What is Honey?


HONEY - The Nectar of the Gods

Most of the great early civilizations considered the honey and the bee sacred.

In Greek mythology, the honey was considered the nectar of the gods and says that Zeus, greatest of the gods, was fed with honey and goat's milk. And his grandson Aristaeus was the inventor of beekeeping.

Aristotle (384a.C. ~ 322a.C.) poetically proclaimed:

“Honey falls from the sky, especially during the birth of stars and when the rainbow rests upon the earth" (fourth century BC).

Aristotle was a great philosopher and naturalist also known as a great bee researcher and now, at this time, it was learned that the bees collected nectar from flowers and stored in honeycombs to ripen the honey.

For tens of thousands of years, Honey was practically the only sweet used by the man in food because of its high nutritional value, and numerous medicinal properties.

The truth is that Honey was not restricted only to the taste and the use of the gods.

The source of vitality and energy

Honey is a natural food and sweet viscous liquid produced by honeybees from the nectar of flowers collected and processed by the digestive enzymes of bees, stored in combs in their hives to serve them food during the winter.

Besides being used as a natural sweetener, Honey has always been recognized as a therapeutic food due to several substances on properties that are exceptional.

In general, the honey is made of about 75% by natural sugars (fructose and glucose), which are sources of energy. Honey is also composed of water (about 17%) for vitamins B1, B2, B6, C, D and E, (which are responsible for converting nutrients into energy) and minerals essential to health as calcium, copper , iron, magnesium, phosphorus, potassium, among others. In addition, the Honey is composed of about half of the existing amino acids, enzymes such as glucose oxidase and by organic acids such as acetic acid, citric acid, among others, and still contains a considerable level of antioxidants such as flavonoids and phenolic compounds.

Until today, more than 180 different substances have been identified in natural honey, some of which do not exist in any other food.

There are special reasons that make honey an exceptional food.

The main one is the work that the bees are transforming and dividing the sucrose contained in the nectar of flowers into simple sugars like fructose and glucose. That means Honey is a food pre-digested by bees, where simple sugars (fructose and glucose) by having a simple molecular structure are not required to go through a process of reversal in the digestive tract, as with sugar cane it is soon assimilated by the rapidly moving into the bloodstream without causing damages to the digestive system without leaving residue.

Once consumed, the absorption time is approximately 20 minutes, while the sugar takes 2 to 4 hours. For
their rapid assimilation and replenishment of nutrients, Honey gives better physical performance, especially for athletes and the elderly. Honey consumed daily preserves health and is a source of energy for the brain. In addition, honey facilitates assimilation and digestion of other foods, especially the assimilation of calcium in children and retention of magnesium.

How honey is produced

Honey is produced from the nectar the bees collect from the flowers. Through the action of enzymes, it is processed and regurgitated. The called collecting bees carry the liquid to other bees, which are waiting inside the hive.

In the hive, the nectar is passed from bee to bee, being digested and regurgitated again, becoming more and more dehydrated, to the point of having no more than 20% water.

After the honey is stored in sealed honeycomb with a thin layer of wax and matured for about four days. The result of this work is a product with fructose, glucose, sucrose, protein, water, vitamins, minerals and many other substances.

Upon maturity, the honey is ready for the consumption of own bee and for the human being. But before reaching the table, the honey produced by MN Propolis is processed to remove impurities and the quality assessed to ensure total security and the best properties that Honey has to offer.

Honey Varieties

There are dozens of varieties of honey bees that vary according to the floral species that provide nectar and as the preparation techniques of honey resulting in varieties of color, aroma and flavor. Another striking feature in some honeys is the consistency of liquid or solid you may experience when stored in the container, being of equal quality in this regard. Regarding the botanical origin (nectar) can be derived as follows:

Flower honey
It is when the honey is produced from the nectar of a single flower species, such as honey eucalyptus, orange, quince, broom, Yopo of vine-grape, guamirim, straw pito and many other plants.
Certainly there is strictly single-flower honey, though the presence of another little nectar does not influence appreciably in its aroma, color and flavor.

Wild Honey
When the honey is produced from nectar collected from flowers of several different floral origins.

The Crystallization of Honey

Different to what many people believe, the most pure and genuine honey crystallizes (sugar) over time.

Honey contains small particles of pollen not visible to the eye. Depending on your blooming in 1g of honey can contain 1600 ~ 25,000 pollen sizes below 40 microns. Most of the honeys crystallization occurs by the separation of glucose that is less soluble in water than fructose and glucose secreted hardens around the wrappings of the pollen. Therefore, the crystallization is guaranteed that the honey is pure and natural. The probability of crystallization of honey increases with the nutrient content of pollen and also the higher percentage of glucose in honey. And this trend is accentuated at low temperatures. Therefore, as there is variation in the percentage of glucose in the type of bloom, the honey can easily be crystallized or slow to crystallize.


The important thing is that both honey and the liquid in crystalline state are absolutely equal in terms of energy and nutrient properties, with no differences between them.

When honey crystallizes there is no change in taste and nutrients.

Since Honey is genuinely pure and natural, sooner or later it will crystallize. The Crystallized honey is creamy and delicious. Its true flavor, aroma and fragrance can be tasted on bread, toast or biscuits.

How to melt the crystallized Honey


Prepare a bowl of stainless steel of sufficient size to fit the jar of honey and add hot water (to about 45 ° C). Remove the lid of the jar of honey and put into the bowl with hot water.

Mix the honey crystallized so that it melts. Take care not to overheat the honey, because there is risk of losing its properties.

If the temperature goes down, put the bowl with the bottle of honey in a pan and heat gently.

Warning: Excessive heat of Honey at a very high temperature or prolonged, can cause loss of its nutritional properties as well as become darker due to modification of the sugars contained.

Another way to crystallize the honey is exposing the jar of honey in the sun properly.

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