Questions about honey

Buying honey in the markets, you do not receive documentary evidence, and, therefore, no exact confidence in the quality of the product. By law, the market must check the document about the place of collection – the veterinary and sanitary passport of the apiary. But often this does not happen, or lovers of quick money take someone else’s passport and sell honey from a third party. There is simply no guarantee of purchasing high-quality honey.

Recipe for enhancing immunity: mix peeled walnuts with honey, add lemon and refrigerate. We eat 1 tablespoon 3 times a day for 2 weeks.

Tea with honey will be useful if the honey is bitten, and not stirred in the tea. The fact is that with strong heating, and even more so boiling, the beneficial substances in honey are destroyed, and it becomes just a delicious delicacy.

Honey, especially buckwheat honey, is very beneficial for the blood due to its high iron content. With anemia (anemia) buckwheat honey is doubly effective, since it increases the number of red blood cells, increases the percentage of hemoglobin, and also helps to normalize other blood parameters. In case of anemia, it is very useful to drink a decoction of rose hips (half a glass 2-3 times a day) and an infusion of strawberry leaves (a third of a glass 3 times a day with honey.

Royal jelly is obtained as follows: queen larvae are selected from unsealed queen cells and royal jelly is collected with a small glass rod into clean test tubes or jars, after pouring molten wax on them from the inside. The container with milk is immediately placed in the refrigerator. Jars with royal jelly are transported in a refrigerator bag, in which the temperature should not exceed 0 ° (from the supplying farm to the receiving enterprise, it should be delivered within no more than one day). To increase the shelf life, royal jelly is subjected to adsorption (absorption of liquid from royal jelly by an adsorbent substance). To do this, one part of the fresh product is ground in a porcelain mortar with four parts of an adsorbent (a mixture of 97-98% lactose and 2-3% glucose). In the factory, royal jelly is preserved by lyophilization, i.e. removing moisture from it by alternating cooling and heating of the product.