For School Students

The Worship of Honey - Healing Food from the Beehive:

Since ancient times, honey has been considered of almost divine creation. Throughout antiquity right into our space age, honey and other foods from the beehive remain far and above anything else as having wonderful healing powers.

At what stage in man's evolution was it recognised that honey has beneficial properties? We cannot know. We do Know that it has been found in Egyptian Tombs - still edible!! Most likely, the knowledge of honey being good for you was instinctive. Many lower animals go great distances to find the bee for its honey. While we know very little about the diet of early man, we do have evidence of honey forming a valuable part of the eating plan. Honey has always been more than a tasty, healing food. It has been esteemed for its therapeutic properties.

We can discover much about the early use of honey from Biblical references. The use of honey as an internal and external remedial food must be much older than the history of medicine itself; it is, beyond doubt, the oldest panacea. In the most ancient scripts, we find references to honey as a glorified food, an ingredient of favored drinks, a popular natural medicine, and the principal component of liniments and plasters. The oldest mythologies praised the invigorating and health-giving qualities of honey. Many allusions were made to its magic healing powers. Honey is frequently mentioned and adored in the Bible.

Reference: Health from the hive by Carlson Wade

Hints for Cooking with Honey:

1. When measuring honey, dip the spoon in hot water first, and the honey then slides off easily; but if recipe uses shortening, measure this first and then measure honey in the same measuring unit.

2. As a general rule, use light coloured honey for white cakes, biscuits and stewed fruits. Use darker honey for stronger flavour in gingerbread, fruit cakes, chocolate combinations. etc.

3. Cakes and biscuits made with honey are noted for their keeping qualities. The ability of honey to absorb and retain moisture retards the drying out and staling of baked foods.

4. Honey helps baked foods to stay soft and in some instances improves the texture and flavour of food.

5. When substituting honey for sugar in a cake recipe, use honey to the same measure recommended for sugar, but reduce the liquid content by one quarter, for example, use 3/4 cup milk instead of 1 cup. Cook in a slower oven than usual (less 25 degrees F).

6. When adding honey to butter, pour it slowly in a fine stream blending well for better volume and texture.

7. Always keep clear honey in a dry place. Freezing does not injure the colour or flavour but may hasten granulation.

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