Raw honey, a super food to rediscover!

A super food to rediscover!

by Oliver Ruatti

Define the raw honey a "super-food" might initially seem like an exaggeration, but by the end of this article you will be able to understand the reasons behind this nickname and why it was "revered" in different historical peoples.

 

GREEN HONEY. In different cultures:

🏺Ancient Egypt: The Tears of Ra

• According to the ancient Egyptians, honey was the tears of the Sun God Ra that fell to the earth as golden nectar
• The "Eber papyrus" (1550 BC), an ancient Egyptian medical text, lists honey as an ingredient in more  Of 100 remedies used to dress wounds and treat intestinal disorders and skin conditions
• It was one of the ingredients used during mummification
• It was used as tribute to the gods: jars of honey were found in Tutankhamun's tomb. Archaeologists, brave souls, they even tried it, and to their amazement, after 3,000 years the honey was still good!

 

🏛️ Ancient Greece: Nectar of the Gods

• In ancient Greece, honey was seen as "Ambrosia," the nectar of the gods that guarantees prosperity, well-being and longevity
• Hippocrates, the father of today's medicine, used it to dress wounds, treat coughs and sore throats, and help in digestive disorders

 

🕋 Islam: Care for humanity

• In the Quran, honey is described as a cure for humanity
• Prophet Muhammad recommended honey as a remedy for dysentery

 

What is meant by "raw honey" and what does it contain?

Definition: For raw or raw honey is defined as honey that does not undergo heat treatment exceeding 40 degrees, nor is it subjected to ultrafiltration processes.

In doing so:

👉 preserves vitamins, enzymes, minerals, and other nutrients that contribute to its nutritional profile

👉 water activity and the Natural pH remain unchanged, key elements for antimicrobial properties.

👉 retains a higher concentration of phenolic compounds, flavonoids and other bioactive and antioxidant substances beneficial to the body

Composition:

Carbohydrates:

• • Totals: 75-85% of weight
    • Major monosaccharides (70-75%)
    • Fructose (38-41%)
    • Glucose (30-33%)
  • Disaccharides: sucrose, maltose, isomaltose, trehalose, turanose
  • Oligosaccharides->powerful prebiotic function

(NB: the fructose/glucose ratio varies with the type of honey and conditions crystallization: a low F/G ratio (around 1)->crystallizes quickly; high F/G ratio->crystallizes slowly)

Water:

• • 16-18% of the weight
  • Important is "water activity."
  • Water activity, "Aw" for short, indicates what percentage of the water in a food is "free" (=not bound to other molecules) and can therefore be used by bacteria, molds and other microorganisms to grow.
  • Most bacteria need an Aw greater than 0.9 to grow, honey has an Aw of 0.55-0.62-this is one reason, why after 3,000 years, Tutankhamun's honey was still good!

Enzymes (thermolabile, characteristic for raw honey):

• • Glucose oxidase

• • • Enzyme that transforms the glucose at gluconic acid and H2O2 (=hydrogen peroxide)
    • Both acid and hydrogen peroxide are cornerstones of antimicrobial activity

• • Invertase

• • • Scinde sucrose->glucose+fructose during maturation

• • Diastase (amylase)

• • • Divides starch into simpler sugars
    • It is considered a marker of freshness and absence of excessive heating, since it is very sensitive to heat

• • Catalsi

• • • Enzyme that degrades hydrogen peroxide (H2O2)->to water (H2O) and oxygen (O2)
    • It has a modulating function: hydrogen peroxide is an excellent bactericide, but in too large amounts, it can harm the organism

Organic acids:

• • Gluconic (predominantly), acetic, formic, lactic, succinic, malic, citric acid
  • Contribute to honey pH (3.2-4.5) and antimicrobial activity

 

Bioactive peptides/proteins:

• • Bee-defensin 1 (defensin-1): a powerful antimicrobial peptide added by bees; very effective against Gram+ bacteria, but not only

 

Polyphenols and flavonoids:

• • Phenolic acids: Gallic, caffeic, p-courmaric, ferulic, chlorogenic, syringic
  • Flavonoids: quercetin, kaempferol, luteolin, apigenin, pinocembrin, pinobanksin, galangin, chrysin

• • Beneficial effects:

• • • "Classic" antioxidants:

• • • • • • Neutralize free radicals (ROS and RNS)-> reduce oxidative stress
          • Chelane transition metal ions (iron, copper), which catalyze the formation of free radicals

• • • Modulators of cell signaling pathways:

• • • • • They activate the production of antioxidant enzymes
        • Suppress the production of pro-inflammatory cytokines
        • They regulate metabolism, stress response and inflammation

• • • Vasoprotective action:

• • • • • Stimulate NO production->vasodilation and cardiovascular protection
        • They protect LDL from oxidation, reducing atherogenicity

 

Vitamins, Minerals and Trace Elements:

• • Vitamins C, B2, B3, B5, B6, B9
  • Macrominerals: potassium (mainly), magnesium, sodium, calcium
  • Trace elements: zinc, iron, copper, selenium

 

What makes the raw honey so special?

✅ Beneficial effects on the cardiovascular system:

-> Several studies have shown that consumption of 40-70g of honey per day resulted in improvements in cardiovascular profile:

• reduction of cholesterol total
• reduction of LDL cholesterol
• reduction of triglycerides
• increase in HDL cholesterol
• reduction of blood glucose fasting
• reduction of CRP

(https://pubmed.ncbi.nlm.nih.gov/18454257/

https://pubmed.ncbi.nlm.nih.gov/15117561/

https://academic.oup.com/nutritionreviews/article/81/7/758/6827512?utm_source=chatgpt.com)

 

🥛 Potential as a probiotic:

-> Oligosaccharides in some species of raw honey promote the growth of beneficial gut bacteria, while slowing the growth of pathogens

-> Preliminary studies show an inhibitory effect on the growth of H.pylori, E.coli, Shigella and Salmonella

 

🦠 Antimicrobial and antibacterial action:

Several mechanisms give honey its antiseptic properties:

• Hydrogen Peroxide (H2O2)
• The naturally low pH of 3.2-4.5
• Methylglyoxal (in Manuka honey)
• Bee-defensin-1: an antimicrobial peptide inserted by bees during production
• The low water activity
• High osmolarity: dehydrates bacteria

👉 QThis makes the use of honey Useful in a variety of situations:

🩹 Topical wounds such as:

• Pressure ulcers, diabetic ulcers, pressure sores
• First- and second-degree burns
• Infected cuts, abrasions, surgical wounds

 

📚 Studies and meta-analyses have shown:

• Reduced healing time
• Avoids Biofilm Formation
• Fewer topical antibiotics required
• Action on multi-resistant bacterial strains (MRSA, Pseudomonas) where other antibiotics fail

 

🦷 Dentistry:

• Preliminary and in-vitro studies show a reduction in the growth of bacteria that cause tooth decay and gingivitis in the presence of natural honey
• Several studies have shown improvement of mucositis, oral ulcers, and periodontal infections with intake of natural honey

 

😷 Otolaryngology:

Honey is clinically superior to placebo and equivalent or superior to dextromethorphan in the treatment of nighttime cough in children

-> anti-inflammatory and soothing effect

• • 🧴Cosmetics:

 

Raw honey is a Natural humectant, antibacterial and anti-inflammatory: can help relieve mild acne inflammation, dryness, eczema and hyperpigmentation

 

❌Antioxidant and Anti-inflammatory

-> As we have already seen above, the polyphenols present help to counteract oxidative stress and does  chronic inflammation, modulating cellular signals and immune system response

 

Now you understand why the raw honey can be defined as a super food?

Continue to follow this newsletter to always receive important notions to become more and more protagonist of your health!