Honey, the More Transparent, the Better

Honey, the More Transparent, the Better

Neither topaz, nor other, nor amber. From 2020 honey will be “transparent”. The
new honey quality standard that the Ministry of Agriculture is finalizing, Fisheries and Food (MAPA), will require that the labels of the containers indicate the country or countries of origin of the Product, detailing the percentage that corresponds to each one, unlike What is happening now, that there is only the obligation to
Indicate whether it has remained prepared within or outside the European Union. This measure results from a long claim by Spanish beekeepers to protect the prestige of their Product and the rights of consumers. In this report, in addition to the new regulations, we will learn a little more about Honey: national production, its properties, how to pair and preserve it.

Also read : Carbohydrates, Proteins and Fats: What is the correct Proportion?

An Author’s Product

Eucalyptus, chestnut, sage, orange blossom. honey is a product that, naturally, offers us multiple nuances. Depending on the bees’ pollen, their colour can vary from light yellow (almost transparent) to dark brown (almost black). The same goes for its flavour, ranging from mild sweetness to slight bitterness and even an intense floral taste. There is a world between the delicate flavour of rosemary honey to the pronounced flavour of forest or mountain kinds of Honey. And, as they say, the choice is a matter of taste.

But not only pollen influences its organoleptic qualities. The time of collection and the environment, including climate, also have an impact. Spain has three kinds of Honey with Denomination of Origin (PDO) and one with Protected Geographical Indication (PGI) that serve, in part, to differentiate them. They are honey from Galicia, Granada, La Alcarria (Guadalajara) and Villuercas-Ibores (Cáceres). In turn, each area produces different types of Honey with the flora of the place. The geographical indication and the appellation of origin are two stringent criteria that guarantee the consumer a specific food source and a particular way of producing it. Thus, for example, Alcarria honey is exclusively floral (especially lavender and rosemary); in Granada, the extraction remains always done by centrifugation; and in Galicia, honeycomb de-beating can never remain carried out using chemical products. It works as a seal of quality and is reflected in the (higher) price, although it does not necessarily imply that they are the most expensive kinds of Honey. Sometimes the local and artisan ones are more expensive.

What does Honey Contain

In general, Honey remains made up of sugar and water. Carbohydrates represent more than 80% of this food, especially in the form of fructose and glucose. It is, therefore, a very caloric product, which contains about 300 kcal per 100 grams. In other words: a tablespoon of Honey contains about 24 grams of sugar, more or less the equivalent of three individual bags of those that they put us when we order a coffee.

Depending on the variety of flowers, Honey may contain other nutrients (such as some minerals and vitamins), but it should remain noted that their presence is deficient. For example, if we wanted to cover our daily calcium needs through Honey, we would have to eat more than 16 kilos. It doesn’t appear to brand a lot of sense.

For this reason, it makes more sense to do it from the gastronomic pleasure than from a supposed nutritional benefit when it comes to including Honey in our diet. It is better to drink little of good quality and enjoy its flavour than to use it as a “cure-all” elixir or as a healthy substitute for sugar: nutritionally speaking, there are hardly any differences.

Who Shouldn’t Eat It

There are three groups of people who should not consume Honey. Overweight or obese, those with diabetes, and babies under one year of age. In the first two cases, the reason is nutritional: a food so caloric and so rich in simple carbohydrates is not the best choice .If we must control our body weight or have glucose levels. Although it does not cause blood glucose spikes as high as sugar. Experts in the field do not recommend eating it.

In the case of babies, the reason has to do with food safety. Although Honey is a very safe product and is subject to strict controls in our country. It is impossible to guarantee 100% the absence of Clostridium botulinum spores. Which is the cause of botulism. Children under one year of age are particularly susceptible to this disease. Because their immune systems are not fully prepared to defend themselves against microbes. Therefore, it does not matter that the risk is shallow. It should always remain avoided. And this includes not sweetening the pacifiers with Honey.

The Risks of Honey for Babies

With what Pairing and How to Keep It

Honey can remain used in multiple recipes, both sweet and savoury. It is used daily as a sweetener for beverages (such as milk, tea. Or homemade soft drinks) or adds a sweet and buttery touch to simple toasts. But it can also be used combined with cheeses and cottage cheese. In apple cakes or with the delicious Galician pancakes. Among the salty preparations. This Product pairs very well with some vegetables (such as aubergines) and also with meats (both red and white) .Since, in addition to providing a bittersweet flavour.It is beneficial to give it a golden hue and texture. It was honeyed to whatever meat we use. In addition, Honey is effective in preserving food thanks to its significant sugar concentrations.

Also read : White Vinegar. What is it for, Benefits and Properties

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