Honey and its properties

1. Honey, what is it?

2. A cure for many ailments

3. Heating of honey

1. Honey, what is it?

Directive 2001/110/EC of the European Council of 20 December 2001 defines honey as a natural sweetener produced by bees from flower nectar or plant extracts, or from the juicy insect secretions of living plant parts which bees collect, transport and combine with specific substances of their own, compose and leave to ripen in the honeycombs. It is classified as follows: carbohydrate 77%, of which it is dependent, 30% glucose acid, 0, 8 carboxycin, 4 5% fructose acid, or 7% phosphorus acid, of which the bees collect; farmer's market share 18% calcium oxide, m2 0, 0, 0, and 2 , of which is obtained from various types of mineral oils such as calcium, 0, 0, 0 2, 0, 0, 1, 0, 0, acetic acid, chlorophylline, 0, 0 and phosphorous, and 0, 0%, and in other types of organic solvents such as nitrates, nitrates and nitrates;

2. A cure for many ailments

Honey has strong antibiotic properties, which result from the reduction in the concentration of glucose oxides in the honeycomb. In addition, glucose nectar is an enzyme that is introduced into honey by the bees along with the secretion of the gallbladder. Glucose and oxygen produce glucose and hydrogen peroxide, which has a strong anti-biotic effect. It also helps in the storage of honey. It is also sensitive to the effects of sun rays. The enzyme also increases its anti-inflammatory effects on the bees. Due to the reduced activity of the blood sugar in the gall bladder and the increased intensity of its blood sugar, it can also increase the activity of anti-antimicrobial agents, such as anti-cancer agents, anti-corrosive agents and anti-oxidants. In some cases, it may also help in the treatment of diseases such as heart disease, liver disease, kidney disease, heart disease or liver disease.

3. Heating of honey

Because of its sweet taste, honey is often used in the food industry as both a sweetener and a substance that provides the necessary energy quickly. It should be noted that honey heated to temperatures above 40°C loses its medicinal and bactericidal properties. The medicinal properties of honey are primarily determined by the content of monosaccharides, vitamins, mineral ingredients and organic acids. The proportion of these nutrients varies and depends primarily on the type of honey. It is best to add it to summer water.