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Questions about honey

Find out more about your favorite product

Which honey is better?

Each type of honey is a very useful product that contains a huge amount of useful substances. However, the varieties differ from each other in taste and therapeutic properties. If you are not very fond of sugary sweet honey or are afraid of allergies – your honey is acacia. If you want to save yourself from colds or bronchitis, take linden honey. To maintain a weakened immune system, polyfloral honey is perfect – mountain, flower, field, forest. To improve digestion, take sunflower, melilot, or willow honey. Well, to improve the hematopoietic function, choose varieties with a high iron content – buckwheat, chestnut. Try all varieties and remember: there is no right honey for everyone, there is only the right honey for you. Find YOUR honey.

What is artificial honey?

This is honey, the raw material for which is not pollen, but any sugar-containing product – sugar cane or beets, watermelon juice, corn, melon, grapes, etc. Artificial honey has sufficient nutritional value, but has no medicinal properties.

Why is bee bread useful?

Perge contains a whole range of vitamins: C, B1, B2, B6, P, A, E, D. Mineral salts in bee bread are 4-7 mg%, organic acids – 1-5 mg%. Perga has pronounced antitoxic properties, increases the content of erythrocytes, reticulocytes and hemoglobin in the blood, and normalizes the number of leukocytes.

What is the use of honey?

Honey is a biologically active product that contains more than 300 components that have a beneficial effect on metabolic processes in the body. Honey contains 38% fructose, 31% glucose, as well as sucrose, proteins, minerals and almost all trace elements known in nature: iron, magnesium, potassium, calcium and others. Depending on the variety, honey promotes blood renewal (buckwheat honey), has an antimicrobial effect (linden honey), increases immunity (mountain honey). However, despite the presence of vitamins and microelements in honey, their concentration is insufficient for their daily intake. The main value of honey is in its 100% assimilation by the body, so honey is pure energy, and its amazing properties are still not fully understood.


Often on the surface of honey you can see white foam – THIS IS GLUCOSE.

When honey crystallizes (if the humidity of honey is low), glucose crystallizes and turns into white spots of various sizes. All this is a natural process characteristic of natural honey, which has not been subjected to any external influences (for example, heating).

Many people mistakenly believe that white bloom is sugar that could be fed to bees, and not glucose from flower nectar. But the white, sugary honey crust is a sure sign of a mature meal of very high quality.