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The Secret Of...HONEY

Honey (English)
Shahd (Hindi)
Thean (Tamil)

Liquid Gold:

Man has been aware of the value of honey for many centuries.

Indians used honey in cooking and for medicinal purposes and made sacrificial offerings of it to their gods, thousands of years before.

The most popular use for honey was in cooking before the advent of white sugar and also in the preparation of alcoholic drinks.

The flavor and color of the honey is a result of the nectar of the flowers the bees collect. The most popular honey is clover.

How it is made?

Bees draw up nectar from the flower and store it in their honey sacs. Conversion into honey then starts immediately. It takes place in 2 stages - firstly fermentation and secondly, evaporation of any excess moisture.

Evaporation of excess moisture is achieved by the worker bee in the hive, who can tell instinctively if the honey has the correct texture - a concentration of about 80% sugar.

The last job is to seal the cell with wax so that the honey will keep indefinitely.

Interesting Facts:

It takes about 2 million flower visits by honeybees to produce 1 pound of honey.

The average bee only produces 1/12 of a teaspoon of honey in its entire lifetime.

A bee will visit between 50 and 100 flowers in one trip alone and up to 2 miles to collect honey from the same type of flower.

Bees pollinate about one-third of the vegetables and fruits we eat. Pollination is the process of fertilizing a flowering plant.

Goodness:

Instant Energy:
Honey is made up of simple sugars. It is therefore easily and quickly absorbed and is a source of quick energy.

Digestion:

It promotes the correct working of the digestive organs and can be taken as a laxative.

Baby Food: (not for age under one)
Babies whose diet includes honey rarely suffer from Abdominal pain.

Please note babies under the age of one year should never be fed honey because their immune system is undeveloped.

Antibiotic:

When honey is applied to burns, it will prevent the formation of blisters and promote quick healing of the skin.

Honey can absorb moisture and it has been prized for its mild antibiotic properties for centuries due to this fact. When bacteria is trapped in honey, the honey will absorb moisture from the bacteria and so kill it off.

Cosmetic:

Many hand and body lotions, facial creams, face packs and soaps contain honey. It will penetrate tiny crevices through which even water will not pass. It therefore makes an excellent emollient as well as a protective, germ-proof shield.

Nutritional Value:

Honey contains all the vitamins and trace elements which nutritionists consider necessary for health:

the B vitamins, thiamine, riboflavin, niacin, pyridoxine, biotin, ascorbic acid (vitamin C) and nicotinic acid.

Trace elements include iron, copper, manganese, silicon, chlorine, calcium, potassium, sodium, phosphorus, aluminium and magnesium.

No Expiration Date:

Honey is the only food that will never spoil.
Unlike fruit and vegetables, it will never lose its vitamins during harvesting, storage and preparation.

Darker is Stronger:

The darker honeys have the highest mineral content and can contain four times as much iron as lighter honeys.

Pleasure of Eating:

It is delicious, eat it raw.

It is a yummy topping on toast and ice creams.

Fruits taste better with Honey. Soak the fruit pieces in honey for 10 min.

It is soothing in tea. Milk tastes better with honey.

You can replace honey for sugar in most recipes.

Honey helps to keep baked goods fresh longer because it retains moisture.
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