Honey’s prestigious history as a
medicinal superfood predates written history as 8,000 year old cave paintings have
been found depicting its harvest. Its religious significance runs deep. Christianity,
Hinduism, Judaism, and Buddhism all revere the sweet nectar’s power. Hippocrates
and Aristotle agreed honey prolonged life. Mythology tells us that Zeus was
raised on honey.
Honey’s incredible antimicrobial (kills
bacteria, virus, and fungus) and antioxidant properties make it the only food
that never spoils. It promotes digestion and aids constipation. Raw honey can
heal ulcers in the stomach. It increases calcium absorption. Honey can help fights
colds and respiratory infections of all kinds. One of my favorite remedies for
that pre-cold scratchy throat is a teaspoon of raw honey sprinkled with
cinnamon. Applied topically, raw honey can heal cold sores, wounds, insect bites,
and rashes.
One of its best
known attributes is its ability to help reduce and eliminate seasonal allergies.
Though the exact mechanism in which this is accomplished is not known, it is
believed that the honey, with its trace amount of pollen, acts as a “natural
vaccine.” In my practice I have seen many people recover from seasonal
allergies by using raw honey.
One study conducted at Xavier
University in New Orleans produced notable results. Participants were divided into
groups: seasonal allergies, year-round allergies, and those without allergies.
These groups were further divided into three subgroups with some people taking
2 teaspoons of local honey per day, others taking the same amount of non-local
honey each day, and the final subgroup not taking honey at all. After six
weeks, allergy sufferers from both categories suffered fewer symptoms and the
group taking local honey reported the most improvement.
Raw honey is mostly natural/good sugar
and water. It has a healthy glycemic index. Honey’s sugars are gradually
absorbed into the bloodstream and do not create a sugar spike. This makes it a
good energy source. The vitamins and minerals found in honey are B6, thiamin,
niacin, riboflavin, pantothenic acid, choline, calcium, copper, iron,
magnesium, manganese, phosphorus, potassium, sodium, zinc.
Commercial brands of honey are often
heavily processed and chemically refined. Excessive heat destroys honey’s nutritional
matrix including the vital enzymes that aid digestion. Filtering honey eliminates
many of the beneficial phytonutrients including pollen and enzyme-rich
propolis. Raw organic honey is never strained, filtered, or heated.
Take it straight off the spoon or mix
it into your oatmeal, cottage cheese, or tea. Spread it on toast with cinnamon.
In a glass of water, mix raw honey with one teaspoon of Bragg’s apple cider
vinegar. This is a delicious, quenching, nutritious drink.
Do not feed honey to infants less than
one year of age. Honey may contain spores and toxins that can cause infant
botulism, a life-threatening paralytic disease. As the digestive system
matures, children older than 12 months can consume it without worry.