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1) GENERAL

Honey is the foodstuff made by honey bees from the nectar of flowers or secretions from other parts of the plants, which they gather, transform together with their own specific materials, which they store and leave to mature in honeycomb.  This foodstuff can be fluid, thick or crystallised.

to summary

2) HARVEST

- The harvest of honey generally takes place after a production (which corresponds to the production of nectar by a suitable flower) and when ¾ of the alveoli of the comb have been closed.  The honey is harvested, one or more times, between April and November in the south of France, but in other regions, the first harvest doesn’t normally start until the end of May.

This harvest takes place schematically thus
- the beekeeper removes the frames from the hives and takes them to his workshop for the extraction;
- he then proceeds to open the combs with instruments specially conceived for this purpose;
- after the extraction of the honey contained in the alveoli by centrifuging, the honey will be filtered before being left to mature;
- finally the beekeeper, who has prepared the crystallisation of the honey during its period of maturation, sends it for packaging.

Thus, in France, one harvests, on average, 10 to 15 kg of honey from each hive each year of which the consistency and colour varies according to the original flower.

to summary

3) EXPERIMENTAL STUDIES

The knowledge and use of honey by man dates back to distant times.  The oldest of mans foods, since ancient times it has also been known for its preventative and curative medicinal properties which are largely used in the framework of empirical therapy about which we still have numerous documents.
It was not until recently that this empiricism could be explained and completed thanks to a number of researchers who have led scientific investigation of these properties.

Notable amongst the many results obtained:
* on one hand, it is absolutely innoculous, perfectly tolerated even in high doses;
* on the other hand, the reality of a great number of nutritional and energetic advantages;
* finally, the existence of various actions (digestive, laxative, antitussive, sedative, emollient, anti-toxic, antiseptic, anti-anaemic, febrifuge, diuretic, etc.).

« In the light of these studies, it now seems certain that the ancient tradition did not lie in stating that honey was not only an excellent food but that it has a certain therapeutic value, even though some cases are difficult to explain. »

Professor Rémy CHAUVIN.

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4) COMPOSITION

Honey contains:
- a certain percentage of water which, on average, varies between 16 and 20%;
- between 75 and 80% carbohydrates (sugars), essentially GLUCOSE and LEVULOSE;
- protides (nitrogenous substances), amongst them a dozen amino acids;
- organic acids and lactones;
- minerals and trace elements: calcium, chlorine, copper, iron, magnesium, manganese, phosphorous, potassium, silicon, sodium, sulphur;
- vitamins: B1, B2, B3 or PP, B5, B6, B8 or H, B9;
- enzymes: essentially invertase and amylose
- other substances among them several antibiotics (grouped under the name of inhibitors)

to 17 honeys described

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5) PROPERTIES AND INSTRUCTIONS

- Honey is mans only natural sweetener.
This natural food is rich in easily absorbed simple sugars and endowed with a high energy value (100g of honey provides 300 calories) and, moreover, has numerous actions and properties which are important for good health.

Particularly recommended for SPORTSMEN because of its double action of energising and stimulating the heart, honey is also indicated for:

• asthenia (or states of exhaustion) of all degrees and above all in convalescence;
• anorexia or loss of appetite and slimmers (above all in infants and nursing mothers)
• constipation in all its forms;
• duodenal ulcers and intestinal infections;
• anaemia (the preserve of dark honeys) and to generally help the working of the heart;
• ENT infections (HONEY IN COMB is best here);
• in all cases where a diuretic is needed;
• nervousness and insomnia (highly aromatic honeys are indicated here).

to 17 honeys described

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6) PRESENTATION

Honey is normally packaged in jars of various materials and weights which must be kept in a cool, dry place.  There exists a considerable variety of honeys according to the botanical origin, those most commonly met and used are honeys of all flowers.

The minimum daily consumption for an adult is between 30 and 40 g/day, which is good soupspoonfull, an amount that can be greatly exceeded in many cases (athletes in particular); for children the minimum consumption varies between 5 and 15 g/day according to age.
These amounts taken by mouth, in one or more doses, are advised as a permanent therapy normally replacing ordinary sugar with honey.

There are no contra-indications or incompatibilities with other therapies.

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THE SEVENTEEN MAJOR TYPES OF HONEY

 

	Scientific Name	Organoleptic properties	Indications
HAWTHORN	crataegus oxyacantha	colour: white  aroma: light and delicat  crystallisation: fine	calming, heart tonic, antispasmodic, reduces the activity of the nervous system.
ACACIA	robinia pseudoacacia	colour: amber  aroma: soft and floral  crystallisation: slow and very fine, transparent crystals, easily soluble	emollient for the digestive tract, light expectorant, slightly encourages sweating.
HEATHER	calluna vulgaris	colour: amber with yellow/orange tint  aroma: persistent and penetrating, characteristic of heather  flavour: lasting with an slight bitter aftertaste  crystallisation: fine, regular, not very soluble	disinfects the urinary tract, advised in cases of cystitis; has the ability to dissolve urinary stones; diuretic and anti-rheumatic
CHESTNUT	catanea sativa	colour: dark tending towards black  aroma: strong, slightly salty and bitter  flavour:   crystallisation: slow and large, difficult to dissolve	helps to speed blood flow,  frees nasal mucus,  diuretic.
CABBAGE			Bronchial and pulmonary infections
RAPESEED	brassica   campestre	colour: clear and yellowish  aroma: slight smell of fresh butter  flavour: not pronounced  crystallisation: subtle and dense, easily soluble	soothes heartburn, eases intestinal function, aids the relief of haemorrhoids and varicose veins.
EUCALYPTUS	eucalyptus   globulus	colour: light to strong amber according to harvest  aroma: a touch of menthol and aromatic  saveur: pronounced and persistent, lightly acidulated  crystallisation: compacte and fine; easily soluble	in depth treatment for sore throats and smokers cough, regulation of intestinal flora;  stimulates the bile duct.
LAVENDER	lavandula officinalis	colour: light amber with a tendency to pink  aroma: fine and perfumed  flavour: delicate and very persistent  crystallisation: rapid and very fine; easily soluble	excellent antiseptic for the bronchial tubes; used for recurring coughs, asthma, whooping cough, ‘flu, laryngitis; tonic, antispasmodic, diuretic and anti-rheumatic.
LUCERNE	medicago   sativa	colour: from white to pale amber  aroma: light and diffuse  flavour: slightly peppery  crystallisation: compact and strong; large transparent crystals, hard to dissolve	facilitates digestion and intestinal function; slightly calming in cases of insomnia; used in the external treatment of boils and minor wounds; facilitates the production of saliva.
OREGANO			Against asthma, catarrh, rheumatism, atonies of the stomach and aerophagia.
ROSEMARY	rosmarinus	colour: orangey  aroma: strong and persistent  flavour: lightly piquant and lively  crystallisation: for fast, crystals stay in a group; hard to dissolve	purgative and antiseptic; honey with a high content of invertine and pheromones; has a strongly sedative effect in some cases of depression; favours the function of the liver and vesicles.
BUCKWHEAT	polygonum fagopyrum	colour: sombre tending towards grey  aroma: penetrating  flavour: pronounced but fine  crystallisation: rapid but very fine; soluble	A very nutritious and strength building honey; has effect on the bones notably in the forming of calluses after fractures; improves night vision; advised in cases of anaemia and loss of appetite; actually comes almost exclusively from imports, as does buckwheat.
SAVORY	satureja   hortensis	colour: amber tending towards orange  aroma: very pronounced tendency to balsam (tending sometimes to turpentine)  flavour: : persistent and agreeable whilst being slightly peppery  crystallisation: very regular medium crystals; soluble	tonic and stimulant for the stomach; anti-spasmodic, expectorant and carminative; prevents gastric fermentation; combats bad breath and foot odour.
LIME	tilia   platiphylla	colour: clear amber with a slight tendency to green  aroma: peculiar to lime, fine and penetrating  flavour: strong flavour, staying in the mouth  texture: granular, fine  crystallisation: sloe and irregular with pointed crystals	sedative, antispasmodic, calms nervous problems; facilitates digestion by stimulating the bile duct; slightly hypnotic; has an effect on stomach pains; strong tonic; quality of taste and flexibility of use makes it a honey appreciated by connoisseurs..but the “makes” vary according to the quality of the lime nectar and the care of the beekeeper.
CLOVER	trifolium repans	colour: white  aroma: delicate, not pronounced  flavour: subtle but persistent with a touch of acid  crystallisation: fine, tendency to be creamy	calming honey, helps sleep as well as return circulation; expectorant and emollient; set and used in the preparation of creamy honeys.
THYME  et Serpolet	thymus vulgaris	colour: amber, dark    aroma: strong and slightly piquant   flavour: strong and musky   crystallisation: irregular, very soluble	antiseptic, emmenagogue, digestive, tonic; facilitates physical recovery and muscular tone; used in the treatment of nervous exhaustion; useful with respiratory infections.
PINE,FIR		colour: dark, tending to dark brown with nuances of green  aroma: highly aromatic and balsamy, slight smell of resin  flavour: light, not persistent  crystallisation: slow, easily soluble	particularly recommended in case of respiratory infections; equally helps digestion and sleep; reputed as an antiseptic of the bronchial tubes and upper airways; has a beneficial psychological influence in nervous depression.

Drawn from the booklet “LES PRODUITS DE LA RUCHE” by Dr. Yves DONADIEU (1981) and DIET INFO no. 98 November 99

et de "LE MIEL, Une Panacée, un Aliment" de Raymond DEXTREIT

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ROYAL JELLY « PERFECT SUBSTANCE »  

A Composition   exceptionally rich  and unique in nature

"Enzyme Factories"

Benefits for health:  Life in a kit

Bibliography & Sources

A COMPOSITION RICH AND UNIQUE IN NATURE
..
> Amino acids present in Royal Jelly, (44.5% of dry matter)
Twenty of which 8 are known as essential amino acids
(our bodies cannot synthesise them and must get them from our food)
Aspartic acid, glutamic acid, alanine, arginine, cystine, glycin or glycocoll, histidine, proline, serine, taurine, tyrosine and the 8 “essentials” : valine, lysine, threonine, leucine, isoleucine, trytophan, phenlalanine, methionine..

Royal jelly, incomparable source of proteins, is indicated as much for growth as for cellular regeneration, and provides a good source of supply of protein for vegetarians.

(see vegetarism special FR)

>Minerals and trace elements : calcium, copper, iron, phosphorous, potassium, silicon, sulphur.
>Vitamins: B1,B2,B3,B5,B6,B7,BB,B9, when B12(small account), and finally A,C,D,E (traces).
>Carbohydrates (35% of dry matter) :

glucose and fructose for the most part, then saccharose and very small quantities of trehalose, maltose, raffinose, isomaltose, melibiose.  For a daily consumption of 1/2g of royal jelly, the quantity of carbohydrate absorbed is approximately 55 to 75 mg.

>Lipids :(13% of dry matter).
>+several grains of pollen, an antibiotic, a hormonal factor.

The synergy of all these components makes the efficacy of this “perfect substance”. There are more than 100 of which many are as yet unknown.

The destruction of some of them, following a thermal shock, makes it lose its essential virtues.

The totality of the constituent substances of royal jelly (except the traces of pollen) are immediately available nutriments (left to melt on the tongue, a region dense with blood vessels, the royal jelly absorbed passes directly into the blood).

 
THE “ENZYME FACTORIES”
..

The harmonious “recipe” of royal jelly has been produced by the co-evolution of flowering plants and the bee. To ensure their reproduction by the bee the plants have developed multiple strategies, the protection of the bee is one of them.  They provide for the bee substances (of which some are antibiotic) to ensure their subsistence, vigour and health.
Only the bee, a veritable “enzyme factory” according to Prof. Bengsh, knows how to achieve the perfection of such a substance of which many components are unknown to us. To secrete royal jelly 50% of the weight of a bee is accounted for by its glandular system.
A pearly substance with a slightly acid taste (ph4), royal jelly is an emulsion secreted by the young nurse maid bees.  As the cow produces milk after digesting grass, the nurse maid extracts the proteins from the pollen and synthesises the components of royal jelly.

Royal jelly is given directly to the queen “mouth to mouth”, or is deposited by the nurse maids at the bottom of the royal cells to raise future queens.
To collect it the beekeeper causes intensive breeding of queens, and interrupts it after 3 days to harvest the jelly at the moment when it is most abundant and of the highest quality..

  HUMAN HEALTH BENEFITS: Life in a kit
..

Effective from 0.5g a day, royal jelly can be consumed at all times of year, even in large quantities, whether you are following a medical treatment or not.  Dr. Donadieu advocates as an average dosage for a healthy adult : a course of 500 mg/day for 6 weeks at the rate of 2 to 4 courses a year.
The studies in hospitals, on geriatrics, have shown the absolute innocuousness of royal jelly taken in large quantities over long periods. Furthermore, Dr. Donadieu reports the case of an agricultural engineer having taken 40 g of royal jelly at once with the sole consequence of “having a giants appetite”.

 

A study undertaken in a New York hospital on several patients showed the positive effects of royal jelly by lowering the levels of cholesterol and triglycerides. For these observations royal jelly was taken at high doses over long periods. Parallel with these tests moreover we have noticed that taking royal jelly has had the effect of an improvement in the general condition manifested by a sense of well being, euphoria and vigour.

.. Amongst the effects of royal jelly noted in the course of scientific observations are : ..

- Excellent revitaliser. - Used in the treatment of impotence and frigidity. - Clearly positive effect on cardio-vascular performance. - Normalises arterial pressure. - By increasing the consumption of oxygen, effective in the treatment of asthma. - Improves sense of well being, psychological stabiliser. - Regenerates cells and tissues. - Resistance to cold. - Antibiotic and antiviral action. - Analgesic in some cases of arthralgy. - Positive action in lowering the level of cholesterol and triglycerides. - Makes digestion easier and improves appetite. - Combats anaemia by the production of red blood cells and synthesis of haemoglobin

.. BIBLIOGRAPHY AND SOURCES - « La gelée royale, thérapeutique naturelle » Dr. Donadieu
- « La gelée royale est une substance parfaite » Pr. Bengsh, in « Apitherapie »
- « La Révolution Diététique par l’Euthynotrophie » R. Masson
- « Studies on royal jelly and abnormal cholesterol and tryglycerides » American Apitherapy Society
- Antonio Costa, Apiculteur. (biocontact mars00)

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