Used since the dawn of civilization, honey is one of the most discussed and controversial foods in human nutrition.
Its composition is rather complex; in reality, some of its structural components are always present, but their relative proportions can undergo important variations, so much so that it can be said that no two identical honeys exist.
It is born in the form of nectar, reworked into simple sugars by the industrious commitment of colonies of bees, consisting of a queen bee, thousands of males called “drones” and tens of thousands of female specimens called “worker bees”. The product thus generated is deposited in the cells of the hives, evaporates and becomes honey. To produce 450 g of honey, bees must visit 2 million flowers.
It can take its flavor and change color, scent and density depending on the environment in which it is generated, be it wild herbs or flowers. And in this sense it can be distinguished in “monoflora”, when produced from the nectar of a single plant (acacia, eucalyptus, chestnut, orange, lime and others) or “millefiori”, when generated by the nectar coming from various types of plants.
Honey, a highly energizing food whose nutritional and therapeutic use dates back to prehistoric times, will therefore be the topic of the first October episode of “Il Gusto della Salute”, the scientific and cultural format edited by the immunologist Mauro Minelli, referent for the South -Italy of the Foundation for Personalized Medicine, and proposed by the multi-channel information agency ADNKronos
Except for pastry, honey is an ingredient that is too little used in the kitchen. Its most classic use is to sweeten drinks and infusions, although it can also be used to give a sweet and sour flavor to savory dishes and meat or to accompany cheeses. But is it suitable for everyone? Or can its consumption have some contraindications? Is it true that, although sugary, it has significant beneficial properties? How and where are its main qualities manifested in the human organism? And where and how the possible adverse reactions? Is it good for the sportsman to consume it? And the elder? And is it right to give it to children from an early age?
In the company of expert beekeepers, from 3 pm on Friday 7 October In addition to its historical origins, the nutritional values and the health impact of this unique and millenary food, already universally known as the “nectar of the gods”, will also be explored.
#TASTE #HEALTH #Honey