TABLE OF CONTENTS

Page 1 Introduction
Page 2-4 Health benefits
Page 5 Uses in food
Page 6 Recipe links


INTRODUCTION

Man has used honey for food and health purposes for thousands of years. Honey is not only delicious, it is very beneficial for our health.

Here are some facts about honey and its uses.


- Honey is also the only food known to never “go bad.” All honey will crystallize over time, but may be reliquified in a hot-water bath or in the microwave.


- It is proven to moderately to greatly reduce allergy symptoms by taking it daily with other food or under the tongue. For this to work, the honey must be from one’s region (usually within a 55 mile radius)

- http://live.psu.edu/story/27584 is a website which shows recent studies proving the effectiveness of stifling coughs in children to be better than any over-the-counter medicines.


- It is known to expedite healing of wounds, even in those with diabetes and poor healing ability. It has a built-in hydrogen peroxide and is also known as a hygroscopic agent; meaning it absorbs moisture from its environment. This hygroscopicity makes it difficult for bacteria to survive in cuts and sores.


- Honey goes well with cinnamon on breakfast cereal. It is also delicious as a topping for vanilla ice cream. Most everyone knows how great it is with hot, buttered biscuits! It is a great syrup for pancakes and can be used to make dipping sauces (eg:honey-mustard) more easily than sugar as it is already in a liquid form.

- Most bakers use it in their breads in stead of sugar because the hygroscopic nature keeps the bread moist.


- For a myriad of recipes using honey, go to http://www.honey.com/consumers/recipes/recipes.asp.

Impressum

Tag der Veröffentlichung: 21.08.2009

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