First of all, honey is one that has not been heated above 43º or subjected to any process, unlike industrial honey, which is pasteurized. Crystallized honey is good because it is its natural process.
Therefore, pasteurization prevents it from crystallizing, consequently also drastically reducing quality, since most of the enzymes, antioxidants and other beneficial properties such as its antibiotic action are destroyed in the process.
Close and pure honey, the benefit of knowing the beekeeper
Another guarantee of quality is its purity and origin. The small beekeeper works in an area of blooms that keep a balance of composition in the nectar of the plants.
The industry has been manipulated by large packaging companies mixing honey from hidden origins, very often from China.
Likewise, beekeepers associations demand a law that requires determining the origin, while currently the large packers indicate "mixture of honey from the EU and non-EU countries".
That is, from anywhere in the world, without the controls that we demand for food in our country. Therefore, it is an excellent raw material for your health.
Benefits and properties of honey from honey bees
The most frequent minerals are calcium, copper, iron, magnesium, manganese, zinc, phosphorus and potassium. About half of the existing amino acids, organic acids (acetic acid, citric acid, among others) and vitamins of the B complex, vitamin C, D and E are also present.
It also has a considerable variety of antioxidants (flavonoids and phenolics). Other discoveries about its properties .
Coloration of honey from Apis mellifera bees
The color varies between the different types. Color is primarily determined by the chemistry of the honey and is determined by the floral source.
However, it has not been possible to identify exactly which agents are responsible for imparting the color to the nectar and subsequently to the honey.
However, it is known that in addition to the minerals obtained from the soil, pigments of plant origin can contribute to its color.
What are the physiological benefits?
As a food, it can be used in many other ways to benefit health.
Dr. Ron Fessenden, a retired physician and chairman of the Committee for Honey and Health in America (a non-profit organization), is an expert on the physiological benefits of honey.
In one of his many lectures, he reported on properties such as regulating blood sugar, reducing metabolic stress, and promoting sleep recovery.
Remember: It has many benefits for your health, not so other types of adulterated, mixed or that have been subjected to high temperatures.
Regulates blood sugar
It seems counterintuitive that it regulates blood sugar. But the secret to its ability to do so lies in the balance of fructose and glucose.
Also, if consumed, the fructose portion allows glucose to be taken up by the liver to form glycogen, which becomes available to the brain, heart, kidneys, and red blood cells.
This improves the function of essential organs and tissues, removing glucose from the circulation and thus lowering blood sugar.
Studies have shown that it barely raises blood sugar or insulin levels, producing more glycogen per gram than any other food.
The consumption of natural honey reduces metabolic stress
honey consumption helps with pollen allergies
All stress, be it emotional, psychological or physiological, is translated in the body as metabolic stress. One function of the adrenal gland is to produce adrenaline and cortisol, which stimulate the breakdown of muscle protein into amino acids to make new sugars.
This occurs when the brain thinks it is in danger of running out of fuel, for example during physical exercise or during nighttime sleep.
Natural honey produces glycogen in the liver, which is the energy reserve that the brain needs for its normal functioning.
We will have sufficient glycogen stores if we consume at breakfast, before bed and at regular intervals throughout the day (especially before and after exercise), these liver glycogen stores will prevent the release of stress hormones.