Nutritive, honey

Nutritionally, honey provides energy—about 85 Calories (kcal) per ounce—plus traces of minerals and vitamins, and 14 to 1 9% water. The composition of honey is given in Food Composition Table F-21. 

The use of honey in athletic nutrition is also documented. Lloyd Percival of Sports College in Canada, from the results of a four-year study, has no hesitation in recommending honey for athletes and those interested in maintaining a high level of energy.29 White lists a number of other sports30 wherein honey has been used with beneficial results. There are constant reports in the bee literature advo-... 

Fructose, another common monosaccharide found in fruits and honey, is more soluble in water than glucose and is also sweeter than glucose. It is used as a sweetener for diabetic patients, and in infusion for parenteral nutrition. 

Although many people recognize the nutritional properties of honey, not many realize that there is much more to honey than meets the eye. One of nature s oldest medicines, scientists are discovering that honey has unique healing powers. 

Mead is a traditional alcoholic beverage obtained by fermenting mead wort that contains 8-18% (v/v) ethanol. Its production has been known since ancient times. However, mead fermentation and maturation requires an extended period, often lasting several months to years. Mead still remains a relatively empirical and manual exercise, requiring large capacity vessels and the investment of considerable capital in terms of the raw material. In addition, the fermentation rate depends on several factors, such as honey variety, yeast strain, yeast nutrition, and pH. Due to the lack of scientific investigation, mead production has suffered in comparison with other alcoholic beverages and so more research is needed to optimize the production process. 

However, for mead production to become profitable, it is necessary to decrease production time. A major concern in mead fermentation is the notoriously long period required to reach completion. Although fermentation rate depends on the honey variety and its characteristics, through proper selection of yeast strain and fermentation conditions, such as, mixing during fermentation, yeast nutrition, and pH s control, it may be possible to dramatically increase fermentation rate. 

The Hippocratic idea that dyscrasia was the cause of nearly all diseases meant that dietetics (= diaita) was necessary for the restoration to normal of the life order . (s. p. 6) Even in antiquity, special forms of nutrition were of great importance in the treatment of liver diseases. In addition to those dietary prescriptions which were within the reach of everyone (e. g. donkey liver with parsley and honey) (s. pp 7, 844), there were also extremely complicated diets for the treatment of jaundice which only kings could afford (Celsus called jaundice the morbus regius). (s. p. 7) During all historical epochs of medicine, dietetic measures have played an essential role in the treatment of liver diseases - even in the so-called dirty pharmacy of mediaeval times, (s. p. 844) Because dietetics also assumed such an important role in hepatology, nutrition, i.e. enteral intake of special beverages and food, was mainly based on mythological and later also on speculative ideas. 

Murray, S.S. Schoeninger, M.J. Butm, H.T. Pickering, T.R. Marlett, J.A. Nutritional Composition of Some Wild Plant Foods and Honey Used by Hadza Foragers of Tanzania. Journal of Food Composition and Analysis. 2001,74, 3-13. 

Standifer, L.N. Honey bee nutrition and supplemental feeding. http //maarec. cas.psu.edu/bkCD/HBBiology/nutrition supplements.htm requirements. 

Royal jelly. Nutritional paste prepared by nurse bees tom head gland secretions and honey stomach contents for rearing queen bee larvae. R. j. contains ca. 24% water, 31% protein, 15% carbohydrates, 15% ether-soluble components as well as 2% ash, and further trace elements such as iron, manganese, nickel, cobalt, etc., and various vitamins. Although synthetically prepared R. j. keeps the larvae alive it does not result in the development of a queen bee. R. j. differs from the breeding nutrition of worker bees by having higher concentrations of neopterin, biopterin, and... 

Features Honey-like flavor Regulatory FDA 21CFR 172.515 FEMA GRAS Manuf./Distrib. Advanced Synthesis Tech. http //www. advancedsynthesis. com, Al d ri ch http //www.sigma-aldrich.com, Dequssa AG/Health Nutrition http //www.degussa-heaith-nutrition.de, Grau Aromatics http //www.grau-aromatics.de, LIuch Essence http //www.iiuch-essence. com... 

Reported isolations of either yeast outside of fermentation facilities are rare. Van der Walt (1970) reports isolation of Brettanomyces from honey and tree exudates. It appears likely that subsequent transmission to fermenting juice and wine is the result of insect vectors. Aside from this report, the generally accepted habitat of both Brettanomyces and Dekkera is from fermenting products and their associated environs. It is likely that this ecological restriction is the result of their rather fastidious nutritional requirements. 

Most common sugar, abundant in free and combined form. Occurs free in blood, cerebrospinal fluid, lymph, urine of diabetic subjects, fruits, honey and plant juices Major component of many oligosaccharides and polysaccharides. Occurs in sucrose combined with fructose. Comly. available by the acid hydrol. of potato starch (Europe) and cornstarch (USA). Fluid and nutrient replenisher. Food additive nutritive sweetener, humectant. Tablet diluent. pAat 12.34 (25°). Sweet taste, sweetness = 0.46 x sucrose. 

Bees collect plant pollen as a nutritional source for the colony. For some people, pollen is an allergen. But some studies suggest that human consumption of raw pollen from particular locales, as well as the raw honey that contains these pollen spores, can build immunity to pollen allergies from the same locales. 

Water-soluble vitamins represent a remarkable feature of the minority chemical composition of honey. Although their low concentrations preclude any specific interest from a nutritional viewpoint, it has been shown that their concentration levels provide information suiScient to determine the origin of the honey and verify its freshness. 

Bogdanov, S., Jurendic, T., Sieber, S., and Gallmann, P., 2008. Honey for nutrition and health a review. Journal of the American College of Nutrition. 27 677-689. 

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