The honey composition has about three hundred different substances, of which 60-80% carbohydrate, about 20% water and 10-15% of other substances.The main components of honey is fructose (33-42%) and glucose (30-40%).They are extremely important for a person as energy and food components penetrate into the bloodstream with little or no pre-treatment of digestive organs.The sugar that we consume every day, originally to split into glucose and fructose, a simple sugar that is.Because the use of honey is very useful for people with intestinal problems and diabetes.
properties of honey
Glucose contained in honey is able to quickly make up for a lack of energy in the body that occurs as a result of severe physical exertion.Glucose can be detected in the blood within two minutes after the use of the product.Fructose also accumulates in the liver as glycogen, which is converted as necessary into glucose.Acetylcholine also is part of honey is a neurotransmitter that regulates the functioning of nerve cells;
contained in honey (more than anything in the dark) substances, such as magnesium, cobalt, iron, copper and vitamins belonging to the group B, helping to stimulate the production of red blood cells (red blood cells).Also, due to the fact that the honey has a hygroscopic property and has a large osmotic pressure, it is capable of disinfecting open wounds, thereby providing protection from infection and facilitating cleansing of wounds.
Honey is very nutritious product.Two hundred grams of honey nutritionally equal to 250 cores of walnuts, 200 grams of fat cheese, 500 grams of beluga, 500 g of fish oil, or 350 grams of minced meat.It contains most of the chemical elements that are necessary for our body to function properly.The human body metabolizes the honey completely (for reference - the meat is absorbed by the body by 95%, milk 90%, rye bread by 85%, potatoes by 90%, wheat bread 96%).One kilogram of honey contains 3100 calories.For adults the daily rate of the product is 100-150 g, for children 40-50 of doses in excess of these standards, are not recommended, especially with prolonged consumption.
There are many references to the use of honey in infant nutrition in ancient times (one of the oldest dates back to 900 BCE).Already in ancient China, it was believed that honey increases strength, tempers will, updates all internal organs, burns fat.In ancient Egypt, honey was given in schools - it was believed that those who eat honey, will develop both mentally and physically.In Spain, honey is one of the additives to human milk substitutes, serving as a means for maintaining the health of preterm infants and, as well as children who are diagnosed jaundice or hypochromic anemia.It is noted that honey promotes weight gain and increase the number of baby hemoglobin in the blood and improve the child's appetite and positive effect on the gastrointestinal tract.