History of Honey (40+ Million Years Of Honey )
Honey
Honey is a sweet and viscous liquid that is produced and stored by bees (Apis sp.) And some bees related to the nectar of flowers and is often used by man as a sweetener and food source. The color, taste and composition of honey depend on the flowers that act as a source of honey. Popular honeys are made of clover, alfalfa, orange blossom, buckwheat and sage. This article only applies to honey bee.
Those who consume honey may not appreciate the great effort that the bee must make on this product. To produce one pound of honey, thousands of worker bees must visit and collect nectar from two million flowers, treat nectar through repeated ingestion and digestion, and spread the processed product with wings to remove water. When mature, the bees finally store them in the cells and cover them with a thin layer of beeswax.
Honey is an important source of food for the bee. When honey is taken from man, it is used for various 
culinary and medical purposes through topical application thanks to its antiseptic and antibacterial properties. Honey has been used by humans for at least ten thousand years, with depictions of Mesolithic rock and many biblical references, as well as references in the Koran and its use in the Roman Empire, as well as in Buddhist and Jewish traditions.
There is also a great advantage for the flowering plants that bees pollinate when they collect nectar.
view
A bee (or bee) is one of the highly social bees of the genus Apis, which produce and store liquid sugar ("honey"). Some other bees also produce and store honey, although this honey has very different properties (Crosby 2004).
Bees store honey as a food source. Workers collect nectar, turn it into honey and store it in honeycombs for later use. The nectar ripens in honey by investing most of the sucrose in glucose (dextrose) and fructose (levulose) and eliminating the water through enzymes and evaporation. In cold climates or when food sources are scarce, bees use their stored honey to generate energy (NHB 2008a).
A covered honeycomb frame.
By swarming bees into a hive, humans were able to tame insects. The beekeeper prefers the overproduction of honey in the hive so that the excess can be absorbed without endangering the bees. If the food sources of the bees are scarce, the beekeeper may have to supply them with additional food (Somerville 2001).
Honey consists mainly of glucose, fructose and water with a small amount (from 1 to 2%) of sucrose, as well as enzymes, minerals, vitamins, other sugars and amino acids. Part of the pollen is also mixed with honey. Honey derives its sweetness from fructose and glucose from monosaccharides and has approximately the same relative sweetness as granulated sugar (97 percent of the sweetness of sucrose, a disaccharide) (NHB 2008b). Honey has attractive cooking chemical properties and a distinctive taste that makes some people prefer sugar and other sweeteners (NHB 2008b).
The color, composition and taste of honey depend on the type of flower used for the nectar. Alfalfa and clover offer white honey, amber-colored lavender, red-brown heather and straw-colored acacia (McNulty 2002). More than 300 types of honey are produced in the United States only (NHB 2008a).
Most microorganisms do not grow in honey due to the low aqueous activity of 0.6 (Prescott et al. 1999). However, it is important to note that honey often contains latent endospores of the botulinum Clostridium bacteria, which can be dangerous for children, as endospores in the infant's immature intestinal tract can become bacteria that produce toxins. cause what can cause disease and even death (Shapiro) et al. 1998). Therefore, honey should not be given to a child under the age of one. Older children and adults are generally not affected by spores.
The examination of pollen and spores in raw honey (melisopalinology) can determine the sources of honey flowers (Bryant 2001). Since bees can carry an electrostatic charge and attract other particles, the same Melissa opalinology techniques can be used in environmental studies on radioactive particles, dust or particle contamination (Mercuri and Porrini 1991); Tonelli et al. 1990).
composition
honey
Nutritional value per 100 g
Energy 300 kcal 1270 kJ
Carbohydrates 82.4 g
- sugar 82.12 g
- 0.2 g of fiber
Fat 0 g
Protein 0.3 g
Water 17.10 g
Riboflavin (Vit.B2) 0.038 mg 3%
Niacin (Vit.B3) 0.121 mg 1%
Pantothenic acid (B5) 0.068 mg 1%
Folate (Vit. B9) 2 μ g 1%
Vitamin C 0.5 mg 1%
Calcium 6 mg 1%
Iron 0.42 mg 3%
Magnesium 2 mg 1%
Phosphorus 4 mg 1%
Potassium 52 mg 1%
Sodium 4 mg 0%
Zinc 0.22 mg 2%
Suitable for 100 g, about 5 tbsp.
Percentages are based on
American Recommendations United States United States United States For adults.
Honey is a mixture of sugar and other compounds. As for carbohydrates, honey consists mainly of monosaccharide glucose (D-glucose or dextrose) and fructose. According to McNulty (2002), the average percentage of glucose and fructose is between 76 and 80 percent of honey, while water between 17 and 20 percent. Bender and Bender (2005) estimate that the average honey composition is 74% (69-75%) for glucose and fructose and 18% (12-26%) for water. The National Honey Board (2008b) states that the fructose composition is on average about 38.4% (30.9-44%) and the glucose component about 30.3% (22.9-40, 8% ), similar to syrup. Inverted sugar produced by synthesis consisting of approximately 48% fructose, 47% glucose and 5% sucrose. Sucrose, a disaccharide, is on average between 1.3% (0.25 and 7.6%) (NHB 2008b) and 1.9% (0-4%) (Bender and Bender 2005). The carbohydrates remaining in honey include disaccharides such as maltose, kojibiosi, sutanosa and other complex carbohydrates.
Honey contains traces of various vitamins and minerals. As with all sweeteners, honey is primarily sugar and not a major source of vitamins or minerals. Honey also contains small quantities of various compounds believed to act as antioxidants, such as chrysine, pinobanksin, vitamin C, catalase and pinocembrina (Martos et al. 2000; Gheldof et al. 2002).
Honey has a density of about 1.36 kilograms per liter (36 percent denser than water) (Krell 1996).
Honey formation
There are three types of bees in a bee colony: the only queen bee, a variable number of seasonal bees that fertilize new queens and tens of thousands of worker bees. An average bee colony can have between 50,000 and 70,000 workers and 2,000 drones (McNulty 2002), although 20,000 to 40,000 workers may be more common in nature. Workers breed larvae and collect nectar, which is converted into honey in the hive.
When they collect the nectar, the workers suck the nectar with their tongues and put it in a bag of honey. By collecting nectar from sugar-rich flowers, they release nasonov pheromones and return to the hive. These pheromones allow other bees to reach the place due to the smell. Bees also release Nasonov pheromones at the hive entrance so the bees can return to the correct hive.
Workers who live for three to six weeks collect around a teaspoon of nectar during their lifetime. To produce one pound (0.454 kg) of honey, it takes four pounds (1.8 kg) of nectar, which is obtained from two million flowers. Every year an average colony of bees of 50,000 to 70,000 workers produces 27.2 to 45.4 kilograms of honey.
Once the honey is placed in the honey bag, the bee treats it by removing the water, adding enzymes and 
enriching it to obtain honey. As soon as the bee returns to the hive, the partially transformed product is placed in empty cells. Then it is absorbed by other worker bees, which add more enzymes and allow honey to mature further. In the hive, bees collect nectar several times with their "honey belly" and vomit it until it is partially digested (Standifer 2007). The bees work in groups with regurgitation and digestion until the product reaches the desired quality.
The nectar contains a high level of water and natural yeast which, if not controlled, would ferment the sugar in the nectar. The honeycomb remains unsealed after the last burp. The hive bees spread their wings and create a strong current in the honeycomb, which improves the evaporation of most of the nectar water (NHB 2008a). The reduction of the water content increases the sugar concentration and prevents fermentation. The mature honey that the beekeeper has removed from the hive has a long shelf life and does not ferment (NHB 2008b). After complete transformation, the honeycomb cell is covered with honey and a thin layer of beeswax.
production
The bees are now raised in specially designed boxes with removable sections so that honey can be easily removed and honeycombs can be reinserted without losing the colony. Sufficient honey, about a third, is kept in the hive for bees.
Generally, the lids on both sides of the honeycomb are scraped off and a large drum is used to extract honey from the honeycomb with centrifugal force to ensure that the honeycombs do not break. Honey is poured into tanks and heated to 48.9 ° C to dissolve the crystals. The parts of the pollen and bees that protrude upwards are scraped off. Honey is quickly heated, filtered and cooled (all in about seven seconds). Some may not be filtered, but simply shielded, resulting in dark, cloudy, untreated honey (McNulty 2002).
USDA has a maximum moisture content of 18.6%. Different honeys can be mixed to obtain the manufacturer's preferred moisture content (McNulty 2002).
The four main by-products of the production process are beeswax, royal jelly, propolis and pollen. Beeswax has been used by bees to seal honeycomb cells, while propolis is a vegetable resin that bees collect and mix with enzymes, wax and pollen to obtain a disinfectant. to break the hive. Cover and reduce the opening of the hive in winter. Royal jelly is produced and secreted by nurse bees to feed the queen and is nutritious (McNulty 2002).
In 2005, China, Turkey and the United States were the main producers of natural honey, reports the United Nations Food and Agriculture Organization (FAO). Mexico is also a major honey producer and provides around ten percent of the world's supply. A large part (about a third) comes from the Yucatan peninsula. Honey is also one of the gastronomic products of the French island of Corsica. Corsican honey, like French wines, is certified according to its origin (controlled designation of origin). This also applies to other regions in Europe.
The three basic forms in which honey is sold are honeycombs (where honey is still in the original honeycomb, which is also edible), liquid honey (obtained from honeycombs and generally pasteurized to prevent crystallization) and honey in pieces or honeycomb (honey with honeycomb pieces) (autumn 2001).
Here are some more specific categories of honey.
Mixed. Most of the commercially available honey is mixed, which means that it is a mixture of two or 
more honeys that differ in the origin, color, taste, density or geographical origin of the honey. Flower.
Polyphloral honey is obtained from the nectar of many types of flowers (Hughes 2005).
Monofloral Several monofloral honeys have a special taste and color due to the differences between their main sources of nectar. Beekeepers maintain single-flowered hives in an area where, due to the properties of this flower, bees have access to only one type of flower. In practice, due to the difficulties in containing the bees, a small part of the honey comes from additional nectar from other types of flowers. Typical examples of monofloral or pure honey are "orange blossom", "sage", "eucalyptus", "Tupelo", "Manuka", "buckwheat", "acid wood" and "clover".
Honeydew honey. Instead of drinking nectar, bees can take honeydew, sweet secretions from aphids or other insects that suck insects. Bees that collect this resource should be fed protein supplements because molasses does not contain high protein bee pollen. The German Black Forest is a known source of molasses honey and parts of Bulgaria. Sweet melon honey is popular in some regions, but in many regions beekeepers find it difficult to sell the product with a stronger taste. Molasses honey has a much higher percentage of indigestible substances than light-flowered honey, which can cause dysentery and kill colonies in cold winters. For good beekeeping management, molasses should be removed from the cooler areas before winter.
Certified organic honey. Certified organic honey is honey produced, processed and packaged in accordance with national regulations and as such is certified by a government agency or an independent certification body for organic agriculture. In Britain, for example, the standard covers not only the origin of the bees, but also the location of the apiary. These must be on certified organic land and be within 4 miles of the bee site. The sources of nectar and pollen must mainly consist of organic plants or uncultivated areas.
Crystallized honey. Crystallized honey is honey in which part of the glucose content spontaneously crystallizes from the solution in the form of monohydrate. Also called "granulated honey".
Heat treated honey. The heat treatment after extraction reduces the water content, destroys the yeast cells and liquefies the crystals in honey. Exposure to heat also worsens the product, since it increases the hydroxymethylfurfural (HMF) content and reduces the enzymatic activity (eg Diastasis). Heat also affects sensory properties and reduces freshness. Heat treatment can also darken the natural color of honey (gold).
Raw honey Raw honey is found in the hive or is obtained by extraction, sedimentation or sieving at more than 120 ° F without heat input. Raw honey contains pollen and may contain small wax particles. People with allergies are looking for local raw honey because pollen pollutants would reduce sensitivity to hay fever.
Sieved honey. It is honey that has passed through a net to remove particles (pieces of wax, propolis, other defects) without removing pollen, minerals or precious enzymes. Preferred by health food stores, it can look cloudy due to the pollen it contains and also crystallize faster than ultrafiltered honey.
Ultrafiltered honey. The ultra-filtered honey is treated with a very fine high pressure filtration to 
remove all foreign solids and pollen grains. The process generally heats honey to 150 ° F to 170 ° F to facilitate passage through the fine filter. Ultrafiltered honey is very clear and has a longer shelf life because it crystallizes more slowly due to the high temperatures at which the sugar seed crystals decompose, which is best in supermarkets. Ultrafiltration eliminates nutritional enzymes such as diastasis and invertase.
Honey ultrasound. Ultrasound is an alternative non-thermal treatment for honey. When honey is exposed to ultrasound, most of the yeast cells are destroyed. Yeast cells that survive sonication generally lose the ability to grow. This significantly reduces the fermentation rate of honey. Ultrasound also removes existing crystals and inhibits further crystallization in honey. Ultrasonic assisted liquefaction can take place at temperatures much lower than about 35 ° C and reduce the liquefaction time to less than 30 seconds.
Whipped cream with honey. Whipped cream is also known as honey cream, spun honey, whipped honey, candied honey and honey fudge. Refers to honey processed to control crystallization. Whipped cream contains a large number of small crystals in honey. Small crystals prevent the formation of larger crystals that can appear in raw honey. The treatment also confers honey with a soft diffusion consistency.
Honey storage
Thanks to its unique composition and the complex treatment of nectar by bees, which changes its chemical properties, honey is suitable for long-term storage and can be easily assimilated even after long storage. There have been examples of honey conservation in history for decades and even centuries.
When using conventional storage methods, it is not recommended to store honey for more than 2 (maximum 3) years. Honey has a strong tendency to absorb odors from the outside. We recommend keeping it in clean and tightly closed containers. We also recommend storing it in dark (non-transparent) containers or in dark storage locations. Honey must also be protected from the entry of oxygen, which leads to accelerated crystallization. The optimum storage temperature is from 4 to 10 ° C. The storage location must be dark and dry so that honey does not absorb moisture. If honey absorbs too much moisture, it can begin to ferment. Honey is gradually becoming toxic when stored in metal containers.
Honey was stored in ceramic and wooden containers in ancient times, although it was able to absorb the smell of wood. Glass bottles are recommended nowadays. Traditionally, honey was stored in deep cellars, but not with wine or other products. It is considered even more sensitive to storage conditions than the best wines.
Honey in history, culture and folklore.
In many cultures, honey has associations that go far beyond its use as food. In popular language and literature, in religion and beliefs, honey is often a symbol or talisman for all types of sweetness.
layer
Collecting human honey is an old activity. Wilson (2004) reports that humans started hunting honey at least 10,000 years ago. This is shown in a line drawing of a Mesolithic rock painting showing two honey hunters collecting honey and honeycomb from a wild nest. The two men use a long rickety ladder that appears to be made of grass to reach the wild nest. The two men carry baskets or bags. This cave painting is found on a wall in a cave in Valencia, Spain.
Biblical time
The Old Testament contains many references to honey. Exodus describes the Promised Land as "a land where milk and honey flows" (33: 3). However, it has been claimed that the Hebrew original (Devash) actually refers to the sweet syrup made from date juice (Gindi; Wein 2008). In the book of judges, Samson found a swarm of bees and honey in a lion's carcass (14: 8). In Matthew 3: 4, John the Baptist is said to have lived long in the desert and fed on grasshoppers and wild honey.
In the Jewish tradition, honey is a symbol of the new year: Rosh Hashana. In traditional festive dishes, apple slices are dipped in honey and eaten to bring a sweet new year. Greetings from Rosh Hashana show honey and an apple, which symbolize the festival. In some communities, small honey straws are spread out to start the new year.
Honey plays an important role in the Madhu Purnima Festival, which is celebrated by Buddhists in India and Bangladesh. The day commemorates the peace of the Buddha among his disciples who retire to the desert. The story goes that a monkey brought him honey to eat during his stay. In Madhu Purnima, Buddhists remember this act by giving honey to the monks. The monkey gift is often depicted in Buddhist art.
Mediterranean area
In the Roman Empire, honey could have been used to pay taxes instead of gold. Pliny the Elder devoted much space to bees and honey and their various uses in his book Naturalis Historia. The peoples of ancient Egypt and the Middle East used honey to embalm the dead.
In parts of Greece, it was common for a bride to dip her fingers in honey and make the sign of the cross before entering her new home. This should ensure the sweetness of your married life, especially in relationships with your mother-in-law.
After his death in action, the head of Vlad III ÅŸepeÅŸ (later famous Dracula) was cut and delivered to the Ottoman sultan, who was in a honey jar (left).
Culture
western In western culture, bears are described as honey eaters, although most bears actually eat a variety of foods and the bears seen in hives are generally more interested in larvae and bees than honey (ABA). Honey is sometimes sold in a bear-shaped jar or in a flexible bottle.
"Honey" with variations such as "honey sandwich" and "honey pot" and the abbreviation "hon" has become a term of tenderness in most English speaking countries. In some places it is used for loved ones; In other countries, such as the southern United States, it is used to direct random, even strange, knowledge.
Islamic tradition
The Quran mentions the benefits of honey. [a]
And his teacher taught the bee to build cells in hills, trees and (male) houses. There is a drink of your body in different colors in which humanity heals. It really is a sign for those who think. [2]
There is an entire sura in the Qur'an called al-Nahl (bees). According to Hadith, Muhammad (SAW) recommended honey for healing purposes (Sahih Bukhari Vol. 7, Book 71, numbers 584, 585, 588 and 603).
Modern use of honey.
Culinary honey
It is mainly used for baking, baking, distribution and as an additive for various drinks such as tea and as
a sweetener in commercial drinks such as beer with speaker root.
Honey is the main ingredient in the alcoholic beverage, also known as "honey wine" or "honey beer" (even if it is not a wine or beer). It is also used as an additive in beer.
Medical uses and health effects of honey Honey
It has been used by man for the topical treatment of various diseases for at least 2,700 years. Doctors used its antiseptic properties before bandages were developed to cover wounds (McNulty 2002).
Wound gels that contain antibacterial honey and have regulatory approval for wound care are now available to support conventional medicine in the fight against MRSA drug resistant bacterial strains. As an antimicrobial, honey can potentially treat a variety of diseases. A researcher says that a certain type of honey can be useful in the treatment of MRSA infections (Knox 2004). Honey appears to be effective in killing drug-resistant biofilms involved in chronic rhinosinusitis (AAO 2008).
Topical honey has been used successfully in the complete treatment of diabetic ulcers when the patient cannot use other topical antibiotics (UWM 2007). Antioxidants in honey have also contributed to reducing intestinal damage from colitis (Bilsel et al. 2002). Such claims are consistent with their use in many folk medicine traditions (Molan 1992).
Honey has also been used to treat sore throat and cough for centuries and, according to recent research, it may be more effective than the more common medicines (GS 2007). Mixed with lemon juice and consumed slowly, honey covers the throat and relieves discomfort. The antibacterial and antiseptic properties of honey help with sore throat and throat pain.
Some studies suggest that topical application of honey can reduce odors, inflammation and scarring during wound treatment. It can also prevent the bandage from sticking to the healing wound (WHRU 2006). Honey has proven to be an effective treatment for conjunctivitis in rats (Al-Waili 2004).
It is generally believed that honey alleviates allergies. A recent study has shown that bee pollen has an antiallergic effect mediated by the inhibition of the binding of IgE immunoglobulins to mast cells. This inhibited mast cell degranulation and therefore reduced the allergic reaction (Ishikawa et al. 2008).
Honey, mixed with water and vinegar, was also used as a worming agent. The preparation was called oxymeline.
Honey can reduce the healing time of a burn, in some cases up to four days before. A review of 19 studies with 2,554 participants found that honey treatment healed moderate burns faster than conventional dressings, although the author of the review recommended viewing the results with caution, as all studies on The Burns were conducted by a single researcher. (HBNS 2008).
The antiseptic and antibacterial properties of honey have only recently been explained chemically. The antibacterial properties of honey are the result of a low aqueous activity, which causes osmosis, high acidity (WHRU 2006) and the effect of hydrogen peroxide (Wahdan 1998).
Osmotic effect Honey is mainly a saturated mixture of two monosaccharides. This mixture has a low aqueous activity; Most water molecules are associated with sugar and only a few are available for microorganisms, making them a poor environment for their growth.
Acid. The honey's pH is generally between 3.2 and 4.5 (WHRU 2006). This relatively acidic pH prevents the growth of many bacteria.
Hydrogen peroxide. Hydrogen peroxide in honey is activated by dilution. Contrary to medical hydrogen peroxide, generally 3% by volume, it is present in honey in a concentration of only 1 mmol / l. Honey chelates and deactivates free iron, which forms the oxygen free radicals generated by hydrogen peroxide, and the antioxidant components of honey help to remove free oxygen free radicals (Molan 2001).
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