THE BEST FROM THE BEES
Speed wound healing
Ease ulcer pain
Relieve constipation and diarrhea
Although most people probably wouldn’t name bees as one of their favorite insects, we do have them to thank for the sweet substance they manufacture from the nectar of flowers.
Even today, when sugary foods are hardly in short supply, there’s something special about pure honey. Not only is it sweeter than table sugar, ounce for ounce, but its wonderfully thick, liquid texture makes it perfect for spreading on cakes, crackers, and breads.
Although honey contains trace amounts of minerals and B vitamins, overall, it’s really not much more nutritious than plain table sugar. Yet honey does several things that sugar does not. Research suggests that honey can relieve constipation, speed healing, and prevent infections. “Some people have called honey a remedy rediscovered,” says Peter Molan, PhD, professor of biochemistry and director of the Honey Research Unit at the University of Waikato in Hamilton, New Zealand, who has been studying the healing properties of honey for more than 15 years.
If you saw a jar of honey in your doctor’s black bag, you’d just assume that he packed in the dark. But as it turns out, doctors have been using honey for centuries. “Up until World War II, honey was used commonly to treat skin wounds,” says Dr. Molan.
With the introduction of antibiotics in the 1940s, honey was taken out of doctors’ bags and returned to the kitchen. But today, some doctors are trying to bring it back into circulation as a medicine. “We’re finding that doctors are starting to use honey when modern medicines have been tried—and have failed—to cure skin wounds,” Dr. Molan says.
Honey contains three ingredients that make it ideal for treating wounds. Because it’s very high in sugar, it absorbs much of the moisture inside wounds, making it hard for bacteria to survive, Dr. Molan explains. In addition, many honey varieties contain large amounts of hydrogen peroxide, the same medicine you use at home to disinfect cuts and scrapes. Finally, some honeys contain propolis, a compound in nectar that can kill bacteria.
Even though honey and sugar can be used interchangeably in most recipes, you may have to make some adjustments. For example:
There are many different flavors of honey, and it’s important to match the type to the recipe. Orange blossom honey, for example, has a light, delicate flavor and is best used for foods with mild tastes, like a honey nut cake. Honey produced from buckwheat flowers, however, has a considerably stronger flavor. It’s a good choice for spreading on bread or when making whole-grain desserts.
In a laboratory study, Dr. Molan smeared honey on seven types of bacteria that frequently cause wound infections. “It very effectively killed all seven types,” he says.
Just as honey can stop infections on the outside of your body, it also can help to keep your body healthy on the inside.
A type of honey called Manuka, for example, which is produced when bees feed on a type of flowering shrub in New Zealand, appears to kill the bacteria that cause stomach ulcers. In one small study, people with ulcers were given 1 tablespoon of Manuka honey four times a day. “The honey relieved ulcer symptoms in all the people who took it,” says Dr. Molan.
Honey also shows promise for treating diarrhea. In children particularly, diarrhea can be dangerous because it removes large amounts of water from the body and leads to dehydration. To replace fluids and essential minerals, doctors have traditionally treated diarrhea with a sugar solution. But a honey solution may be even better because not only can honey help combat dehydration, it can kill intestinal bacteria that may be causing the problem in the first place. In fact, researchers at the University of Natal in South Africa found that when children with diarrhea caused by a bacterial infection were given a honey solution, they got better in almost half the time of those who were given a traditional sugar solution.
Honey should not be given to children less than a year old, however, because it can cause a serious type of food poisoning called infant botulism.
Honey may work against constipation as well. It contains large amounts of fructose, a sugar that sometimes arrives in the large intestine undigested. When bacteria in the intestine begin the process of fermentation, water is drawn into the bowel, which acts as a laxative, explains Marvin Schuster, MD, founder of the Marvin M. Schuster Digestive and Motility Disorders Center at Johns Hopkins Bayview Medical Center in Baltimore. Honey is higher in fructose than just about any other food, he adds.
“Stir some honey into your iced or green tea and get double the health benefits—in the honey and in the tea,” says Janet Maccaro, PhD, ND, a holistic nutritionist in Ormond Beach, Florida. “I try to steer people away from artificial sweeteners, and honey is a wonderful healthful alternative,” she says. “Honey contains all the vitamins and minerals necessary for proper metabolism and the digestion of glucose and other sugars. It’s a natural sweetener with antibiotic and antiseptic properties.” Dr. Maccaro recommends using a teaspoon or a tablespoon in a cup of hot tea or glass of iced tea, depending on your preferred level of sweetness. Not a tea drinker? Drizzle a tablespoon of honey over some fresh fruit for a tasty treat, she says.
Shop for raw honey. The high heats used in making processed honey will disable some of the protective compounds, says Dr. Molan. To get the most antibacterial power, raw honey is your best bet.
Make it Manuka. While most raw honeys contain some active ingredients, Manuka honey contains the most. This is particularly important when you’re taking honey as a treatment for relieving ulcers, says Dr. Molan. You can often find Manuka honey in health food stores. It’s important, however, to read the label to make sure that you’re getting “active Manuka honey.” If it doesn’t contain the active compounds, the honey won’t be effective for ulcers, Dr. Molan explains.
In a small saucepan, combine the orange zest, lemon zest, orange juice, and lemon juice. Bring to a simmer over medium heat. Remove from the heat, and strain through a fine sieve; discard the zests.
In another small saucepan, heat the honey until just warm. Stir the juice into the warmed honey, and serve immediately over pancakes, waffles, or French toast.
Makes 1 cup
Cook’s Note: The honey can be stored in a capped jar in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before serving.
Calories: 130
Total fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 2 mg
Dietary fiber: 0 g