All About Honey

Honey is the saccharine secretion deposited in the honeycomb by the bee, Apis mellifera L., a well-known insect of the family Apidae. To prepare this product, the worker bee collects nectar from various flowers and stores it briefly in its crop or honey-bag. There it is acted upon by secretions from glands in the bee's head and thorax which bring about various changes, particularly conversion of much of the contained sucrose (cane sugar) to so-called invert or simple sugars. On returning to the hive, the insect regurgitates the viscous liquid, now known as honey, into the wax comb where it is extracted for marketing.

The 1811 edition of The Edinburgh New Dispensatory informs us that, "From the earliest ages, honey has been employed as a medicine. ..it forms an excellent gargle and facilitates the expectoration of viscid phlegm; and it is sometimes employed as an emollient application to abscesses, and as a detergent to ulcers." More recent advocates of the medicinal use of honey have greatly expanded its purported virtues. D. C. Jarvis, a Vermont physician who advocated a mixture of honey and vinegar as a cure-all, has written a detailed account of the so-called therapeutic uses of honey. He claimed that it improved digestion; attracted fluid and thereby facilitated the healing of wounds and ulcers; helped the body destroy harmful germs; was an excellent food supplement because of its content of vitamins, minerals, and enzymes; was a useful laxative; had a sedative effect; and helped to relieve arthritis pain. As if these seven actions were not sufficient, he also maintained that persons who ate honey and kept bees were entirely free from cancer and paralysis. Because of its commercial importance as a nutrient and sweetener, honey has been subjected to extensive chemical analyses.

One tablespoon (20 grams) of honey can be nutritious. It contains 61 calories, 0.10 grams of protein, 16.5 grams of carbohydrates, slightly over 1 milligram each of calcium, phosphorus, and sodium, along with 10 milligrams of potassium, 0.60 milligrams of magnesium, as well as trace amounts of iron, zinc, copper, vitamin C, vitamin B-2, vitamin B-3, vitamin B-6, pantothenic acid, and folic acid.

Honey is composed of two simple sugars, levulose and dextrose. The amount of each can vary considerably. Levulose varies from 40 percent to 50 percent and dextrose from 32 percent to 37 percent. The ratio of levulose is important in that it affects the tendency toward granulation or crystallization. Higher levels of levulose have the least tendency to crystallize. However, crystallized honey can be reclaimed by heating.

The moisture content of honey ranges from 14 percent to 23 percent, and the average is 17.2 percent. Small amounts of maltose and sucrose are also found in honey, with the maltose level at 7 percent and sucrose at 1.5 percent. Diastase enzyme is also present and is a carryover from the honey-making process. The bee provides this enzyme, which converts the nectar to honey.

It is interesting to note that honey doesn't freeze at any temperature that it is normally exposed to. One source reports that a mixture of one part honey to one part water can be used in automobile radiators as an antifreeze.

Honey should be stored at temperatures below 52 F degrees, or in the 70 F degrees to 80 F degrees range, in airtight containers. Honey should never be stored in copper, zinc, or aluminum containers because of its acid content.

The moisture-retaining property of honey carries over into the finished product, especially in cakes where high levels are used. The main advantage is in the flavor and aroma that can be imparted to the finished product whenever honey is used in place of sugar.

Of course, honey is a tasty and useful sweetening agent; it serves as a rapid source of energy because it contains simple sugars. Honey also is still used in folk medicine for its demulcent or soothing effects, particularly in various cough remedies. However, there is no evidence to support claims of any sedative action or that it will relieve the pain of arthritis or any other affliction. References to its role in preventing or curing cancer or paralysis are gross exaggerations. Whatever antibacterial properties honey may possess are due primarily to its high sugar content. Once diluted by contact with body or other fluids, any such effect is lost.

Honey often contains spores of Clostridium botulinum, the organism responsible for infant botulism. It is believed that in older children and adults these spores germinate without producing ill effects. However, in some infants they may cause serious illness and even death. For this reason, it has been recommended that honey not be given to infants under the age of one year.

Honey In The Kitchen

Honey Nut Spread

• 1/2 cup honey,
• 1/2 cup butter,
• 1/2 cup walnuts or pecans, roasted and ground.

To roast the nuts, place 1/2 cup of nuts on a baking sheet in a 325 F degrees oven for 20 minutes or until the shells blister and the nuts are lightly browned. Cool slightly afterwards.
Then rub the nuts between the palms of both hands or else between gloved hands or even with a clean towel in order to remove their shells or skins. Process in a Vita-Mix whole food machine for one minute until evenly ground (be sure to use the plastic container with the blade unit intended for grinding wheat and not the one used for juicing).
Stir together the honey and butter in a medium bowl. Next, add the nuts and stir until smooth. Serve at room temperature; store in the refrigerator. Yields about 1-1/4 cups.

Honey Raisin Scones

• 2-1/2 cups all-purpose flour,
• 2 tsps. finely shredded orange peel,
• 1 tsp. baking powder,
• 1/2 tsp. baking soda,
• 1/2 tsp. salt,
• 1/2 cup butter,
• 1/2 cup raisins,
• 1/2 cup dairy sour cream,
• 1/3 cup honey,
• 1 egg, slightly beaten.

In a bowl, combine flower, orange peel, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in the raisins.

Combine the sour cream, honey, and egg in a medium bowl and mix thoroughly. Then stir the honey mixture into the dry mixture just long enough for it to be moistened.
Knead the dough on a lightly floured surface ten times. Pat the dough into an 8-inch square. Cut into 4 squares; cut each square diagonally into 2 triangles.

Place triangles on a greased baking sheet. Then sprinkle with a little brown sugar, if desired. Bake in a 375 F degrees oven for 15 to 20 minutes until golden brown. Serve them warm with some Honey Nut Spread. Yields 8 scones.

Honey Mustard Dressing

• 3/4 cup mayonnaise,
• 1/3 cup cooking oil,
• 1/4 cup honey,
• 1/3 cup lemon juice,
• 1 tbsp. prepared mustard,
• 1 tsp. pepper,
• 1/2 tsp. minced dried onion.

In a medium mixing bowl, whisk together the mayonnaise, cooking oil, honey, lemon juice, mustard, pepper, and onion. Cover and chill until ready to use. Serve as a dressing for spinach salad, chicken salad, seafood salad, or mixed greens. Makes 1-1/2 cups dressing.

Ribs with Zesty Honey Sauce

• 3 lbs. pork loin back ribs or pork spareribs,
• 1 cup chili sauce,
• 1/2 to 3/4 cup honey,
• 1/4 cup finely chopped onion,
• 1 tbsp. Worcestershire sauce,
• 1 tsp. Dijon-style mustard.

Cut the ribs into serving-size pieces. Place the ribs, bone side down, on a rack in a shallow roasting pan. Roast, uncovered, in a 350 F degrees oven for an hour; then drain and return them to their pan.

To make the sauce, combine the chili sauce, honey, onion, Worcestershire sauce, and mustard in a small saucepan. Bring to a rolling boil before reducing the heat to low setting. Then simmer, uncovered, for 5 minutes, stirring periodically.

Next, brush the ribs with some of this sauce. Roast, uncovered, for about 40 minutes more or until the ribs are tender, brushing them with sauce every 12 minutes. Brush them with the remaining sauce before serving. Yields 4 servings.

Easy Honey Muffins

• 1/2 cup milk,
• 1/4 cup honey,
• 1 egg, beaten,
• 2-1/2 cups buttermilk baking mix.

Combine the milk, honey, and egg and mix well. Add the baking mix and stir only until moistened. Portion into greased muffin tins. Bake at 400 F degrees for 20 minutes or until a toothpick inserted near the center comes out clean. Yields 12 muffins.

Honey Garlic Dressing

• 1 package (3/4 to 1 oz.) Italian Salad Dressing Mix,
• 2 tbsps. water,
• 1/4 cup honey,
• 1/3 cup apple cider vinegar,
• 1/3 cup vegetable oil.

Combine the ingredients together except for the oil. Mix well. Then gradually whisk in the oil. Use this on a salad of mixed greens with strips of sweet red and yellow peppers. Yields 1 cup.

All-Purpose Honey Teriyaki Sauce

• 1 cup honey,
• 1 cup each soy sauce and sake (Japanese rice wine),
• 1 large clove garlic, minced,
• 1-1/2 tsps. grated fresh ginger root,
• 1 tsp. sesame oil

This sauce and its variations can be stored in the refrigerator for ready use anytime.
Combine all the ingredients and blend well. Makes about 3 cups.

Beef, chicken, pork, or fish can be marinated 1 to 3 hours in this type of sauce. One recipe is enough for about 4 pounds of meat.

Here are a couple of interesting 'variations. For a sesame marinade, add 1 tsp. of roasted sesame seeds to 1 cup of this sauce and mix thoroughly. For a stir-fry seasoning, just dissolve 1 tbsp. cornstarch in 1/2 cup of this honey teriyaki sauce to season 4 cups of stir-fry ingredients. Serve the stir-fry with sauce over rice, noodles, or baked potato.

Beeswax

A bee consumes between 6 and 10 pounds of honey for each pound of wax that is secreted in small flakes from glands on the underside of the abdomen. The beeswax is used in the construction of honeycomb, which serves as a nursery to contain the brood and to store honey. Honeycomb is considered a delicacy by some and preferred to chewing regular gum.

After beekeepers recover as much honey from the combs as possible by drainage or extraction, they then place the material in water heated to slightly over 145°F. This melts the wax, which rises to the surface. After it cools a bit, the wax is poured into molds to solidify.

Some of the beeswax is reused by the beekeeper for new comb foundations. But the majority of it is used in making quality candles (especially those used for religious ceremonial functions), or for giving artificial fruit and flowers a shine, as well as for modeling wax. Beeswax is also a key ingredient in the manufacture of furniture and floor waxes, leather dressings, waxed paper, lithographic inks, cosmetics, and ointments.

There are three major types of beeswax: a yellow kind, a white variety (bleached beeswax), and beeswax absolute (absolute cire d' abeille ). Yellow beeswax is the crude beeswax first obtained from the honeycombs themselves. White beeswax and beeswax absolute are derived from yellow beeswax, the former by bleaching with the combined action of air, sunlight, and moisture (or with peroxides) and the latter by extraction with alcohol.

Beeswax is produced worldwide. At one time, it was pretty well known by millions of school kids everywhere. In the British Isles, school children would tell some of their nosy classmates to "keep to your own beeswax"; in Canada and America it was slightly varied to say, "Mind your own beeswax"; and in parts of Latin America, it wasn't uncommon to hear some kids say, "Stick to your beeswax and leave mine alone."

Yellow beeswax is a yellow to brownish-yellow or grayish brown solid with an agreeable honey like aroma and faint but characteristic taste. White beeswax is a yellowish-white solid with a faint, characteristic odor that is less pronounced than that of yellow beeswax. It is nearly tasteless and translucent in thin layers. Beeswax absolute is a pale-yellow solid with a mild, sweet, and oily odor reminiscent of good linseed oil with a hint of honey to it, depending on its sources, of course.

Beeswax (the yellow and white varieties) contains about 71 percent esters of fatty acids (mostly palmitic and 15-hydroxypalmitic acid) and 12 percent free acids (cerolein). Up to 23 percent of the monoesters is myricyl palmitate, which together with myricyl alcohol has been referred to as myricin. Myricyl alcohol, also known as triacontanol, has been used as a plant-growth regulator by some farmers to increase their field crop yields of tomato, cucumber, and lettuce. Interestingly, alfalfa herb is very high in triacontanol, too. Since bees love this herb's mostly bluish-purple flowers and frequent them a lot, this may help to account for the high amount of myricyl alcohol or triacontanol in beeswax from hives that sit near extensive alfalfa fields.

Beeswax absolute contains mostly cerolein, as well as some volatile aromatic compounds. When isolated, cerolein resembles a fat in appearance.

Beeswax has some medicinal applications, but it isn't as popular anymore as it once was. It was formerly employed by some doctors as a protective and soothing agent in the mucous membranes in the treatment of diarrhea and dysentery. It also found favor in the preparation of some elegant pharmaceuticals and compound ointments for surgical dressings. The beeswax would be melted in a metal container over boiling water (something like a double-boiler), permitted to slightly cool (but not enough to thicken), flavored with a little sugar, mixed in with some warm milk or coffee, and then given to the patient to slowly sip. About one-half teaspoon of melted wax per 1-1/2 cups of warm liquid was used for diarrhea and typhoid dysentery. 

A Confederate surgeon by the name of Francis Peyre Porcher, M.D., gave this remedy to many sick soldiers under his care during the Civil War. As he noted in his book, Resources of the Southern Fields and Forests (Charleston: Evans & Cogswell, 1863), every one of them recovered to go out and "fight them damn Yankees some more." 

Porcher frequently made an herbal salve from goldenseal root and beeswax to apply to gunshot wounds and powder burns suffered by men during heavy combat. He would dig up some of the roots, clean them off, pound them into a pulp, and then put one handful of them into 1-1/2 pints of hog lard (olive or sesame oils will do just as nicely) and boil them on medium to low heat for 1-1/2 hours before straining. Then he would return the oil to another kettle and add to it some hot, melted beeswax. (The amount used depended on just how thick a consistency he desired his salve to be.) After this, he would pour the contexts into short, round, empty tins and allow everything to set. He would put the lids over the containers and store them in a cool place until they were needed.

Historically, first written mention of beeswax occurred with the ancient Egyptians; references were sometimes made to beeswax in connection with Queen Cleopatra's cold creams, lotions, lipsticks, hair dressings, and favorite nail polishes. It is also said that her attendants used a little fragrant beeswax in her bath soap. During the Middle Ages, this material became valuable enough to be exchanged as a form of currency. Today, natural beeswax still is specified for church candles in the religious rites of Roman Catholicism and the Greek and Russian Orthodox faiths. Beeswax candles also figure quite prominently in some of the black-magic rites of Jamaican voodooism.

Natural beeswax once had a multitude of cosmetic and pharmaceutical applications, but now has pretty much become obsolete since being replaced with synthetic substitutes. They provide lubrication emolliency and gloss and film-forming properties for a broad spectrum of cosmetic and toiletry formulations. These synthetic substitutes also contribute important features in achieving essentially equivalent emulsification attributes to those provided by the natural material.

Both natural as well as synthetic beeswax have been used in the preparation of different cold creams, lip pomades, lip glosses, nonalcoholic stick colognes, suspension-type antiperspirant sticks, and protective skin ointments for the elderly. When used in such anhydrous systems (the stick-type products), the natural and synthetic beeswax provides rigidity and strength. Furthermore, they impart desirable gloss, skin-feel, and mold release characteristics.

Utilization of natural and synthetic beeswax go well beyond cosmetics and toiletries, however. They are useful in shoe polish, furniture polish, car wax, waterproofing compounds, antimetal corrosion coatings, auto lubricants, and so forth.

Bee Pollen

Exotic, even bizarre, remedies, ranging from peacock excrement to moss grown on the skull of a man who had died by violence, have long been part of our medical lore.  In fact, man has been extremely diligent in searching out such unusual materials, possibly in the hope that they may possess unusual curative properties. Pollen is a relatively recent example of such a drug. Although pollen extracts have been used for many years to detect and provide immunity against allergies, it is only during the past few years that pollen itself has become widely available in the form of tablets, capsules, extracts, and the like, which are recommended for a variety of ailments.

Pollen consists of microspores (male reproductive elements) of seed-bearing plants. Often the marketed product is designated bee pollen, implying that a mixture of pollens from various plants was collected by honeybees. Indeed, a mesh-like pollen trap has been developed which relieves bees of a portion of the pollen carried on their back legs as they reenter the hive. But there is no way to determine if a particular pollen grain was originally collected by a bee or not, so it seems best to refer to the commercially available material simply as pollen.

Enthusiasts declare that pollen will either provide relief for or cure such conditions as premature aging, cerebral hemorrhage, bodily weakness, anemia, weight loss, enteritis, colitis, and constipation. It is also touted as having general tonic properties-promoting better health along with happiness and optimism. Studies conducted in Sweden and Japan seem to indicate the drug may be of value in treating chronic prostatism. An Austrian report found pollen useful in alleviating the symptoms of radiation sickness in patients being treated for cancer of the cervix.

The chemical constituents of pollen have been rather extensively investigated. Although the different components vary greatly in quantity among pollens of different species, some general ranges may be quoted. Polysaccharides, particularly starch and cell-wall constituents, constitute up to 50% of a typical pollen. Low-molecular-weight carbohydrates (simple sugars) make up another 4 to 10%. The concentration of lipids (fats, oils, and waxes) is extremely variable, ranging from 1 to 20%. Protein exists to the extent of 5.9 to 28.3%, but only 0.5 to 1.0% of the total protein is allergenic in nature. 

About 6% of free amino acids are also present. Other constituents include about 0.2% of carotenoid and flavonoid pigments plus small amounts of terpenes and sterols. Some pollens are quite high in vitamin C; concentrations ranging from 3.6 to 5.9% have been reported. None of the identified constituents of pollen has been linked to any significant therapeutic activity as advocated by its enthusiasts.

Since pollen has no significant therapeutic or nutritive value which cannot be obtained more easily and cheaply from other sources, it cannot be recommended for either purpose. And since its allergenic properties may render it downright hazardous to some, we must actively discourage its use both as a medicine and as a food.

Where is it found ?

Most non-cultivated plants produce pollen. Commercial pollen is collected from bees returning to their hives (bee pollen) or may be directly harvested with machines (flower pollen). It is not clear which plants produce the most effective pollens. Some of the most common pollens used are timothy grass, corn, rye, and pine.

How much to take

The optimal intake of pollen is unknown. Some doctors of natural medicine recommend using 500 mg 2 to 3 times per day.

Side effects

Many people have allergies to inhaled pollens, and reactions to ingested pollen (some of them quite serious) have been reported. Otherwise, no significant adverse effects have been reported.

Propolis

Unlike pollen, of relatively recent medicinal use, propolis or bee glue was an official drug in the London pharmacopeias of the seventeenth century.  However, there was a long hiatus in its popularity between the seventeenth and the late twentieth century; now propolis once again is receiving considerable attention from laypersons and scientists both. The unusual drug is a brownish resinous material collected by bees from the buds of various poplar and conifer trees and used by the insects to fill cracks or gaps in their hives.
Those who advocate its therapeutic use claim that propolis has an antibacterial activity greater than that of penicillin and other common antibiotic drugs. They maintain the product "works" by raising the body's natural resistance to infection through stimulation of the immunity system. It is supposed to be especially beneficial in the treatment of tuberculosis. Duodenal ulcers and gastric disturbances are also thought to benefit from propolis therapy. Applied externally in the form of a cream, advocates say it relieves various types of dermatitis, especially those caused by bacteria and fungi. Propolis is commercially available in the form of capsules (both pure and combined with 50% pollen), throat lozenges, cream, chips (used like chewing gum), and as a powder (to prepare a tincture).

More than 25 different constituents of propolis have now been tested scientifically against various species of bacteria and fungi for antibacterial and antifungal effects. Results indicate that the antimicrobial properties of the drug are attributable mainly to the flavonoids pinocembrin, galangin, pinobanksin, and pinobanksin-3-acetate; in addition p-coumaric acid benzyl ester and a chaffiest acid ester mixture were also active. Pinocembrin, a 5,7-dihydroxyflavanone, showed considerable antifungal activity. However, none of these isolated principles was as effective as various antibiotics or sulfa drugs with which they were compared: streptomycin, oxytetracycline, chloramphenicol, nystatin, griseofulvin, and sulfamerazine.

A series of studies on propolis carried out by Polish investigators showed that besides bacteriostatic and fungistatic properties, the drug inhibited the growth of protozoa, accelerated bone formation, had regenerative effects on tissues, stimulated some enzyme actions, and showed cytostatic effects (inhibited cell growth and division). It must be emphasized that all of these results were obtained from experiments carried out in vitro, that is, in the chemical laboratory outside the living body, or in small animals. Double-blind clinical trials in human beings have apparently never been conducted with propolis.

The flavonoid pigments of propolis seem to possess modest antibacterial and antifungal properties but much less active than the standard drugs for controlling such microorganisms. Other tentative claims for potential therapeutic utility require clinical verification. In the interim, it is safe-and appropriate-to continue using propolis to seal openings in bee hives, where it has proven highly effective.

Royal Jelly

Of all the gifts to emerge from the beehive, probably the least understood is royal jelly. This substance has about it almost an aura of mystery. It is probably one of Mother Nature's best-kept secrets. In fact, beekeepers seldom get to see or even taste this stuff, since it is transferred directly from worker bees to the queen bee herself.

Royal jelly is a complex mixture of flower nectar, sugars, proteins, vitamins, and bee glandular secretions made by worker bees primarily for developing and maintaining the queen bee. It is purported to have many actions, including beneficial effects for people with anorexia, fatigue, headaches, failure to thrive in children, inadequate lactation, asthma, and debility from a variety of causes. However, these claims remain either weakly substantiated or unsubstantiated.

Royal jelly is antibacterial in test tube studies. Animals studies suggest that royal jelly may promote wound healing, stimulate or inhibit various aspects of immune function, and have moderate antitumor activity.

Royal jelly has been shown in animal studies to help prevent the cholesterol-elevating effect of nicotine and to lower blood cholesterol levels. In human studies, royal jelly (50 to 100 mg per day) has also significantly lowered cholesterol levels.

To the queen bee, this regurgitated fluid from the stomachs of nurse bees is a delightful and delicious eating experience, something probably akin to ambrosia for all of us. But to the delicate senses of many people, this rich bee vomit comes across not only as mentally nauseating, but also physically quite tart and bitter when applied on the tongue.

For the duration of her life, the queen bee subsists on nothing else but royal jelly. This royal milk is vital in the making (not birthing) of new queens. Eggs intended to become queens are pampered from day one onward: They are carefully laid in specially prepared, extra-large brood cells that resemble peanut shells. These eggs, however, are identical to many others destined to become worker bees. But the latter are given royal jelly for only three days during the short larval period and then none thereafter, making them the sexless laborers in the beehive.

Where is it found ?

Worker bees make royal jelly, which is fed to the queen bee. Other larvae are also fed royal jelly until they begin to mature; only the queen is fed it throughout her life. It is available as a supplement.

How much to take

Royal jelly in the amount of 50 to 100 mg per day has been used in most of the studies on cholesterol lowering.

Side effects

People susceptible to allergies may develop sensitivity to royal jelly. Occasionally, royal jelly can provoke a severe allergic reaction in a susceptible individual. While royal jelly contains very little chemical or bacterial contamination, some concern has been raised over the lack of standardized testing for environmental contaminants in bee products.

Live in Light!
EL