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Show Page 22 The OGDEN VALLEY NEWS Volume II, Issue I October 1999 SWEETEN UP YOUR DAY By Becky Lewis Honey is nature’s sweet treat and we can use it in our everyday life to become healthier, more energetic, more nutritionally intelligent and even more beautiful. Using honey frequently, especially in place of other sweeteners, makes good nutritional sense. Honey is “manufactured” in one of the world’s most efficient factories, the beehive. Honey color and flavor differ depending on the bee’s nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as clover, eucalyptus and orange blossom. In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor. Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well as trace enzymes, minerals, vitamins and amino acids. HONEY BEES DO DOUBLE DUTY Not only do honeybees gather nectar that is converted into delicious honey, but also perform a vital second function – pollination. Pollination is the fertilization of a flowering plant. It occurs when pollen is transferred from the anthers of a flower to the ovules of that of another flower. HONEY IN DIFFERENT FORMS Most of us know honey as a sweet, golden liquid. But, in fact, honey can be found in a variety of forms. § Liquid Honey Free of visible crystals, liquid honey is extracted from the honeycomb by centrifugal force, gravity or straining. Because liquid honey mixes easily into a variety of foods, it’s especially convenient for cooking and baking. Most of the honey produced in the United States is sold in the liquid form. § Crème (or Spun) Honey While all honey will crystallize in time, crème honey (also known as spun honey, sugared honey or whipped honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter. § Comb Honey Comb honey is honey that comes as it was produced in the honeybees’ wax comb. The comb, as well as the honey is edible. § Cut Comb Cut comb honey is honey that has been packaged with chunks of the honeycomb. COOKING WITH HONEY To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes. When baking with honey, remember the following: 1. Reduce any liquid called for by one-fourth cup for each cup of honey used. 2. Add one half-teaspoon baking soda for each cup of honey used. 3. Reduce oven temperature by 25 degrees Fahrenheit to prevent overbrowning. Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness. When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out. STORING HONEY To retain honey’s wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator. If your honey becomes cloudy, don’t worry, it’s just crystallization, a natural process. Place your honey jar in warm water until the crystals disappear. Remember, never boil or scorch honey. NOTE: Honey should never be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults. TIPS AND TRICKS Americans today are committed to providing their families with delicious and nutritious meals. If you find your time being constrained with work, school, family activities and chores (otherwise, are you “busy as a bee” these days?), keep a honey jar or squeeze bear within easy reach on the kitchen counter or table. That way, you’ll never forget to use honey when you’re busy as a bee and need a little sweetness and a lot of flavor. To save time in the kitchen, here are some ways to add the golden touch of honey to ordinary, store-bought and convenience foods to add sweetness, flavor and variety. § Honey Power – Mix 2 Tbsp. Honey with one-fourth cup of nonfat yogurt and one-fourth cup applesauce. Add one-fourth cup orange juice and stir for a power shake without the blender. § Sweet Surprise – Spread toasted bread, bagels or English muffins with low fat cream or ricotta cheese. Sprinkle with almonds and drizzle with honey. § Sunshine Smoothie – In a blender or food processor container, combine 1-cup plain or vanilla yogurt, 1 cup orange juice, 2 Tbsp. Honey, 1 cup cut-up fresh fruit, and one half cup crushed ice; process until smooth. § Mix 2 Tbsp. of honey and 2 Tbsp. of dried fruit bits into 1/3-cup cream cheese. Keep it on hand to top bagels and toast. § Layer yogurt, granola and fresh fruit in parfait glasses. Drizzle with honey. Repeat twice more, ending with a drizzle of honey on top. § Mix 2 Tbsp. Honey with one half-cup sour cream. Pour over a bowl of fresh blueberries and strawberries. § Combine one-fourth cup each white wine vinegar and honey with 2 Tbsp. Chopped fresh basil and 1 Tbsp. minced green onion. Add salt and pepper to taste. Toss with mixed greens. § Mix three-fourths cup mayonnaise, one-fourth cup honey, 2 Tbsp. Dijon-style mustard and 1 tsp. prepared horseradish. Use as a dip for chicken or turkey nuggets. § Combine one half cup peanut butter with one fourth cup each honey and rice wine vinegar, 3 Tbsp. Soy sauce and 1 tsp. each minced jalapeno pepper, minced garlic and grated fresh ginger. Mix until blended. Use to baste chicken or pork. T H E N AT U R A L ADVANTAGE Honey has been used as a homeopathic cure for different ailments. Honey’s unique composition makes it an effective antimicrobial agent, useful for treating minor burns and scrapes. Dr. Susan Percival of the University of Florida’s Food Science and H u m a n Nutrition Department has found that there are many beneficial factors to using honey in our diet and externally. § VITAMINS, MINERALS AND AMINO ACIDS IN EVERY BITE “When you consider that the source of honey is floral nectars, it is not surprising to learn that honey contains a wide array of vitamins, such as vitamin B6, thiamin, niacin, riboflavin and pantothenic acid.” Says Dr. Percival, adding, “Essential minerals, such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc are also found in honey.” § A N T I O X I D A N T BENEFITS Whether you stir honey into your tea or coffee, spread it on toast or enjoy it by the spoonful, you can rest assured that you are boosting your daily supply of antioxidants with each delicious mouthful. “Antioxidants perform the role of eliminating free radicals, which are reactive compounds in our bodies,” says Dr. Percival. “Free radicals are created through the normal process of metabolism and are believed to contribute to many serious diseases when left unchecked.” Honey contains several compounds that function as antioxidants; including pinocebrim, which is unique to honey. § A QUICK SOURCE OF ENERGY If you feel a boost of energy after eating honey, you’re not imagining it! “Honey is a natural mixture of the simple sugars glucose and fructose. Recent studies suggest that this unique mixture of sugars works best in preventing fatigue and enhancing athletic performance.” Says Dr. Percival. § ANTIMICROBIAL BENEFITS The next time you have a minor burn or scrape, reach for your honey squeeze bear. Honey is an effective antimicrobial agent. Antimicrobial agents inhibit the growth of certain bacteria, yeast and molds. Honey is anitimicrobial for many reasons, including its high sugar content, which limits the amount of water available to microorganisms for growth; relatively high acidity (low pH); and low protein content, which deprives bacteria of nitrogen needed for growth. IN HONOR OF THE HONEY BEE Did you know that it takes 864 honey worker bees a whole lifetime to produce one pound of honey from a single blossom type? Or that more than a billion bees will pledge their lives to making clover honey alone this year? CONCLUSION AND CREDITS Find out more on the subject of honey, honeybees, pollination, recipes, tips, beauty aids, homeopathic uses for honey by visiting the honey.com web site sponsored by the National Honey Board, which is representative of honey producers in the United States. National Honey Board Dept. HFH 390 Lashley Street Longmont, CO 80501 There is so much more information on honey. My husband and I have spent a lifetime in the bee business throughout the United States. Please call if you have any questions, or if you are interested in more knowledge on the benefits of honeybees, honey, byproducts of the industry, etc. at 7453314 or 745-8280. |