You can take the sting out of cold and flu season with a dose of immune-boosting honey. Bee-ing healthy might be a touch easier with a honey-infused diet. For those who favor "food as medicine," it is a natural choice for a variety of common ailments and conditions.
Honey not only soothes sore throats, but also skin irritations and burns. Researchers are exploring honey's natural antiseptic and antibacterial properties to combat hard-to-treat skin infections like MRSA (methicillin-resistant staphylococcus aureus) and diabetic ulcers.
Since antioxidants are all the buzz, know that honey contains a variety of flavonoids and phenolic acids that help to scavenge and eliminate free radicals. Generally, darker honeys have higher antioxidant content than lighter honeys.
Much has been written about the use of honey to treat allergies. Here's how it works: Honeybees collect pollen from a variety of plants, and pollen will be present in small amounts in honey. In people who suffer from seasonal allergies, locally produced honey often will act as an immune booster. A general dose recommendation might be a couple of teaspoons per day for several months before the pollen season. Consider starting this regimen in winter if you suffer from spring and summer allergies.
Many of you have heard this before, but it bears repeating: Never give honey to babies under 1 year old. Honey (and corn syrup) can contain spores of Clostridium botulinum, a toxic bacteria that can cause infant botulism.
The only sticking point about honey is that it's sugar, for all intents and purposes. Mainly composed of fructose (fruit sugar) and glucose, it has only trace amounts of vitamins and minerals. One tablespoon of the golden elixir contains about 60 calories. So, it is best used in moderation, and as a locally produced alternative to table sugar.
Over time, honey crystallizes and turns solid, a change of state easily overcome with a touch of heat. Place a jar of granulated honey over hot water (about 130 degrees), and as soon as the granules are dissolved remove the honey from the heat and let it cool as quickly as possible. Or, you can just spread the crystallized honey on warm toast or put it into tea and it will melt on its own.
Honey has a nearly unlimited shelf life, thanks to its antibacterial properties. It never needs preservatives and chemicals. In fact, it can last for many, many years when stored properly. Uncovered honey will attract moisture from the air and spoil. So, it is critical to tightly cover the honey to keep it fresh.
Egyptians used the "water-loving" property of honey to produce "honey hooch." Uncovered honey will attract both water and yeast spores. As the yeast grows, it ferments the sugars into alcohol to make mead. Specific yeast is required, neither baking yeast nor the kind naturally found in homes. If allowed to ferment naturally, honey will develop a distasteful flavor and be unpalatable.
The flavor of honey is dependent on the type of flowers upon which bees feed and the soil in which plants are grown. Most familiar flavors include wildflower, lavender and clover. Sardinian and Moroccan honeys tend to have an intensely astringent flavor, a combination of the native flora and the mineral content of the soil.
It doesn't take much to imagine the impact of environmental degradation on honey production. Additionally, a mysterious disease called colony collapse disorder is affecting apiaries large and small worldwide. The demise of millions of hives seems a likely result of Varroa mites and viruses they carry, exacerbated by climate changes and environmental containments. Bee losses are reported in the 25 percent to 45 percent range; government scientists are having some success propagating worker bees that efficiently root out Varroa mites from infected hives.
Make a beeline for local honey to get your fix. Farmers markets, co-ops, craft shows and some grocery stores carry locally raised honey. When selecting honey, lighter honey generally has a milder flavor and darker honey a more intense and deeper flavor. Some honey experts prefer glass jars to plastic, as it is nonreactive and does not alter the taste.
In any way you want, enjoy nature's perfect sweet treat and better health!
Lisa Sheldon of Williamstown has a master's degree in clinical nutrition from the University of Massachusetts, where she is currently a PhD student in public health. She also teaches intro to nutrition at Greenfield Community College.
Spice Asian Salad Dressing
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons prepared Szechwan sauce
1 tablespoon soy sauce
1 small clove garlic, minced
1/2 teaspoon grated ginger root
1/8 teaspoon coarsely ground pepper
1/4 teaspoon salt
3 tablespoons olive oil
Combine all ingredients except oil; mix well. Gradually whisk in oil; blend well.
Honey Raisin Scones
This recipe adapted from the National Honey Board can be made a little healthier by substituting one cup of whole wheat flour for one cup of the all-purpose flour.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut into pieces
1 cup raisins, dried currants or dried cranberries
1/4 cup honey
1/4 cup nonfat plain yogurt
1 egg plus 1 egg yolk
1/2 teaspoon vanilla or almond extract
1 egg white
Prepared cinnamon-sugar
In large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in raisins. In small bowl, whisk together honey, yogurt, egg, egg yolk and vanilla; add to flour mixture, stirring until just combined. Turn dough onto lightly floured surface; shape into 8-inch circle (approximately 1-inch thick). Cut into eight wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon-sugar. Bake at 375 for 15 to 20 minutes or until golden brown.
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