We conducted a study of 24 samples of honey, which was kept at the Department of Veterinary and Sanitary Expertise of the Agricultural Academy for 7-8 years. The product was stored in glass jars, closed (unsealed) with paper and tied with a thread. During the study, color, taste, odor, invert sugar, fermentation and humidity were […]
It is not recommended to use honey for people with excessive sensitivity to it and patients, as shown by the limited use of carbohydrates; in the form of inhalations with pulmonary emphysema, bronchial and cardiac asthma, myocarditis, valvular heart defects, pulmonary tuberculosis, etc. Excessive sensitivity (idiosyncrasy) to honey is manifested in fever, fainting, urticaria, itching, […]
Burachnikov honey bees produce from the nectar of large beautiful blue flowers borage – cucumber grass, which is bred to us as a valuable honey plant and medicinal plant. This honey is transparent, bright and has a pleasant taste. From a hectare of flowering borage, bees collect 200 kg of good honey. Cornflower honey is […]
Chinese medicine has for a long time considered the root of ginseng as a valuable medicine and calls it “a miracle of the world, a gift of immortality.” Ginseng belongs to the Araliev family. In appearance, it looks like the root of parsley. By its qualities, it is significantly different from all known plants on […]
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), […]
Honey has long earned the fame of a universal anti-cold remedy not only in its pure form, but also in combination with other foods and medicines. With catarrhal diseases it is recommended to take honey with warm milk (a tablespoon of honey for a glass of milk), with lemon juice (juice of half or one […]
Hyssop honey in its organoleptic properties refers to first-class specimens. The bees make it from the nectar of the dark-blue flowers of the medicinal and honey-bearing semi-shrub plant of hyssop, found in wild condition in Ukraine, Central Asia, the Caucasus, Altai, etc. Bred hyssop for obtaining essential oil and as a valuable honey on apiaries.
Buckwheat honey is dark yellow with a reddish tinge and dark brown color. Unlike other varieties has a peculiar flavor and specific taste. When crystallized, it turns into a gruel-like mass. Some tasters note that when eating buckwheat honey, it “tickles your throat.” Buckwheat honey contains 36.75% glucose and 40.29% levulose, as well as much […]
Mint honey honey bees make from nectar odorous flowers of perennial essential oil and spicy plants, peppermint. It is widely cultivated and gives abundant collections of high-quality honey. This honey has an amber color, it has a pleasant mint flavor.
Tulip honey of reddish color, has a pleasant aroma and good taste. Bees collect this honey from the greenish-red flowers of a beautiful decorative tulip tree. This tree is a good honey plant, as it contains the greatest amount of nectar compared to other subtropical honey plants. From one tulip tree bees collect 1 kg […]