The value and beneficial properties of honey have been proven by history and practical use over several millennia. The beekeeping product has long been used as a preventive and healing agent to combat many diseases. Beekeepers believe that the genetic memory of bee honey protects buyers from purchasing counterfeit products. How true this statement is, we will look further.
Genetic memory of honey - myth or truth?
Genetic memory is directly related to the consciousness of a living organism, which, by definition, a beekeeping product cannot have.
But, at the same time, the experiment, which can be carried out at home, refutes scientific opinion. Experienced beekeepers insist that honey has a kind of biological or genetic memory, and prove this experimentally by adding a beekeeping product to cold water. In their opinion, if the product is natural, then it forms honeycombs in the water, which proves that it is in the hive, which means it is natural.
How to check?
Beekeepers recommend carrying out the following check for the naturalness of honey.
- A drop of sweetness is added to cold, clean water. After a few minutes, a peculiar pattern appears in the form of multifaceted yellow cells.
- If you put a tablespoon of honey in a deep plate or bowl, pour a glass of cold water over it and rotate the container for 1-2 minutes, the nectar will form a honeycomb in the water.
- They also use the method of uniformly heating a container with a treat filled with water. To do this, the ingredients are used in equal proportions, 1 tablespoon of sweetness is poured with the same amount of liquid. The container is placed on low heat and heated evenly. After some time, a golden or yellow pattern appears at the bottom in the form of polygons, reminiscent of a honeycomb in outline.
Important! Sellers of the medicinal product claim that only high-quality flower nectar can take on its original honeycomb shape.
Bénard cell phenomenon
At the beginning of the last century, French physicist Henri Claude Benard added bee nectar to cold water and heated it during an experiment. As a result of heating, uniform multifaceted cells were formed at the bottom of the container, resembling a honeycomb in shape and contour.
Later it turned out that not only honey, when heated, creates an unusual pattern in water, but also any substance that has a viscous or oily consistency. The same experiment can be done by adding vegetable oil, sugar syrup or petroleum products to the water. In any case, hexagon-shaped patterns will appear at the bottom of the container.
Therefore, honeycombs that appear in water after heating are called “Benard cells.” The physical phenomenon occurs under the influence of first cold and then warm temperatures, transforming the structure of matter into the ordered form of polyhedra.
It’s exactly the same story with the crystal lattice of bee nectar, which, according to beekeepers, is formed in the product as it is sugared.
Important! Crystallization of nectar directly depends on the type of honey, its maturity and storage conditions. The process of candying delicacies takes from 3 to 9 months.
Natural and fake honey
Increasingly, new varieties of bee gifts are appearing on the shelves of markets and shops. But the healing product does not always meet the qualities and requirements of natural honey.
To choose the right valuable treat, you must use the following rules:
- buy honey only from trusted sellers and beekeepers;
- require documents confirming the origin of the product;
- Before purchasing, if possible, try the delicacy;
- The taste of natural nectar should be sweet, but not cloying; it may have a slight bitterness;
- Some types of honey have a slight bitterness or burning sensation in the throat as an aftertaste, which quickly goes away;
- The natural gift has a floral or herbal aroma, without caramel or other notes.
The consistency and color of the product depend on its age. Most varieties of bee, fresh honey are colored yellow golden or amber. The exception is buckwheat, chestnut, pine and honeydew nectar. After candiing, the product changes consistency and color. It becomes thicker and lighter, and a whitish coating in the form of bubbles appears on the surface of the natural delicacy.
The fake product is not fermented or sugared, remaining transparent and liquid for a long time.
