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 Madu Lebah dan khasiat

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PostSubject: Madu Lebah dan khasiat   Tue 09 Dec 2008, 11:17 pm

Honey and Health
Honey is composed of two main sugars, levulose and dextrose. These sugars do not need to be broken down by the digestive process, so honey is quickly absorbed into the bloodstream, giving a quick energy boost to the body. It also contains protein, vitamins and minerals, but no cholesterol.
Darker honeys have more nutrients than light ones. Vitamin and mineral content depend on the floral source of the honey. Honey has less than 2% sodium, and as such can be labeled as a sodium-free product by Food & Drug Administration standards.
Honey has been used in many medical applications over the years, but recent studies are now able to prove its beneficial nature in some applications, including as antibacterial topical treatment for burns and ulcers.
The reason is because honey has osmotic properties; that is, it tends to withdraw water. Water molecules strongly react with the sugars in honey, leaving little water available for microorganisms. Thus, infection-causing bacteria is literally dehydrated to death by honey.
Enzymatic activities of honey also produce hydrogen peroxide, which generate highly reactive free radicals which kill bacteria, further contributing to its antibacterial properties.
Honey has also been used to successfully store skin grafts for up to twelve weeks. Lab tests have shown that different types of honey have differing antibacterial sensitivities, so research continues to determine which floral sources are most beneficial.
Warning! Honey is not for babies!
Although honey is a natural, healthy food that normally cannot support bacterial life, it's important to note that it can carry C. botulinum spores which may be harmful to the undeveloped immune systems of infants. The old practice of dipping pacifiers into honey to soothe crying babies should be aborted.
Infants up to one year of age should not be fed raw honey, as their immune systems are not yet developed enough to fend off this normally benign strain. Infection can cause a flaccid paralysis weakening the baby's muscles, causing a "floppy" baby. Other symptoms include constipation, lethargy, poor feeding, weak cry, droopy eyelids, expressionless face, drooling or swallowing difficulty, and occasionally, respiratory arrest. By the age of one year, most children develop enough to resist this normally benign strain of botulinum.
Infant botulism is rarely lethal, but is obviously easy to avoid in this instance. Although food manufacturers make extensive use of honey in their products, baby food manufacturers, as a rule, will not include honey in their foods recommended for those babies under one year of age.
It must also be pointed out that infant botulism is not exclusive to the ingestion of honey. The botulism spore can also be found in dust, soil and other uncooked foods that older children and adults are exposed to daily. The risk is minimal. Yet, it is an avoidable risk, and honey should not be fed to infants under the age of twelve months. Don't play the odds.
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PostSubject: Re: Madu Lebah dan khasiat   Tue 09 Dec 2008, 11:19 pm

HONEY, a most assimilable carbohydrate compound, is a singularly acceptable, practical and most effective aliment to generate heat, create and replace energy, and furthermore, to form certain tissues. Honey, besides, supplies the organism with substances for the formation of enzymes and other biological ferments to promote oxidation. It has distinct germicidal properties and in this respect greatly differs from milk which is an exceptionally good breeding-ground for bacteria. Honey is a most valuable food, which today is not sufficiently appreciated. Its frequent if not daily use is vitally important.
The universal and natural craving for sweets of some kind proves best that there is a true need for them in the human system. Children, who expend lots of energy, have a real "passion" for sweets. This is really instinct. Proteins will replace and build tissues but it is the function and assignment of carbohydrates to create and replace heat and energy, and to provide what we call Honey, which contains two invert sugars, levulose and dextrose, has many advantages as a food substance. While cane-sugar and starches, as already intimated, must undergo during digestion a process of inversion which changes them into grape and fruit-sugars, in honey this is already accomplished because it has been predigested by the bees, inverted and concentrated. This saves the stomach additional labor. For a healthy human body, which is capable of digesting sugar, the actuality that honey is an already predigested sugar has less importance, but in a case of weak digestion, especially in those who lack invertase and amylase and depend on monosaccarides, it is a different matter and deserves consideration.
The consummation of this predigestive act is accomplished by the enzymes invertase, amylase and catalase, which are produced by the worker bee in such large quantities that they can be found in every part of their bodies. However, there is plenty of it left in honey for our benefit. The remarkable convertive power of these enzymes can be pif oven by a simple experiment. If we add one or two tablespoonful of raw honey to a pint of concentrated solution of sucrose, the mixture will soon be changed into invert sugar. The addition of boiled honey, in which the enzymes have been destroyed, will not accomplish such a change.
The frequent Biblical references to milk and honey demonstrate the importance of these two oldest aliments. Neither, how-ever, is a complet food nor a proper nutriment alone for a long period of time. They are effective only to supplement deficiencies of other food substances.
Milk has many drawbacks. As mentioned, it is an excellent breeding medium for bacteria. The inhabitants of the East quickly sour the milk of cows, goats, sheep, mares and camels and prepare curds and cheese from it, because in warm climates milk cannot be preserved otherwise. Honey, on the other hand, requires little attention and does not deteriorate even in the tropics. Honey has often been given reference over milk. It is not surprising that Van Helmont gave milk the epithet, "brute's food" and suggested bread, boiled in ber and honey, as a substitute. Liebig also recommended a substitute for milk. Honey has many advantages as a staple article of diet to secure optimum nutrition.
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