Honey

14 09 2009

 

honey

Honey is sweet; it is produced by honey bees and is derived from the nectar of flowers. Honey gets its sweetness from the monosaccharide’s (the most basic unit of carbohydrates, simplest form of sugar and usually colourless), fructose and glucose and has approximately the same relative sweetness as granulated sugar and 97% of the sweetness of sucrose.

Crystallized honey is where some of the glucose content in the honey has spontaneously crystallized from solution as the monohydrate. Also called “granulated honey.” Whipped honey, is also called creamed honey, spun honey, churned and candied, is honey that has been processed to control crystallization. Whipped honey contains a large number of small crystals.

The small crystals prevent the formation of larger crystals that can occur in unprocessed honey. The process produces a honey with a smooth spreadable consistency. Dried honey on the other hand has the moisture extracted from liquid honey to create a completely solid, non-sticky honey. This process is done so that there are no additives or binding agents at all added, which keeps the honey 100% natural.

This is commonly used to garnish desserts. Manuka honey on the other hand has a medical use to it. UMF is an abbreviation which stands for Unique Manuka Factor. UMF is a phytochemically derived antibacterial property (it is derived from the nectar of the flower) found in some types of Manuka Honey.

Only honey collected from certain Leptospermum plants contain the special UMF property It can be used for: Leg ulcers, stomach ulcers, burns, boils, stings, cuts, grazes, indigestion and a whole lot more. I hear you asking how does it work? Well this honey reduces acidity provides the UMF factor, killing infection and providing glucose as a preferential nutrient source for bacteria instead of amino acids.

Manuka kills the 7 most common bacteria found in wounds. Honey contains lots of antioxidants which control the inflammatory process; controlled inflammation also contributes to pain relief.

 Bibliography

http://en.wikipedia.org/wiki/Honey

http://en.wikipedia.org/wiki/Monosaccharides

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