Honey, Nature’s First Sweetener

13 June, 2011 at 20:24 | Posted in Body & Mind, Food, Nature | Leave a comment
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By Susan Hallett

Honey, a gift of countless bees buzzing over fields of flowers, was the main sweet food in ancient times, long before cane sugar was known. It is the sweet liquid made by worker bees from the nectar secreted by certain plants and flowers, such as thyme or rosemary, alfalfa or clover. It was once thought that honey was a magical substance and that gods who drank it were made immortal. Dionysus, the god of wine, is said to have found the streams of Mount Parnassus running with honey. And the Romans ate honey as part of their New Year celebrations.

The Canada Agriculture Museum has a virtual exhibit about bees and pollination—which is “needed for about one-third of our food crops.” Certain crops, such as apples, pears, and blueberries are “highly dependent on bees for pollination.” The exhibit tells us about bee products, such as wax, royal jelly, pollen, and venom. In traditional Chinese medicine, according to notes from the virtual display, eating royal jelly is said to increase energy and prolong youthfulness. And propolis has “antimicrobial properties, which help keep the beehive sterile.”

Visit  agriculture.technomuses.ca/english/bees/the-beekeeper


875 ml (3 1/2 cups) zucchini, thinly sliced
50 ml (1/4 cup) honey
50 ml (1/4 cup) white wine vinegar
50 ml (1/4 cup) olive oil
25 ml (1/8 cup) green pepper, chopped
25 ml (2 tbsp) celery, diced
10 ml (2 tsp) onion, minced
1.5 ml (1/3 tsp) salt
2 ml (1/2 tsp) black pepper

Mix all ingredients in a glass or ceramic bowl. Cover and refrigerate at least eight hours.
Drain and serve either chilled or at room temperature. This makes approximately 1 litre (4 1/2 cups).

NB: Never feed honey to a child under a year old.

Read more: Honey, Nature’s First Sweetener | Life | Epoch Times

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