Honey

Honey is one of nature’s most precious and generous gifts. It is and must remain a natural product in its entirety, as it is obtained from the nectar of the flowers combined with an enzyme from the bee’s stomach and then given a syrupy consistency inside the honeycomb by an internal fanning process of the bee’s wings. How could man possibly hope to artificially interfere and compete with that? In order to take the nectar back to the hive and turn it into honey, the bees carry it in tiny pouch near their stomach. Once back in the hive, the nectar is regurgitated and passed on to other worker bees. The nectar is constantly being enriched with enzymes inside the bees’ bodies, which hydrolyze sucrose to a mixture of glucose and fructose. The processed nectar is then deposited into a honeycomb cell in the form of a droplet. In order for the honey to ripen and reach that dense, syrupy consistency, the hive must maintain a fairly constant temperature of 34-35 degrees Celsius. The process continues as hive bees flutter their wings constantly to circulate air and evaporate water from the honey, raising the sugar concentration beyond the  Finally the honey is placed into storage cells and the bees cap the cells with wax to seal them, thus being well preserved and ready for consumption. Aside from its delicious taste, honey holds very powerful therapeutic qualities being used as a complementary natural remedy in treating ailments or disorders of the digestive, respiratory nervous systems, in anemia or aiding wounds to heal and form scar tissue. You can look though some of the most important types of honey down below and also consult important information about how to recognize pure, natural honey and differentiate it from adulterated honey that has been “fed” with additives.