MAN and honey bees have been in a mutual relationship since time immemorial. In the Bible, book of Proverbs the Old Testament — 42:13 — it is written: “Eat honey my son, because it is good.”
During Stone Age, honey was used as a natural sweetener and health promoting material. In the old Sumerian writings (2000BC) honey is mentioned as a “healing ointment”, while Greeks, Romans (380 BC) and ancient Egyptian civilisations were aware of the medicinal properties of honey. Prophet Mohammed (in the Holy Hadith) applauded use of honey for improving health.
What is honey?
Honey is a sweet, viscous thick liquid produced by honey bees. The honey bees collect sweet nectar from various flowers and store them as food in beehives. Colour and taste (aroma and flavour) of honey depend on the flowers bees visit for nectar collection.
Commercially, more than 400 varieties of honey are available on the international market having unique colour and taste. For example: Rosemary flowers honey (light yellow, sweet, strong flavoured), Chestnut honey (red to dark brown coloured), Buckwheat honey (darkest with strong taste), and others. Nowadays, honeys are marketed either as “natural/organic” or “pasteurised” honey.
Shelf-life of honey
Honey is highly stable (18-25°C) and can be stored in airtight containers for few decades. Nevertheless, during storage, changes can occur in aroma, taste and colour.
However, fresh honey is always recommended to be stored away from sunlight. Its long shelf-life is attributed to low moisture, pH (acidic nature) and presence of natural antimicrobial and antioxidant compounds. Extreme temperature fluctuations can crystallise (because of sugar content) honey. However, if placed in warm water for few minutes, the crystals can dissolve.
Composition
This depends on the environment, place of origin, when it was harvested and the season.
Nutritionally, honey is rich in carbohydrates (fructose, glucose, oligosaccharides), with minimal amounts of protein, minerals (calcium, potassium, magnesium) and vitamin B. Honey is devoid of sodium, fat or cholesterol.
One tablespoon of honey can contribute to nearly 64 calories of energy. Glycemic index (number linked with food affecting blood glucose) of honey varies from 32 to 85, which is much lower than sucrose (60-110). Honey contains antioxidant rich polyphenols, phenolic acids and flavonoids (apigenin, elegiac acid, gallic acid, quercetin, kaempferol, etc).
Food and medicinal value
Food value of honey includes direct consumption or as an added ingredient of foods like energy bars, herbal teas, bread spread, chocolates, cookies, pop-corn coatings, etc.
Apitherapy — art of using bee products — is a new medicinal branch which recommends honey-based treatment. Honey is reported to exhibit anti-inflammatory, antioxidant, anti-mutagenic, anticancer, antimicrobial and anti-parasitic activities.
Because of high sugar levels, consumption of honey can be an instant energy booster. Further, because of low glycemic index, honey consumption is linked with positive effects in type-2 diabetes patients. Honey is reported to enhance blood insulin levels, which consecutively helps in the release and conversion of serotonin (neurotransmitter) to melatonin (which helps in improved sleeping).
A tablespoon per day preferably with lemon juice is related to overcoming seasonal cold and coughs. Overcoming seasonal allergies (itchy eyes, runny nose), improvements in memory (in postmenopausal women) and brain functioning, cardiovascular health (owed to high nitric-oxide levels) and HDL (good cholesterol) is linked with regular intake of honey.
Scientific reports indicate honey consumption to prevent gastro-intestinal disorders (eg acid reflux, peptic ulcer, gastritis) and the best cure for stomach ulcers (Helicobacter pylori infections). The antioxidant properties can help in overcoming free radicals induced damages such as aging and cancer (effective in inhibiting bladder cancer cell lines). Overcoming eczema, skin infections, serving as laxative agent (as a prebiotic source owed to presence of fructo-oligosaccharides), reduction in sinus infection and gum problems, and recovery from alcohol intoxication is reported.
It has also been proven a regular intake of honey leads immune-protective activity (because of nigerose sugar) and increased libido (raised testosterone production in men). High antimicrobial activity against food-borne human pathogens (Salmonella, E. coli, Staphylococcus aureus) is reported. Manuka honey (of Manuka bush flowers) is a highly priced honey effectively used for treating wounds, burns, pressure sores, diabetic foot ulcers, skin disorders, psoriasis, etc.
Identifying pure honey
Owing to high demand, adulteration of honey is common. Adulterated honeys contain added molasses, sugar or corn syrup, and products identical to flower nectar.
Purity can be tested at home. Some simple tests include: Direct heating, wherein pure honey will not foam or caramelise immediately; bread slice becoming solid within few minutes on spreading with honey; egg yolk appearing to be cooked on stirring with pure honey; and absence of foam formation on mixing pure honey with water and vinegar.
Also, if a drop of honey is placed between thumb and finger and does not spill/spread, then it is pure. Water testing includes addition of few drops of honey in a glass of water and checking if it dissolves instantly or settles at the bottom to be pure.
The flame test involves dipping a dry match stick in honey and igniting it. If impure (containing moisture) the match will not burn.
Safety
Owing to adulteration problems, safety of certain marketed honey is questionable. Safety can also be compromised by presence of heavy metals, environmental pollutants, antibiotics, and other toxic substances. There have been cases of honey poisoning because of the presence of diterpenoids and pyrrazolidine alkaloids. If nectar was collected from poisonous flowers (from poisonous plants) then this honey can be unsafe. Pediatricians strongly recommend not giving honey to infants as there are risks of botulism (because of low immunity in infants).
Scope
Honey farming (beehive farming) is popular in Fiji and there is tremendous scope for all to opt for commercial production. Owing to multiple uses in food, pharmaceutical and cosmetic industries, sustainable honey production is the need of the hour.
Several challenges are routinely encountered in honey farming; absence of bee-forage, lack of proper beekeeping equipment, existence of pests/predators in farming area, honey bee diseases, environmental pollutants, presence of poisonous nectar/pollen sources in beehives, etc.
Regular hands-on training needs to be arranged for farmers and interested personal to practise honey farming so as to ensure self-reliance, which in-turn can safeguard a firm household food security in our region.
* Dr Rajeev Bhat is an associate professor and head of FNU’s Food Science Department. Views expressed are his and not of this newspaper or his employer. For queries, email: rajeev.bhat@fnu.ac.fj or hodfs@fnu.ac.fj.
