Honey

Honey is the saccharine secretion deposited in the honeycomb by the bee, Apis mellifera L., a well-known insect of the family Apidae. To prepare this product, the worker bee collects nectar from various flowers and stores it briefly in its crop or honey-bag. There it is acted upon by secretions from glands in the bee's head and thorax which bring about various changes, particularly conversion of much of the contained sucrose (cane sugar) to so-called invert or simple sugars. On returning to the hive, the insect regurgitates the viscous liquid, now known as honey, into the wax comb where it is extracted for marketing.

The 1811 edition of The Edinburgh New Dispensatory informs us that, "From the earliest ages, honey has been employed as a medicine. ..it forms an excellent gargle and facilitates the expectoration of viscid phlegm; and it is sometimes employed as an emollient application to abscesses, and as a detergent to ulcers." More recent advocates of the medicinal use of honey have greatly expanded its purported virtues. D. C. Jarvis, a Vermont physician who advocated a mixture of honey and vinegar as a cure-all, has written a detailed account of the so-called therapeutic uses of honey. He claimed that it improved digestion; attracted fluid and thereby facilitated the healing of wounds and ulcers; helped the body destroy harmful germs; was an excellent food supplement because of its content of vitamins, minerals, and enzymes; was a useful laxative; had a sedative effect; and helped to relieve arthritis pain. As if these seven actions were not sufficient, he also maintained that persons who ate honey and kept bees were entirely free from cancer and paralysis. Because of its commercial importance as a nutrient and sweetener, honey has been subjected to extensive chemical analyses.

One tablespoon (20 grams) of honey can be nutritious. It contains 61 calories, 0.10 grams of protein, 16.5 grams of carbohydrates, slightly over 1 milligram each of calcium, phosphorus, and sodium, along with 10 milligrams of potassium, 0.60 milligrams of magnesium, as well as trace amounts of iron, zinc, copper, vitamin C, vitamin B-2, vitamin B-3, vitamin B-6, pantothenic acid, and folic acid.

Honey is composed of two simple sugars, levulose and dextrose. The amount of each can vary considerably. Levulose varies from 40 percent to 50 percent and dextrose from 32 percent to 37 percent. The ratio of levulose is important in that it affects the tendency toward granulation or crystallization. Higher levels of levulose have the least tendency to crystallize. However, crystallized honey can be reclaimed by heating.

The moisture content of honey ranges from 14 percent to 23 percent, and the average is 17.2 percent. Small amounts of maltose and sucrose are also found in honey, with the maltose level at 7 percent and sucrose at 1.5 percent. Diastase enzyme is also present and is a carryover from the honey-making process. The bee provides this enzyme, which converts the nectar to honey.

It is interesting to note that honey doesn't freeze at any temperature that it is normally exposed to. One source reports that a mixture of one part honey to one part water can be used in automobile radiators as an antifreeze.

Honey should be stored at temperatures below 52 F degrees, or in the 70 F degrees to 80 F degrees range, in airtight containers. Honey should never be stored in copper, zinc, or aluminum containers because of its acid content.

The moisture-retaining property of honey carries over into the finished product, especially in cakes where high levels are used. The main advantage is in the flavor and aroma that can be imparted to the finished product whenever honey is used in place of sugar.

Of course, honey is a tasty and useful sweetening agent; it serves as a rapid source of energy because it contains simple sugars. Honey also is still used in folk medicine for its demulcent or soothing effects, particularly in various cough remedies. However, there is no evidence to support claims of any sedative action or that it will relieve the pain of arthritis or any other affliction. References to its role in preventing or curing cancer or paralysis are gross exaggerations. Whatever antibacterial properties honey may possess are due primarily to its high sugar content. Once diluted by contact with body or other fluids, any such effect is lost.

Honey often contains spores of Clostridium botulinum, the organism responsible for infant botulism. It is believed that in older children and adults these spores germinate without producing ill effects. However, in some infants they may cause serious illness and even death. For this reason, it has been recommended that honey not be given to infants under the age of one year.

Honey In The Kitchen

Honey Nut Spread

• 1/2 cup honey,
• 1/2 cup butter,
• 1/2 cup walnuts or pecans, roasted and ground.

To roast the nuts, place 1/2 cup of nuts on a baking sheet in a 325 F degrees oven for 20 minutes or until the shells blister and the nuts are lightly browned. Cool slightly afterwards.
Then rub the nuts between the palms of both hands or else between gloved hands or even with a clean towel in order to remove their shells or skins. Process in a Vita-Mix whole food machine for one minute until evenly ground (be sure to use the plastic container with the blade unit intended for grinding wheat and not the one used for juicing).
Stir together the honey and butter in a medium bowl. Next, add the nuts and stir until smooth. Serve at room temperature; store in the refrigerator. Yields about 1-1/4 cups.

Honey Raisin Scones

• 2-1/2 cups all-purpose flour,
• 2 tsps. finely shredded orange peel,
• 1 tsp. baking powder,
• 1/2 tsp. baking soda,
• 1/2 tsp. salt,
• 1/2 cup butter,
• 1/2 cup raisins,
• 1/2 cup dairy sour cream,
• 1/3 cup honey,
• 1 egg, slightly beaten.

In a bowl, combine flower, orange peel, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in the raisins.
Combine the sour cream, honey, and egg in a medium bowl and mix thoroughly. Then stir the honey mixture into the dry mixture just long enough for it to be moistened.
Knead the dough on a lightly floured surface ten times. Pat the dough into an 8-inch square. Cut into 4 squares; cut each square diagonally into 2 triangles.
Place triangles on a greased baking sheet. Then sprinkle with a little brown sugar, if desired. Bake in a 375 F degrees oven for 15 to 20 minutes until golden brown. Serve them warm with some Honey Nut Spread. Yields 8 scones.

Honey Mustard Dressing

• 3/4 cup mayonnaise,
• 1/3 cup cooking oil,
• 1/4 cup honey,
• 1/3 cup lemon juice,
• 1 tbsp. prepared mustard,
• 1 tsp. pepper,
• 1/2 tsp. minced dried onion.

In a medium mixing bowl, whisk together the mayonnaise, cooking oil, honey, lemon juice, mustard, pepper, and onion. Cover and chill until ready to use. Serve as a dressing for spinach salad, chicken salad, seafood salad, or mixed greens. Makes 1-1/2 cups dressing.

Ribs with Zesty Honey Sauce

• 3 lbs. pork loin back ribs or pork spareribs,
• 1 cup chili sauce,
• 1/2 to 3/4 cup honey,
• 1/4 cup finely chopped onion,
• 1 tbsp. Worcestershire sauce,
• 1 tsp. Dijon-style mustard.

Cut the ribs into serving-size pieces. Place the ribs, bone side down, on a rack in a shallow roasting pan. Roast, uncovered, in a 350 F degrees oven for an hour; then drain and return them to their pan.
To make the sauce, combine the chili sauce, honey, onion, Worcestershire sauce, and mustard in a small saucepan. Bring to a rolling boil before reducing the heat to low setting. Then simmer, uncovered, for 5 minutes, stirring periodically.
Next, brush the ribs with some of this sauce. Roast, uncovered, for about 40 minutes more or until the ribs are tender, brushing them with sauce every 12 minutes. Brush them with the remaining sauce before serving. Yields 4 servings.

Easy Honey Muffins

• 1/2 cup milk,
• 1/4 cup honey,
• 1 egg, beaten,
• 2-1/2 cups buttermilk baking mix.

Combine the milk, honey, and egg and mix well. Add the baking mix and stir only until moistened. Portion into greased muffin tins. Bake at 400 F degrees for 20 minutes or until a toothpick inserted near the center comes out clean. Yields 12 muffins.

Honey Garlic Dressing

• 1 package (3/4 to 1 oz.) Italian Salad Dressing Mix,
• 2 tbsps. water,
• 1/4 cup honey,
• 1/3 cup apple cider vinegar,
• 1/3 cup vegetable oil.

Combine the ingredients together except for the oil. Mix well. Then gradually whisk in the oil. Use this on a salad of mixed greens with strips of sweet red and yellow peppers. Yields 1 cup.

All-Purpose Honey Teriyaki Sauce

• 1 cup honey,
• 1 cup each soy sauce and sake (Japanese rice wine),
• 1 large clove garlic, minced,
• 1-1/2 tsps. grated fresh ginger root,
• 1 tsp. sesame oil

This sauce and its variations can be stored in the refrigerator for ready use anytime.

Combine all the ingredients and blend well. Makes about 3 cups.
Beef, chicken, pork, or fish can be marinated 1 to 3 hours in this type of sauce. One recipe is enough for about 4 pounds of meat.
Here are a couple of interesting 'variations. For a sesame marinade, add 1 tsp. of roasted sesame seeds to 1 cup of this sauce and mix thoroughly. For a stir-fry seasoning, just dissolve 1 tbsp. cornstarch in 1/2 cup of this honey teriyaki sauce to season 4 cups of stir-fry ingredients. Serve the stir-fry with sauce over rice, noodles, or baked potato.

• beeswax
• bee pollen
• propolis
• royal jelly