Honey, properties without equal
Honey properties have an almost alchemical quality. Its nutritional characteristics vary according to the various types of origin and is at its peak in Italian production (20 thousand tonnes per year), boasting 50 varieties.
In speaking about honey properties, it is important to distinguish it from sugar, as it is not simply a sweetener but a part of life and biodiversity, guaranteed as it is by the pollination of the bees. It contains not only simple carbohydrates (77%) but also: protein, organic acids, aromatic substances, enzymes, vitamins B and C, and natural antibiotics.
There are even specific honey properties that depend on the types of pollen used, for example dark types of honey are richer in minerals essential to a healthy diet. Under a biochemical point of view, in Italian honey there are significant quantities of: potassium, magnesium, calcium, iron and phosphorus, and in slightly smaller amounts, sulphur, sodium, manganese, copper, chromium, lithium, zinc, vanadium, silver, gold, bismuth and germane.
Traditional, and today little known, customs made use of it as an all-round ally to good health, using it in remedies against the flu and sore throats, and in masks to protect and tone the skin too.