Honey has been collected since at least 8,000 B.C.E. originally in the western regions of Asia. Ancient Greeks used it as a sweetener and as a preservative, as well as an offering to gods in some rituals. Europeans introduced the honeybee to North America in the early 17th century.
In Asian medicine it has different applications depending upon whether it has been heated, (pasteurized), or is taken in its raw state. Cooked honey is used to moisten dryness in the throat or help with a dry cough but should not be used in individuals who suffer from damp or mucus symptoms. Raw honey, in small amounts, can help to dry damp conditions. Raw honey should be avoided in children under 2 years of age. Honey is considered to have both warming and cooling energy. It affects the spleen, lungs, and large intestine and is used to detoxify and balance the liver and to relieve pain. Relief from stomach pain, canker sores, high blood pressure, constipation, hangover, and alcoholism are described. Topically, honey can be applied directly to burns.
Raw, unpasteurized honey is the nectar from different flowers collected and manufactured in the stomach of bees and is made up of glucose, sucrose, and water. The colors and flavors of different honeys are a result of the various flowers the bees have pollinated. One bee produces about 0.4ml of honey in its lifetime. Honey contains small amounts of vitamins, minerals, trace elements, enzymes, pollen, and propolis.
The polyphenols in honey provide protection against the spread of cancer cells, are antioxidant and anti-inflammatory, strengthen the immune system, and help protect against heart disease. The compound called propolis provides protection against some viruses. Honey has been shown to have anti-bacterial properties. Because honey is a very concentrated sweetener, caution should be used in sugar-sensitive individuals. Honey is very stable when stored in an airtight container, and will keep indefinitely.
Several varieties of local, raw, unfiltered honey with nutrients intact can be purchased almost year-round at our extraordinary Santa Fe Farmer’s Market. What a wonderful culinary and nutritious addition to your kitchen.
Mary Sjoberg, R.Ph.
