Acacia (white-acacia) honey is one of the best varieties. In the liquid form it is transparent, crystallization (sugariness) becomes white, fine-grained, resembling snow. Acacia honey contains 35.98% of glucose and 40.35% of levulose (fructose) – the sweetest sugar in nature (levulose is 1.7 times sweeter than sucrose sugar extracted from sugar beet and sugar cane, […]
Stone honey is rare and unique. Collect his wild bees, laying in the clefts of stone cliffs. This honey is pale yellow, with a pleasant aroma and taste. Cells with honey contain little wax and are a crystallized substance, which, for consumption, has to be chopped off like a candy. Unlike ordinary honey honey, stone […]
The value of honey as a food and medicinal product. Honey is known as a food product for a very long time. Excellent taste qualities of honey are perfectly combined with its high nutritional content and easy digestibility by the human body. But most importantly, honey is an excellent preventive and curative product. It has […]
High nutritional and medicinal properties of honey are well preserved for decades in certain conditions. Honey is very hygroscopic, so when stored in a moist place absorbs moisture and sour. Open dishes with honey should not be kept near hygroscopic products that help maintain moisture in the air (salt), as they accelerate the fermentation of […]
Observations showed that athletes who consume a lot of sugar are significantly more enduring. However, sugar (beet, cane) and glucose are absorbed by our body in different ways. While glucose without any transformations comes from the intestine into the blood (it can be injected directly into the blood, which is widely practiced in many diseases), […]
Shantrovy honey belongs to light honey and has an exceptionally pleasant aroma and high taste qualities. Bees extract this honey from nectar of gray-white flowers of a branchy perennial plant of shandra white, or horse mint, in the Caucasus, in Central Asia. Bees willingly visit shandra, whose flowers attract them with their concentrated sweet and […]
Chingil honey is light, with a yellowish tint, crystallizes quite rapidly. The bees make it from the nectar of large pink flowers of the prickly shrub of cingil, which grows in Kazakhstan. From a hectare of flowering cingille bees collect more than 190 kg of honey.
Pasteurized honey refers to light honey with good taste qualities. Bees make it from the nectar of large yellow flowers of a two-year-old parsnip plant growing wild in the Volga region.
Back in 1915 the Moscow doctor A. Ya. Davydov described his observations concerning the successful use of honey bees in the treatment of patients with diabetes mellitus. When treating 8 patients with diabetes with honey, he came to the following conclusions that honey in diabetes mellitus can be very useful in many cases: as a […]
Snakehead honey is collected from the blue-violet flowers of the one-year-old essential oil plant of the snakehead, or the queen cell, which grows wildly in the Caucasus, Altai, Ukraine, etc. This honey is light, transparent, with a good aroma and pleasant taste. The snakehead is a very valuable honey plant, as it contains a large […]
Recipe 1 With bronchitis, respiratory diseases. With green walnuts (for ripeness such as take for jam), fill the container, pour over the vodka. Hold for 40 days in the sun. Drink 1 teaspoonful 3-4 times a day. Children give a day to 1 teaspoon in warm tea with Honey . Store in a dark, cool […]
Sturgeon honey is greenish-yellow, has a weak aroma and pleasant taste. For long-term storage is not suitable. The bees make it from the nectar of the fragrant golden yellow flowers of the weed of the rape, which is often found near lakes, marshes, on moist meadows, etc. About 40 kg of honey is collected from […]
Otitkovy honey honey bees make from flowers a clarifier acrid (young). Flowers give bees the richest bribes of nectar and pergh. Bees attend the cleaning from morning till night. Honey is golden yellow, very sweet.
In the surrounding air there is a huge amount of spores of mold fungi. Under favorable conditions (at the appropriate temperature, humidity and nutrient medium) spores rapidly germinate, the mycelium develops, penetrating into the depth of the substrate. Therefore, products such as flour, sugar, pasta, jam, jam, soft sweets, fruit waters, get an unpleasant smell, […]
Academician AM Butlerov wrote that sugary substances in the form as they are given by plants do not yet represent honey; Only when they were processed in the crab of insects and thickened, having lost some of the water, they become real honey. Thus, the nectar of flowers turns into honey only after processing it […]