New- Mas Madu Herbal Juice

The benefits of Herbs & Instant Energy !!!

HONEY

 "And thy Lord taught the Bee to build its cells in hills, on trees, and in (men's) habitations"
"Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: there issues from within their bodies a drink of varying colours, wherein is healing for men: verily in this is a Sign for those who give thought."
 

                                                                                                    An-Nahl  :68-69

Abu Hurairah,may Allah be pleased with them, reported:-

Allah's Messenger (may peace be upon him) and said: "Whoever laps honey for 3 mornings in a month,he will be never attacked by serious disease."

Abdullah bin Mas'ud,may Allah be pleased with them, reported:-

"Use these two remedies, they are honey and al-quran"

Dr.W.G.Sacket, Microbiologist  from Colorado Agriculture College Fort Collins.

" Bacteria Salmonella Thypi which cause Typhoid die in 48 hours. Bacteria A and B Typhosus die in 24 hours. Organisms that look like Typhoid Bacillus die in 5 hours. All the bacteria which lead to chronic pneumonia die at the forth day same with the bacteria that lead to diseases such as peritonitis pleuritis and pussed abscess.meanwhile diarrhoea bacteria die in 10 hours after being inserted in the honey."

INTRODUCTION

Honey is a sweet and viscous fluid produced by honey bees (and some other species), and derived from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance…this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the honey produced by honey bees (the genus Apis); honey produced by other bees or other insects has very different properties.

Honey has a similar composition to granulated sugar (50% fructose and 44% glucose) and approximately the same relative sweetness (97% of the sweetness of sucrose).Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

Most micro-organisms do not grow in honey because of its low water activity of 0.6.However, it is important to note that honey frequently contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death(see Precautions below).

The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey.Because bees carry an electrostatic charge, and can attract other particles, the same techniques of melissopalynology can be used in area environmental studies of radioactive particles, dust, or particulate pollution.

A main effect of bees collecting nectar to make honey is pollination, which is crucial for flowering plants.

The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to give the bees supplementary nutrition.

Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.

Honey contains trace amounts of several vitamins and minerals. As with all nutritive sweeteners, honey is mostly sugars and is not a significant source of vitamins or minerals.

Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.

The specific composition of any batch of honey will depend largely on the mix of flowers available to the bees that produced the honey.

Honey has a density of about 1.36 kg/liter (40% denser than water).

The source of honey

Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees 40,000 worker bees.The worker bees raise larvae and collect the nectar that will become honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. , bees release Nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive.In the hive the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested.It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment.After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb which enhances evaporation of much of the water from the nectar.The reduction in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekee use their stored honey as their source of energy.By contriving for the bee swarm to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens, and some 20,000 to per, has a long shelf life and will not ferment.

Honey
Nutritional value per 100 g (3.5 oz)
Energy 300 kcal 1270 kJ
Carbohydrates 82.4 g
- Sugars 82.12 g
- Dietary fiber 0.2 g
Fat 0 g
Protein 0.3 g
Water 17.10 g
Riboflavin (Vit. B2) 0.038 mg 3%
Niacin (Vit. B3) 0.121 mg 1%
Pantothenic acid (B5) 0.068 mg 1%
Vitamin B6 0.024 mg 2%
Folate (Vit. B9) 2 μg 1%
Vitamin C 0.5 mg 1%
Calcium 6 mg 1%
Iron 0.42 mg 3%
Magnesium 2 mg 1%
Phosphorus 4 mg 1%
Potassium 52 mg 1%
Sodium 4 mg 0%
Zinc 0.22 mg 2%

How the honey acts

Honey acts in 3 ways:-

1. As a high quality food
2. As a food that guards your health
3. As a remedy for diseases

Specials about honey than other Types of Sugar

1.      Do not disrupt the membrane wall of the digestive system

2.      Easily and fastly assimilated by the body

3.      Supply the energy that is needed instantly

4.      Help in recovering energy for the athlets who exhausted immediately

5.      Contain in all types of sugars which are easily and conveniently functioned by the kidney

6.      Have 'laxative’ effect

7.      Can calm the body and mind

The General benefits of Honey

• Natural healthy food
• Increase body metabolism
• Antibacterial
• antifungi
• Treat skin
• Treat cough
• Overcome insomnia
• Overcome muscle cramps
• Treat blistered
• Treat asthma
• Activate your mind
• Good source of vitamins
• Function effectively for the body that have problems in digesting sugar