Honey comes with benefits, which could touch lives of people of all ages, lives and backgrounds. Notwithstanding what you are and where you come from, honey, in some way or the other, has relevance in your life and its healthy sustenance. Following are some of its health benefits:
Antioxidants are important in their ability to fight toxicity in the bloodstream and may help fight off harmful infections. So, it plays a important role in the prevention of cancer as well as heart disease. Honey contains antioxidants, which are non-nutritive agents that decrease the activity of cell-damaging free radicals linked with many chronic diseases. In particular, darker varieties of honey can contain large quantities of a particular antioxidant called flavonoid, the same agent found in red grapes that has been credited with leading to lower instances of heart disease among wine drinkers. Honey's antioxidants can also make cooked meat safer. When meat is cooked its fats release potentially dangerous free radicals, which can attack the body's cells. But Dr. Engeseth found that adding one teaspoonful [5g] of honey to 100g of meat before cooking helps block these free radicals, as well as improving the smell and taste of the meat.
Honey provides an important part of the energy needed by the body for blood formation. In addition, it helps in cleansing the blood. It has some positive effects in regulating and facilitating blood circulation. It also functions as a protection against capillary problems and arteriosclerosis.
Royden Brown in his book ‘Bee Hive Product Bible’ provides invaluable insight into the properties of bee products. He writes about the use of Honey to treat respiratory ailments, and relates to exhaustive research conducted in Bulgaria:
"We found Honey has bactericidal, anti-allergenic, anti-inflammatory and expectorant properties that insure the body an immunobiological defense and give it the capacity to regenerate its attacked cells".
One antioxidant in particular, pinocembrin, which is unique to honey, is currently being studied for its antibacterial properties. According to the research, honey's high sugar content slows bacterial growth by reducing the amount of water available to them. In addition, an enzyme secreted from the bee's mouth makes hydrogen peroxide, which acts as an antibacterial agent when diluted with water. Honey's acidity also has anti-bacterial properties. Thus, honey can be used for:
There are several factors that may account for honey's healing properties:
Honey promotes the rehydration of the body and more quickly clears up the diarrhea and any vomiting and stomach upsets. The anti-bacterial properties of honey, both the peroxide and non-peroxide, are effective in the laboratory against MRSA strains of bacteria, which are notoriously resistant to antibiotics and are sometimes responsible for the closing of hospital wards.
In Europe, honey has been used internally to help cure ulcers, particularly stomach ulcers. The advantage of honey is that it not only prevents infections from occurring, it actually accelerates skin healing.. Since the sugar in honey absorbs water it helps to trap some of the moisture so that the bacteria and other microbes can’t grow as easily as in other food.
Due to its natural anti-inflammatory effect, it will help to heal the wounds more quickly. It also has different phytochemicals--chemicals found in plants and different foods--that kill viruses, bacteria, and fungus making it a good substitute for wound dressings.
Many people think that because honey is sweet it's bad for your teeth, but research shows it actually help fights tooth decay.
Studies at the University if Chicago Dental School shows that compounds in honey, particularly the darker honeys, attack the bacteria, which can rot teeth.
It has the ability to attract water. It is also safe for sensitive skin. People can also use it as a moisturizing mask for their skin as well as their hair. To use it as a conditioner, mix the honey with olive oil. Be sure to wash your hair thoroughly before you go outside.
Honey possesses numerous functional characteristics that can improve the quality of a variety of food products. In meat products honey can enhance the meat flavours, bind ingredients and act as a culture substrate in cured products. Honey may also improve the cook yield in poultry meats by adding to the overall weight. In addition, honey contains large amounts of reducing sugars, which can participate in the Maillard reaction along with the amines found in poultry meats. Finally, because of honey's unique antioxidant profile it may serve as an effective means of inhibiting foodborne pathogens, reducing heterocyclic aromatic amine (HAA) formation, and stabilizing lipid emulsion systems such as salad dressings.
|Nutrient||Average amount in 100g of honey||Range|
|Water||17.1 g||(12.2-22.9 g)|
|Fructose||38.5 g||(25.2-44.4 g)|
|Maltose||7.20 g||(1.70-11.8 g)|
|Sucrose||1.50 g||(0.50-2.90 g)|
|Proteins, amino acids, vitamins, and minerals||0.50 g|
|Vitamin||Amount in 100g of honey||U.S. RDA|
|Thiamin||< 0.006 mg||1.5 mg|
|Riboflavin||< 0.06 mg||1.7 mg|
|Niacin||< 0.36 mg||20.0 mg|
|Pantothenic Acid||< 0.11 mg||10.0 mg|
|Pyridoxine (B6)||0.32 mg||2.0 mg|
|Ascorbicaciad (C)||22-2.4 mg||60.0 mg|
|Calcium||4.4-9.20 mg||4.4-9.20 mg|
|Copper||0.003-0.10 mg||2.0 mg|
|Iron||0.006-1.5 mg||18.0 mg|
|Magnesium||1.2-3.50 mg||400.0 mg|
|Phosphorus||1.9-6.30 mg||1000.0 mg|
|Zinc||0.03-0.4 mg||15.0 mg|
|Equilibrium between ambient RH and water content of honey|