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The mysteries of the world's most expensive honey

Amazing Facts...About Honey

1. Honey never spoils. No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

2. Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.

3. Due to the high level of fructose, honey is 25% sweeter than table sugar.

4. Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.

5. To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.

6. Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.

7. To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.

8. In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.

The miracle of honey as an alternative medicine

Introduction

Honey is a sweet and viscous fluid produced by honeybees from the nectar of flowers. "The definition of 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," according to the United States National Honey Board 2003 and other nations' food regulations. Honey is significantly sweeter than table sugar and has attractive chemical properties for baking. Honey has a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

Liquid honey does not spoil. Because of its high sugar concentration, it kills most bacteria by crenation. Natural airborne yeasts cannot become active in it because the moisture content is too low. Natural, raw honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey, though, importantly, enough bacteria survive to make honey dangerous for infants (especially Clostridium botulinum).

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.

Islam and honey

More than 1400 years ago Allaah and His messenger told us that honey can heal a variety of medical problems.

Allaah Says (what means): "And the Lord inspired the bee, saying: Take your habitations in the mountains and in the trees and in what they erect. Then, eat of all fruits and follow the ways of your Lord made easy (for you)'. There comes forth from their bellies a drink of varying colors wherein is healing for men. Verily in this is indeed a sign for people who think." [Quran 16:68-69]

The Prophet has also told us of the healing found within honey for a variety of medical problems, including stomach ailments. It is reported by Al-Bukhaari that a man came to the Prophet because his brother had a stomach disorder. The Prophet said: "Let him drink honey." The man returned a second time complaining that no improvement happened in his brother's case, and again the Prophet responded: "Let him drink honey." The man returned again, and said: "I have done that but to no avail." Thereupon the Prophet responded: "Allaah has said the truth, but your brother's stomach has told a lie. Let him drink honey." He drank it and was cured.

It is also reported that the Prophet said: "Make use of the two remedies: honey and the Quran." (At-Tirmithi)

Modern medicine has only recently discovered the fact that honey is a remedy to many diseases. Traditional uses of honey have included honey mixed with lemon for sore throats. Honey coats the throat and reduces throat irritation. Research has already shown that honey blocks the growth of oral bacteria.

Honey has also been used for stomach pains and problems. Modern research shows that honey is effective when used in the treatment of gastric or peptic stomach ulcers. Research has also revealed that honey is effective in the treatment of various wounds and infections because of its antimicrobial (antibacterial, antiviral and antifungal) properties.

Researchers are not absolutely sure why honey heals but they are learning new things about honey everyday. As mentioned in the beginning, honey contains a variety of sugars and minerals. Honey is also considered an antioxidant. This means it allows the blood to circulate better and provide more oxygen to areas of the body such as the brain.

Honey can also be used externally to promote healing when applied to wounds, even postoperative wounds. Honey has also been effective in its use to treat burns. It has even been shown to be low in calories and useful as a sweetener for diabetics, people with heart disease or those overweight.

Although there is healing in honey for a variety of medical disorders, certain precautions should be taken:

1- Children under the age of one year should not be given honey due to the possibility of infant botulism. This type of food poisoning can be deadly, however, it only seems to affect infants under one year of age.

2- If you have any known allergies to specific plants, then you should make sure the honey you are using is not produced from that plant.

3- People with allergies to bee stings should be careful when using other bee-related products such as propolis or royal jelly.

However, if these precautions are followed, then honey may, Allah willing provide healing for you.

Conclusion

Muslims acknowledge and accept that Allaah and His Prophet know better and that our Creator Has revealed the truth. Therefore, we study the research that is available, not to confirm or deny the truth that has been revealed by Allaah and his Prophet but to learn of new ways we can use honey.

The Highly Esteemed Sidr Honey

Sidr Honey of Yemen - The Highly Esteemed Sidr Honey

To appreciate this highly revered honey, one has to understand the story behind its tree.

The Sidr tree, (also known as Lote tree, Christ's Thorn, Jujube or Nabkh tree. Botanical name: Ziziphus spina-christi) is an ancient tree. The Jujube fruit was the first thing Prophet Adam (pbuh) ate when he was made to descend to earth. The tree was used during the time of King Suleiman (pbuh) and the Pharaohs to build palaces and temples.

This highly resilient tree is also sacred as it is mentioned four times in the Qur'an. In Sura Saba, it is mentioned as an earth tree while in other Suras, it is mentioned as a paradise tree (Sidrat al-Muntaha). Allah has mentioned this tree to emphasize its beauty, strength and grandeur (Saba 15,16; Waqia 27-33; Najm 7-18).

It is a sturdy and deep-rooted tree which has withstood the devastating floods of Eram at Ma'arib with two other trees: the Tamarisk and the Mustard Tree. (Saba 15,16).

All of its parts have medicinal values. Its leaves are used as a herbal shampoo, to treat dandruff, head lice, swollen eyes, abscesses, furuncles and counter obesity. Mixed with warm water the leaves are used to clean the body since they are a disinfectant and the oil from the resin is deodorant. Its wood ash is used for the treatment of snakebites. Its fruits are found to have a very high energy value. Its seeds are rich in protein; its leaves rich in calcium, iron and magnesium. The root, stem bark are also used in various medicinal preparations. Other known medicinal uses include as a stomachic, an appetizer, an astringent and also as a cough medicine.


Not many are aware that different honeys differ. They differ in their composition, they differ in their nutritional values and they differ in their therapeutic properties.

Research done on different honeys confirmed that floral source, climate when the honey is being harvested and soil composition are all key factors in determining not only its flavor, colour or aroma but also its quality and effectiveness for medicinal or health-promoting purposes.

Another important factor affecting a honey's curative qualities is purity. Only crude, unprocessed honey has shown to be effective.

According to the UN Food and Agriculture Organization (FAO), Yemeni's Sidr honey is a hundred times more expensive than the other kinds of honey on the global market because of differences in their medicinal and nutritive benefits.

Some of the extraordinary qualities of the Sidr Honey

HIGHLY POTENT - Yemeni's beekeepers who are strict in ensuring the honeys purity and potency will allow their bees to die rather than feed the bees with sugary syrup. Typically, bees of a certain hive make 37,000 trips just to make half a kilo of honey but bees fed solely on the nectar of the Sidr flower die after making about 3 trips! The weaker bees cannot withstand the potency of the nectar of this remarkable tree.

ORGANIC - the Sidr trees are grown wild and uncultivated in the desert areas of Yemen.

RAW & PURE - in Yemen, the method of beekeeping has always been a traditional one. No chemicals or drugs allowed (in modern agriculture, chemicals and antibiotics are widely used to control mites and other bee diseases in the hives). No machinery used. All are done using their hands, a little smoke (from dried camel skins) and knives. The honey is then poured, unheated and raw, into containers, thus preserving its vital live enzymatic constituents.

NATURAL APHRODISIAC - mixed with carrot seeds, it becomes an aphrodisiac. A blend of the honey with certain combination of nuts, ginseng and herbs are claimed to be better than Viagra, with no side effects.

MEDICINAL - every drop of honey holds the spark of life. Our forefathers had understood honey's remarkable healing gift and had used it successfully in curing most diseases. Sidr honey has been reported to be good for liver problems, stomach ulcers, respiratory infections, diseases resulting from malnutrition, digestive problems, constipation, eye diseases, infected wounds and burns, surgical wounds (incl. caesarian), promote speedy recovery after childbirth, facilitates menstruation, (with various plants) it can be used against epilepsy, strengthened the immune systems, to promote general health and vitality.

ANTIOXIDANT - Some honeys are found to have as much as 75-150 mg ascorbic acid per 100g while others, less than 5mg per 100mg. Antioxidants are important in counteracting the damage caused to the body by free radicals which play a role in the aging process and in triggering diseases such as arterial disease and cancer. Research has found that darker honeys have higher antioxidant properties.

ANTIBACTERIAL - medical science is rediscovering the effectiveness of honey in the use of alternative therapies in areas where the development of antibiotic-resistant bacteria (the "superbugs") spreads. Honeys may differ in the potency of its antibacterial activity thus affecting its healing abilities. Some honeys are no more antibacterial than sugar, while others can be diluted more than 100-fold and still halt the growth of bacteria.

The honey that is harvested during winter is best, followed by spring, autumn then summer.

The Sidr honey of Yemen tastes delicious, different from those of other regions because the soil of Yemen is richer and this influences the flavor.

Honey

From Wikipedia, the free encyclopedia

Honey is a sweet 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 gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as that of granulated sugar (97% of the sweetness of sucrose, a disaccharide). 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, honey frequently contains dormant endospores of the bacteriumClostridium 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 Potential health hazards 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.

Beekeepers encourage overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of food for the bees are short, beekeepers may have to give the bees supplementary nutrition. Supplementary nutrition usually comes in the form of sugar (sucrose) mixed with water at proper ratios.

Formation

Honey is created by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for bee swarms to nest in artificial hives, people have been able to semi-domesticate the insects, and harvest excess honey. In the hive there are three types of bee: a single female queen bee, a seasonally variable number of male drone bees to fertilize new queens, and some 20,000 to 40,000 female worker bees. The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return. In the process, they release Nasonov pheromones. These pheromones lead other bees to rich nectar sites 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. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment. The process continues as 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. This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life and will not ferment if properly sealed.


Nutrition

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%

Shown is for 100 g, roughly 5 tbsp. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

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.

Typical honey analysis

• Fructose: 38.5%
• Glucose: 31.0%
• Sucrose: 1.0%
• Water: 17.0%
• Other sugars: 9.0% (maltose, melezitose)
• Ash: 0.17%
• Other: 3.38%

Honey has a density of about 1.36 kilograms per liter (36% denser than water).

Isotope ratio mass spectrometry can be used to detect addition of corn syrup or sugar cane sugars by the carbon isotopic signature. Addition of sugars originated from corn or sugar cane (C4 plants, unlike the plants used by bees which are predominantly C3 plants) skews the isotopic ratio of sugars present in honey, but does not influence the isotopic ratio of proteins; in an unadulterated honey the carbon isotopic ratios of sugars and proteins should match. As low as 7% level of addition can be detected.

Classification by floral source

Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars, from indeterminate origin, or can be blended after collection.

Blended
Most commercially available honey is blended, meaning that it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.

Polyfloral
Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers. The taste may vary from year to year, and the aroma and the flavour can be more or less intense, depending on which bloomings are prevalent.

Monofloral Monofloral honey is made primarily from the nectar of one type of flower. Different monofloral honeys have a distinctive flavor and colour because of differences between their principal nectar sources. In order to produce monofloral honey beekeepers keep beehives in an area where the bees have access to only one type of flower. In practice, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types. Typical examples of North American monofloral honeys are clover, orange blossom, sage, eucalyptus, tupelo, manuka, buckwheat, and sourwood. Some typical European examples include thyme, thistle, heather, acacia, dandelion, sunflower, honeysuckle, and varieties from lime and chestnut trees.

Honeydew honey
Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects. Honeydew honey is very dark brown in colour, with a rich fragrance of stewed fruit or fig jam and is not as sweet as nectar honeys. Germany's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria. Honeydew honey is popular in some areas, but in other areas beekeepers have difficulty selling the stronger flavored product.

The production of Honeydew honey has some complications and dangers. The honey has a much larger proportion of indigestibles than light floral honeys, which can cause dysentery to the bees, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Bees collecting this resource also have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.

Packaging and processing

Honey comb
Generally, honey is bottled in its familiar liquid form. However, honey is sold in other forms, and can be subjected to a variety of processing methods.

Comb honey
• Comb honey is honey meant to be consumed still in the honeybees' wax comb. Comb honey traditionally is collected by using standard wooden frames in honey supers. The frames are collected and the comb cut out in chunks before packaging. As an alternative to this labor intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "Cut-Comb honey"
• Chunk honey is honey packed in widemouth containers consisting of one or more pieces of comb honey immersed in extracted liquid honey.

Organic
• Certified Organic Honey is honey or honey combs produced, processed, and packaged in accordance with national regulations, and certified as such by some government body or an independent organic farming certification organization. In the United Kingdom, the standard covers not only the origin of bees, but also the siting of the apiaries. These must be on land that is certified as organic, and within a radius of 4 miles from the apiary site, nectar and pollen sources must consist essentially of organic crops or uncultivated areas.

According to TheOrganicReport.com, organic honey is quite scarce to find because most beekeepers "routinely use sulfa compounds and antibiotics to control bee diseases, carbolic acid to remove honey from the hive, and calcium cyanide to kill colonies before extracting the honey, not to mention that conventional honeybees gather nectar from plants that have been sprayed with pesticides."

Varieties of processing

• Crystallized honey is honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey."

• Pasteurized honey is honey that has been heated in a pasteurization process.Pasteurization in honey reduces the moisture level, destroys yeast cells, and liquefies crystals in the honey. While this process sterilizes the honey and improves shelf-life, it has some disadvantages. Excessive heat-exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. The heat also affects appearance, taste, and fragrance. Heat processing can also darken the natural honey color (browning).

• Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat above 120 °F. Raw honey contains some pollen and may contain small particles of wax. Local raw honey is sought after by allergy sufferers as the pollen impurities are thought to lessen the sensitivity to hay fever (see Medical Applications below). • Strained honey is honey which has been passed through a mesh material to remove particulate material (pieces of wax, propolis, other defects) without removing pollen, minerals or valuable enzymes.

• Ultrafiltered honey is honey processed by very fine filtration under high pressure to remove all extraneous solids and pollen grains. The process typically heats honey to 150–170 °F to more easily pass through the fine filter. Ultrafiltered honey is very clear and has a longer shelf life, because it crystallizes more slowly because of the high temperatures breaking down any sugar seed crystals, making it preferred by the supermarket trade. The heating process degrades certain qualities of the honey similar to the aforementioned pasteurization process.

• Ultrasonicated honey is honey that has been processed by ultrasonication, a non-thermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Yeast cells that survive sonication generally lose their ability to grow. This reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures of approx. 35 °C and can reduce liquefaction time to less than 30 seconds.

• Whipped honey, also called creamed honey, spun honey, churned honey, candied honey, and honey fondant, is honey that has been processed to control crystallization. Whipped honey contains a large number of small crystals in the honey. The small crystals prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency.