health benefits of honey

[upseskgak]

Flowers by bees collecting honey is the essence brewing. Since ancient times, its nourishing beauty, strong body and mind, added strength and restore the spirit of the efficacy of early man certainly is a very ancient tradition of nourishing natural foods.
As international trade flourished, the source of honey increasingly complex market, not only different packaging, flavor is also very different, with words such as "impure beheaded" in marketing gimmick, really flooded dizzying chaos, from the unknown.
We start talking about it to understand characteristics of honey!
One, honey is a genuine natural food:
After picking fruit still slowly maturing (ripening), is known to everyone; Similarly, the bees collect the nectar back to the nest, and separated from the hive honey will continue its enzyme catalysis, the honey contained sucrose constantly transforming sugar and glucose results, about to go through 40 days or so before stabilized and reached maturation stage, but little known.
Because honey and fruit, natural food is authentic, therefore, whether processed or not, a good quality honey, must be cooked into. Unripened honey is not only high water content, easy to ferment deterioration, the flavor is also poor.
Second, crystallized honey is a natural phenomenon
Separated out from the hive of fresh honey, mostly viscous liquid transparent or translucent gel. Storage conditions at room temperature, some honey will gradually turbid, and then condensed into a white crystal, which is the natural honey crystallization. Crystallization of honey is a physical phenomenon, which is usually not affect its intrinsic quality!
Many factors affect the crystallization of honey, crystallization speed and also the number of crystal nuclei contained glucose, high and low temperature, outside temperature and how much moisture is closely related, especially in nectar composition and temperature changes had the greatest impact.
Just isolated to any honey, appeared clear and transparent, but if observed under a microscope, but you can find many small crystals of glucose constantly in motion. Honey, glucose molecules around the crystal nuclei, snowball, continuously running becomes larger, and finally become larger crystals deposited on the bottom volume. Generally, the higher glucose content of honey, more crystals, crystallization speed is also fast. It can be seen, the crystallization of honey, in fact, precipitated crystals from glucose in honey is still delicious natural Tang Wei material, not deterioration deterioration can be assured to enjoy.
Through expert research, 13 ~ 14 ? is the most easily crystallized honey temperature. Therefore, many people are used to put honey stored in the refrigerator, not a good storage methods. Because when the temperature is gradually reduced to about 5 ? cold storage before, it has been the stage of 13 ~ 14 ?, it is easy to promote crystallization of honey produced. If you do not understand the reason, but mistaken deterioration worse, that is the big injustice.
Third, how to distinguish between genuine honey is good or bad
Honey is produced by bees collecting nectar brewed, its flavor and quality, of course, vary with the type of nectar. A good honey, is that the first is a sort of honey must be marked. Taiwan's current honey types can be broadly divided into longan honey, litchi honey, flowers honey (mixed nectar) and winter honey, of which the most popular is the longan honey.
Because any kind of honey, contain their own unique flavor, so check whether the flavor of flower seeds and logo consistent honey distinguish between true and false become the easiest way is good or bad. For example: buy a bottle of longan honey, open the bottle and smell, if there is no longan flavor, you can determine the quality is poor.
Honey water content, that is, whether the appropriate concentration is determined, another important indicator of the quality of honey. According to current standards published by the Government, the fine grade of honey, the water content should be 20% or less, so that the concentration, stir toothpick, a drop will form a bead drops down honey; Conversely, if the same image line down direct vent, said moisture is too high. Honey moisture content is too high, in addition to poor flavor, but also easier to ferment, intolerant storage.
Whether doped Tang, apart from a distinguished flavor, but if crystallization from its delicate crystals such as lard or coarse sugar granules to distinguish, the former is a normal natural crystalline quality products, good honey; latter may be doped sugar products.
Some people mistakenly think bad about honey and beekeeping with sugar, in fact, this is irrelevant different things. Generally spend less beekeepers in the outside world, which is the case of absence or inadequacy of nectar for bees to maintain and grow, engage in royal jelly production, will feed the sugar in nectar feeding period are very few people sugar, so honey quality is good or bad, has nothing to do with sugar beekeeping, no need to worry.
Fourth, edible honey correct method
Honey, since it is the authentic natural and organic foods, often edible, of course, beneficial to health. However, do keep in mind that in the case of ripening, honey and organic foods, like the majority, the more fresh and active ingredients, the more the better. So when someone gave you, or self-purchase honey, you should eat it quickly, do not mistake it more Chen Xiang, not to rush to refrigerate, or only losing valuable ingredients, but also accelerate the crystallization, too uneconomical.
Amount to eat every day, and the perseverance to eat every day, is the right way to eat honey. If only sporadic casual food, only to meet temporary appetites, very limited health benefits to the body, remember! Remember!