar and patience. The method of preparation is similar to that of ordinary sweet jelly.

Manna honey
Apiary around when no nectar sources, the bees collect manna and it processed into Manna honey. Manna is a sweetish liquid, which contains carbohydrates, mainly glucose and fructose. From trizaharidite often occurs fructo-maltosyss and less melitsitosyss. There is and oligosaccharides as well. 

The sweetness of Manna honey hardly differs from the sweetness of honey nectar, but sometimes has a slightly bitter taste and peculiar smell. Manna honey differs from the nectar of the high percentage dextrin, melitsitoza, proteins, mineral salts and other substances. Manna honey is usually olive color, reminiscent of mineral oil, and sometimes dark brown to red. He excels in color varieties of honey dry matter content, mineral salts. The darker honey is rich in minerals.

Honey and is one of the most persistent food. The best way to store honey is using glass, ceramic, porcelain, and wooden containers in the dark, cool and dry place where no extraneous odors are.

It instantly absorbs the smell of fish, cheese and sauerkraut. So you need to consider if you want to to leave a jar of honey in the basement together with other conserves. In the refrigerator is also too wet for honey.

Direct solar rays are detrimental to honey. After 48 hours of continuous sunlight, enzymes in honey is destroyed and it is mostly word of inhibin - enzymes with antimicrobial activity. At temperatures above 150 ° life-giving balm is simply carbohydrate mixture.

Honey should be stored in metal containers, because the acids contained therein. They can cause oxidation, which can lead to increased content of heavy metals and reduce the useful substances in honey. This honey can cause unpleasant sensations in the stomach and even lead to poisoning.

In principle, all types of honey in liquid form in a period of several weeks after centrifuging crystallize. Tendency to crystallization of honey is fundamentally related to the contents of glucose and water.

Contained in honey sugars other than glucose and found more than 180 ingredients such as minerals, proteins and acids affect crystallization.

Addition to the composition:
In pure honey has more: invert sugar (or grape fruit) - 73%, reed (beet sugar - 2% water - 20% dextrin - 2% nitrogen substances - 0.99%, acid - 0.1% , minerals - 0.1%.

100 g of honey consists:
water - 21% protein - 0.4%, fat - 0%, carbohydrates - 78.3%, calories - 323 to be quickly assimilated by the body.

Carbohydrates (70-80%), mainly glucose, fructose, disaccharides sucrose and about 20 other di-and trizaharidi.

Organic acids - tartaric, citric, lactic, formic and others.

Mineral substances in honey are dominated by potassium, sodium, calcium, phosphorus, sulfur, chlorine, magnesium, iron and aluminum. In smaller quantities of chemical compounds present in 23 (beryllium, boron, etc.). And protein nitrogen substances in honey are represented by albumin, globulin, peptones, enzymes and account for half of colloidal substances. The quantity of Manna honey was greater (up 1.67%). Amino acids contained in honey are about 20 in number / lysine, histidine, etc.. / Vitamins are B1, B2, B3, B6, PP, C , folic acid, biotin (H), provitamin A (carotene), C and E. Lipids contain minimal quantities, which consist of triglycerides, sterols, phospholipids, free fatty acids (palmitic, etc.). and their esters.