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Honey
Raw Clover/Alfalfa,
Comb and Wildflower Honey from our own hives Facts and Benefits
· Honey is
the only natural sweetener known that needs
no additional refining or processing.
· Honeybees
must fly over 55,000 miles and tap 2 million
flowers to make one pound of honey.
· The
honeybee is the only insect that produces food
eaten by man.
·
The
average bee visits thousands of flower blooms
every day
·
Honey is
a good source of quick energy and is quickly
assimilated into the body.
·
Raw
honey is not pasteurized hence it retains its
beneficial minerals, members of the B
vitamin complex, thiamin, niacin, riboflavin, pantothenic acid,
ascorbic acid
(vitamin C), dextrin, amino acids and other organic acids, traces of
protein,
esters and other aromatic compounds and several enzymes.
·
Eating
raw local honey is believed to be beneficial in
lessening allergies.
·
Baked
goods containing honey will stay fresher longer.
·
Honey
substitution in recipes: Use 2/3 cup honey
for each one cup of sugar;
reduce the amount of liquid by ¼ cup for each cup of honey; and
lower the
baking temperature
·
When
using honey in cooking, moisten the measuring
spoon or cup first with water or oil, then measure the honey; this will
prevent
sticking.
·
A spoon
of honey added to a cup of hot water with 1/3
lemon is a great way to sooth a sore throat.
·
Store
honey at room temperature, never in a
refrigerator.
·
Crystallization
is part of the natural honey process. Honey
is easily returned to its liquid state
by placing the jar in a warm water bath 110-125 degrees F so as to retain
beneficial enzymes and prevent pasteurization. · Honey should not be fed to infants less than one year of age. PRODUCTS
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