Honey: useful properties of honey

Honey is a unique product, about which so many words of praise have been said and written that not even a week will be enough to reproduce them! What's so surprising about that? Since time immemorial, people have highly valued honey not only for its healing properties, but also for its excellent taste, which varies significantly depending on the variety of honey.

Honey has high nutritional properties and aroma. Each type of honey has its own consistency, color and aroma. The color of lime and clover honey is light, and buckwheat of certain varieties of flower honey is dark.

Honey can be liquid (acacia) and solid (for example, donnikovy), dark (bortny, caraway) and quite light (Apple), fragrant (buckwheat) and almost odorless (melon).

From the point of view of taste, it is considered that the best varieties include light honey. At the same time, dark honey contains more useful substances. This type of honey can be classified as wild honey, buckwheat and, of course, Egyptian caraway.

In addition to the taste, color and properties of honey varieties are determined by the place of collection (meadow, steppe, forest, mountain), the place of origin (Altai, Michurinsky, Suzdal) and the method of production (cellular, centrifugal). In the latter case, the most valuable is honeycomb honey, which has a waxy shell. This honey is recommended to eat, carefully chewing, in small pieces, together with wax.

Along with the classic useful honey, there is also a poisonous honey collected by bees from the flowers of Azalea, Andromeda, Aconite, rhododendron, marsh Heather, crimson, and spotted Hemlock. A person from this honey has nausea, nausea and convulsions, which, however, as already indicated by the ancient Romans, pass in two days. However, a person who realizes that he has just eaten poisonous honey should wash his stomach and give a laxative. Otherwise, for the next 48 hours, he will suffer from the above-mentioned ailments. By the way, poisonous honey looks almost no different from ordinary honey, it gives only a smell that resembles burnt sugar. Some people practice "neutralization" of poisonous honey. To do this, they heat the honey to 50 degrees under a pressure of 60-67 mm of mercury.