Ancient Myth in Honey

Saleem Akhtar October 4, 2011 0

By: Hafiz Muhammad Saleem Akhtar

Key Health Facts

  1. Anti Oxidant Activity: Since ancient times, people are using honey as a food and medicine. A combination of honey and goat’s milk has been known to help heal bronchial infections. Honey also contains several anti-oxidants, which makes it important to humans.
  2.  Honey Control Blood Sugar: Compared to other substances used as sweeteners, honey is much better tolerated by the body, leading to better blood sugar control and sensitivity to insulin.
  3.  Promotes Immunity:  as demonstrated by findings that 32 percent of cancer patients in an immunity study reported improvement in their quality of life as a result of fewer infections.
  4.  Supports Wound Healing: It’s most useful application in medicine and has been proven to heal burns quicker. The two primary sugars that make honey (fructose and glucose) both attract water. When applied to an open wound, honey absorbs the fluid in the wound. Most bacteria need moist nvironment to grow; honey makes the wound drier.
  5. Aid Digestion: By taking one to two tablespoons after meal increase the digestion of food.
  6. Help in Surgery:Based on its rapid healing effects, honey has been used and is still being used in many surgical operations. For example it has been used as a barrier against tumor implantation in laparoscopic ontological surgery.
  7. Prevent Mouth Diseases:For mouth diseases like swelling of the gum and other diseases relating to affecting the tissues that surround the neck and root of a tooth. The honey has been widely used to relieve dental diseases and disorders.
  8. Constipation Help: By taking several tablespoon of raw honey everyday will help against constipaption. Its natural fatty acids stimulate peristalsis and help to establish regularity.
  9. Heart Regulation: from study, it has been recorded that honey speeds and regulates the heart beat.
  10. Recovery  from Anaemia: it replenishes the iron content of the blood that was lost as a result of the anemic condition suffered by the body, which leads to a deficiency of red blood cells in the body.
  11. Weight Reduction: It helps in reducing excessive weight which is initiated through a process called thermo genesis which dissolves fat.
  12. Control Cholesterol Level. Since it contains no cholesterol it helps in reducing the cholesterol level of a patient suffering from high cholesterol problem.

What is Honey?

Honey is a sweet syrupy substance produced by honey bees from the nectar of flowers and used by humans as a sweetener. Honey is comprised of 17-20% water, 76-80% glucose, and fructose, pollen, wax, and mineral salts. Its composition and color is dependent upon the type of flower that supplies the nectar. Honey comes in many different varieties. The taste and texture depend on the type of flower sipped by the bee. Probably the most common honey is clover, but it can come in a variety of flavors and colors. The usual color of honey is golden, but it can range from almost white to dark red to almost black.

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

When bees take nectar from a flower, it mixes with chemicals in their saliva to create honey. The bees fly it back to the hive and store it in various cells. It is known that excess moisture is removed from the honey by active fluttering of bees’ wings to make it ready to eat. Bees perform a truly amazing process of nature that results in a amazing food honey



Nutritional Facts of Honey: Nutritional value per 100 g (3.5 oz)


1,272 kJ (304 kcal)


82.4 g


82.12 g

Dietary fiber

0.2 g


0 g


0.3 g


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%)


6 mg (1%)


0.42 mg (3%)


2 mg (1%)


4 mg (1%)


52 mg (1%)

Source: USDA Nutrient database

Honey is a mixture of sugars and other compounds. Typical honey analysis;

  • Fructose:    38.2%
  • Glucose:     31.3%
  • Sucrose:      1.3%
  • Maltose:     7.1%
  • Water:         17.2%
  • sugars:       1.5%
  • Ash:                0.2%
  • Others:           3.2%

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