How to choose the correct honey?“ Four actions give rise to a miracle: to observe how water runs, to look at green color, to admire a beautiful face and to drink medical “ - the wise man told, and it is difficult not to agree with it.
the Facts against delusions
it is difficult for i to imagine
with pleasure - salty kitchen of Antiquity or the Middle Ages without honey. It was used in combination with spices, nuts, raisin, citrus and other fruit, added to desserts, meat and game dishes, applied as preservative. Medical was considered as the natural medicine protecting from a set of diseases.
Centuries it was accepted to think that medical it is rich with useful substances. However the latest scientific data demonstrate that it not absolutely so. About 300 various ingredients really are its part - and 100 of them by all means are present at each grade. But this wealth - only visibility. Honey for 76% consists of glucose and fructose - almost in equal shares - and a small amount of other sugars; 21% are the share of water, and of all other components (pollen and nectar of plants from which honey is built; enzymes, vitamins) there are only 3%! It is only insignificant part of the useful substances necessary for an organism. But the fact remains: honey, undoubtedly, improves health. Why it occurs - is still scientifically not proved. It is possible the matter is that it promotes fuller assimilation of other food … Natural honey reminds
the dense syrup extracted from cells of honeycombs, it quickly crystallizes (in 2-3 months). In some grades - chestnut, heather, akatsiyevy - this process goes more slowly. The more in fructose honey, the longer it keeps a liquid consistence. There is an opinion that the become candied honey - bad quality. It is incorrect. Crystallization only testifies to the insignificant content of water and does not influence useful properties of a product.
One more popular belief - than is higher diastazny number (an indicator of level of one of enzymes), honey is better for those. However quality does not depend on it! All natural grades equally affect an organism, and their variety serves the only purpose - satisfaction of different tastes.
The honey palette
an Infinite variety of grades of honey depends on those insignificant 3% falling on other components about which we already spoke. Flower nectar contains pollen grains - on dominating (not less than 45%) to type of pollen of one botanical species of plants and call ready honey: lime, akatsiyevy, donnikovy, buckwheat, willow, lavender, rape, alfalfa, hlopchatnikovy, poliflerny (collected with raznotravya and called in the place of collecting - mountain, meadow, steppe) etc. Influences properties of honey not only nectar, but also a species of bees, the region of a medosbor, a season, weather and even a chemical composition of the soil.
Taste and aroma of the same grade can strongly differ. So, the Bashkir white honey from flowers of a linden fine-leaved gives feeling of weak bitterness which quickly disappears, and Far East - from flowers of a linden Amur - at all does not taste bitter. Honey of a white acacia is very much appreciated noble delicate aroma and gentle taste; zheltoakatsiyevy does not possess strongly expressed aroma though has pleasant taste. In aroma of honey from the tributary white are guessed vanilla tone, taste at it noble, gentle, accurately expressed; aroma of the tributary yellow - not really strong, taste pleasant, without accents. The color palette of one grade is also worthy admiration - from light, almost white to zolotisto - amber, from yellow to is reddish - brown or is dark - brown.
Natural honey happens not only flower. At a lack of flower melliferous herbs of a bee collect nectar with fall - sweet allocations of the insects eating vegetable juice and medvyany dew from leaves of trees and needles. Padevy grades have no traditional honey aroma. As a rule, they possess an unpleasant smell and specific bitterish taste; their color varies - from light-brown to almost black. Despite it, padevy honey is very popular in Europe (it surpasses flower in a set of carbohydrates, amino acids, minerals, and therefore it is considered more useful). And here in Russia it was never appreciated. Also mixed honey - natural mix flower and padevy meets.
A choice problem the biggest complexity upon honey purchase - to distinguish
natural from forged. Honey was forged at all times and in all countries. For improvement of a trade dress added sugar and starch syrup, flour, glue, gelatin, plaster, clay, chalk to low grades and even wood sawdust. Presently the most widespread ways of falsification are substitution of a botanical source (cheap podsolnechnikovy honey is given out for more expensive lime) or a source geographical (the markets of the central Russia abound with the Bashkir and Altai honey).
Unfair beekeepers can feed up bees during a medosbor superheated honey or syrup … Externally not to distinguish such honey from natural, but on the useful properties it does not correspond to it.
It is impossible to find a fake with the naked eye. Only the laboratory analysis will allow to estimate quality of honey and as far as it is natural. Therefore it is better to get it from the checked suppliers - in the markets or in specialized shops where it is on sale in factory packaging.
We will note also that special vitamin or medical grades do not exist. Another matter the products representing mix of natural honey with the dietary supplements (DS). Add usually pollen, spirit extract of propolis, dry extracts of a gold root, ginseng, dogrose and other herbs. In such products useful properties of honey amplify.
On sale the artificial honey prepared with use of various technologies and raw materials meets. By the form and to taste he reminds natural, is well acquired and is more available at the price. But a magic power of the original this honey is deprived. It is simple to distinguish it: in natural parts of wax and pollen are always visible - in artificial they are absent.
HONEY COUNCILS If you want to buy
the natural packed-up honey, look for on a label an inscription - GOST 19792. Designation TU No. … says that this product is artificial, or honey mix with other ingredients.
Honey easily absorbs foreign smells and moisture. Always densely close to bank, otherwise it can begin to ferment or “ to give “ the ketchup standing nearby, etc. of
If you do not want to get the become candied honey, it is possible to return it to a liquid state. The bank should place on a water bath at water temperature about +40 degrees Celsius and to leave on a plate until honey completely is not dismissed (several hours). The main thing - not to exceed this temperature to keep all useful properties of a product.