About Honey

Honey is a naturally sweet substance made by bees by concentrating plant nectars. Bees traveling to and from the hive may cover a distance of 40,000 miles and visit over 2 million plants in their quest to find the finest plant nectars.

The most common of all bee products, honey has been used for many centuries for its ability to heal wounds, treat infections and provide fast energy.

Many people use honey as a natural sweetener, and it is important to understand why honey is a far healthier alternative to processed sugars. Sugars provide us with energy. All carbohydrates, whether simple sugars or complex carbohydrates, must be broken down to glucose, or blood sugar, before our bodies can absorb them and use them as energy. Honey combines glucose and fructose, when compared to white sugar, which is sucrose.

The basic sugar types in honey are more easily assimilated into the bloodstream and thus yield their energy giving properties more quickly and efficiently than with white sugars. The glycogen in a spoonful of honey is said to pass into the bloodstream in ten minutes to produce this ‘quick energy’.

Many people refrain from using honey in the belief that it is high in calories and may cause unwanted weight gain. An average teaspoon of honey contains only around 25 calories, and as mentioned above it converts quickly and efficiently into ‘energy’, unlike white sugar.

Honey is much more than just a sweetener, it has real nutritional properties that provide us with potent antioxidants and a host of other nutritional benefits.

By embracing honey into your everyday diet, you may help your body help itself – fighting and removing toxins, viral infections and providing useful energy that is not derived from harmful sucrose.

Honey acts as the perfect accompaniment to royal jelly - adding a touch of sweetness and flavor, and naturally preserving the liquid royal jelly, avoiding the need for refrigeration or preservatives.

Honey, mankind’s oldest sweetener, is being rediscovered as a natural source of energy with the added benefit of having potent medicinal and therapeutic properties.

"When honey is cooked, it appears to acquire additional, functionally important antioxidants", according to related studies at Clemson University in South Carolina.