Honey

Eyes: 100 years ago, Professor Hauser considered honey an excellent remedy for eye burns. Today, after consulting a specialist, it can be used to treat eye diseases.

Stomach diseases: it limits the secretion of gastric juice and reduces its acidity, resulting in the treatment of gastrointestinal diseases resulting from increased secretion of gastric juices.

Liver: the glucose contained in honey increases glycogen reserves in the liver and contributes to increasing the body's resistance to infections.

Kidneys: honey, due to the glucose it contains, contributes to the rapid elimination of many useless materials from the blood and tissues. It has a clear diuretic effect and thanks to its antiseptic properties, it limits bacteria in the bladder.

Heart: the heart, working constantly, needs energy in the form of glucose. Honey contains glucose and therefore helps and revitalizes the heart.

Respiratory tract and colds: honey inhalations were known in ancient times. Its vitamin C content helps treat colds.

Insomnia: a teaspoonful in lukewarm water and... good night. The miraculous glucose, and more, soothes and calms the entire body.

Skin: are you hurt? Apply honey. Its presence on the wound leads to an increase in glutamine, which plays an important role in the body's repair processes, while stimulating the growth and division of cells, resulting in wound healing.

Honey and sports: in ancient times, before entering the track, athletes took honey, because they considered it to be a rejuvenator of the body. But even today, it is a basic element of the diet of athletes.

Honey and children: after breast milk, honey is the one that has a beneficial effect on the development of the child. It protects its teeth, disinfects the oral cavity, increases blood cells and the percentage of hemoglobin, resulting in the treatment of anemia, helps in better absorption of calcium, in the proper functioning of the stomach and intestines, and makes children strong. Teaching our child to eat honey and not sugar, after what we said above, could be said to be an act of love.

Honey and longevity: scholars and doctors, both ancient and modern, agree that honey is a factor in longevity. Ancient philosophers, such as Pythagoras, Democritus and others, lived to a ripe old age and it is no coincidence that honey was an essential element of their diet.

The above demonstrates the nutritional importance of honey. So should we include honey in our daily diet? The answer is unequivocally yes. And how much honey should one eat? Two tablespoons, in combination with pollen, one in the morning and one in the afternoon dissolved in lukewarm water, is filling, refreshing, strengthens our immune system and keeps us healthy.

<p>There are dozens of books written about honey, praising this wonderful product of nature.</p><p>Nothing negative has been written about honey.</p><p>On the contrary, sugar has been accused of a multitude of side effects in humans. Sugar is an industrialized product resulting from chemical processing.</p><p>Honey is a natural biological product, directly from nature, and does not accept any processing.</p><p>Honey contains 180 different substances, which are organically interconnected in such a way that no one has been able to make it artificially until now, despite its known composition.</p>

Greek honey is better in quality than imported honey for the following reasons: 

1. imported honey is "watery", meaning it has higher moisture content. The higher the moisture content of the honey, the more at risk it is of turning sour.

2. imported honey enters Greece cheaply    and is sold expensively  resulting in some people profiting at the expense of the Greek consumer.

3. honey technology in Greece is not particularly advanced, resulting in Greek honey receiving minimal standardization and processing.

In contrast, imported honey is a product of standardization and advanced processing (removal of pollen, excessive heating, blends to prevent it from crystallizing, color change, etc.).

4. the taste of Greek honey is superior to that of imported honey.

Crystallization is a natural phenomenon that does not cause any change in the nutritional and biological properties of honey. It is related to the plant origin of honey and is influenced by its chemical composition. The factors that play an important role in the speed of crystallization are the concentration of glucose and water, the fructose-glucose ratio, the glucose-water ratio, the pollen content of the sample, the presence of melizitose sugar, etc.

A crystallized honey is neither spoiled nor adulterated.

Crystallized honey is easily liquefied in a bain-marie, without losing any of its biological and nutritional properties.

The color of honey

The color is characteristic of the origin of the honey. Dark-colored honeys are rich in trace elements (potassium, magnesium, phosphorus, iron, sodium, etc.) and therefore have greater nutritional value. Light-colored honeys have a nice aroma and taste.

Adulteration and honey

Honey is one of the few foods that is not adulterated. It is difficult to mix with water, glucose or other sweeteners. Cases of adulteration of Greek honey are very rare.

Glass packaging is good because glass is a neutral material and does not react with the honey to alter its quality. At the same time, the consumer sees what he is buying (color, fluidity, crystallization, purity).

Tin packaging helps more in preserving the biological value of honey because the bacteriostatic action of honey is not significantly affected.

Plastic jars that do not bear the indication "for food" are unsuitable and should be avoided.