Honey—A Sweet Healer
SOME medical researchers are excited about the potent antiseptic and anti-inflammatory properties of honey. The Globe and Mail newspaper of Canada reports: “Unlike the arsenal of sophisticated antibiotics that have hit a wall against antibiotic-resistant superbugs, honey is able to do battle with at least some of them when it comes to infected wounds.”
What is in honey that gives it the ability to affect healing? The answer involves the worker bee that gathers nectar from flowers. The bee’s saliva contains glucose-oxidase, a key enzyme that breaks down the glucose in the nectar. A by-product of this breakdown is hydrogen peroxide, which is traditionally used to clean and disinfect wounds. Normally, the effect of hydrogen peroxide when placed on a wound is short-lived; but with honey, the effect is different. “Once on a wound, the honey is somewhat diluted by the body’s fluids, and this decreases the natural acidity of honey,” says the Globe report. The enzyme goes into action in this less acidic environment. The breakdown of the sugar in honey is slow and constant. This process slowly releases hydrogen peroxide in amounts big enough to kill local bacteria while not adversely affecting surrounding healthy tissue.
Honey has several characteristics that can affect wound healing, according to the Globe. “A thin layer of honey provides a moist environment that protects the skin and prevents a hard scab from forming. Honey stimulates the growth and formation of new blood capillaries and triggers the cells that produce new skin to grow.” In addition, anti-oxidants in the honey possess an anti-inflammatory action that helps “reduce swelling, improve circulation and keep the wound from ‘weeping.’”
High-quality honey contains many important antioxidants. These include organic acids and phenolic compounds like flavonoids.
Scientists believe that the combination of these compounds gives honey its antioxidant power.
Interestingly, two studies have shown that buckwheat honey increases the antioxidant value of your blood.
Antioxidants have been linked to reduced risk of heart attacks, strokes and some types of cancer. They may also promote eye health.
2.Honey Contains Some Nutrients
Honey is a sweet, thick liquid made by honeybees.
The bees collect sugar — mainly the sugar-rich nectar of flowers — from their environment.
Once inside the beehive, they repeatedly consume, digest and regurgitate the nectar.
The end product is honey, a liquid that serves as stored food for bees. The smell, color and taste depend on the types of flowers visited.
Nutritionally, 1 tablespoon of honey (21 grams) contains 64 calories and 17 grams of sugar, including fructose, glucose, maltose and sucrose.
It contains virtually no fiber, fat or protein.
It also contains trace amounts — under 1% of the RDI — of several vitamins and minerals, but you would have to eat many pounds to fulfill your daily requirements.
Where honey shines is in its content of bioactive plant compounds and antioxidants. Darker types tend to be even higher in these compounds than lighter types.
3.Honey Is "Less Bad" Than Sugar for Diabetics
The evidence on honey and diabetes is mixed.
On one hand, it can reduce several risk factors for heart disease common in people with type 2 diabetes.
For example, it may lower “bad” LDL cholesterol, triglycerides and inflammation while raising “good” HDL cholesterol.
However, some studies have found that it can also increase blood sugar levels — just not as much as refined sugar.
While honey may be slightly better than refined sugar for people with diabetes, it should still be consumed with caution.
Keep in mind, too, that certain types of honey may be adulterated with plain syrup. Although honey adulteration is illegal in most countries, it remains a widespread problem.
Blood pressure is an important risk factor for heart disease, and honey may help lower it.
This is because it contains antioxidant compounds that have been linked to lower blood pressure.
Studies in both rats and humans have shown modest reductions in blood pressure from consuming honey.
5. Honey Also Helps Improve Cholesterol
High LDL cholesterol levels is a strong risk factor for heart disease.
This type of cholesterol plays a major role in atherosclerosis, the fatty buildup in your arteries that can lead to heart attacks and strokes.
Interestingly, several studies show that honey may improve your cholesterol levels.
For example, one study in 55 patients compared honey to table sugar and found that honey caused a 5.8% reduction in LDL and a 3.3% increase in HDL cholesterol. It also led to modest weight loss of 1.3%.
“Honey isn’t for everybody, however,” cautions the report. It is
estimated that botulism spores are present in up to 5 percent of honey.
Such agencies as Health Canada’s Botulism Reference Service as well as
pediatric societies advise against giving honey to children under one
year of age because “infants have not yet developed sufficient
intestinal microflora to protect them from the bacterium.”
I love honey so much
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