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- Contains a variety of nutrients. …
- Rich in antioxidants. …
- Better for blood sugar levels than regular sugar. …
- May improve heart health. …
- Promotes burn and wound healing. …
- May help suppress coughing in children. …
- Easy to add to your diet.
Gloopy, sweet, naturally antibacterial honey is made by the tireless work of thousands of female bees who suck up nectar into a special stomach called the honey sac. They create an assembly line and regurgitate that nectar into each other’s sacs (sorry) until it thickens into honey. The bee nearest the honeycomb then spits it into one of those tiny perfect hexagons. The bees flap their wings and some of the water evaporates out of that honey, thickening it. Then another worker bee caps it off with some beeswax.
Your best bet is to find local or regional honey at your market. The mass-produced stuff is usually a cooked-down 216bee blend of hundreds of different honeys and not nearly as delicious.
It turns out it’s extremely hard to make organic honey. (YOU try telling bees to pollinate only certified-organic bushes.) Right now most organic honey comes from Brazil, Mexico, and Hawaii.
Honey’s natural taste depends on what, and where, bees pollinate. (This is different from “flavored honey,” which is honey mixed with added flavors, such as blueberry.) Some common varieties include:
Wildflower and clover: these commonly found honeys have a mild sweetness
Buckwheat: dark, earthy, nutty, and molasses-like
Lavender: creamy and delicate, with subtle floral notes
Tupelo: tastes like green apples dipped in caramel
Chestnut: bitter, bracing, sometimes smoky, and almost savory