Honey is the nearest to the most complete food. It contains more enzymes, vitamins and minerals than sugar. It is used to sweeten coffee, tea, fruit juice and other beverages.
- Invertase (coverts sucrose to dextrose and levulose)
- Diastase (converts sucrose to maltose)
- Catalase (decomposes hydrogen peroxide into oxygen and water)
- Inulase (converts inulin to levulose)
- Aromatic bodies (terpes, aldehydes, and esters)
- Higher substances (manitol, dulcitol)
- Maltose (rare energerizers, melizitose)
In addition to its digestive enzymes, honey contains many minerals such as calcium, magnesium, potassium, sulphur, iron, phosphorus, silica, copper, and manganese; seven members of the B-complex group, vitamin A, C, D and E; dextrin, plant pigments, amino acids, traces of protein esters (forms of enzymes) and aromatic compounds.
Aside from enzymes, Honey has been found to be useful in the following: Constipation, bronchitis, sore throat, promote smoother skin and remove pimples. If you use honey for medicinal purposes, use unprocessed wild honey. Diabetics should not take honey.
