Enzymes in Raw Honey

Enzymes in Honey

One of the characteristics that set natural honey apart from table sugar and all other sweetening agents is the presence of active enzymes. The main enzymes in honey are invertase (saccharase) diastase (amylase) which are introduced to honey by bees, but their presence in honey vary depending on several factors including the nectar composition and concentration, and the age of the bees. Another enzyme that goes into honey during nectar processing is glucose oxidase which produces the antibacterial, antimicrobial hydrogen peroxide. Different nectar and honey floral sources have widely varying enzyme potency. "Active manuka honey" contains an additional antibacterial component called the "Unique Manuka Factor" (UMF) which is more effective than that with hydrogen peroxide against some types of bacteria and diffuses deeper into skin tissues than does the hydrogen peroxide found in other types of honey.
As these enzymes are sensitive to heat, visible and UV light, it is always recommended that honey be stored away from the sun and that extreme heating be avoided to preserve the natural goodness of honey.

The Benefits of Raw Honey

1. Raw honey never spoils! It can be used as a natural preservative; the Egyptians used it for such purposes.
2. No other sweeteners on the market have the same range of medicinal uses as honey does. It can be used to heal the skin; it has helped me with my psoriasis and is reported to have helped others with asthma and eczema. It can also be used with apple cyder vinegar as a health tonic to kill off intestinal parasites.
3. There are over 80 varieties of honey! This outnumbers other sweeteners by far - with honey you have more choice and don't get bored as easily as you would for example constantly eating agave syrup. Below are are ten popular honeys with a range of tastes that far exceeds any other sweetener. Acacia, Chestnut, Oak, Wild Thyme, Heather, Lemon Blossom, Orange Blossom, Lavender, Rosemary, Eucalyptus.
4. Honey may make you live longer! It is a longevity food of the highest order. Bee keepers in Russia are known to have lived long lives - well into their hundreds - there diet was rich in honey and pollen!
5. No other sweetener has the unique enzyme profile that honey does. Raw honey can contain over 5000 enzymes. Enzymes are the fuel of life which gives honey the edge as fuel source over other sweeteners.
6. Unlike honey no other sweeteners can be used topically. Honey can be used to heal cuts and wounds and also certain skin conditions. It does this by releasing a mild form of hydrogen peroxide. Hydrogen peroxide has anti-bacterial and anti-fungal properties which make extremely effective for such purposes.
7. No other sweeteners vary in appearance or consistency like honey do. There is set honey; this is thick and you can easily stand a knife in it. There is runny honey which is ideal for spreading on toast... and of course you have creamed honey which can be used for anything you like - tea, coffee, desserts and smoothies. When you buy honey you always get something fresh and new!
8. Honey unlike most other sweeteners will not drastically affect your blood sugar levels which tends to have the effect of leaving you low in energy after the initial high. With honey you get sustained energy and no lows!
9. Raw honey unlike most other sweeteners is not cooked and therefore gives it greater nutritional value than other sweeteners on the market. Cooked sweeteners are not as fresh nor pure as raw honey straight from the hive is!
10. Raw honeycomb is a wholefood! To my knowledge no other sweetener either exists, or, is as readily available as honey is in wholefood form. According to nutritionists Honeycomb has a wide enough range of nutrients to sustain human life for extended periods of time