Honey recipe (National Food No. 1)

Honey radish: Wash and dice fresh white radish, put it into boiling water, boil it out, drain it, drain it, and dry it for half a day. Then add 150 grams of honey to the pot, boil over low heat and mix thoroughly, let it cool before taking it. Suitable for indigestion, nausea, vomiting, cough, etc.

Honey and fresh lotus root juice: Take an appropriate amount of fresh lotus root, wash it, slice it, squeeze out the juice, mix it with 1 cup of fresh lotus root juice and 1 tablespoon of honey and take it. 2 to 3 times a day, suitable for fever polydipsia, heatstroke and thirst.

Fresh lily honey: 50 grams of fresh lily, 1 to 2 spoons of honey. Put the lilies in a bowl, steam them in a drawer, and when they are warm, add honey and mix. Take it before going to bed, suitable for patients with insomnia.

Celery honey juice: 100-150 grams of fresh celery, appropriate amount of honey. Wash the celery, mash it, grind the juice, stew it with honey and drink it warm. Once a day. Suitable for hepatitis patients to drink.

Honey walnut meat: 1000 ml of honey, 1000 grams of walnut meat, mash the walnut meat, add honey and mix well. Take 1 spoonful each time, 2 times a day, with warm water. Suitable for asthma and asthma.

Lemon honey soaked in water:

Buy a whole fresh lemon, slice the lemon into a small glass bottle, put a slice of lemon and sprinkle some honey on it, put a slice of lemon and sprinkle a little bit of honey on it. , until the whole lemon is packed, just like this, then cover it and put it in the refrigerator, which is convenient for storage and will not be wasted. When you want to drink, take a slice of lemon and put it in a cup, then add a spoonful of honey and mix it with warm water. Boiling water will destroy the ingredients of honey. Lemon will be very sour, you can add more honey according to your own taste!

It is more suitable to take it 1 to 1.5 hours before meals or 2 to 3 hours after meals. Take one teaspoon orally each time and drink it with warm water below 60℃. It can be eaten by the general population. Honey is suitable for people with dry cough and dry cough without phlegm. It is suitable for people with intestinal dryness and constipation, especially for the elderly, the weak, post-illness, and mothers with constipation. It is suitable for patients with gastric and duodenal ulcers. ; Suitable for patients with high blood pressure, heart disease, coronary heart disease, and liver disease; suitable for children in the growth and development period; suitable for patients with neurasthenia, insomnia, and obese people.

Note: Diabetics are not recommended to consume honey. 1. Babies under one year old should not eat honey: Honey is easily contaminated by Lactobacillus botulinum during the brewing, transportation and storage processes. Since infants have weak resistance, after ingesting Lactobacillus botulinum, it will multiply in the intestines and produce toxins. The liver's detoxification function is poor, so it is easy to cause Lactobacillus botulinum food poisoning.

Babies poisoned by eating honey will develop flaccid paralysis, weak crying, weakness in sucking milk, and difficulty breathing. Babies younger than 6 months are more susceptible to this disease. Symptoms of poisoning often occur 8 to 36 hours after eating honey or honey-containing foods. Symptoms often include constipation, fatigue, and loss of appetite.

Although the chance of botulism infection in infants is very small, doctors still recommend that children should not eat honey and its products before they are 1 year old. In addition, when buying honey, parents must go to regular stores and do not go to bees to buy honey by themselves, because sometimes bees collect pollen from poisonous plants, and the honey they make contains toxins, which can be poisonous to people if eaten.

2. It is not suitable for people with a distended abdomen and thick greasy fur due to dampness in the middle burn. Scientific research and practice have proven that honey has strong antibacterial ability and is the only food in the world that will not go bad. In 1913, American archaeologists discovered a jar of honey in an ancient pyramid tomb in Egypt. It was determined that the jar of honey was more than 3,300 years old, but it had not deteriorated at all and is still edible. It can be seen that truly mature honey is completely edible after being stored for a long time, and there is no strict shelf life. However, as the shelf life of honey on the market for food, according to the "Food Law", the shelf life must be marked on the food. Therefore, honey manufacturers generally set the shelf life of honey to 2 years or 18 months.

Common farm honey shelf life

First of all, the purity of raw farm honey must be guaranteed. If the purity cannot be guaranteed, then there is no way to talk about the shelf life.

Secondly, on the basis of determining the purity, the maturity of each batch of honey, that is, the degree of Baume in the profession is directly related to the shelf life of honey. The higher the degree of Baume, the longer the shelf life. The longer it takes.

In addition, the honey in shopping malls is processed concentrated honey, and such concentrated honey is essentially different from farm honey, and the real shelf life measurement standards are completely incomparable. In this way, you can also directly identify and taste the honey in your hand. If you eat it in your mouth, it will be sour, which proves that it has deteriorated. Good honey should be sweet when you eat it in your mouth. After eating it for a while, your mouth will Your throat will feel sour. The reasons why unprocessed honey tends to foam when shaken are as follows:

(1) There are 4 to 7 kinds of proteins in natural mature honey, usually in the form of colloidal substances, which are between Plasmids that cannot be removed by filtration between molecules and suspended particles. The content of this colloidal substance in light-colored acacia honey is 0.2%, and in dark honey it is about 1% (jujube honey, hundred-flower honey, sunflower honey) Honey), it has a certain impact on the color and turbidity of honey. Colloidal substances can also promote honey bubbles, thus affecting the appearance of honey.

(2) Untreated high-grade honey has strong antibacterial ability. The reason for the antibacterial effect of honey is generally believed to be that honey is a high-concentration solution of sugar and has a low pH value, which can inhibit the growth and development of microorganisms. In addition, what is more important is the antibacterial substance ---- hydrogen peroxide produced by the glucose in honey under the action of glucose oxidase! Hydrogen peroxide easily decomposes into oxygen at high temperatures! This leaves a layer of white bubbles on the surface of the honey!

So when real unprocessed honey is shaken in summer, there will be a lot of bubbles in the honey, which makes the honey easily swell out of the honey bottle and form a layer of white bubbles on the surface of the honey! . But after letting it sit for a few hours, the bubbles will disappear automatically, but when you open the honey bottle, gas will burst out! (Even if the honey is placed at the highest temperature of 43 degrees at room temperature, the honey will have very obvious bubbles when shaken), but as long as the temperature drops in autumn, this phenomenon will disappear!

This has nothing to do with honey. There are differences in fermentation: common water honey, such as 1-day-old honey, has a large water content. In addition to bubbles, honey also has a strong alcoholic and pungent smell, sours and ferments. It is no longer edible.