Mixed honey, ideal for children. It contains all the necessary nutrients for a complete diet.
One of the rarest in the world, with a spicy taste reminiscent of butterscotch, with aromas of flowers and fir.
It has a characteristic wood flavor with strong aromas, and has healing and antimicrobial properties.
It is considered one of the tastiest Greek honeys and has been used since ancient times for its beneficial properties.
It is a honey of high nutritional value, has a bitter to bittersweet taste and is said to help regulate cholesterol.
It is special and unique with a strong, peppery taste, a special aroma with a slightly bitter aftertaste.
The Greeks knew and loved honey long before olive oil and long before wine. In ancient Greece, the bee and all products derived from it were highly valued by both the people and the rulers.
Numerous mythological references and representations on ancient Greek vases, mainly from 6 BC, are proof of the important place that bee products occupied in the daily life of people, not only as food but also as therapeutic means. Today, Greek honey is world famous for its excellent quality, unique aroma and rich taste.
In ancient times
The amazing properties of honey have been known for 3,000 years. Honey has been used not only as a food of unique nutritional value, but also as a medicine. The inside of the body needs to be moistened with honey, and the outside with oil,’ said Democritus, father of the atomic theory, who lived 107 years.
Human life can be extended up to 500 years with a diet that includes honey and milk. This is what the famous Vedas, the book of the life of the Indians, are written. Pure milk and honey cakes that give off the aroma of thyme are ideal foods’ wrote the Latin poet and writer Ovid. If you want to preserve your youth, you absolutely must eat honey, said the great doctor Avicenna in 1000 AD.
Healing properties of honey - In what cases does it help?
Eyes: 100 years ago Professor Hauser considered honey an excellent remedy for eye burns. Today, following the advice of a specialist doctor, it can be used to treat eye diseases.
Stomach diseases: it limits the secretion of gastric fluid and reduces its acidity resulting in the treatment of gastrointestinal diseases resulting from increased secretion of gastric fluids.
Liver: the glucose contained in honey increases glycogen reserves in the liver and contributes to increasing the body’s resistance to infections.
Kidneys: honey, due to the glucose it contains, contributes to the rapid elimination of many useless materials from the blood and tissues. It has a clear diuretic effect and thanks to its antiseptic properties it reduces the bacteria in the bladder.
Heart: the heart, working continuously, needs energy in the form of glucose. Honey contains glucose and therefore helps and enlivens the heart.
Respiratory tracts and colds: honey inhalations were known in ancient times. Its vitamin C content helps fight colds.
Insomnia: one full teaspoon in warm water and… good night. The miraculous glucose again, and not only that, soothes and calms the whole organism.
Skin: Are you hurt? Add honey. Its presence on the wound leads to an increase in glutamine, which plays an important role in the body’s reparative processes, while it stimulates cell growth and division, resulting in wound healing.
Honey and sports: in ancient times, before entering the track, athletes ate honey, because they considered it rejuvenating for the body. But even today it is a basic element of the diet of sportsmen and women.
Honey and child: after mother’s milk, honey is the one that has a beneficial effect on the child’s development. It protects his teeth, disinfects the oral cavity, increases blood cells and the percentage of hemoglobin resulting in the treatment of anemia, helps in better absorption of calcium, good functioning of the stomach and intestines, makes children strong. To teach our child to eat honey and not sugar, after what we said above, one could say that it is an act of love.
Honey and longevity: scholars and doctors, both in antiquity and today, agree that honey is a factor in longevity. The ancient philosophers, such as Pythagoras, Democritus and others, lived to a very old age and it is no coincidence that honey was an essential part of their diet.
With what was mentioned above, the nutritional importance of honey is demonstrated. So should we include honey in our daily diet? The answer is a resounding yes. And how much honey should one eat? Two tablespoons, even in combination with pollen, one in the morning and one in the afternoon dissolved in warm water, is filling, refreshing, strengthens our immune system and keeps us healthy.
Why to eat Honey?
There are dozens of books written about honey, praising this wonderful product of nature. Nothing negative has been written about honey.
In contrast, sugar has been blamed for a multitude of side effects in humans. Sugar is a manufactured product resulting from chemical processing.
Honey is a natural organic product, straight from nature, and does not undergo any processing.
Honey contains 180 different substances, which are interconnected organically in such a way that no one has been able to make it artificially despite the known composition.
What is good honey?
The quality of Greek honey is better than the imported one for the following reasons:
- The imported honey is “watery”, that is, it has higher percentages of moisture. The higher percentage of moisture the honey has, the more it is at risk of turning sour.
- Imported goods enter Greece cheaply and are sold expensively, with the result that some people are profiting at the expense of the Greek consumer.
- Honey technology in Greece is not particularly advanced, with the result that Greek honey receives minimal standardization and processing.
On the contrary, imported honey is a product of standardization and advanced processing (removal of pollen, excessive heating, blends to prevent it from crystallizing, change of color, etc.)
- The taste of Greek honeys is superior to that of imported honeys
Does honey sweeten? Of course!
Crystallization is a natural phenomenon that does not cause any change in the nutritional and biological properties of honey. It is related to the plant origin of the honey and is influenced by its chemical composition. The factors that play an important role in the speed of crystallization are the concentration of glucose and water, the fructose-glucose ratio, the glucose-water ratio, the pollen content of the sample, the presence of the sugar melizitose, etc.
A crystallized honey is neither spoiled nor adulterated.
Crystallized honey is easily liquefied in a bain-marie, without losing any of its biological and nutritional properties.
The color of honey
The color is characteristic of the origin of the honey. Dark colored honeys are rich in trace elements (potassium, magnesium, phosphorus, iron, sodium, etc.) and therefore have a greater nutritional value. Light colored ones have a nice aroma and taste.
Forgery and honey
Honey is one of the few foods that can’t be spoiled. It is difficult to mix with water, glucose or other sweetening substance. Cases of adulteration of Greek honey are very rare.
Glass packaging is good because glass is a neutral material and does not react with honey to alter its quality. At the same time, the consumer sees what he is buying (color, fluidity, crystallization, clarity).
The tin packaging helps more to maintain the biological value of the honey because the bacteriostatic action of the honey is not significantly affected.
Plastic jars not marked “for food” are unsuitable and should be avoided