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illustrious ancient Greek and Latin writers referred to honey from
the Iblean Mountains as the best they had ever tasted. Made from
wild thyme, orange blossom and other mediterranean plants, the honey
made in this area of Sicily has maintained its qualities throughout
Honey's basic components are water, sugars (fructose, glucose, maltose),
acids (gluconic, citric, malic, succinic, acetic, formic, lactic,
butiric, pyroglutamic, amino), proteins, mineral salts (potassium,
sodium, calcium, magnesium, chloride, sulphate, phosphate), pigments
(carotene, chlorophyll and its derivatives), chemicals and flavors
of flowers (esters, aldehydes, alcohol), tannin, enzymes (diastase,
invertase) and vitamins.
We started talking about honey by emphasizing its components, so
that one may soon realize what a nutrient and rich substance it
is. 100 grams of honey are equivalent to 300 calories that are rapidly
absorbed into the bloodstream to provide quick energy. What an outstanding
People who practise sports use to eat honey before, after or even
during a performance since it fuels their muscles and increases
energy and physical endurance. Far more than any other product it
enhances intense and prolonged performances.
a pre-digested food thanks to bees' hard work, honey is easily and
quickly absorbed. In fact, bees add digestive enzymes to the nectar,
making it readily digestible for humans.
Honey is a great aid for people with digestion problems, who have
everything to gain by replacing sugar with honey.
It is much suitable for people who suffers from gastric ulcers and
is a healty food for infants due both to its mentioned properties
and to its enhancing the absorption of mineral salts.
It is a mild laxative, useful in relieving constipation, helps maintain
the intestinal flora and is effective at counteracting fermentation.
has antibacterial properties and helps to heal wounds. A spoonful
of honey soothes a sore throat by just letting it dissolve slowly
in your mouth.
As regards its organoleptic characteristics, honey, originally liquid,
naturally tends to crystallize at low temperatures that vary according
to the floral source. Gentle heating (not over 40°) will restore
it to its original state.
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