Since ancient times, people have used honey to treat a variety of diseases. In old medical institutions of Ancient Rus contains a large number of recipes with the use of honey. At the moment, the medical properties of honey bees are sufficiently studied, and this information is used by many people for the prevention and treatment of a wide range of diseases. However, one must understand that honey is a means of nonspecific treatment, which contributes to the normalization of the physiology of the human body, and to use it best in combination with other means.
In the composition of honey, there are about three hundred different substances, 60-80% of carbohydrates, about 20% of water and 10-15% of other substances. The main components of honey are fructose (33-42%) and glucose (30-40%). They are extremely important for humans as energy components of food and penetrate into the blood practically without any preliminary digestion by the digestive organs. Sugar, which we eat daily, should initially be split into glucose and fructose, that is, simple sugars. Therefore, the use of honey is very useful for people with impaired bowel function and diabetics.
Properties of honey
Glucose, which is contained in honey, can very quickly fill the lack of energy in the body, resulting from serious physical exertion. Glucose can be detected in the blood within two minutes after consuming the product. Fructose also accumulates in the liver in the form of glycogen, which turns into glucose as needed. Acetylcholine, also part of honey, is a neurotransmitter that regulates the functioning of nerve cells; it affects the central and autonomic nervous system, relieving nervous tension and causing rest. Thanks to fructose in the liver, the glycogen reserve is improving. Simultaneously, choline, contained in honey, prevents obesity of the liver. Fructose and glucose provide additional energy intake to the heart muscle. Acetylcholine can ease the work of the heart. If the amount of blood pumped by the heart increases, the pulse becomes less frequent.
Contained in honey (most of all in dark) substances, such as magnesium, cobalt, iron, copper and vitamins belonging to group B, help stimulate the production of red blood cells (red blood cells). Also, because honey has the property of hygroscopicity and has great osmotic pressure, it is able to disinfect open wounds, thereby providing protection from infections and helping to cleanse wounds.
Honey is a very nutritious product. Two hundred grams of honey for nutrition is equal to 250 kernels of walnut, 200 g of fatty cheese, 500 g of beluga, 500 g of fish oil or 350 g of ground beef. It contains most of the chemical elements that our body needs to work properly. The human body absorbs honey completely (for reference - meat is absorbed by our body by 95%, milk by 90%, rye bread by 85%, potatoes by 90%, wheat bread by 96%). One kilogram of honey contains 3100 calories. For adults, the daily norm of the product is 100-150 g, for children 40-50 g. Doses exceeding these standards are not recommended, especially with prolonged consumption.
There are many references to the use of honey in baby food back in ancient times (one of the oldest dates back to 900 years BC). Already in ancient China it was believed that honey increases strength, strengthens will, renews all internal organs, burns fat. In ancient Egypt, honey was given in schools - it was believed that those who eat honey, develop faster both mentally and physically. In Spain, honey serves as an additive to breast milk substitutes, serving as a means to maintain the health of prematurely born infants and infants, as well as children who are diagnosed with jaundice or hypochromic anemia. It is noticed that honey contributes to the increase of the weight of the child and the increase in the amount of hemoglobin in the blood, as well as the improvement of the child's appetite and the positive effect on the state of the gastrointestinal tract.