Honey is a sweet liquid made by bees using nectar from flowers. Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as granulated sugar
The antioxidant capacity of honey plays an important role in its useful effects, related to a wide range of compounds including phenolics, peptides, organic acids and enzymes.
Despite the high sugar content, honey has been used for centuries for its healing and health properties. Honey's history as a topical ointment for wounds stretches back into antiquity. An Egyptian surgical text, written on papyrus between 2600 and 2200 B.C., recommends the treatment, as do the Greek, Chinese and Ayurvedic medical traditions.
These days scientists also accept honey as a new effective medicine for many kinds of diseases.
Health benefits of honey:
- Helps to reduce gastrointestinal disorders.
- Acts as an antioxidant.
- Helps to heal genital lesions.
- Acts as an anti-bacterial and anti-fungal agent.
- Helps to reduce cough and throat irritation.
- Aids in healing of wounds and burns.
Honey can cause a rise in insulin and release serotonin — a neurotransmitter that improves mood and happiness.
Although honey is a good source of all-natural energy, it can have side effects:
- Honey is very high in fructose and glucose. People who have diabetes or suffer from glucose spike and dips should limit their intake of honey.
- Honey contains a number of microorganisms, including a type of bacteria called Clostridium, which may be harmful for children under 1 year of age.
Researchers pay now more attention to medicines with natural origin and believe that natural products may be efficient therapeutics in comparison with the synthetic drugs.
Although honey seems like a wholesome and natural food to give your infant, don't do it until after she's at least 12 months old.
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity.