Not every knows that Raw Honey is a wellness elixir and anti-aging super food. Honey is made by bees, but it is not all that simple. The 70,000 bees can travel as much as 50,000 miles and pollinate more that 2.5 million flowers to gather enough nectar to create just one pound of honey. There are more that 400 unique types of honey available in the US. I love honey whether i am eating it or applying it to my skin. Today i wanted to explore honey as a food source and its benefit to your health.
First and foremost, I will be discussing raw honey. Why is it better? Raw honey it the best choice for internal consumption because it has not been “pasteurized”- the process which kills off most of its enzymes and nutrients. Raw honey shouldn’t be heated, filtered, blended or processed. All of its pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals and aromatics should be in the same condition as they were in the hive. Bellow are a few honey varieties based on the type of condition you might be having.
Wildflower or Goldenrod honey is the best choice for pollen allergy sufferers by eating 1 to 2 tsp. each day. Wildflower honey is derived from the nectar of numerous species of flowers or blossoms so the taste, aroma and flavor vary from season to season, depending on what flowers are dominant at the time the nectar is collected. Goldenrod honey can be dark and strong due to the presence of other nectars. However, when Goldenrod is the major nectar source and weather conditions permit the bees to collect the nectar in great quantities; a golden, spicy, mildly pungent tasting honey is the result.
For Vitamin C
This Bee Raw Buckwheat honey has a deep, dark brown color, strong, pungent, malt-like earthy flavor and is high in vitamin C, mineral content and antioxidant compounds. As a general rule, darker honeys tend to be higher in antioxidant compounds than lighter ones. It is an antioxidant powerhose. Buckwheat is neither a grass nor wheat, but is a fruit related to rhubarb. Buckwheat was sometimes called beechwheat, because its seeds look like small beech nuts.
For Antibacterial Treatments
Manuka honey has an antibacterial properties, It is generally used for treating minor wounds and burns. Manuka honey is produced in New Zealand by bees that pollinate the native manuka bush. It is one honey variety which is hard to come by in it’s true form. The major antibacterial component in manuka honey is methylglyoxal (MG). MG is a compound found in most types of honey, but usually only in small quantities. MG is thought to give manuka honey its antibacterial power. The higher the concentration of MG, the stronger the antibiotic effect. Honey producers have developed a scale for rating the potency of manuka honey. The rating is called UMF, which stands for Unique manuka Factor. The UMF rating corresponds with the concentration of MG. To be considered potent enough to be therapeutic, manuka honey needs a minimum rating of 10 UMF. So when buying manuka honey aim for the higher number.
For Overall Health
Royal Jelly is a unique substance that is the food of the queen bee. It is the most powerful brain food found anywhere in nature and also has one of the highest concentrations of easily digestible protein. It serves to help rebuild exhausted hormone systems, especially adrenal, pancreatic and reproductive functions. Royal Jelly contains the entire B-complex, as well as many trace minerals and other critical components to tissue regeneration like RNA and DNA. Royal Jelly contains DHEA, an anti-aging hormone known to help modulate and restore exhausted adrenal function. This is one reason why Chinese herbalism has classified Royal Jelly as a Yin Jing tonic. It helps to replenish the adrenal and kidney systems.Royal Jelly is one of the most complete and perfect foods to add to your daily routine to increase mental clarity, energy, and overall well being.
Store honey at room temperature in your kitchen counter or pantry shelf is ideal. Storing honey in the refrigerator accelerates the honey crystallization. Crystallization is the natural process of glucose sugar molecules aligning into orderly arrangements known as crystals. It is not an indicator of spoilage, impurity, age or quality.If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve, or place the honey container into near boiling water that has been removed from the heat.