Description: Honey is antiallergenic, antianemic, antibiotic, anticarcinogenic, antifungal, antiinflammatory, antiviral, cell regenerator, expectorant, immune stimulant, laxative and tonic. It is produced by bees from plant nectar (it takes the nectar of one and a half million flowers to make a single jar) and is a mixture of water and two simple sugars: fructose and glucose. The clearer the honey, the higher the proportion of fructose, although honey will almost always granulate if it is kept long enough. Heating it will make it runny again. Honey contains fewer calories than sugar - 288 as opposed to 394 per 100 gm.

Honey still retains its reputation as a remedy for chest complaints, particularly for removing phlegm. It also has antiseptic properties - the Greeks and Romans believed that it could heal wounds - and it is claimed that it acts as a decongestant. It is also an effective treatment for colds, flu, and a generally depressed immune system. Whereas sugar shuts down the immune system, a good quality honey will stimulate it into action. Honey helps to retain calcium in the body.

This golden liquid was prescribed by Hippocrates to treat wounds. It was used as a sedative by early Romans and Greeks, by Egyptians to embalm their dead, and described by Aryans as the legendary ambrosia food of the Greek Gods. The French believed that newlyweds were to have drinks containing honey for 30 days following their wedding, and the word ‘honeymoon’ originated from this custom. In ancient times, honey was a source of sugar and was valued for its medicinal benefits. The medicinal uses of honey are mentioned in the Talmud, the Quran, and ancient Egyptian documents. Modern medicine confirms that honey is an antimicrobial agent as well as a powerful antiseptic that can aid in the healing of wounds and burns. The addition of honey to food helps stimulate digestion and regulate acidity.

Recommended Dosage: 1 to 5 tablespoons.

Contraindication: Honey should not be used by diabetic patients.