Posts in category: Honey

• The renowned physician Hippocrates, also known as the “Father of Medicine,” who lived 2500 years ago and reached the age of 107, wrote extensively about the therapeutic properties of honey. He recommended it for treating various conditions, from throat inflammations to digestive issues, and one of his famous quotes about honey is: “Healing is a matter of time, but it is sometimes also a matter of opportunity. And honey, in particular, is a valuable food and medicine.”

• Aristotle, the “Father of Natural Sciences,” was a medicine expert, and believed that honey had health-strengthening properties and could prolong life.

• Pythagoras, the “Father of Mathematics,” who lived for 99 years, was known to be a honey enthusiast, as it was an essential part of his diet. He credited his longevity to his consumption of honey.

• Democritus, the Greek philosopher who proposed the atomic theory, also lived for over a hundred years. When asked about the secret of his robust health, he gave a simple answer: “People should eat honey and rub their skin with oil.”

• The ancient Greek poet Anacreon lived for 115 years. When Julius Caesar asked him about the reason behind his mental and physical strength even at such an old age, he replied: “Honey from the inside and oil from the outside.”

• It is known that Alexander the Great, who passed away during his conquest of the East, had his body submerged in honey, and it was then transported back to Macedonia for burial to prevent decomposition during the long journey through the Asian deserts.

• In 1808, Alexander Petrovich Sumarokov wrote: “Honey has unbelievable properties in preserving the essence of plants, roots, flowers, fruits, and even meat. The inhabitants of the island of Ceylon used to cut meat into pieces, rub it with honey, and store it in holes within trees at a certain height from the ground. Then they would seal those holes with branches from the same trees, and by doing so, they preserved the meat from external factors throughout the year while maintaining its quality, and most importantly, honey also improved its taste.”

Honey is one of the oldest and most essential elements of the human diet. Some studies indicate that the human relationship with honey dates back over 10,000 years when it was first discovered inside wild bee nests, and its sweet taste was savored. A drawing was found on a wall from the Neolithic period (4500 – 9000 BC) in the Spider Cave near Valencia, representing a human figure taking honey from a hole in an upright rock, with bees buzzing around it. Historically, this makes honey the oldest food discovered even before agriculture and animal domestication.

In the tomb of King Tutankhamun, honey dating back 3,000 years was found in ceramic utensils. Until recently, it was believed to be the oldest honey ever discovered in history. However, in 2012, it was reported that in 2003, three types of honey: Berry, Linden, and meadow flower – were found in ceramic utensils during the construction of an oil pipeline in western Tbilisi, Georgia, and scientists estimated those honey types to age around 5,500 years!

History has provided us with numerous tales of the ancient use of honey and its various purposes in different regions of the world. Honey is considered to be the first known food preservative. Ancient civilizations, especially the Roman and Greek civilizations, recognized the value of honey and held it in high regard. In ancient Greece, honey was considered nature’s greatest gift and was used to preserve meat and other foods to keep them fresh for longer periods. The Greeks also discovered the therapeutic properties of honey and used it to treat various ailments.

Honey was a favorite food among ancient Egyptians, who used it to preserve the bodies of the deceased. It was also used for wound healing and as an antiseptic to prevent infections. They also believed that honey had a calming effect on the nerves (a belief supported by modern science through medical experiments), and they often mixed it with milk or water to create a soothing beverage.

In ancient India, bees hold an honorable place. The ancient Indians considered honey to be the medicine that brings happiness to its people and preserves their youth. It was mainly made from honey and was considered the most important antidote against mineral, plant, or animal poisoning.

According to our modest research, we believe that the first mention of honey among Arabs was specifically Yemeni honey. While the exact date of the first mention of Yemeni honey in history cannot be determined, it was evidently famous and traded during the Old Kingdom of Egypt around the 23rd century BCE.

The oldest known reference to Yemeni honey can be found in ancient Egyptian texts during the reign of Pharaoh Pepi I (around 2332-2283 BCE) of the Sixth Dynasty. During that time, there were trade expeditions between Egypt and the region known as “Punt,” which included Yemen, Abyssinia (current-day Ethiopia), and part of the Horn of Africa. These exploratory voyages aimed to acquire various luxury goods, including honey, precious woods, incense, and spices.

In the wall reliefs and stone carvings at the Temple of Deir el-Bahari in Egypt, specifically, the expedition to the inscriptions of Punt, the trading journey was depicted, and the goods brought back from Punt were mentioned, including honey. The ancient Egyptians highly valued Yemeni honey for its quality and distinctive flavor.

Professor Dr. Mohammed Said Khunbish mentioned that the honey trade ranked fourth in the economy of the Kingdom of Hadramaut during the 10th century BCE.

Yemeni honey is also mentioned in a historical narrative dating back 2600 years, narrated about Nizar bin Maad bin Adnan (the 18th great-grandfather of Prophet Muhammad, peace be upon him). In this narrative, he divided his estate among his four sons: Iyad, Anmar, Rabi’ah, and Mudar. He instructed them that if they disagreed or did not understand the division, they should go to one of the wise men of the Arabs in Najran, known as “Al-Af’a al-Jarhami,” to judge between them. Yemeni honey was among the offerings presented to them in reverence upon their arrival.

Before the mission of Prophet Muhammad, peace be upon him, honey was highly esteemed among the people of Mecca. Generous Arabs took pride in serving it as part of their meals.

One such person was Abdullah bin Jud’an, a member of the Tamim tribe, who used a huge bowl (Jafnah) from which people would eat from while riding on camels.

They mentioned that he would feed them dates, barley, and offer them milk. Until he heard Umayyah bin Abi As-Salt saying:

“I have seen the doers and their deeds,

So I saw Banu Dayan being the most generous.

The Wheat is kneaded with honey; their food,

Not like the Banu Jud’an feed us.”

Here, the poet praised Banu Dayan and described them as the most generous people because they mixed honey with wheat and served it to the people. He criticized Banu Jud’an because honey was not part of the food they offered. As a result, Abdullah bin Jud’an decided to send two thousand camels to the Levant (Sham), which returned carrying wheat, honey, ghee (clarified butter), and a caller would call every night on the top of the Kaaba, saying, “Come to the (Jafnah) of Ibn-Jud’an.” Umayyah mentioned that he had brought honey from the land of the Levant.

Islam granted honey a high status. There is a chapter in the Quran named “An-Nahl” (The Bee), in which Allah reveals:

{68. And your Lord inspired the bee, saying: “Take you habitations in the mountains, and in the trees and in what they erect. 69. “Then, eat of all fruits, and follow the ways of your Lord made easy (for you)” There comes forth from their bellies, a drink of varying colors wherein is healing for men. Verily, in this is indeed a sign for a people who think.}

Numerous hadiths (sayings of Prophet Muhammad, peace be upon him) also mention honey. It is reported that the Prophet loved sweets and honey.

In the hadith narrated by Abdullah bin Abbas, it was mentioned that the Prophet, peace be upon him, said, “Healing is in three things: a drink of honey, a slash of the cupping (hijama) instrument, and branding with fire (cauterization), yet I forbid my Ummah (nation) from cauterization.” (Bukhari)

The mention of honey in the Quran and the teachings of Prophet Muhammad, peace be upon him, greatly influenced the Muslims’ fondness for honey in general and among Muslim scholars in particular. This is evident in their writings and books.

In ancient times, bee hives were known among the Arabs as “Raqood,” which means a big jar. They also made beehives from leather.

The discussion of honey’s history is vast and fascinating, so we utilized our expertise in conjunction with research, studies and, reliable scientific sources to present honey in a way that delivers knowledge and enjoyment.

BARARI

THE JOY OF NATURE

“Sidr” Zizyphus

A perennial tree belonging to the family Rhamnaceae. There are approximately 40 species of Zizyphus. It is widespread in hot and temperate regions across many parts of the world, especially in Asia. Some species are deciduous, while others are evergreen. Flowers are small, crowned, and yellowish-green. Traditionally known by various arabic names, including “Ad-Dome”, “‘Ilb”, “Nabq”, and “‘Innab”.

In Arab and Muslim culture, “Sidr” tree holds a special significance as it is mentioned in the Holy Quran as one of the trees of paradise. In the Quran, it is mentioned in Surah Al-Waqi’ah (Chapter 56), {27. And those on the Right Hand how (fortunate) will be those on the Right Hand? 28. (They will be) among thornless lote-trees}

Sidr tree is also mentioned in Surah An-Najm (Chapter 53), {14. Near Sidrat-ul-Muntaha (a lote-tree of the utmost boundary over the seventh heaven beyond which none can pass) 15. Near it is the Paradise of Abode 16. When that covered the lote-tree which did cover it}

In Surah Saba’ (Chapter 34), Sidr tree mentioned as well, {15. Indeed, there was for Saba’ (Sheba) a sign in their dwelling-place, two gardens on the right hand and on the left; (and it was said to them:) “Eat of the provision of your Lord, and be grateful to Him.” A fair land and an Oft-Forgiving Lord! 16. But they turned away (from the obedience of Allah), so We sent against them Sail Al- ‘Arim (flood released from the dam). And We converted their two gardens into gardens producing bitter bad fruit, and tamarisks, and some few lote-trees}. Since the best of these trees to be replaced with is Sidr, Allah said: {some few lote-trees}, it means that if Sidr trees had been a lot, it would have been a blessing, but God punished them because of their turning away, so He made Sidr trees a little.

It is also mentioned in authentic Hadiths (sayings of the Prophet Muhammad, peace be upon him). He said: “Whoever cuts a lote-tree, Allah will divert his head in the Fire.” (Reported by Abu Dawood and authenticated by Al-Albani). Abu Dawood was asked about the meaning of this hadith, and he replied that it means cutting a lote-tree without a valid reason, in a place where travelers or animals take shade. This hadith indicates the special status of “Sidr” tree. The Prophet Muhammad (peace be upon him) also mentioned using Sidr leaves when washing the deceased.

Ancient Arab physicians used different parts of Sidr tree to treat various diseases. Sidr leaves were known to treat those affected by black magic, as described by Wahb ibn Munabbih. “Seven Sidr leaves would be pounded between two stones, mixed with water, and recited over with Ayat al-Kursi. The affected person would drink this mixture, and then bathe with the rest of it to relieve their condition”.

Ancient Arab physicians also harnessed the therapeutic properties of the “Nabq” which is the fruit of the “Sidr” tree Zizyphus Spina-Christi, to address a range of health concerns, such as bilious temperaments (choleric disposition), liver ailments, stomach ulcers, respiratory disorders, and even the treatment of tumors. They also mentioned that showering with Sidr leaves cleanses the scalp, and helps alleviate fever.

Among China, Jujube fruit “‘Innab”, a type of Sidr, known as (Chinese Date), considered a principal treatment in traditional Chinese medicine for liver detoxification and kidney function stimulation.

Additionally, in some cultures, especially among women, ground Sidr leaves are still used as a body mask when mixed with Henna or Turmeric. This mixture is believed to cleanse and purify the body, improve skin tone, and tightens the skin. This process gives best results on women with light brown skin.Top of Form

As for Sidr honey, it is one of the finest and most expensive types of honey. Its color ranges from golden amber to dark amber.

The most famous species of Sidr trees from which honey is produced are:

• Zizyphus Jujube Lam, “Jujube or, Jujuba” one of the most famous honey-producing species, known in arabic as “Al-‘Innab”. A thorny tree that can reach a height of up to 10 meters. It is widespread in China, and its fruit known as (Chinese Date). It is also widespread in Mediterranean region, Southeast Asia, Pakistan, India, and in all Yemeni regions. Jujube tree can tolerate various climates, but require a hot and rainfall summer to bear fruits. It can withstand temperatures as low as -15 degrees Celsius, and not affected by high temperatures no matter how high they rise.

• Zizyphus spina-christi (Christ Thorn), “Wild Sidr”, a thorny tree or shrub, grows in valleys and wild highlands, and its height ranges between 3 to 6 meters. It is commonly known as “Montane Sidr”, “Stray Sidr”, and “Arabian Sidr”. Its fruit commonly called in Arabic “Ad-Dome” or “Nabq”. It is widespread in the Arabian Peninsula countries, India, Iraq, Somalia, Ethiopia, Pakistan, South China, and Sri Lanka. However, the oldest and most widespread variety of the Wild Sidr tree is found in Yemen, where the Quranic verse about the Kingdom of Sheba (Saba) was revealed. According to the narratives, it is said that the Jews used branches of this thorny tree to make the crown they placed on the head of Jesus Christ during crucifixion. Hence, the scientific name of this type “Spina-christi” or “Christ Thorn.”

“Wild Sidr” is at the forefront in terms of the quality and quantity of the honey that is produced from it.

• Zizyphus nummularia, “Orchardy Sidr”, a deciduous shrub with thorny branches. It grows up to a height of 2 to 3 meters. Can be found in the wild as well as in agricultural fields. Its widespread in Yemen, Egypt, Iraq, Oman, Kuwait, India, Pakistan (Kashmir region), and others. Its fruit commonly called in Arabic “Ad-dome” or “Nabq”. Its flowering season is during Monsoon rains, from July to September. The nectar of Zizyphus nummularia is the primary source of Kashmiri Sidr honey. The leaves of this tree are used in Ayurvedic medicine. In appearance, it closely resembles the “Wild Sidr” tree.

• Zizyphus Lotus, also known as Lotus Jujube or European Jujube, or even “African jujube”, is a deciduous shrub or small tree with thorny branches. It typically grows to a height of 2 to 5 meters. Its native range includes Mediterranean region, especially Morocco, Tunisia, Lebanon, and Italy. It bears pale yellow to greenish flowers, and in rare cases, bright yellow flowers. The flowering season extends from spring to summer. It is most closely related to the Zizyphus jujube. It grows in the Atlas Mountains in Morocco and is also found in some regions of Saudi Arabia and Yemen.

Sidr honey benefits

Dr. Ibrahim Al-Arifi conducted a PHD study titled “Chemical Properties of Bee Products and Their Impact on Diabetic Patients.” The study has been proven beyond doubt that a tablespoon of Zizyphus jujube honey on an empty stomach is suitable for diabetics, it stimulates insulin and improves cell receptors. Through experiments with thousands of patients, this has been proven in his clinic for more than 20 years. Although diabetics should beware of consuming honey in large quantities because of its effect on sugar level in the blood. He also mentioned several benefits of Jujube honey, such as: treating anemia, stimulates sexual vitality, and it is given to pregnant women in their last month to facilitate labor. Jujube honey also treats Urinary incontinence, vaginal infections, and is a complementary treatment for viral kidney, liver and spleen diseases. Furthermore, it stimulates the work of the pancreas, and increases fertility in men and women.

Another study conducted by Dr. Ahmed Al-Ghamdi and his colleagues, demonstrated the effectiveness of Wild Sidr honey, Zizyphus spina-christi against Candida albicans fungi. Specifically, the study showed that Wild Sidr honey can eliminate these tenacious fungi, and inhibit the formation of biofilms resistant to antifungal agents.

The research team selected Wild Sidr honey (Zizyphus spina-christi) for this study because it is commonly used as a folk medicine to treat several infections and diseases in the Arabian Peninsula. Although some honeys from different plant sources and geographical origins were found to be effective against C. albicans, but Wild Sidr honey demonstrated the most effective.

However, the research team acknowledged that the mechanism of the antifungal effect of honey is not fully understood.

Thus, these studies and others, confirm the general belief in the unique and distinctive properties of Wild Sidr honey compared to other types of honey.

So, what is Candida albicans? And why did doctors turn to honey to treat diseases caused by it?

Candida albicans is a type of fungus that is commonly present as part of the normal microbial composition in the human body. It is the most common yeast found in the mucous membranes of humans, including in the mouth, esophagus, digestive tract, urinary bladder, and genital organs.

C. albicans typically exist in the body without causing harm, but when the immune system is weakened or there is an imbalance in the body’s microbial environment, it can overgrow and lead to various types of infections known as Candida infections. These infections can affect different parts of the body, including the mouth (oral thrush), the genital area (vaginal yeast infections in women and balanitis in men), skin, nails, and, in severe cases, even the bloodstream. It is considered one of the major fungal pathogens in humans capable of causing superficial mucous membrane infections and respiratory tract infections.

C. albicans is known as a tenacious fungus, meaning it can resist antibiotics and antifungal agents. It has not been discovered a single drug that is 100% effective against this type of yeast. Mature C. albicans biofilms are very difficult to eradicate and are recalcitrant to antifungals, like azole medications.

C. albicans has become one of the main causes of morbidity and mortality worldwide among immunocompromised individual. It has been shown to be the third most commonly isolated blood pathogen from patients in U.S. hospitals.

The increased resistance of this resilient fungus to azole drugs and the limited availability of effective medications have led to the search for new therapeutic alternatives like honey, which contains a wide range of antifungal properties.

In summary, Candida albicans is a common fungus found in the human body but can cause infections when conditions are favorable for its overgrowth. Due to its resistance to certain medications, researchers are exploring new treatment options like Sidr honey, which has shown a potential treatment in its antifungal properties.

The phenomenon of honey crystallization is a natural occurrence that commonly happens in most types of natural honey. This phenomenon varies from one type to another. Honey derived from flower nectar tends to crystallize more quickly than honeydew such as oak honey. Most honey consumers are unaware of this fact and mistakenly believe that crystallized honey has been adulterated. This is a general misconception because some of the finest types of honey can naturally crystallize!

Freshly harvested honey is usually in a liquid state. However, under a microscope, glucose crystals can be observed, which attract other honey components around them. Therefore, crystallization in honey primarily occurs in glucose crystals. Commercial honey factories intentionally pasteurize honey by exposing it to high temperatures above 78 degrees Celsius to completely destroy the crystals.

There are several reasons for natural honey crystallization. Here are some of them:

– Raw, unprocessed honey that has not been pasteurized or filtered contains impurities such as beeswax, pollen grains, royal jelly, etc. These impurities act as nuclei for crystal formation.

– The presence of impurities in the container used for storing honey, such as dust particles.

– The presence of air bubbles in the honey.

– Honey extracted from old combs tends to have pre-existing crystals compared to honey extracted from newer combs.

– Honey naturally contains glucose and fructose. The crystallization of honey is influenced by the ratio of glucose to fructose. When the ratio approaches 1:1, the likelihood of crystallization is low or even nonexistent. This ratio is typically found in honeydew produced by honeybees from the sweet secretions of certain insects, such as oak honey. Hence, these types of honey have slow crystallization, whereas it is not usually the case for nectar honey. On the contrary, as the ratio of glucose to fructose increases, the likelihood of crystallization becomes higher, especially at a ratio of 2.5:1, which is considered the critical point for honey crystallization.

– Temperature plays a role in honey crystallization. Crystallization slows down above 25 degrees Celsius, while it accelerates at lower temperatures, especially between 13 and 14 degrees Celsius.

– Moisture content affects the tendency of honey to crystallize. Honey with lower moisture content (higher density, heavier consistency) is more prone to crystallization than honey with moisture content close to 18%.

– Using containers that do not isolate honey from the external factors.

– Exposing honey to cold surfaces or direct cold conditioning accelerates the crystallization process.

– Even nectar honey exhibits different rates of crystallization depending on the floral source that bees have foraged on. For example, honey harvested from certain flowers, such as citrus flowers, crystallizes faster than honey from other flower sources.

It is a heating process for honey at high temperatures for a certain period of time and then rapidly cooling it down. It includes quickly raising the temperature to reach 72 degrees Celsius, and maintaining this temperature for about 120 seconds, and then rapidly cooling the honey till it reaches 35 degrees Celsius. Some factories even pasteurize honey at higher temperatures, exceeding 78 degrees Celsius, with a shorter time period to accelerate the production time and ensure that honey remains safe from crystallization for as long as possible.

It is crucial to note that pasteurization in food products, in general, is related to food safety and extending the shelf life of the food product. However, this does not apply to honey. Pasteurization of honey serves purely commercial purposes, aiming to maintain its liquid state on store shelves and sales outlets for as long as possible because some consumers still view crystallized honey as suspicious!

Such process can lead to the loss of honey’s therapeutic value and, unfortunately, a significant devaluation of its nutritional factors. Sadly, most of the labels on these products still mention (100% natural bee honey).

Cheating in honey is no longer as it used to be in the past. Unfortunately, it has become more professional and cunning, fueled by greed and the pursuit of profit by any means. Skillful cheaters have managed to exploit scientific knowledge in a malicious way, as well as the limited capabilities of laboratories in many countries. They have also seized the opportunity to take advantage of the high cost of accurate laboratory testing for detecting fraud. The cost of such testing is much higher than the value of the honey itself, surpassing the capacity of the average consumer and deterring others. It is not reasonable for someone to buy one kilogram of honey and send half or a quarter of it to the laboratory for testing at a cost exceeding the value of the honey itself!

Consumers buy products that contain artificial sugars, such as chocolates and sweets, without hesitation. They purchase and enjoy consuming them, despite being aware of their content of sugar, artificial colorings, and other additives. However, they cannot accept the same in honey. Naturally, they buy honey for its medicinal properties in addition to its beneficial nutritional properties.

Cheating is widespread in the two main categories of honey:

Commercial honey: Have you not noticed the significant similarity in taste among many types of commercial flower honey? Despite the differences in countries of origin and the variation in prairies in each country!

Raw honey: Meets high-quality standards and possesses distinctive medicinal properties was not spared from fraud and adulteration. We used to believe, until recently, that New Zealand Manuka honey was one of the most difficult types to counterfeit. However, even this honey has not escaped the deceit of these criminals, with adulteration rates reaching over 80% of what is available in the markets.

We will reveal to you some cunning methods used to adulterate honey:

1. Artificial honey: It is composed mainly of ingredients such as glucose, fructose, enzymes, and artificial flavors. They may add some pollen grains to mask the adulteration and unfortunately, they have managed to deceive some laboratories. In fact, there is a famous type of German honey that is locally manufactured in some countries where it is sold, and it is not even Honey.

2. Adding high-fructose corn syrup (HFCS) to honey to prevent crystallization: This form of adulteration requires specialized testing by laboratories to detect the addition of artificial fructose. Besides being a deceitful practice, it also poses health risks, including the potential to cause allergies. Moreover, this type of adulterated honey does not crystallize even when exposed to cold temperatures, where natural honey would normally crystallize.

3. Feeding bees with a sugar syrup containing invertase, an enzyme that converts sucrose into glucose and fructose: This accelerates honey production but undermines its authenticity and nutritional value. The resulting honey is essentially a product of sugar syrup rather than the nectar collected by bees from flowers. The honey produced through this method may be a mixture of sugar syrup and natural flower nectar, but selling it as 100% natural honey is deceptive. While there may be no issue with feeding bees this solution during periods when natural food sources are not available, mixing it with natural honey or selling the resulting product as pure honey is considered adulteration. It is important to leave a portion of honey and pollen for the bees to consume naturally to ensure the strength, health, productivity, and sustainability of bee colonies.

4. Laboratories evaluate the freshness of honey by examining diastase enzyme activity: Diastase is a naturally occurring enzyme in honey. Fraudsters add this enzyme to diluted or adulterated honey artificially to increase diastase activity, aiming to deceive consumers into believing the honey is of high quality. Unfortunately, they have managed to deceive not only consumers but also some laboratories.

5. Ultrafiltration is commonly used to prevent honey crystallization. However, some manufacturers employ this extensive filtration method to obscure the floral origin of honey which allow them to claim that their honey is from a superior source of flowers while it’s not.

6. Falsifying the honey source: This can take various forms, such as importing honey from one country and labeling it as originating from another country known for its high-quality and expensive honey. Similarly, honey may be imported from multiple countries, locally packaged, and certified as locally produced honey. Recently, in some Arab countries, a deceitful practice has emerged, where they label imported Sidr honey (known for its high global demand) with an authentic Arabic name to deceive consumers into believing it is locally produced honey. They sell this honey at a cheap price that does not reflect the cost of genuine local honey or even come close to its actual cost. They also exploit social media influencers for such deceptive practices. This type of adulteration is referred to as “honey laundering,” similarly to money laundering. The dangers of this type of adulteration include the risk of consuming honey contaminated with antibiotics, pesticides, heavy metals, or all of them, as it may be imported from countries with lenient regulations.

7. Adulterating honey by falsely labeling it as organic or raw when it is not.

These deceptive practices highlight the importance of sourcing honey from trusted and reputable suppliers to ensure its authenticity and quality.

To combat the widespread cheating and ensure the integrity of the honey industry, governments and regulatory bodies need to enforce stricter regulations, conduct regular inspections, and implement standardized testing methods with high detection standards for all types of adulteration. Increasing consumer awareness and educating them about honey production and reputable sources are also crucial. It is important to make training for beekeepers mandatory at accredited institutes or establish an institute to educate them about proper practices, warn them about the dangers of incorrect practices, and their impact on health and the national economy. Additionally, it is recommended to require all certified honey producers in the country to have their honey production tested free of charge by the relevant government authority, while providing the highest international standards in testing. Emphasizing the importance of expedited testing is essential. Such measures, among others, play a vital role in reducing cheating, supporting market integrity, and allowing everyone to enjoy the true benefits of this wonderful product.

• First and foremost, the consumer should ensure to buy honey from reputable and well-known sources.
• Raw honey is cloudy due to the presence of various impurities, such as pollen grains, propolis, beeswax, royal jelly, and small honeycomb particles. These impurities are an essential part of the natural composition of honey and contribute significantly to its nutritional and therapeutic benefits.
• On the other hand, honey from artificial hives is often transparent because it lacks pollen grains, either due to ultra-filtration, or by the prior removal of pollen due to placing traps at the entry of the hive to drop the pollen from the bees’ legs.
• Raw honey, collected by bees from flower nectar, tends to crystallize rapidly. In contrast, honey from artificial hives, in addition to being transparent, is usually liquid due to pasteurization.
• Crystallized honey, also known as “creamed” honey, may appear cloudy, but in reality, it looks that way due to its crystallization. This does not mean it is raw honey. Therefore, it is essential to check for impurities even if the honey is crystallized.
• Choosing specialized laboratories with international accreditation standards is an important option for testing the quality of honey and determining its raw elements content. However, due to the high cost of such testing, it might be difficult for consumers to choose this option. Hence, it is crucial to emphasize buying from reputable and trusted sources

BARARI

THE JOY OF NATURE

– Natural beeswax is brittle and easily crumbles when cold, at temperatures below 16 degrees Celsius.

– As the temperature gradually rises, natural beeswax becomes more flexible, reaching a pliable state between 35 to 38 degrees Celsius.

– At 49 degrees Celsius, natural beeswax becomes dough-like but does not stick to fingers.

– Natural beeswax melts when its temperature reaches between 64 and 65 degrees Celsius.

– If exposed to temperatures above 120 degrees Celsius for an extended period of time, natural beeswax will decompose.

– Natural beeswax is known for its ability to dissolve fats and moisturize the skin. It is used in the production of medical products, cosmetics, skincare creams, as well as hair care products.

Amazing Benefits of Natural Beeswax You Might Not Know!

Cardiology Health

The potential benefits of natural beeswax for Cardiac Health are noteworthy. Scientific research suggests that the long-chain fatty acids and alcohols found in natural beeswax produced by bees may potentially reduce high cholesterol levels in the blood.

For instance, comprehensive analyses have shown that the alcohols present in natural beeswax have the ability to reduce (LDL) cholesterol by up to 29%, while simultaneously increasing (HDL) cholesterol by 8-15%.

However, it is important to note that the studies referred to in this analysis used high concentrations of isolated alcohols extracted from natural beeswax. Therefore, it is uncertain whether the small amounts of beeswax present in a honeycomb will achieve the same effects.

Protection Against Infections and Viruses

Natural beeswax has the ability to enhance the body’s natural defenses against certain specific bacteria and fungi.

Microscopic experiments have shown that extracts from natural beeswax can provide a protective effect against a variety of disease-causing bacteria and fungi, such as Staphylococcus Aureus, Candida Albicans, Salmonella Enterica, and E. Coli.

Liver Health

In a 24-week study, individuals with Nonalcoholic fatty liver disease were given a daily dose of a mixture of alcohols and extracts from natural beeswax. It was observed that 48% of the people in the group that received this mixture reported improvements in symptoms such as abdominal pain, bloating, and nausea.

Furthermore, liver functions returned to normal in 28% of the participants.

Is chemical Paraffin Wax Harmful?

• Chemical paraffin wax used in the production of modern bee hives, is a mixture of beeswax and paraffin, as mentioned earlier, with a ratio of 20% natural beeswax and 80% paraffin.

• Paraffin is originally derived from coal and petroleum, and it is either colorless or white. It is also odorless and tasteless.

• Paraffin wax is obtained from petroleum by removing the wax from light lubricating oil in a process called crystallization.

• The melting point of paraffin wax ranges from 46 to 68 degrees Celsius.

• Paraffin wax is highly flammable and considered a thermoplastic; it remains solid at room temperature but adheres to surfaces when exposed to heat. When frozen, it becomes glass-like and prone to breakage.

• The smoke emitted when paraffin wax burns is actually toxic to bees and can harm them directly.

• Paraffin wax is commonly used in various industries because it is cheaper than other alternatives! Some of these industries include:

– Candle making

– Cosmetics industry

– Food packaging

– Plastics

– And various other industries.

Side Effects of Paraffin Wax

Paraffin wax is intended for external use only! Inhaling the smoke emitted from it can cause nausea and irritate the respiratory and visual apparatus, especially for those with chronic sensitivities. Contact with the skin when paraffin wax is in a molten state can lead to severe burns.

Although paraffin is classified as a non-toxic substance, caution should be exercised not to swallow it!

It is essential to mention that during the extraction of honey from the frames in artificial beehives, some beekeepers use a hot knife to remove the wax layer sealed by bees over the hexagonal eyes of the cell. This can lead to the burning of paraffin wax, thereby triggering the mentioned negative effects that may result from its burning. It may also melt and mix with the honey.

Lastly, some studies suggest the possibility that paraffin may contain some carcinogenic substances!

So, what is your opinion? Will you choose honey made from natural beeswax or artificial?

Save the bees… Save the world

Beekeeping has been practiced for thousands of years, with evidence of ancient beekeeping found in rock inscriptions and hieroglyphs dating back to 7000 BCE. Initially, beekeepers harvested honey and beeswax from wild bee colonies in trees, rocks, and other natural habitats.

As civilizations evolved, beekeeping became more organized and advanced. Ancient Egyptians kept bees in hives made of clay and straw, and it is believed that they were the first to construct man-made beehives around 2400 BCE. The Greeks and Romans used wooden beehives and made significant advancements in beekeeping, including using swarms to establish new colonies and introducing honeybees to new regions.

During the Middle Ages, beekeeping continued to evolve, with the introduction of new hive designs and the development of techniques for managing bee colonies. Honey was a valuable commodity during this time, and beekeepers often paid taxes on their hives.

Modern beekeeping industry began to emerge in the mid-19th century with the invention of the movable frame beehive by American beekeeper Lorenzo L. Langstroth. This hive design allowed beekeepers to examine each frame individually and manage the colonies more effectively, leading to increased honey production.

However, we must always remember that beekeeping is much more than just a commercial activity, and there are many factors to consider before achieving higher honey production. Sustainability is of utmost importance.

Modern industrial beehives primarily serve the interests of beekeepers, while often neglecting the well-being and safety of the bees themselves.

So, let’s start by acknowledging that modern industrial beehives have one main interest, which is the benefit of beekeepers. In contrast, they often disregard the interests and safety of the bees themselves.

The Impact of Modern Artificial Beehives on Bee Communities

Modern artificial beehives have negative effects on bees by weakening their immunity and reducing their ability to combat viruses and diseases prevalent in their colonies. Here are the reasons behind these negative impacts:

• Greater Heat Loss: The heat loss in artificial hives is much greater than that in natural ones which bees make themselves. In nature, bees usually build natural wax cells for their colony for different purposes. Some cells are built to store honey, others to store pollen, some are built to rest in, and some are built to lay eggs and raise larvae to produce new bees. The sizes of the wax comb and the hexagonal eyes in natural hive vary according to what the bees decide and their needs require. As for the artificial hives, they are all built in standardized dimensions, and the size of the hexagonal eyes is uniform, leading to greater heat loss compared to natural hives, and this requires additional effort from the bees to restore the desired thermal balance in the hive. This results in the death of bees and the weakening of their colonies.

• Humidity levels: the humidity levels in most types of artificial beehives are very low, which is the environment preferred by destructive Varroa mites. This problem is certainly not faced by bees when they choose to build their colony in their natural habitats such as tree trunks or mountain caves, or in other words those in the wild, simply because humidity levels are at a natural level suitable for bees, which prevents these destructive mites from multiplying. Varroa was first reported early in the 20th century in Southeast Asia on Indonesian island (Java). And was recognized as a major threat to bees by the 1960s. Given that Indonesia, at the time the discovery of these devastating parasites was announced, was then a Dutch colony, the Dutch are known to have been transporting bees from the west to their colonies in the east, which strengthens the hypothesis that the Varroa parasite was originally transported to the island of Java from Western bee! This is also reinforced by the fact that Langstroth hives were invented fifty years before the time of the announcement of the discovery of Varroa! There is also no evidence that this type of problem was facing bees before Langstroth’s invention! However, we cannot be 100% certain that this hypothesis is correct, but we are certain that modern artificial cells are among the factors causing the accelerating phenomenon of the devastating Varroa parasite outbreak.
• Complex Nest Site Selection: Bees meticulously choose the size, location, and characteristics of their nest sites, which are crucial for their well-being. When beekeeping is in non-natural hives, many of these essential features are overlooked, leading to the death of numerous bee colonies.

• Pollen Storage and Nutrition: In natural hives, bees store pollen in the hexagonal eyes after mixing it with nectar, honey, and secreting a group of enzyme-rich substances to turn it into what is known as (Bee Bread). Bee Bread is the main and vital food for the growth of bees and provides them with energy to carry out all tasks. The availability of pollen is essential to maintaining the health of bee colonies. Its loss leads to malnutrition among bees, which weakens them, makes them more vulnerable to diseases and pests, and harms their immune system, which may lead to a decrease in the number of bees in the colony or even the collapse of the colony. Modern artificial hives deliberately place traps at the entry of the hive to drop the pollen from the bees’ legs when they return to the hive, so that beekeepers can sell the pollen as an independent commercial product.

• Artificial Wax Composition: Wax is one of the main differences that we also need to highlight. Most artificial beehives contain synthetic wax. Despite the fact that this wax is usually composed of materials that are classified as food grade, it does not serve the bees in the same way as natural beeswax. In addition, it misses many of the benefits of natural organic beeswax.

Most artificial beehives are made of synthetic wax, which is made from a mixture between beeswax (20%) and paraffin (80%).

Natural beeswax is a substance secreted by the worker bee from special glands located on the underside of its abdomen in order to form the walls of the beehive. It is a product consisting of more than 300 compounds. It is characterized by its white color, before it turns yellow as a result of contact with honey.

Natural beeswax is used in the formulation and preparation of many cosmetics and skin care products, and it has many benefits and advantages. It is also rich in antioxidants, carbohydrates, and honey residue, and contains enzymes that the bee secretes when building the hive, and it also contains some important nutritional elements such as minerals and vitamins.

Natural beeswax is characterized by its floral scent, which is sometimes fragrant. Some professional beekeepers distinguish the purity of beeswax from its smell and color.

• Beekeeper Intervention: Despite some good practices by beekeepers in preserving lives of bees, they interfere in bees’ decisions in a way that does not serve the bees themselves! For example, when a queen bee decides to lay eggs at a certain time, beekeeper intervenes by placing what is called a (Queen Excluder) to prevent her from laying eggs in order to divert the bees’ focus on producing honey instead of laying eggs and increasing the members of the colony according to the needs of the bees themselves.

These are just a few examples of the negatives of modern artificial beehives. There may be more issues and impacts yet to be fully understood.

We at BARARI highly recommend that it is essential to strike a balance between beekeeping practices and the well-being of bee communities to ensure their safety and sustainability.