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Virtues, uses and secrets of honey, an ally of well-being – Italian Cuisine


A natural remedy for the most disparate problems, already used by ancient civilizations – such as the Egyptians, the Chinese, the Greeks, the Romans – for its numerous healing properties and its versatility in the kitchen. We talk about honey, the sweet and precious product of bees, obtained from the nectar of flowers, fromstrongly energetic action and rich in beneficial substances for our health.

Honey is indeed a true concentrate of Welfare: contains vitamins, enzymes and minerals (among which iron and calcium) and simple sugars (in particular fructose), which make it an effective dietary supplement. It also features a remarkable sweetening power, for which it is often suggested as an alternative to sugar, in virtue of the lower caloric intake, due to the presence of fructose.

But the most interesting aspect of the nectar of the Gods is linked to his antibacterial capacity is disinfectant.
He explains it well Daniele Scala, beekeeper and holder of giveDA Honey, small (in terms of size) but large (in terms of quality, care of the crops) Piedmontese production reality that we were lucky to get to know through some days of in-depth study on the subject directly in the field. giveDA Honey is the demonstration of how a great passion can be born products of excellence, because everything is taken care of in every detail, from the choice of bees to the production process, with the essential goal of quality and organoleptic conservation of the product (as well as the properties) .

clarifies Daniele Scala: "The therapeutic virtues attributed to honey over time, handed down by folk medicine or reported by more or less specialized texts, are numerous. However, even if some of these actions have been occasionally verified, there is a lack of proper clinical experimentation able to support every specific statement, because honey is a product never identical to itself, never stable ".

Antibacterial and disinfectant

139101Continue the holder of giveDA Honey "It has instead been verified antibacterial activity both in honey as it is in diluted solutions. Action due to sugar concentration and acid pH. An enzyme present in honey under dilution conditions produces hydrogen peroxide (hydrogen peroxide), which gives antimicrobial activity to water and honey solutions. "And here is a brief explanation of its numerous applications.

For wounds and burns of the skin

Among the applications of honey, not least the external one in case of wounds, burns, ulcers. Also highlights L 'Unaapi-Unione National Italian Beekeepers Associations, on the website of the Association: "The antibacterial activity of honey also derives from factors depending on the floral origin and the territory" and specifies: "Honey provides glucose to keratinocytes, the most common cells in the skin, which must migrate to the surface of a wound to reform the skin tissue. The antioxidants contained in honey also contribute to neutralizing free radicals, molecules that have a destructive effect on components of the injured tissue, and also to inhibit their formation ".

The importance of fructose

Daniele Scala also stresses the importance of fructose: "Most of the recognized benefits can be traced back to a generic trophic action and toemollient effect, blandly laxative, hepatic protector e detoxifying fructose. The percentage of fructose varies from honey to honey ".

As an emollient for respiratory diseases

152877Among the most common uses, what concerns the prevention and care of respiratory disorders, such as cough, bronchitis, cold and sinusitis. In this case you can use honeys from the particular expectorant and balsamic action, like that of eucalyptus, alpine herbs, fir. Also indicated linden honey.

As an energizer

141203The millefiori, which is good for everyone, is perfect to combat lack of appetite, fatigue, physical fatigue, because complete and definitely energizing. It is in fact produced by different types of flowers and for this reason it has numerous beneficial properties.

Attention to the quality of the product

A very important factor in the choice always remains the quality, the first guarantee of beneficial effects on our health. First of all we must make sure that it is a natural honey, that it is recognized by the smell which must be strong and pungent and with a flavor, rich in nuances and not just sweet. It is necessary to inquire about the type of processing, which makes the difference.

Avoid high temperatures, in processing and consumption

giveDA Honey for example, following a particular process, essential for obtaining a creamy consistency and not damaging the beneficial effects of the product. Warns Daniele Scala: "Often honey is submitted to high temperature because it is easier to process smoother masses and to market a more liquid product. With a negative aspect: this compromises his property. In fact, honey heating leads to an increase in the speed of the biochemical reactions that accompany its aging; it accelerates the destruction of the enzymes and the oxidation of fructose, responsible for its many virtues. We of giveDA Honey for example we use a processing technique where honey crystallizes naturally in the pails where it is stored, (it is left for about 8 hours in a 25/26 degree warm chamber, worked with a honey-cutter and homogenized for another 8 hours with a special mixer). In this way, its characteristics and properties are maintained ".

Two tricks to take advantage of its properties

157205In addition to the type of processing, in order to protect the characteristics of the product, attention must also be paid to the consumption phase.
Points out Daniele Scala: "Baking or using honey in boiling water alters its properties when we prepare one tisane it is good let the water cool down before sweetening. "

Another interesting precaution, in this case from a gastronomic point of view, concerns the particular ability of honey to absorb and give water to the surrounding environment. That's why, suggests Daniele, combined with fresh fruit is able to create a delicious sauce on the bottom and you need instead avoid serving it with cheeses, but serving it separately, realizing this marvelous union immediately before eating.

Elisa Nata
January 2018
updated October 2018
from Elisa Nata

Fruit Salad with Honey-Citrus Dressing

Fruit Salad with Honey-Citrus Dressing

by Pam on May 30, 2013

I was making s garlic-citrus flank steak for dinner along with a black bean salad and I decided to make a fresh fruit salad with a honey-citrus dressing to go with them. It was quick and easy to make and a great way to use up some fresh fruit that I had on hand. It was a light, refreshing, and delicious salad that paired perfectly with the rest of the meal.

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.

 



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Save[2]



Fruit Salad with Honey-Citrus Dressing




Yield: 6



Ingredients:

Juice and zest of 1/2 an orange
Juice of 1/2 a lemon
Juice of 1/2 a lime
1 tbsp of honey (more if needed)
1 cup of pineapple, chopped
1 cup of mango, chopped
1 cup of strawberries, hulled and sliced
1 cup of green grapes
1/2 cup of blueberries
1/2 cup of blackberries

Directions:

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Skinny Baked Brie Phyllo Cups with Craisins and Walnuts

Baked brie in mini phyllo cups topped with craisins, walnuts and honey. Delicious bite-sized appetizers, perfect for the Holidays!

Someone gave me this idea last week after posting my mini pecan pies and I just loved it! You see I’m a huge fan of baked brie, so naturally creating baked brie a bit lighter with better portion control sounded very appealing to me.

Trader Joe’s sells a light Brie which is what I used here, Presidente also carries one. For the topping, I thought using dried cranberries would be pretty for this time of year and I used honey as my glue to keep everything in place. And the taste? Just as good as the real thing, just be sure you don’t eat the whole tray!

A wedge of brie would be enough to make two batches, so if you are serving a crowd, you can easily double this recipe.

Skinny Baked Brie Phyllo Cups with Craisins and Walnuts
gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts 
Calories: 60 • Fat: 3 g • Carb: 6.5 g Fiber: 0.3 g • Protein: 2 g Sugar: 4 g
Sodium: 59 mg 

Ingredients:

  • 3 oz light brie, skin removed cut into (15) 1/2-inch cubes
  • 4 tbsp craisins
  • 4 tbsp chopped walnuts or pecans
  • 2 tbsp honey
  • 15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 325°F.

Combine craisins, chopped nuts and honey in a bowl and mix well.

Arrange mini shells on a baking sheet. Fill
mini shells with cheese (each piece of cheese weighs about 0.2 oz). Top with sticky craisin/nut mixture and bake 5-7 minutes, or until the cheese melts.

Serve immediately.

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