Honey,

                                 Honey

The other morning, out of the blue, I couldn't shake the thought of having honey on a handmade biscuit for breakfast. I walked right into the kitchen picturing myself spreading warm, sticky honey over a new biscuit. I ignored my inner dietician and started to prepare biscuits, not caring that there was only one stick of butter needed. I pushed the image of butter out of my mind and focused on the countless bees who toiled diligently to produce their beautiful gift of honey for my meal. No other way to describe breakfast that morning besides delicious.

Busy Bees

More complicated than honey itself is the process bees use to create it. The sugary nectar that foraging bees get from flowers supports their metabolism as they forage and fly about gathering priceless nectar to bring back to the hive. The bees that carried the remaining nectar back to the hive then gave it to worker bees, who turned it into honey and stored it in the honeycomb. The honey is kept in storage as a wintertime food source. By beating their wings and creating heat from the effort, bees keep the hive at a comfortable 95 degrees Fahrenheit, keeping the honeycomb and honey supple.

Science of Honey

Two simple sugars, glucose and fructose, which together make up 70% of the honey, are what give it its sweetness. Other sugars and very little amounts of minerals, amino acids, antioxidants, and antioxidants make up the remaining 17%, which is approximately 17% water. The flower source and the fructose to glucose ratio affect the flavour, aroma, and colour of a given honey.

Because of its high sugar content and fructose to glucose ratio, honey is protected from bacterial activity, fermentation, and deterioration. In particular, honeys with a high fructose concentration are prevented from crystallising by the supersaturated sugar in the water. But after time, the water loses its ability to dissolve the sugar and may crystallise. It hasn't been ruined.Put it in a warm water bath.

Nutrition and Health Effects

Sugar has less calories per serving than honey. In comparison to sugar, which has 48 calories per tablespoon, honey has 60 calories per tablespoon. Due to the high proportion of fructose to glucose in honey, it has a little lower glycemic index than table sugar, which results in a somewhat slower rise in blood sugar levels than if glucose were the equal or dominant sugar. Overall, both sugar and honey can significantly elevate blood sugar levels in diabetics.

According to research, honey may work well as a topical antibiotic for treating burns and wounds. and efficient as an expectorant. Children under the age of one year old should not be given honey. To find out more,

History          

Humans hunting for honey at least 8,000 years ago are seen in cave paintings in Spain's Cuevas de la Araa.

The Bible has numerous references to honey as a representation of sweetness, knowledge, and abundance. Numerous world faiths revere honey and portray it as a good and gift.

This year at the state fair, I paid a visit to the local beekeepers' booth to learn more about how to maintain successful hives and gather honey. The idea of raising bees appealed to me since it would allow me to share my own honey while also ensuring their health and plenty. Despite the enthusiastic bunch of beekeepers, I was convinced by common sense that my neighbourhood home-owners organisation would have some advice on beekeeping from a practical standpoint.

Source: Tupelo Honey at 

Recipe Tip

Warm Pears with Goat Cheese and Honey                                Servings: 4

2 ripe (not too soft) Bartlett pears

4 ounces goat cheese

8 walnut halves, toasted

2 tablespoons honey

• Adjust oven rack to the middle position. Preheat oven to 475 degrees. Line a baking sheet with parchment paper.
• Cut pears in half. Scoop out core with a melon ball scooper and slice out the stem section. Slice a very thin piece off the bottom of the pear to stabilize it.
• Fill each pear with an ounce of goat cheese. Place pears in the oven and bake 5 to 6 minutes. Remove just as pear is tender and the goat cheese is melting but not completely.
• Remove from oven. Garnish with 2 walnut halves on top of cheese. Drizzle with 1/2 tablespoon of honey. Serve warm with a knife and fork.