Honey and its properties

1. Honey, what is it?

2. A cure for many ailments

1. Honey, what is it?

If we consume 21 g of honey (1 teaspoon) we produce 64 kcal, 0.06 g of protein and 17.3 g of carbohydrates. The nutrient content of each honey will vary depending on the type, date or location of its harvest. It consists of: carbohidates 77%, of which 38% is fructose, 30% is glucose, 0.8 7, 7% is sucrose, about 45% is fuccosaccharides depending upon the type of honey; 18% is flowery; ?? salty organic acid 0,051, 2% is phosphoric acid (hydroxychlorous acid), the remaining protein is magnesium 3%, which is a mixture of amino acids such as sulphur and phosphatidyl sulphate, and 0.4% is extracted from natural oils such as sodium, sodium and phosphorous; and 0.10% is produced from natural salts such as chlorophylline, nitrate, nitrates, nitric acid, nitrite, and nitrite; and 0.1% is also produced in the

2. A cure for many ailments

Interestingly, when honey is diluted with water, its antibiotic activity increases by 220 times as compared to the antibiotic action of raw honey. Because of these properties, honey can help fight microbes such as dandruff, psoriasis, Escherichia coli, Salmonella, thyroid glands, tuberculosis fibres, tuberculous fibres and fungi. Many studies show that using honey and tuberculose fibres in the treatment of acute thyroiditis can also increase the effectiveness of anti-inflammatory and anti-bacterial drugs such as acute hypoglycemia, acute myeloglycerosis, and fibromyalgia.