Honey in food

Honey, in addition to being the finest and most delicate of sweet foods, is rich in vitamins, mineral salts and multiple nutritional and healing principles.

It is necessary to awaken in people the awareness that they should consume more honey. And especially the children who have in it a magnificent substitute for sweets based on industrial sugar, so harmful in many ways, and especially for teeth.

Who does not know, even if it is not easier than by strange references, the innumerable virtues of honey, the wonderful product of nature elaborated by those industrious beings that are the bees, true benefactors of humanity, who deliver it to us ready to be consumed, with no other effort on our part than putting it in our mouths and savoring it greedily? Everyone knows him. We ask any housewife, and she will answer us that she knows that honey is a top quality food; and not only that, but very likely she will mention several of the homemade medicinal and therapeutic applications, which she knows from references from her friends and neighbors, or from having experienced them herself at some time.

How is it explained, then, that honey does not appear on all the tables, occupying a place of preference in them?

How is it that these wonderful virtues are not taken advantage of, especially since they are not unknown to anyone? Actually, we don't really know.

And in case these circumstances reside in an imperfect knowledge of the benefits of honey, we deal here with such a wonderful product, briefly highlighting all its positive properties, as well as its application.

Honey the best of sugars

More than half of the energy produced in the human body is due to sugars provided by food. Sugar is the most assimilable of consumer items. Thanks to the consumption of sugar, the work capacity increases markedly. It is for this reason that athletes who consume a lot of sugar have more resistance and win competitions more easily.

But not all sugars are assimilated in the same way. Beet or cane sugar, for example, must previously undergo hydrolysis, that is, splitting. This process only takes place in the small intestine where, under the action of pancreatic juice, sugar is transformed into glucose, or grape sugar, and fructose, or fruit sugar, formerly called levulose.

These sugars, classified as reducing, have the property of being able to pass through cell membranes by osmosis and be absorbed by the protoplasm without the need for any transformation. They constitute, therefore, a direct food for the cellular elements, contrary to sucrose (cane or beet sugar), which, as has been indicated, needs that previous transformation, without which it cannot be assimilated.

Honey, which consists almost exclusively of pure glucose and fructose, that is, directly assimilable sugars, is obviously a precious food.

It must be recognized, objectively, that sugar, made up solely of sucrose, is a dead food. The numerous chemical operations, the prolonged cooking of the juices, have killed or eliminated all the living elements from the beet or cane juice.

Honey, on the other hand, is a living food. It is a plant product made from the nectar of flowers, extracted by bees in the deepest part of their corolla, modified and transformed for it, concentrated and deposited in the brescas, from where it is removed by the beekeeper with modern means of that it has

Industrial sugar has never replaced honey. The former has the effect of being irritating, and it is a grave mistake for persons with delicate stomachs to consume it in abundance. To be assimilated by the body, it must, like other foods, and as we have already pointed out, undergo a transformation. The second, on the other hand, is directly assimilable, the transformation, begins in the alveolus. It is a predigested product. It is the nectar of flowers enhanced, truly enhanced. The sum, apparently, of two lives, that of the plant and that of the animal. Sugar, for its part, is, of course, a useful substance, but it is a dead substance.

Sugar will never replace honey. The factory cannot replace nature. When it operates on living materials, they run the risk of irretrievably losing all the essential elements for good nutrition. Nature, on the contrary, performs a synthesis of mineral and light in an intimate way, composes a sap, a blood, to which the bee will add, without changing anything, its own virtues.

Honey does not damage the teeth, nor does it cause diabetes, provided, of course, that it is not abused. Sugar, on the other hand, is a cause of cavities, not because of the direct action it may have on the teeth, but because in the manipulation of