SUBJECT
Raw honey goes through various stages, it is produced in a liquid state
and after being harvested it passes into a solid or crystallized state.
The volatile compounds in honey are its gaseous state
and is related to its floral source.
Inside the hive, honey is in a liquid state. To replicate this state, you should store it in a dark, warm closet. This will ensure it maintains a liquid, pourable consistency. You can also de-Christianize honey by heating it in a double boiler, not exceeding 40 degrees Celsius.
It's a spontaneous process. At 14 degrees Celsius, honey crystallizes rapidly. This is a good indication of raw honey without additives or preservatives, thus preserving its flavor and quality. The faster the crystallization occurs, the creamier the honey's texture will be.
The tendency of honey to crystallize depends on the glucose content and the moisture level of the honey; the higher the moisture content, the lower the tendency to crystallize.
The volatile profile represents a chemical fingerprint of monofloral honey, since the floral source determines the nectar, its botanical and geographical origin, its phenolic compounds, and its medicinal properties. Thus, the determination of its volatile compounds has been used to differentiate different types of honey according to their botanical and geographical origin.
MODES OF USE
Honey has the virtue of having low humidity and combating microbes, which is why it is not advisable to refrigerate honey; the humidity in the refrigerator can create an environment prone to bacteria.
To keep honey safe from contamination, be sure to use clean and dry utensils. Wooden utensils are ideal, as they do not affect the natural, authentic flavor of the honey.
The most important thing is to store raw honey in a warm, dark place, replicating the conditions of the hive.
Crystallized honey
Due to its chemical composition, honey is a solution with many sugars, dissolved in a small amount of water (80% sugars in just 18% water).
The rate of crystal formation depends on several factors: storage time, type of packaging, and ambient temperature.
For example, plastic packaging allows water to escape from the honey and this accelerates crystallization.
Stored at 14 degrees Celsius it favors the formation of crystals.
A sudden movement of the container or the presence of foreign particles in the honey also form crystals.
Heat in a double boiler, place the amount of honey you want to consume in a glass container, and place it in a pot of hot water.
In this process, the honey does not receive heat directly, but rather it does so slowly and through the movement of the water surrounding the container.
The temperature should not exceed 40 degrees Celsius when recovering crystallized honey, as this can affect its enzymes and nutrients.
If you don't have a thermometer, insert your finger until you can stand the heat without burning yourself; this is the ideal temperature for raw honey.
What are the medicinal properties of honey?
Raw honey is an anticancer agent and a heart disease preventative. It contains high levels of antioxidants that combat oxidative stress and inflammation, which underlie many cancers and cardiovascular diseases.
Raw honey concentrates a greater quantity and richness of antioxidant elements, including: flavonoids, phenols, enzymes and similar organic acids.
It helps dilate the arteries of the heart, increasing blood flow.
Prevents the formation of blood clots.
Honey is a healthy option for strengthening your teeth, thanks to its antioxidants. Honey contains folic acid, making it a natural option for fighting the bacteria that cause cavities.
It also has anti-inflammatory properties, helps relieve gum pain, and reduces the risk of periodontal disease.
Improves the feeling of freshness in the mouth, combating bad breath.
Raw honey counteracts pollen allergies. It's known for preventing infections, providing natural relief, and boosting overall immunity. Its ability to prevent allergies is based on immunotherapy, which is why consuming local raw honey is so important.
A daily spoonful of honey can act as an allergy vaccine. Eating honey in high doses can improve allergy symptoms within eight weeks.
The type of raw honey is key since pasteurized honey does not contain pollen.
Raw honey aids in the production of gastric acid, necessary for digestion and nutrient absorption. It also helps relieve indigestion and acid reflux by reducing inflammation and protecting the stomach lining. It's also a natural source of probiotics, which help regulate intestinal transit and maintain a healthy balance of bacteria in the digestive system.
Honey is a natural sweetener that contains no artificial additives or preservatives, making it a healthier option than refined sugar.
And it also combats constipation. As a probiotic food, high in fiber, it acts as a nutrient for the human microbiota and improves the balance of these microorganisms.
More nutritious than sugar and more energetic than caffeine, honey is considered a great source of natural energy, thanks to its high carbohydrate content. It is the primary fuel we use for energy.
It provides energy comparable to caffeine, but longer lasting and without the side effects of coffee.
It's the perfect fuel for running, providing an easily absorbed energy supply, making it ideal for starting your morning with energy and nourishment before training and as a source of energy after exercise.
It helps relieve pain and inflammation in the body. Pollen, royal jelly, and propolis are also rich in antioxidants and other compounds that can help reduce inflammation and improve health.
It is an ideal topical therapeutic agent because it does not adhere to the wound surface. In addition to exhibiting natural antibacterial action against most infected wounds, it also has antioxidant, anti-inflammatory, and debriding properties.
It promotes the formation of granulation tissue by creating a humid environment.
It's important to clean the wound and soak it with honey before bandaging it, to maintain warmth and moisture, creating an inhospitable environment for bacteria.
