Honey – The Unique Food That Last for Year, Procedure of Creating and Benefits of Honey
It is known as the only non-volatile food, which can only change its shape and flow from liquid to crystalline form, but not to spoil it. It is a characteristic of only delicious and very healthy honey, which has been used as a natural sweetener in prehistoric times, long before the sugar became widely available in the 16th century.
Our ancestors were aware of the health benefits of honey and it was consumed and used in medicine. The ancient Egyptians believed that regular intake of honey contributes to a longer life and greater vitality.
It is a sweet elixir composed of fructose and glucose, and at the same time rich in a source of minerals: iron, calcium, phosphates, potassium and magnesium, and it is also a great substitute for sugar. They have almost the same calorie value, but the honey has a greater number of nutrients, allows better regulation of blood sugar levels and contributes to easier maintenance of the good shape.
About 60,000 bees collectively spend about 100,000 kilometers collecting nectar enough to get half a kilo of honey.
Once the nectar is collected, the bee is packed in its “extra” stomach where it interferes with enzymes and through the process of regurgitation it is transferred to the mouth of another bee. This process is repeated until the nectar becomes partially cooked and then deposited in a honeycomb. Through the evaporation process, the water evaporates and a dense substance known as honey is obtained. The soak is sealed with a liquid, abdominal secretion of a bee and hardened in a bee wax. Over 300 types of honey are known worldwide.