Honey is a completely raw product of an arduous physicochemical process and a complete food source. Only 23 calories per tea spoon without raising the glycemic level. Although not a main source of vitamins, it is rich in minerals.
The chemical composition of honey is:
- Organic acids
- Minerals and other elements
- Volatile components
- Ingredients that affect colour
- Other ingredients (granules of pollen, wax pieces)
The main categories of pure Greek honey
Honeydew honeys : Pine, Spruce, Oak
Flower honeys : Thyme, Chestnut, Orange, Heather, Cotton, Sunflower, etc.
Forest honeys are richest in minerals.
Ma.beez produces mainly pine honey but also flower honeys (from wildflowers, heather, knotgrass etc.) From spring to autumn, our hives are constantly on the move in various regions of Thessaloniki, Kilkis and Chalkidiki.
Pine honey contains:
- High ash concentration
- High pH
- Low levels of reducing sugars
- High sucrose content
- Slow crystallization
It is produced in Chalkidiki, Thasos, Euboea, Skopelos, Zakynthos, Rhodes, Crete.
The biological value of honey depends on its botanical origin and is greatly influenced by the conditions of production, processing and preservation:
- Nutritional value
- Pharmaceutical and therapeutic capacity
- Bacteriostatic capacity
- Antioxidant capacity
- Caloric value
- Reduction of the intestinal bacterial population
- Relief from allergies
- Contains ingredients with antitumor properties
- Acceleration of alcohol absorption
- Treatment of infantile gstroenteritis
- Treatment of burns and chronc or infectious wounds
- Beneficial effect on the heart
The bacteriostatic activity of honey is due to hydrogen peroxide and other compounds such as carboxylic acids. it varies with botanical origin and is affected by heat treatment and light.
Pine, cotton, spruce, chestnut and eucalyptus honeys have high bactericidal properties.
- Honey contains ingredients (a-tocopherol, ascorbic acid, beta carotene, peroxidase, catalase) whic act as antioxidants through the control of free radicals
- Its strength varies with the honey’s botanical origin.