Is honey really a natural product?
All honey is a natural sweet syrup
made up of simple sugars, mainly fructose and
glucose. The glucose provides energy. Fructose
gives honey it's unique flavor. Honey also contains
traces of minerals, vitamins and enzymes.
What are the most popular flavors in
california? The most popular varieties
available are:
- Clover-a light mild honey.
- Alfalfa-with clover-like characteristics.
- Sage & Sage Buckwheat-the all purpose
honey.
- Orange- a reminder of the glorious fruit.
- Blend of floral honeys
Generally, the lighter the color, the milder
the flavor of the honey.
What is the best way to store honey?
In a dry place as honey absorbs moisture. Refrigeration
will hasten granulation. Freezing does not injure
honey.
What should i do with granulated honey?
Granulation is a natural process of true pure
honey. All honey will granulate in time but
never spoils. Granulation does not effect honey's
taste or purity. It may be used granulated or
returned to liquid.
How do I re liquefy honey?
Place container (never plastic) in a pan of
warm (not hot) water. For microwave: Cook (glass
only) on HIGH 1 to 1 1/2 minutes, uncovered.
Let stand 5 minutes. To protect its delicate
flavor, do not overheat.
Does honey have additives?
All honey is pure honey with no additives or
preservatives. No sodium.
How many types of honey are available?
In addition to liquid honey, there
is creamed honey (which is finely crystallized).
Comb honey ia available during certain times
of the year. Cut comb is is sometimes placed
in jars of honey. Remember, the comb is edible.
Are there less calories in honey?
Although the caloric value of honey is higher,
the fructose provides more sweetening per measure
reducing the amount required and the calories.
What is the most economical size container
of honey to purchase? The larger the
size container, the more economical. For easier
handling pour into smaller container. Cover
tightly. Remember honey is heavy by weight.
a 12 ounce jar equals one standard 8-ounce measuring
cup.
May other sweeteners be replaced with
honey? Recipes especially created
and tested for honey give the best results.
In many of your favorite recipes you may replace
1 cup of dry sweetener with 2/3 or 3/4 cup of
honey depending on sweetness desired. Oil or
wet measuring cup for easy pouring. Reduce baking
temperature 25 degrees.
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Northern Nevada Apiculture Society
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Composition
of Honey
Honey is composed mainly of a variety of sugars, traces
of pollen and water. There are also enzymes present.
The following from 490 samples of largely uncrystalized
honeys...
| Vitamins, Minerals and Amino Acids in
Every Bite
Honey contains small amounts of a wide array
of vitamins, minerals, amino acids and antioxidants.
The vitamins found in honey include niacin,
riboflavin and pantothenic acid; minerals present
include calcium, copper, iron, magnesium, manganese,
phosphorus, potassium and zinc. Just as the
color and flavor of honey varies by floral source,
so does the vitamin, mineral, antioxidant and
amino acid content of a particular type of honey.
Antioxidant Benefits
In addition to the nutrients that are involved
in normal metabolic activity, foods contain
components that may provide additional health
benefits. These nutrients are referred to as
phytochemicals and are actively being investigated
by scientists for their health-promoting potential.
Honey has a phytochemical profile, containing
flavonoids and phenolic acids, which act as
antioxidants. Antioxidants perform the ro1e'6f
eliminating free radicals, which are reactive
compounds in the body. Free radicals are created
through the normal process of metabolism and
are believed to contribute to many serious diseases.
The water-soluble antioxidant compounds in honey
known at this time are chrysin, quercetin, kaempferol,
galagin, pinobanksin, vitamin C, catalase and
pinocembrin, which is unique to honey. The specific
mechanism of some of these compounds is unknown
and is currently being researched. Researchers
at the University of Illinois, led by Nicki
J. Engeseth, Ph.D. and May R. Berenbaum, Ph.D.,
are studying the antioxidant capacity of common
honey varieties. "Although honey can't
replace fruits and vegetables in the diet as
a source of antioxidants, it has a lot to offer
as a replacement for table sugar" according
to Dr. Berenbaum. .
Honey's Antimicrobial Properties and
Benefits to Wound Healing
The use of honey as a wound dressing goes back
to ancient times and has now been 'rediscovered'
by modem medicine, according to Dr. Peter Molan
of the University of Waikato, New Zealand. "Itis
a common observation in the many reports in
medical journals that numerous benefits result
from using honey to dress wounds," says
Dr. Molan. The antibacterial properties of honey
keep wounds free from infection, and the anti-inflammatory
action of honey reduces pain and improves circulation,
which hastens the healing process. "Honey
stimulates the re-growth of tissue involved
in healing," adds Molan, "making healing
faster and reducing scarring."
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Moisture(%) 17.2
Levulose(%) 38.19
Dextrose(%) 31.28
Sucrose(%) 1.31
Maltose(%) 7.3
Higher sugars(%) 1.50
Undetermined(%) 3.1
pH 3.91
Free Acidity 22.03
Lactone 7.11
total Acidity 29.12
Lactone/Free Acid 0.335
Ash(%) 0.169
Nitrogen(%) 0.041
Diastase 20.8
U. S. Dept. of Agriculture Technical bulletin 1261,
"Composition of American Honeys" by J.W.
WhiteJr., M. L. Reithof, M. H. Subers, and I. Kushnir,
1962.
Table sugar (sucrose) is absorbed into the body via
osmosis. This means that the sugar enters the bloodstream
as quickly as it can pass through membranes.
Because of the type of sugars that honey consists
of, absorption of honey by the body occurs through
a mechanism called "active transport." While
something "active " may seem like it should
be quicker than the passive mechanism of osmosis,
the opposite is true...
Because the sugars in Honey depend upon a carrier
to move them across the membrane barrier, they are
limited by how much carrier is available. This means
that there is less of a "rush" of sugar
to the body with honey i.e. ...
Less of a stain on the pancreas to suddenly produce
large amounts of insulin...
Less likelihood of large peaks and valleys in the
insulin /sugar curve...
Less likelihood of hypoglycemia
*Lecture by Dr. James Carpenter, University of Hawaii
At Hilo
Honey is also the last product of bees
to react to pollutants in an environment. For this
reason, some scientists are using bees as environmental
indicators.
recipe below
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Steak Jamaican
- Makes 6 servings -
Ingredients
1/3 cup honey
1/3 cup lime juice
2 Tablespoons vegetable oil
2 Tablespoons prepared mustard
2 cloves garlic, minced
1 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 lbs. lean top round steak
Lime wedges
Directions
Whisk together all ingredients except steak and lime wedges
in a small bowl. Score steak across top and place in a shallow
baking pan. Pour marinade over steak; turn to coat all sides.
Refrigerate 6 to 8 hours, turning occasionally. Broil 4
to 6 inches from heat source 3 minutes per side for medium
rare or continue to cook to desired doneness. Slice thinly
on the diagonal. Serve with lime wedges.
Honey Oat Bread
Source: Bon Appetit November 2001, recipe
by The Green Mountain Inn, Stowe, VT
Yield: 2 small loaves
1-3/4 cups warm water (105°F to 110°F)
1 tablespoon dry yeast
3/4 cup quick-cooking oats
1/3 cup honey
3 tablespoons vegetable oil
2-1/2 teaspoons salt
5 cups (about) all purpose flour
1 large egg, beaten to blend
Additional quick-cooking oats
Stir 1/4 cup warm water and yeast in large bowl. Let stand
10 minutes to dissolve yeast. Stir in remaining 1-1/2 cups
water, 3/4 cup oats, honey, oil, and salt. Stir in enough
flour to form soft dough.
Coat another large bowl with oil. Transfer dough to oiled
bowl and turn to coat. Cover with plastic wrap, then kitchen
towel and let rise at room temperature until doubled in
volume, about 1 hour.
Oil two 8-1/2"x4-1/2"x2-1/2" loaf pans.
Punch down dough; shape into 2 loaves. Place 1 loaf in
each pan. Cover and let rise in warm draft-free area until
almost doubled in volume, about 20 minutes.
Preheat oven to 350°F. Brush tops of loaves with egg;
sprinkle with additional oats. Bake until brown on top and
tester inserted into center comes out clean, about 40 minutes.
Cool completely. Can be prepared up to 1 day ahead. Store
airtight at room temperature.
Nutritional Info Per Serving: N/A
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