Pure Raw Honey:
Dark Honey has more Illness-Fighting agents than Light Honey.
Honey bees pollinate the crops we eat and provide honey.
Where they forage for nectar has now gained nutritional importance: What they eat determines the level of antioxidants in honey, according to the research. In a study that analyzed 19 samples of honey from 14 different floral sources, University of Illinois scientists found that honey made from nectar collected from Illinois buckwheat flowers packs 20 times the antioxidant punch as that produced by bees that lap up California sage. Clover, perhaps the most common plant source tapped by honey bees, scored in the middle of the rankings.
Antioxidants, substances that slow the oxidation of other substances, counter the toxic effects of free radicals, which can cause DNA damage that can lead to age-related problems such as arthritis, strokes and cancer. Free radicals are atoms or molecules that are usually reactive or unstable. In an article published in the Journal of Agricultural Research, the researchers say darker honey has less water and more antioxidants than light-colored honey.
In addition to being a concentrated energy source, honey contains a wide array of vitamins, minerals, antioxidants and amino acids. In a recent review of related literature, Dr. Susan Percival of the University of Florida’s Department of Food Science and Human Nutrition found honey contains vitamins, such as vitamin B6, thiamin, riboflavin and pantothenic acid.
Essential minerals, such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc are also found in honey. In addition, several different amino acids, the building blocks of protein, have been identified in honey says Dr. Percival. “Honey also contains several compounds that function as antioxidants, one of which is unique to honey called pinocembrin.”
Honey is Nature’s original sweetener and when you get a “sugar-craving-fit”, just enjoy a teaspoon of Natural Raw Honey instead.