Honey is an integral part of the history of humanity and as a component of the history of cultures has left its traces both in eating habits and in the healing methods used in the different periods of time. Man’s engagement with the bee dates back to the earliest antiquity. Egyptian papyrus refers to honey as a way of treatment. The Vikings always carried it to the hold of their ships as a toner on their long journeys, and the Romans consumed it as a fighting force before battles. Moses is reported to have led his people to the country where there was plenty of honey and milk. Nectar was the food of the immortal Olympian gods as well as Zeus was raised by the nymph Melissa (in Greek means bee) with honey. The Sparta pedagogues with the teenage soldiers withdrew for one month in Taygetos Mountain, where they used to eat only honey.
In medicine, honey was used in prehistory and later in ancient Egypt, India, China, Persia, Assyria, Greece, Rome, Arabia, Medieval Europe, etc. Pythagoras found out that honey eliminates fatigue, he noticed that after intense spiritual or manual labor a little honey rested the afflicted body and gave it strength. Hippocrates recommended it for the treatment of many diseases, so did Aristotle who believed that honey prolongs life.
Honey has been a symbol of wealth, knowledge, wisdom and transcendence in the sacred texts and rituals of ancient Egypt, India, Greece, the Bible and the Quran, the Celtic religion, the Indians of North America, the Jung psychology, etc.
So, for thousands of years honey has been coming out of the hive to be found in the meals of the gods, the hero’s legends, the traditional remedies and the lives of people. And now the same precious honey comes to enrich our own life! Straight, with bread, yoghurt, beverages, cereals, donuts or fruit enriches our everyday life in the sweetest way!
Honey contains at least 180 different substances that are organically interconnected in such a way that no one has been able to make it artificially until now. Some of these are:
The total number of 20 amino acids
Vitamins B1, B2, B3, B4, B5, B6
Why should we consume honey?
Honey creates ideal conditions for increased calcium absorption through food
It is a quick source of energy for all and more specifically for athletes, children, pregnant women, sick people and for every troubled organization
Contains flavonoids. Various studies have shown that flavonoids enhance the body’s defense, have antimicrobial activity, prevent inflammation, prevent cancer growth, and reduce the risk of thrombosis
For the proper absorption of iron there has to be simultaneous presence of vitamin C, copper and manganese as presented in honey
Honey has vitamins B1, B2, B3, B4, B5, B6, also called energy vitamins because they increase energy production. These vitamins are very effective only when they are available as a group as in the case of honey
For the formation of blood apart from iron, amino acids and copper are also required. Both of these substances are present in honey. Copper is not only important for blood production but also regulates blood pressure
Honey has proven to be important both in the treatment of wounds and in the care of the skin
It has a high choline content that helps particularly people who suffer from constipation. Pollen grains (honey pollen) contained in honey strengthen the immune system
Honey flavors stimulate digestion
Honey enzymes inhibit the growth of bacteria
Honey contains antioxidant elements
Acts against respiratory tract infections (cough, hoarseness, sore throat)
It acts as an adjunct to prevent ulcer
It acts as a preventative against atherosclerosis
It acts as an analgesic to the headaches
It contributes to good bowel function
Of course, to benefit from honey, we should eat it daily like fruits and vegetables. Once a week is not enough.
Why should we prefer Greek honey?
The variety of plants in Greece is unique and in combination with the dry and warm climate gives honey rich in aroma and taste!
Greece has no genetically modified plants.
Greek honey is collected 90% in wild ecosystems and not in cultivated plants.
Source: Federation of Beekeeping Associations of Greece (OΜSE)
Honey Crystallization & Quality
Crystallization is a natural phenomenon that does not cause any change in the nutritional and biological properties of honey. It usually occurs in winter due to the low temperature prevailing. As it relates to its plant origin some varieties of honey crystallize within a few days while for others it may take up to a few years. A crystallized honey is neither damaged nor adulterated. It can become liquid again in bain-marie without losing any of its biological and nutritional properties.
Some impressive numbers!
For a kg of honey a bee must collect the nectar of at least 3 million flowers.
It takes about 30 grams of honey to fuel a bee’s flight around the world.
The harvest of 1 kg of nectar represents more than 177.000 kilometers i.e. more than the circumference of the Earth.
The average worker bee produces 1/12 of a teaspoon of honey during its lifetime.
An average worker bee visits more than 2.000 flowers a good day.
What is royal jelly and what it contains?
Royal jelly is the equivalent of mother’s milk for bees. It is produced by the sub pharyngeal glands on the head of the bees. During the first three days of their life, at the egg stage, it is the only food of all bees. The workers are then fed with a mixture of royal jelly, pollen and honey while the queen will continue to eat only with royal jelly throughout her life. The royal jelly determines, at a very early stage of development, whether the tiny egg will become a queen bee capable of giving birth up to 2000 eggs per day (2.5 times its weight!) or a sterile worker bee. Also, the queen bee which eats only royal jelly lives for up to 7 years while the adult worker bee 26 days to 4 months.
Why shall we use royal jelly?
Without being a magic elixir, royal jelly is not a simple dietary supplement. Royal jelly has spectacular results in the body’s defense (immune system), in mental and physical stimulation and well-being, but also in libido. These benefits are seen in a healthy person after the first 20 days of using royal jelly. Royal jelly is a leading part of many scientific studies on a variety of diseases.
It has beneficial effects upon:
Metabolic syndrome (type II diabetes, high cholesterol and lipids, heart disease, vessel problems, high blood pressure, etc.) and endocrine disorders in general
Autoimmune diseases (rheumatism, multiple sclerosis, arthritis, psoriasis, hypothyroidism, etc.) and allergies.
Menopause where it reduces the adverse symptoms due to the hormones it contains and protects against osteoporosis due to the production of collagen it promotes, together with proper nutrition.
Health and youthful appearance to the skin (increased collagen production).
Neurodegenerative and neurological diseases, even injuries because it promotes the regeneration of nerve cells and protects them.
Indicatively, we present a list of diseases or adverse conditions upon which royal jelly has been scientifically reported to have beneficial effects:
allergies, anemia, impotence, asthma, arthritis, atherosclerosis, liver disease, memory impairment, insomnia, autoimmune diseases, diabetes and general endocrine disorders and hormonal dysfunctions, mental fatigue, weight control (obesity), eczema, degenerative diseases, ulcers, menopause, viral and bacterial infections, growth retardation, depression, skin spots and wrinkles, panic or anxiety attacks, kidney failure, neurodegenerative diseases and central nervous system and nerve injuries, bladder infections mononucleosis, osteoporosis, gingivitis, infertility, coronary heart disease, malnutrition, high cholesterol and blood lipids, inflammation, chronic constipation, low blood pressure but also hypertension, chronic fatigue.
Except in the case of an allergy to royal jelly, no adverse effects have been reported for the recommended dose. If unpleasant symptoms occur after eating royal jelly (itching in the mouth, rashes, nausea, diarrhea), stop taking royal jelly and consult an allergist. Use from pregnant and breastfeeding mothers, infants and children under three years of age must be done with doctor’s agreement. Finally, some people recommend avoiding its use in hormone-dependent cancers.
How to use -Dosage:
The royal jelly is white to off-white, looks wet and shiny and slightly creamy. Its taste is strongly sour and burns in the throat. Maintain the royal jelly in the freezer (-18 ° C) and keep in the fridge the jar (usually 10 grams) we consume. We do not use metal spoon but plastic. There are special spoons of royal jelly that are provided along with the jar and act as a dosimeter.
The usual dose ranges from ¼ of a gram to one gram, depending on the body weight and the needs of the adult and the royal jelly taken must be daily for 3-4 months. In some cases the doctor may recommend a higher dose. A five year old needs 1/8 gram (125 mg) unless the doctor recommends more. We eat royal jelly in the morning before breakfast. If we do not like the taste we can add it to a teaspoon of honey. We avoid buying honey blends with royal jelly. We prefer to do the mixing on our own and know what and how much we have put.
Source: Federation of Beekeeping Associations of Greece, OMSE
What is pollen?
For bees, carrying pollen from flower to flower, fertilizing plants and ensuring for us 80% of the food, pollen is food. In particular, it is a source of mainly proteins, but also lipids, vitamins and minerals. However, the pollen of only one kind of plant does not contain all the necessary amino acids and ingredients that bees need, so it is necessary for them to collect pollen from a wide variety of plants. The same applies to people who use pollen in their diet.
How It Comes to Us
The grains of pollen from the flowers are gathered from the bee, which adds little nectar for better consistency (and with the probiotic microorganisms) and places it in “the pollen basket” on its third leg pair. When the basket is full, the bee takes it to the hive where it will be stored in the honeycomb, unless the beekeeper has placed at the entrance of the hive a “pollen trap”.
Why shall we eat pollen:
Pollen is the most complete nutritional supplement and also a source of antioxidants, prebiotics and probiotics.
The pollen contains:
proteins (all the essential amino acids in the ideal ratio)
sugars (but not calories as the amount we take daily is too small, a full tablespoon contains 45 calories)
lecithin (important for fat metabolism)
macroelements and trace elements
Vitamins C, E, B
flavonoids (super antioxidants and antimicrobials), including rutin, also known as vitamin R.
Nucleic acids and nucleotides
beneficial microorganisms (probiotics)
R-coumaric acid (activates the detoxification system of the organism)
What does pollen offer to health:
Improves physical and mental function, increases ability to work, soothes nerves and combats insomnia, even depression
Routine, also known as Vitamin R, which exists in pollen protects the vessels. It also protects the prostate from inflammation, hyperplasia and malignant neoplasm.
Strengthens the immune system and promotes detoxification of the body.
Improves the digestibility of other foods and regulates intestinal function. It promotes beneficial intestinal microbes (probiotics) and fights pathogenic microbes that cause nutritional disturbances and metabolic syndrome.
Reduces bad (LDL) and increases good (HDL) cholesterol. Reduces high cholesterol and triglycerides.
It is also used against obesity (it increases metabolism, makes us feel full and provides essential nutrients). It is also used against anorexia nervosa (it helps the stressed organism, it replaces the nutrients).
It is used against anemia
Adjusts blood pressure and endocrine glands
It is used against allergy to inhaled pollen and other allergies.
It is used against menopause symptoms alone or in combination with royal jelly
Stimulates libido (erotic mood) and increases fertility
Since 1948, scientific studies have reported a positive impact on longevity and well-being
Necessary to athletes for good performance
Only one. The allergy to pollen consumption. If unpleasant symptoms occur after eating pollen (itching in the mouth, rashes, nausea, diarrhea) we stop taking pollen and consult an allergist.
A full spoonful of pollen, the more colorful it gets. This spoon, weighing about 35 grams, covers the daily requirement for protein, vitamins and trace elements of an average adult and gives just 45 calories. We eat pollen daily, in the morning, plain or with honey or with honey and a little yogurt or in some orange juice and at least half an hour before eating something else. For highly trained athletes, the dose may be tripled, as is the case for people with specific diseases at the advice of a doctor (several doctors in Greece are suggest pollen to their patients). We take pollen daily for at least 4 months as a dietary supplement or as long as it is needed according to our needs.
(Source: Federation of Beekeeping Associations of Greece OMSE)
What is propolis:
Propolis is not food for bees. The bee collects it from the plants and processes it, adding wax and some substances it secretes itself. Bees have been harvesting propolis for millions of years to use it as a “silicone” or “stucco” covering cracks and holes, smoothing surfaces and reducing the openings in their nests to prevent enemy entry or excessive cold. They also use it to seal and sterilize the interior of the hive. The word propolis “pro (=before in Greek) + polis (=city in Greek) ” means the way to defend the city of bees.
What propolis offers to health:
Propolis has been used for at least two thousand years in the traditional medicine of many peoples and, a few decades ago, it was re-discovered by western medicine and veterinary medicine. Between 1980 and 1995, more than 350 scientific articles on the beneficial effects of propolis were published by scientists from 31 countries. Nowadays, more than 300 scientific articles are published annually!
Man uses propolis for the following properties – actions:
Anesthetic / analgesic: For topical use in wounds, burns and especially in mouth ulcers
Anti-allergic: The Flavonoids of propolis block the allergic reaction by inhibiting the action of acids.
Antibiotic and Antifungal, Antiviral and Immunostimulant: Also known as Russian penicillin, propolis has actions that are not limited to bacteria, but it also combats fungi and even viruses. Propolis has been tested with great success in fighting animal and human infections. Other studies show that it activates the immune system that produces more antibodies.
Anti-inflammatory: In a study conducted among propolis consumers in 1995, nearly 70% used it for problems with inflammation (arthritis, rheumatism and muscle pain, asthma, bronchitis, eczema and psoriasis)
Antioxidants: Propolis neutralizes free radicals that destroy cells and DNA structure causing cell death and aging.
Antidiabetic: It appears that propolis can control blood glucose and regulate glucose and blood lipid metabolism, leading to a reduction in lipid peroxidation and neutralization of free radicals in rats with diabetes. (Fulianq H. et al., 2005)
The only contraindication is allergy. If you experience unpleasant symptoms after taking propolis (itching in the mouth, rashes, nausea, diarrhea), stop taking propolis and consult an allergist. The most common allergy is when propolis comes into contact with the skin.
The most common ways to use propolis are:
2. Propolis tincture (drops).
3. In creams and ointments.
4. In soaps and shampoos.
In the simple cold a widespread “recipe” is the chewing of raw propolis. Chew a chickpeas-sized ball until it starts rubbing. Then we swallow it. This is repeated 2-3 times a day as soon as we feel rough and sore throat or burning in the nose.
Alternatively, we can drink 20 drops of propolis tincture diluted with half a glass of water, half an hour before eating, once a day. Because of alcohol, it temporarily causes burning, but soon the beneficial effect of propolis relieves. For children who do not like the taste add the drops to honey. For children 3-12 years the dose is half. Children under three years of age, pregnant and nursing mothers should consult a doctor.
A few drops of tincture directly into pimples or small wounds, in warts and in all viral skin problems. A few drops mixed with a spoonful of honey for afta or burns.
Source: Federation of Beekeeping Associations of Greece (OMSE)
The beeswax is produced from the young bees’ glands in thin, almost transparent flakes which are then formed by bees to form the honeycomb, a stunning structure that although lightweight (empty weighs some 100 grams) can lift up to three kilos of honey, and the hexagonal shape of its cells is wisely selected for maximum space utilization. It takes almost 8 kilos of honey to produce 1kg of beeswax.
Beeswax is an inert material with high plasticity at a relatively low temperature (about 32 ° C). It is water-insoluble and resistant to many acids, but is soluble in most organic solvents. It is a fatty substance composed mainly of esters. Of the 284 wax components, the 48 contribute to its aroma.
Uses of the wax:
For thousands of years, beeswax has plenty applications in humanity. It has been found in Egyptian tombs, wrecks of Viking ships and Roman ruins.
Nowadays beeswax is used:
For lighting. Beeswax creates a nice atmosphere because, in addition to its sweet light and aroma, while burning it releases negative ions and creates well-being.
In the Christian worship tradition, beeswax is essential
For the manufacture of cosmetics and pharmaceutical preparations from the cosmetics industry and the pharmaceutical industry.
For the production of traditional beeswax cremes.
In molding and modeling, writing plates, encaustic painting (such as the Fayum portraits) in batik fabrics.
For polishing threads, string, cords etc. (reinforcement, waterproofing maintenance)
For the waterproofing and lubrication of mechanical parts and vehicles
For waterproofing and maintenance of leather in shoes and coats.
In the construction of musical instruments and arcs
In food packaging
Source: Federation of Beekeeping Associations of Greece OMSE
Apple cider vinegar is called the vinegar produced from apples. It is one of the most delicious and aromatic varieties of vinegar. Apart from its unparalleled physical characteristics, its healing properties have been highlighted since ancient times. Hippocrates, the father of Medicine, gave his patient’s apple cider vinegar because he had understood his healing properties. The army of Julius Caesar used it to stay healthy and fight the various diseases. During the Middle Ages, it was sold in Paris as a very tasty vinegar that helps in the health and anti-aging of the body.
It is rich in vitamin A, B-carotene and C, contains 30 amino acids, 12 enzymes, phosphorus, magnesium, manganese, iron, calcium, potassium, sodium, fluoride, boron, flavonoids, tannins and polyphenols. It is one of the most complete natural products acting as an ally in maintaining a healthy organism.
“Koumoutsi” organic apple cider vinegar (certified by the Organization for the Control and Certification of Organic Products DIO) is produced from organic apples that our family members cultivate on our farm in Pelion mountain in Greece, having decades of tradition in this crop. It is pure, of excellent quality, with deep amber colour, without chemical additives and preservatives, without pasteurization or filtering. Made with care and attention at every stage of its production, maturing like the old good wine for a long time, it stands out for its wonderful aroma and its unique flavour! Drop by drop it is added to the food to make your dish unique!!
It is used in food and salads like the common vinegar, but it gives a distinct aroma and taste! From the people who use it to maintain a healthy body, it can be consumed either straight or dissolved in water. Any deposition of sediment at the bottom of the bottle is a totally natural phenomenon.
Where to find it
At the shop of the organic farm of Koumoutsi family, which is located at Palia Chania in Pelion Mountain, Greece (at the 5th km of Portaria to Chania) and in selected stores of organic products and delicatessen all over Greece.
Apple Cider Vinegar helps us in:
The good functioning of the organization
Body weight control
Reducing fluid retention
Removing fat from body and liver
Removing atherosclerosis plaque and toxins of the body
Removing crystals from kidney and bile
Blood pressure adjustment
The well functioning of the joints
Improving the digestion process and fight against unfriendly bacteria in the digestive system
The regulation of calcium metabolism
Maintaining a youthful and healthy skin
In dealing with sunburn etc…
Olive tree gives us a rare nutritional treasure, the extra virgin olive oil.
Since ancient times, it is known that olive oil in our diet is very important for the health of any organism. The father of Medicine, Hippocrates, and the greatest doctor of that time, Galenus, Dioskourides and Dioklis, firmly believed in its beneficial effect on health and recommended it on a daily basis as a treatment on several occasions.
Today, after 3000 years, modern medicine continues to recommend the widespread use of olive oil in the nutrition of adults and children, healthy people and patients, thanks to its valuable ingredients that contribute to health, well-being and longevity.
This is because extra virgin olive oil, in addition to its proven nutritional value as vegetable fat, has important bioactive ingredients. It contains a high proportion of unsaturated fatty acids as opposed to saturated animal fats. Unsaturated fatty acids are more effective in reducing LDL cholesterol, “bad cholesterol,” which in the long run is associated with cardiovascular disease. Olive oil is a vegetable oil. Its main difference in chemical composition with other oils is its high content of monounsaturated fatty acids.
Vitamin E, which is a nutrient in olive oil, has a significant antioxidant effect, protecting our body from harmful substances that trigger, e.g. smoking, pollution of the atmosphere, etc.
The non-use of chemicals, the pressure system, the temperature, the fineness of the olive milling and the filtering, have a significant effect on the quality of the olive oil. That’s why, in our organic farm we produce extra virgin cold-pressed organic olive oil in order to keep all natural antioxidants and bioactive properties intact.