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By Mattea Galea

Honey bees collect pollen and nectar when most flowers and plants are in bloom. They use their long, tubelike tongues to suck the nectar out of the flowers and they store it in their stomachs and carry it to the beehive

The nectar is mixed inside their stomach, with the proteins and enzymes converting the nectar into honey. The bees then drop the honey into the beeswax comb.
Once full the bees fan their wings, creating heat across the honeycomb which reduces the moisture content to34%-35%.

This raises the natural sugar concentration which prevents fermentation.

When this is done, the bees cap the honeycomb with wax and move on to the next empty comb, starting all over again. So, in a nutshell, the honey we eat is flower nectar that honey bees have collected, regurgitated and dehydrated to enhance its nutritional properties.

Honey cells full of nectar Not yet honey

Capped cells full of honey

The beekeeper first selects the combs which have been sealed by the worker bees which means that the honey is ready from all natural processes.

The beekeeper smokes the hives before removing the combs.

The seal is removed using an uncapping knife or fork which uncaps the honeycombs from either side of the frame.

Uncapped comb

The frame with comb is put into an extractor and by centrifugal force the honey is thrown to the side of the extractor.

The honey is then poured into a ripener. The honey is then passed through a filter and on through a sheet of muslin.

Extractor that extracts honey from the combs by centrifugal force

It is then packed and stored in containers which are tightly sealed, placed in the dark and the moisture levels kept constant. No additives or preservatives are added

The honey is then poured into jars where they are distributed to consumers

http://www.youtube.c

om/watch?v=n44o5cs 2jac

Click on the above hyperlink to watch a video on the production of honey. Please make sure that you have internet connection

The following is a table of all the average nutrients found in honey.

Constituent Water Fructose Glucose

Percentage (%) 17.2 38.19 31.29

Sucrose
Other sugars Total acid Ash Nitrogen Undetermined pH Diastase

1.31
8.8 0.57 0.169 0.041 2.43 3.91 20.8

Honey is a high energy food due to the large carbohydrate content (glucose and fructose) it has.

Honey contains a small amount of vitamins which include ascorbic acid, niacin, pantothenic acid, riboflavin and thiamine.
There is a wide range of minerals found in honey. These include potassium, sodium, calcium, magnesium, iron, copper, manganese, chlorine, phosphorus, sulphur and silica.

In

Malta honey flows are: First week of October - Carob tree Mid December - the asphodel Mid February - the Borage In March - White thistle and clover (silla) In April - Orange blossom These floral honeys have different In June - White Thyme nutrient quantities, qualities, In August - Eucalyptus. consistencies and
flavours.

Set orange blossom - reduces cholesterol and hypertension when taken with warm skimmed milk Clover honey has a mild sweet taste that is perfect for use in light sauces, dressings and baking. Eucalyptus honey - has a special herbal flavour carrying a hint of menthol. - protection against colds and headaches.

Orange blossom - High in vitamin C - Used to boost the immune system. Thyme honey - Contains 2% more than the average moisture content - Useful in treating wounds Mix flora honey (not mixed floral) and orange blossom have less than 1% sugar in it which makes it good for people suffering from diabetes.

Antibiotic: hostile place for microorganisms to


grow.

: Important as an antibiotic on wounds since it reduces inflammation and kills germs.

Antioxidant: Biologically destroys chemical agents


which are associated with many diseases such as cancer. : Also part of nutrient supply to the growth of the tissues.

: The antioxidant properties found in honey help the skin to stay young looking and to rejuvenate.

Hygroscopic:
Absorbs water from the atmosphere. Useful in treating wounds as it prevents scarring by keeping the skin moist, encouraging the growth of new tissues.

Allows easier removal of any dressing as it prevents the dressing to stick with the skin. Makes honey a good ingredient in cosmetics as it keeps the skin hydrated and it prevents it from dying.

Honey is very nutritious since it contains a lot of minerals and acids which are scaled to what is needed daily. It is energetic and stimulating, since pollen is a source of energy.

The sugars, minerals and antioxidants in honey boost the immune system making the body more resistant to illnesses.

Honey helps the brain since the brain needs two main components for it to work properly which are sugar and oxygen. Honey is the best provider of these components.

This natural product is also cardioprotective and so it also aids the heart since it stops the arteries from blocking thus reducing heart problems and heart attacks.

Honey produced from three specific floras can also be used to control hay fever, sinus and asthma by taking a teaspoon of this honey with skimmed milk before sleeping.

This way of taking honey helps in reducing tension and makes the patient sleep better. Also aids in the removal of toxins from the body which prevents cancer. Cancer is also prevented as honey is an antioxidant. This removal of toxins also rejuvenates ones muscles through the night. Honey is also used to treat coughs and sore throats.

Honey can also be used to cure a diarrhoea attack due to its antibacterial properties (honey kills bacteria) by taking two teaspoons of honey directly from the jar. It can also be used as a remedy to excess acid in the stomach by sipping glass of tepid water with a teaspoon of honey dissolved in it, after a meal.

Certain honey is used to treat diabetic wounds however not all honey types are suitable since this type of honey has to be specially prepared.

Set honey can be used to treat wounds and scalds since its antibacterial properties disinfect the wound and the enzymes it contains, aid the tissues to heal. When cuts, abrasions and scalds are covered in honey, microorganisms are prevented from entering the wound and therefore healing also occurs more quickly. Because of its antimicrobial characteristics, bacteria will be killed thus preventing infections.

Honey can be used as a remedy to constipation since it is a laxative. One teaspoon of honey in the early evening, together with a warm drink the following morning will enhance bowel movements and so reduce constipation.

It can also be used for sobering drunken patients due to its high fructose content.

It can also be used as a remedy for people suffering from low blood pressure by taking a teaspoon of honey directly from the jar in the early morning. This is because honey finds the level of blood pressure since it is absorbed directly in the bloodstream. This is pumped by the heart to the brain.

Mix flora honey or orange blossom honey when dissolved in tepid water can be used for heartburn since it warms the stomach valve muscles, which ensures that they close well.

All natural honey crytallises over time Crystallization does not affect the flavor, quality or nutritional content of the honey though it does affect color and texture. When pollen percentage is high, protein content in honey is also high thus making honey more nutritious.

Enzymes are denatured by excess heat The valuable properties of honey can be weakened or destroyed. Therefore when heating milk or water to add to honey, only heat it until it is equal to body temperature. DO NOT BOIL LIQUIDS TO BE POURED ONTO HONEY.

With appropriate control, many diabetics and prediabetes are still able to safely enjoy natural honey. To monitor response to honey, blood sugar levels could be noted before consumption and again two hours later.

Also, when purchasing commercial honey for diabetic patients, be sure that it is pure and not adulterated by glucose, starch, cane sugar, and even malt, which is to better to be avoided in a diabetic diet. Mix flora honey and orange blossom honey are the best floral types since they have less than 1 % sugar. However Eucalyptus, Asphodel and Clover (silla) floral types have more than 20% sugar which makes them definitely not good for diabetes sufferers.

You get (99 per cent of the time) a "no-no" answer when you ask doctors if honey is allowed for diabetics. This is not surprising as the idea of eating honey to regulate blood glucose seems rather contradicting.

But did they ever tell you that clinical studies have shown that pure honey is a healthier choice in diabetic diet than table sugar and any other non-nutritive sweeteners such as saccharin and aspartame?
Honey requires lower levels of insulin compared to regular white sugar and does not raise blood sugar levels as rapidly as table sugar, that is, it has a lower Glycemic Index than sugar. Therefore honey is a very useful and safe natural sweetener which can be used instead of sugar and sweeteners.

Buy honey from sources you can trust. Preferably choose local which is organic and not bought from supermarkets and industries since these usually add sweeteners and sugar to the honey and heat it up killing all the beneficial elements of honey.

Use honey as part of a healthy snack; on crackers, on pancakes/crepes, toast and on cornflakes.

Use honey in beverages such as added to a cup of coffee or tea. It has sweetening and laxative effects. Add it to warm skimmed milk in the evening. Apart from relieving tension, this reduces asthma, sinus and allergies since it removes toxins from the body. Honey added to lemon juice in a cup of warm water, sipped while hot, will keep the doctor away more successfully than a basketful of apples.

The following is a recipe of an alcoholic beverage using honey:


A quart of old sherry with an equal amount of water and whole cloves, sticks of cinnamon, allspice, a few grains of salt and honey, to suit the taste, boiled slowly for several hours and then allowed to stand a while, will make an unforgettable drink on cold winter evenings especially during Christmas time. It must be served hot after being strained. The cup produces warmth, benefits the digestion and stimulates without invading, as do most hard drinks, the head, feet, heart, kidneys, and not infrequently, the liver all at once.

As a seasoning for barbecue spare ribs, pork chops, fish or chicken wings before cooking. This will also make the meat juicier and easier to eat especially for children and the elderly.

Add it as a natural sweetener with sauces especially to soften chilli hot sauces. Add it as a salad dressing with olive oil and vinegar for the extra body.

Add honey to desserts Honey can be used in preparing cakes, bread, biscuits, muffins, kwaresimal, waffles, puddings, fritters, mousss, and all kinds of confectionery. The following are three easy recipe suggestions which use honey as a natural sweetener and preservative instead of sugar:

o o o o o o

Ingredients 113grs (4 ounces) self raising flour or 113grs plain flour and 2 level teaspoon baking powder 70grs margarine 2 eggs 0.5 level teaspoon salt 1 dessert teaspoon milk 3 tablespoons clear honey 28grs chopped almonds

Method Sift all the dry ingredients together. Add the butter, the unbeaten egg, honey and milk. Stir until it is smooth and creamy which will take only a few minutes. Stir in the chopped almonds. Turn into a greased tin, 7 inches squared and bake for 3040 minutes at 350oF or at Mark 4.

As you can see below honey also serves in making food more aesthetically pleasing. In these photos of the honey and almond slice, the cake containing honey had a more golden colour, was more well risen and has a better texture than that containing sugar.

Almond slice containing sugar

Almond slice containing honey

Ingredients 250grs biscuits 60grs butter 60grs raisins 2 tbsps honey 1 tbsp cocoa powder

Method This cake does not need any heating. Grease a 23cm cake tin (which has a removable base) with butter. Crush the biscuits using a rolling pin. Melt the butter and honey in a pan under very low heat taking it off the heat as soon as it melts. Add to it the cocoa powder, the crushed biscuits and the raisins and mix well. Pour this mixture into the cake tin and compress well. Place in the fridge for around 3hrs. Cut into wedges and present on a small plate covered with a doily.

Ingredients 200g plain flour 100g butter 1 teaspoon sugar 3 tbsps cold water For the filling 250g walnuts 500g honey

Method Sift the flour and salt together. Rub in the butter until the mixture resembles bread crumbs. Add the sugar and mix in the water and work it into dough. Open the dough and line it into a greased tin. Prick the base using a fork, line it with foil and cover with beans so that it does not rise. Put it in the oven, Gas 6 (200oC/400oC F) for 20 minutes.

For the filling, crush the walnuts and mix with the honey. Pour this mixture into the lined dish and bake in the oven for 10 minutes.

These above recipes were given to me by a trustful, local, organic producer of honey Mr. Arnold Grech. I would recommend buying honey from him since his products are all organic and of very high quality standards. He is also very knowledgeable in using honey not only as a food product but also as a medicinal product and therefore he produces specific floral types of honey so as to get the maximum benefit out of honey and also produces organic propolis and royal jelly.

Various recipes including honey can be found in the following website : http://www.bbc.co.uk/food/honey Click and indulge in these tips and youll be amazed how honey will give a new twist to your dishes.

http://www.benefit s-ofhoney.com/diabetic -diet.html http://en.wikipedia. org/wiki/Honey http://www.benefit s-ofhoney.com/healthbenefits-ofhoney.html

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