Honey Makes You Younger !

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Ganesh.Dutta's picture

Are you know that honey is going to keep you young forever if you include it in your diet.. Now everyone can protect themselves from the effects of ageing by just consuming honey. It is natural remedy which can help you in many ways due to its health-promoting supplements if you use it. Vitamins, minerals, & amino acids present in honey. Honey has multiple of health benefits but keeping you young is very significant property of honey.


Image:Honey-miel.jpg


Actually Honey is a sweet and viscous fluid produced by honey bees (and some other species of bee), and derived from the nectar of flowers. The main uses of honey are in cooking, baking, as a spread on breads, and as an addition to various beverages such as tea and as a sweetener in commercial beverages such as Sprecher's root beer.

The researchers — Lynne Chepulis & Nicola Starkey brought up their subjects (rats) on diets that have — 10% honey, 8% sucrose, or on diets that were also without sugar for almost 12 months. The subjects were of 2 months at the beginning of this experiment & were evaluated in every 3 months by undergoing those tests which were prepared for knowing and monitoring their uneasiness & spatial memory.

Researchers feed one group of rats with honey and other group with sucrose. It was found that rats who consumed honey stayed and passed their time in the open area of an evaluation puzzle for at least twice in comparison to rats who have consumed sucrose; it shows that those rats who were fed with honey were found to be less worried. Those rats were also making their move towards the novel area of the Y-shaped puzzle that has network of paths, showing that they are fully aware of where they were before & thus had quite good spatial memory.


A jar of honey, shown with a wooden honey server and scones/biscuits.

Foods which were made sweet by the use of honey could prove to be quit helpful in reducing uneasiness & thus it improves your memory during the period of ageing.


These latest discoveries can be because of the antioxidant characteristics of honey that had been earlier shown and explained in case of human beings.

 

source :http://www.newscientist.com/article.ns?id=mg19526216.100&feedId=health_rss20

 

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13 Comments

Snigdha's picture
Its a very interesting thing to know that honey keeps us young. It would be more helpful to know how much of honey to consume per day, like a tablespoon or more?
shantihhh's picture
Just remember do not feed babies until over one year of age any honey! It contains a type of botulism organism they can't handle. Botulism results from a protein called botulin, produced by a particular strain of bacteria. Once inside the body it blocks the nerve cells that cause muscles to contract, resulting in paralysis. At worst, botulin can cause total paralysis leading to death. Since botulism bacteria cannot survive in oxygen, they form spores that lie dormant until they're in an oxygen-free environment. For example, the oxygen-free insides of canned goods are prime breeding grounds for botulism. Unless such cans are heated properly to destroy the spores, they will awaken and contaminate the food inside. That's why many cases of botulism occur after the victim has eaten canned food. Honey normally doesn't come in cans, so what does this have to do with babies? When bees collect nectar from flowers, they incidentally pick up botulism spores that get mixed into their honey. Since adults and babies more than a year old have fully developed immune systems and intestinal bacteria that destroy the spores, eating honey is no problem. Lacking these safeguards, a baby that eats honey provides a perfect environment for the spores to activate and unleash their toxin. So keep your baby away from honey. Chances are she's already sweet enough just as she is. Another wonderful use for honey-is to mince hot chiles and place in honey-it preserves the chiles and makes for a wonderful spicy drizzle for fruits or veggies. It does not need refrigeration. Speaking of boulism-NEVER store garlic in olive oil unrefrigerated and then use within one week. Olive oil is a natural breeding ground for the garlic to form botulism spores. An article on the Web from UC Davis (www.cecalaveras.ucdavis.edu/garlic.htm) explains the warning as follows: "Storing garlic in oil -- Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America. "By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from three days to more than one week to sufficiently acidify." ref for verification: http://www.honeycouncil.ca/users/folder.asp?FolderID=4833 http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/07/14/HOG44QUMO01.DTL
Ginny69's picture
Thanx for the good info Ganesh & Shantihh !
Ganesh.Dutta's picture
thanks shanti,snigdha and ginny, shanti you are absolutely right that Due to the natural presence of botulinum endospores in honey, children under one year of age should not be given honey. The more developed digestive systems of older children and adults generally destroy the spores. Infants, however, can contract botulism from honey.
Ganesh.Dutta's picture
also keep in mind that Honey produced from the flowers of rhododendrons, mountain laurels, sheep laurel and azaleas may cause Honey Intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities and convulsions may occur, with rare cases resulting in death. Honey Intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources generally dilutes any toxins
s.durkee's picture
Honey for those over one year is very beneificial for sure. I only mentioned infants as there is a dire risk for them. The benfits of honey for all of us above one year is truly amazing.
The.Tortilla.Guy's picture
It will be too strange for any honey fan to not know at least some different honey varieties and understand their characteristics so as to be able to cleverly use and apply them in different foods. Here are some that I recommend you to start with (not in order of my preference but in alphabetical order): ACACIA Acacia is made from nectar collected from Acacia tree blossoms which produce a honey that is remarkably clear and pure. It is one of the most popular and sweetest honey varieties because of its mild delicate floral taste. It can remain in a liquid state for a long period of time due to its high concentration of fructose. Because of its low sucrose content, it is the best choice for diabetics. Known for its therapeutic action, Acacia cleanses the liver, regulates the intestine, and is anti-inflammatory for the respiratory system. This honey is excellent for sweetening without altering the taste or the aroma of beverages. Its sweetness perfectly balances the salty tang of the cheese. Kids love this honey. ALFALFA Alfalfa honey, produced extensively throughout Canada and the United States from the purple or blue blossoms, is light in color with a subtle spicy profile and mildly scented floral aroma. Its delicate nature doesn’t overpower other flavors making it a favourite choice for chefs for their baked foods and a fine table honey for tea lovers. Not as sweet as most honey, it is a preferred choice for combining with other ingredients or straight from the jar. AVOCADO Its name is a misnomer. Avocado honey tastes nothing like the fruit, avocado. Collected from the California avocado blossoms, avocado honey is dark in color and has a fairly rich and buttery flavour. This honey originated in Southern Mexico and is now a common crop in Central America, Australia and other tropical regions. BASSWOOD Produced from the cream-colored Basswood blossoms found throughout North America, Basswood honey is one of the few exceptional honey varieties that has a light color and yet strong biting flavour and a distinctive lingering flavour. It’s somewhat fresh, pleasant “woody” scent is very good with teas like Earl Grey and works well for salad dressings and marinades. BLUEBERRY Produced in New England and in Michigan, Blueberry honey is taken from the tiny white flowers of the blueberry bush. It is typically light amber in color, has a pleasant flavor, a slight tang, and a blueberry aftertaste. A good table honey. BUCKWHEAT Now unusual and hard to find, Buckwheat honey is produced in Minnesota, New York, Ohio, Pennsylvania and Wisconsin as well as in eastern Canada. It is dark, full-bodied, and rich in iron, and popular with honey lovers. Buckwheat honey has been found to contain more antioxidant compounds than some lighter honeys. It is perhaps the strongest and darkest of honey varieties. Most experts recommend using a strong-tasting type of honey, such as buckwheat for mead production, since the honey is diluted. CLOVER Originating from Canada and New Zealand, Clover honey is one of the most widely available and popular honey varieties. White clover in particular is grown as a widespread blooming pasture crop and is a major nectar source in many parts of the world. This honey has a pleasingly mild sweet, yet rounded taste which is perfect for light sauces and dressings and baking. Depending on the location and source, clover honey varies in color from water white to light amber to amber. EUCALYPTUS Eucalyptus honey comes from one of the larger plant genera, containing over 500 distinct species and many hybrids. Its country of origin is Australia but produced largely in California. Widely available, it varies greatly in color and flavor but tends to have a special herbal flavor which carries a hint of menthol. This honey is recommended by many people as a protection against colds, and also, as an ingredient to liven up your tea. FIREWEED One of the most popular honeys, Fireweed is light in color and comes from a tall perennial herb grown in the open woods of North West US. It has an extraordinary smooth, delicate, sweet and buttery taste which is great for gourmet cooking, baking, glazing, BBQ grilling, meat & fish smoking. HEATHER Thick, amber in color, Heather honey has one of the strongest and most pungent flavors. It is fragrant and floral with a very lingering aftertaste that is almost bitter. It is commonly served with ham, chicken, lamb, seafood and cold dishes and goes well with strong, black coffee.Prized since ancient times due to its medicinal properties, Heather honey is extremely high in protein content. LEATHERWOOD Leatherwood honey comes from the leatherwood blossom -- a native eucalypt found in the south-west of Tasmania, Australia and is the source for 70% of the country’s honey. Established worldwide as a distinct honey type and a fine gourmet product, Leatherwood honey has a unique taste and strong floral flavour. Its distinctive spicy flavour makes it an excellent spread on wheat toast, and an ideal ingredient in recipes as it not only sweetens but adds a fantastic aroma to cakes, muffins, coffee and tea. MANUKA Found only in New Zealand’s costal areas, Manuka honey is collected from the flower of the Tea Tree bush. The Unique Manuka Factor (UMF) found in some Manuka honey is an antibacterial property which is especially effective for healing of sore throats, colds, indigestion, stomach ulcer, acne and pimples. The taste of Manuka honey also goes well with tea or toast with or without butter! ORANGE BLOSSOM Orange blossom honey, often a combination of citrus sources, is usually light in color and mild in flavor with a fresh fruity scent, and a fragrant citrus taste. Orange blossom honey originated from Spain/ Mexico but is produced in many countries including Florida, Southern California and Texas. REWAREWA Full bodied and malty, Rewarewa honey comes from a bright red needle-like flowers grown in the bushy hills and valleys of New Zealand. This classic dark red premium honey possesses a caramel-like and slightly burnt flavour that makes it popular natural sweetener for hot drinks and a spread. It is ideal for both sweet and savoury dishes and is well-known for use in oriental dishes. PINE TREE Pine Tree honey (sometimes also known as forest honey, fir honey, honeydew or tea tree honey) consists of the majority of the total honey production in Greece. It is not particularly sweet, tastes a little bitter, has a strong aroma, and is relatively rich in minerals and proteins and has how calories. It is rather resistant to crystallization. SOURWOOD Contrary to its name, Sourwood honey is not sour, but sweet like any honey. This light-colored, delicate, subtle honey has an almost caramel or buttery flavor, and a pleasant, lingering aftertaste. With this honey, you don’t need any more butter on your biscuits or bread! SAGE Sage honey, primarily produced in California, is light in color, heavy bodied and has a mild but delightful flavor. It is extremely slow to granulate, making it a favorite among honey packers for blending with other honeys to slow down granulation. TAWARI Originating from the creamy white flowers of New Zealand's Tawari trees, this honey has a golden color and a creamy butterscotch flavour. So subtle and mild, it's a perfect chef choice for topping desserts such as pancakes, waffles or ice-cream. TUPELO Clear yellow in color, with a characteristic greenish glow, Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content, Tupelo honey is one of the sweetest honey varieties and it hardly granulates. WILDFLOWER Also known as "multifloral" or "mixed floral" honey, Wildflower is often used to describe honey varieties from miscellaneous and undefined flower sources. Its colour can vary from very light to dark and flavor range from light and fruity to tangy and rich, depending on the mix from the different seasonal wildflowers. The Tortilla Guy
Ganesh.Dutta's picture
great...great...great....steve! It's a blog or comment (just kidding) By the way thanks a lot for this type information ......really you make my blog more informative!
The.Tortilla.Guy's picture
Just giving some more info !!! been to long how ya doing ? The Tortilla Guy
Culinaire's picture
eating a teaspoon of your local honey will help with allergies, butb must be local bees and honey
aditya28's picture
really, iwill take a spoon honey everyday, thanks for this nice tips!
Flesawalk's picture
Hello very cool blog.
wreriowdrotte's picture
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