Honey

It is the only food that does not spoil, it just about preserves other foods. Honey has antimicrobial and anti-inflammatory effects, strengthens the immune system, is an excellent antitussive and has several other beneficial effects such as tonic, cardioprotective, hepatoprotective, laxative (helps with bowel function), healing and cosmetic. It should be emphasized that in order to benefit from honey, we must eat it daily like fruits and vegetables. Once a week is not enough!

Not all honeys are the same. Certain ingredients are only found in certain types of honey, the proportions of the ingredients differ and the taste and aroma are characteristic of each type of honey depending on its botanical and geographical origin. For example, thyme honey from Greece differs from thyme from Italy.

Broadly speaking, we divide honey into two categories:
Flower honey (from flower nectar and extrafloral secretions)
Honey from honeydew (from the secretions of insects that feed on plants)
The former have a more delicate aroma and flavor and crystallize in a period proportional to the species, from 1 month to 18 months, the latter have more nutrients and do not crystallize.

The best honey is the one we like! Leaving gastronomy aside, we will agree that every honey is beneficial since it “contains” the plant or plants from which it came. A beekeeper can recommend a different honey depending on the condition. However, if we do not have special needs, it is good to eat all types in order to get a greater variety of beneficial ingredients. To benefit, it must be unheated, not dissolved in hot tea or baked into cakes or cookies.