Honey – the liquid gold

       The honey is known as a food product with one of the highest nutritional value.
It contains minerals such as iron, chloride, calcium, copper, phosphorus, magnesium, sodium and vitamins (A,B,C,K,PP,H).
The honey contains 22 out of the 24 elements that makes up our blood.

    The benefits of honey:

  • It is a very good painkiller of the nervous system;
  • Consumed constantly it strengthens the immune system and destroys the germs of some of the most dangerous diseases;
  • It energizes the body, reason why it is the ideal food for athletes, children, or people who has a rapid pace of life (stress, physycal and intellectual effort);
  • It is the aliment that provides the amount of glucose needed for heart, for it’s daily labor, without stressing other organs (liver, stomach, kidneys);
  • In combination with tea, the honey is used to treat bronchitis, cough and even arthritis;
  • It has the outstanding capacity to nourish and maintain skin health.

Types of honey:


Acacia honey: It is almost transparent, very easily colored in grenish yellow.
Because this type of honey contains a higher amount of fructose, it crystallizes harder. This honey has the highest nutritional value of all the sorts of honey.
Polyfloral honey: It’s color is fulvous and is very viscous. It crystallizes in about 2 months from extraction.
Linden honey: It is recommended to those with nervous disorders, for those suffering from insomnia. Eat a teaspoon of linden honey at night, with about 1 hour before bed. It can be taken as it is, or with water or milk.


Other more common varieties of honey:
– sunflower honey;
– rasberries honey;
– pine honey;
– mint honey;
– rapeseed honey;
– alfalfa honey.

Useful tips:

       Recently extracted from honeycombs, the honey flows easily, because it still has the hive temperature of about 35° C. As the temperature decreases, it becomes more and more viscous and it begins to crystallize. This cristallization process varies from a sortiment of honey to another. The higher the percentage of glucose is, the fastest it cristallizes and vice versa.
       The acacia honey, which has the lowest percentage of glucose and the highest percentage of fructose, it cristallizes slowest. Depending on the percentage of fructose, this type of honey may take many years to fully cristallize. At the opposite pole is the rapeseed honey, which, by having the highest percentage of glucose, it cristallizes very fast.
Usually, the product found in commerce, packed in glass jars, is treated by various methods so the honey can be kept in its liquid form for long time.
       It’s good to remember that the nutritional value of cristallized honey is not different at all from the liquid one; it is the guarantee that the honey you have bought is natural, without replacing or altering, knowing that the adulterated honey does not cristallize.
       The transformation of the cristallized honey back to its liquid form is made by placing the jar with honey in it in another pot with hot water, at a temperature of no more than 50° C .
Warning: Heating the honey above this temperature brings changes which diminish its qualities and can even make it toxic to eat.

How can you check the quality of honey right away:

Method 1: Put a small amount of honey in a spoon. With the tip of a chemical pencil stir in honey for about 1 minute. If the honey gets colored by the pencil, than it is not natural. If the honey has not modified its color, than it is natural.
Method 2:You can test the quality of the liquid honey simple with the help of a teaspoon: immerse the spoon in the jar of honey and then lift it up. If the honey flows continuously, then it is natural. If the flow is interrupted and falls in droplets then choose yourself another supplier of honey.

Uses of honey:
Any kind of honey has specific properties:

  • The lavender honey cures cough and throat ache;
  • The linden honey relieves fever and gastric pains, it prevents migraine, and is good for both as a prophylaxis and cure in pneumonia, asthma, nervous states, tuberculosis;
  • Pine honey is useful in respiratory diseases;
  • The acacia honey is good as a painkiller and tonic;
  • The horse chestnut honey increases the blood pressure;
  • The edible chestnut honey has antimicrobial effect, especially in diseases of stomach, bowel and kidney;
  • Mint honey is a good cure for pains, antihemorrhagic, and toning;
  • The sunflower honey is useful in bronchitis and stomach diseases;
  • The wildflowers honey has a powerful antimicrobian action;
  • The orchard (fruit trees) honey cures kidney, lung and bowel diseases;
  • Mountain honey has special qualities in diseases of respiratory tract and allergies, being a sum of nutrients and healing substances.

       The honey is an effective remedy in various internal diseases and skin diseases – an excellent tonic for children, convalescents, pregnant women and for strenghtening the immune system.
       By regularly eating honey – a teaspoon in the morning, with an hour before breakfast; a teaspoon at two hours after lunch and a teaspoon after dinner – normalizes the blood pressure and digestion, and reduces the quantity of gastric acid. In case of colitis and gastritis, the honey is assimilated better disolved in a little warm water.

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