Honey is food for all, healthy and sick, young and old in all seasons. It can be used for strengthening the body or as a sweetener and food supplement.
It has been believed since ancient times that honey personifies immortality and rebirth. It gives power, strengthens manliness and contributes to fertility. It was believed that it was an aphrodisiac. History shows us that honey was used in connection with worship of gods and celebration of rulers. People ate it on holidays, at weddings, after heavy farm work or when they were ill.
Honey is mostly composed of sugars (70 to 80%), primarily fruit (fructose) and grape (glucose) sugars, few of them are from composed sugars (sucrose, maltose). Sugars are a quick source of energy. It has, among other ingredients, important minerals (potassium, calcium, sodium, magnesium, iron, copper, manganese, phosphorus). More minerals can be found in the dark (forest) honeys. Honey has small quantities of vitamins (vitamin B, C, pantothenic acid, nicotinic and folic acid and biotin) as well as important enzymes that are involved in the metabolism of other foods (invertase, catalase, glucosidase, phosphatase). It contains a hormone acetylcholine, which is a very important hormone for the heart and preservation of the nervous system. Furthermore, it also contains antibacterial substances (inhibin), a number of amino acids, aromatic substances and others. Honey varies according to the botanical and geographical origin. Different types of honey differ by their colour, taste, consistency, structure and of course by their properties.