Apa Kita Dapat Dengan Memakan Madu....

 

   

Antara Kebaikan Madu

Untuk terbakar

Sapukan dengan rata di atas bagian yang terbakar. Madu akan mendinginkan, menghilangkan rasa sakit dan membantu dengan cepat kesembuhan. Yang menariknya, bakteri tidak dapat hidup dalam madu.

 

Migraine (sakit kepala)

Gunakan satu sudu makan madu yang dilarutkan dalam setengah gelas air hangat. Hisaplah sedikit demi sedikit pada saat awal serangan migraine. Jika perlu ulangi setiap 20 minit sekali.

Hidung tersumbat

Taruh satu sudu makan madu dalam suatu bekas yang berisi air panas dan hirup wapnya setelah anda menutup kepala anda dengan tuala di atas bekas. Sangat efektif.

Luka atau Melecet

Tutup luka dengan madu. Penyembuhan yang sangat baik.

Untuk Kelelahan (Fatigue)

Larutkan satu sudu makan madu dalam air suam-suam kuku atau seperempat bagian madu berbanding satu bagian air dalam suatu tempat kemudian masukkan dalam bekas. Madu terutama terdiri dari fruktosa dan glukosa dengan demikian akan diserap dengan cepat oleh sistem pencernaan. Para Atlet Yunani kuno menggunakan madu untuk stamina sebelum bertanding dan sebagai penyegar kembali setelah pertandingan.

Pembersih Muka

Campurkan madu dan oatmeal kira-kira sama perbandingannya, ratakan dan gunakan sebagai masker. Biarkan setengah jam kemudian cuci. Bagus sebagai penghilang jerawat dan lain-lain.

Gangguan Pencernaan

Campur madu dengan cuka jus apple kira-kira 50:50 dan larutkan dengan air. Ini akan membantu pencernaan. (Juga sangat baik untuk tulang-tulang sendi)

Penyubur Rambut

Campur madu sejumlah yang sama dengan minyak zaitun lalu diratakan pada rambut serta kulit kepala dan tutup kepala dengan tuala hangat untuk setengah jam kemudian cuci bersih. Madu dapat memberi nutrisi bagi rambut dan kulit kepala.

Sakit (Radang)

Tuangkan satu sudu teh madu dan taruh dibagian belakang mulut dan telan. Madu sangat efektif untuk menyembuhkan radang.

Untuk Stress

Madu dalam air adalah suatu penstabil? Dapat menenangkan fikiran yang tegang. Gunakan kira-kira 25% madu dicampur dalam air.

Anemia (Kurang darah)

Madu adalah penambah darah yang meningkatkan kandungan sel-sel darah.

Pengawet Makanan

Kuih-kuih dengan menggunakan madu sebagai pengganti gula pasir akan lebih lama segarnya karena mengandung antibiotik semulajadi.

Pesakit Jantung

Para pengidap sakit jantung lebih baik mengamalkan menggantikan gula pasir yang mengandung sucrosa, dengan madu yang mengandung fruktosa dan glukosa semulajadi.

Osteoporosis (Tulang reput)

Kajian di Inggeris menunjukan bahwa satu sudu teh madu tiap hari akan membantu penggunaan kalsium dan mencegah tulang dari reput. Penting untuk usia 50 tahun ke atas.

Umur Panjang
Suatu fakta yang sudah umum di seluruh dunia adalah bahwa orang orang yang paling panjang umurnya selalu mengamalkan pemakanan madu secara teratur. Suatu fakta yang menarik lainnya adalah peternak lebah terhindar dari kanker dan penyempitan pembuluh darah daripada jenis pekerja lainnya di dunia.


Sakit Mata (Kotoran/belek putih pada mata)
Madu dilarutkan dalam sejumlah air hangat. Titiskan, bila sudah sejuk, sebagai lotion atau ubat titis mata.

Ubat Batuk
6 oz cairan madu
2 oz glycerin
2 buah jeruk lemon yang sudah dijus
Dicampur rata. Masukkan dalam botol dan tutup rapat. Gunakan secukupnya.

PENGESAHAN HALAL

PENGESAHAN SIJIL HALAL DARI THE ISLAMIC FOOD AND NUTRITION COUNCIL OF AMERICA (IFANCA)
Adakah dimaklumkan bahawa The Islamic Food And Nutrition Council of America (IFANCA) adalah bahan Islam yang diiktiraf oleh Jakim untuk pengesahan halal bagi produk-produk yang dikeluarkan di Amerika

Apa yang membezakan madu HDI dengan madu lain selain khasiatnya....

1. Digunakan oleh Majlis Olimpik Malaysia sebagai 'Official Health Food For OCM' Sejak 1991.
2. Disahkan halal oleh Ifanca (Islamic Food and Nutrition Council of America).

What is considered as good quality honey?

Even after deciding that a certain floral variety of honey would be your most favourite type of honey, many of us are often still left with the question of “How do I choose the same floral variety of honey amongst all the countless brands of honey from all over the world, with a big range of prices in the market place?" When I am navigating through the maze of all the different honey in the shops, I look out for certain specific information to ensure that the honey I buy is value for money. Good quality honey, that is, honey of value can be judged by five key factors, namely:

1. Water content
Good quality honey essentially has low water content. Honey is likely to ferment and lose its freshness if the water content of honey is greater than 19%. The reason is that all unpasteurized honey contains wild yeasts. Due to the high sugar concentration, these yeasts will pose little risk in low moisture honey because osmosis will draw sufficient water from the yeast to force them into dormancy. In honey that has a higher proportion of water, the yeast may survive and cause fermentation to begin in storage. This results an increase of acidity, which then becomes an important quality criteria.

Honey is very hygroscopic, which means that it easily absorbs moisture from the air. Thus, in areas with a very high humidity it can be difficult to produce good quality honey of sufficiently low water content, which can be measured using a gadget called refractometer. Raw honey's moisture content can be as low as 14%, and is usually deemed as more valuable and hence is relatively more costly. Honey containing up to 20% water is not recommended for mead-making. One simple way of judging the relative quantity of water in honey involves taking two same-size, same-temperature, well-sealed jars of honey from different sources. Turn the two jars upside-down and watch the bubbles rise. Bubbles in the honey with more water content will rise faster.

2. HMF(Hydroxymethylfurfural)
HMF is a break-down product of fructose (one of the main sugars in honey) formed slowly during storage and very quickly when honey is heated. The amount of HMF present in honey is therefore used as a guide to storage guide to storage length and the amount of heating which has taken place. HMF's occurrence and accumulation in honey is variable depending on honey type. High levels of HMF may indicate excessive heating during the extraction process. Honey that is traded in a bulk form is usually required to be below 10 or 15mg/kg to enable further processing and then give some shelf life before a level of 40 mg/kg is reached. It is not uncommon for honey sold in hot climates to be well over 100 mg/kg in HMF. This is mostly due to the ambient temperatures (over 35°C) that honey is exposed to in the distribution channel. Some countries set an HMF limit for imported honey. You may also want to note the colour of the honey as it can sometimes be an indicator of quality because honey becomes darker during storage and heating.

3. Inverted sugars
High levels of HMF (greater than 100 mg/kg) can also be an indicator of adulteration with inverted sugars . Cane sugar or sucrose, is "inverted" by heating with a food acid, and this process creates HMF. Many food items sweetened with high fructose corn syrups, e.g. carbonated soft drinks, can have levels of HMF up to 1,000 mg/kg

4. Impurities
For most consumers, good quality honey is expected to be visually free of defect -- clean and clear. Honey which has a very high pollen content appears cloudy, and the presence of many other contaminations such as particles of wax, bees, splinters of wood, and dust certainly does make it look unappetising and unappealing for anyone to buy and consume, and hence it appears as if it's of very low value. Unfortunately, no matter how much food value or health benefits some of these particles like pollen can offer, this kind of honey is hard to be associated with good quality honey and is immediately rejected by most consumers at the super-mart. And this explains why it's almost impossible to find unfiltered, raw honey on the shelf. Its cloudy appearance makes them commercially unattractive.

5. Colour
Honey is color graded into light, amber, and dark categories which do not really have any bearing on quality. Some of the most distinctively and strongly flavored honey varieties, such as basswood, are very light, while very mild and pleasant honeys such as tulip poplar can be quite dark. Honey color is measured on the Pfund Scale in millimeters. While it is not an indicator of honey quality and there are exceptions to the rule, generally speaking, the darker color the honey, the higher its mineral contents, the pH readings, and the aroma/flavor levels. Minerals such as potassium, chlorine, sulfur, iron, manganese, magnesium, and sodium have been found to be much higher in darker honeys.

About Honey Bee - Facts that You Probably Never Knew

The next time a honey bee zips by you, take a moment to appreciate what nature has given to us -- this amazing little creature...

A honey bee has a proboscis which is like a tiny drinking straw that sucks up nectar from flowers. There are 2 stomachs in a bee. Some nectar goes into a bee's main stomach to digest for food and energy, the rest of the nectar goes into a special stomach where the bee can process the nectar into honey and transport it back to the hive. Bees can detect changes in air pressure. If it’s going to rain and air pressure drops, they stay in their hives. Bees also do not fly around if the temperature is below 50 degrees Fahrenheit. When it is cold, they cluster in their hive to stay warm. They use the honey that they make for food during the cold months when nectar is scarce.

A honey bee can sting. If you get stung, the bee's stinger gets hooked into your skin, and while the bee tries to flee, part of its body tears off, causing it to die. A bee sting leaves a tiny drop of venom under your skin which makes the skin turn red and swollen. Beekeepers always tell me that we don’t have to be afraid of bees; they only sting people or animals to protect themselves and their hive. However, honestly, for some reason I still have a certain phobia of going to near a bee hive and would sometimes even imagine the bees swarming at me.

In a colony, there are thousands of workers bees, a few hundred drones, and one queen bee. All worker bees are female and are assigned different tasks to perform -- nurses to take care of larva, construction workers to bond together thousands of wax cells into honeycomb, janitors to keep the hive clean, guards to protect the hive, and last but not least the food finders and gatherers. All drones are male and they have only one purpose in life - to mate with the Queen, while the busy worker bees do all the work.

A queen bee can lay up to 1500 eggs in one day and more than a million eggs in a lifetime. Each egg hatches into a larva in 3 days and is fed with special milk called Royal Jelly by the nurse bees. The larva then turns into pupa, and finally develops into adult bees.

Each hive can have only one queen bee. When a hive gets too crowded with too many bees, the queen bee lays some special eggs that will hatch into new queen bees. The queen then sends out bees to scout for a new home. When a place is found, she leaves the old hive and is followed by a swarm of worker bees. Meanwhile, when the new queen bees emerge in the old hive, the strongest new queen bee destroys the other queens, as there can only be one queen in each hive. When the surviving queen is about a week old, she soars off and frequently mates with more than one drone while in the air, and this can repeat for two or three consecutive days, after which she begins to lay eggs. Normally, enough sperm are stored in her sperm pouch to fertilize all the eggs for the rest of her life. The drones die in the act of mating.

Benefits of Honey

by Dr. Monzur Ahmed

The honey bee exhibits a combination of individual traits and social co-operation which is unparalleled in the animal kingdom. A glimpse into the nest makes it apparent why honey bees have fascinated us from the earliest days of scientific observations. The infrastructure of the nest, the perfectly uniform and functional comb, is composed of beeswax and is constructed into a repeating series of almost perfect hexagonal cells.

At the individual level, honey bees have not one but three types of colony members: queens, drones and workers, each with their own specialisations and place in honey bee society. The queen reigns over the nest, surrounded by attendants and fed the rich food she requires to perform her few but crucial tasks in the colony. The queen produces powerful pheromones, chemical signals to recipient workers which control many of their behaviours and provide part of the 'social glue' which holds honey bee life together. A highly organised social structure exists within the colony and elaborate 'dances' are used to communicate the location of food sources.

The products of the hive are important to the modern agricultural system. Not only do honey bees provide us with honey, wax, propolis, royal jelly and pollen but they also pollinate a good portion of our crops, including such diverse agricultural plants as fruit trees, oilseeds, small berries and forage crops.

Honey is a remarkable viscous liquid, prepared by the bees from the nectars of various plants. It has occupied a prominent place in traditional medicines throughout world history. The ancient Egyptians, Assyrians, Chinese, Greeks and Romans employed honey for wounds and diseases of the gut. When the Children of Israel were in Egypt or journeying through the desert, their promised goal was a 'land flowing with milk and honey'.

Both the holy Qur'an and Hadith refer to honey as a healer of disease.

'And thy Lord taught the bee to build its cells in hills, on trees and in (men's) habitations..... there issues from within their bodies a drink of varying colours, wherein is healing for mankind. Verily in this is a Sign for those who give thought'.
(Translation of Quran 16:68-69)

In addition, the Prophet (PBUH) said:

'Honey is a remedy for every illness and the Qur'an is a remedy for all illness of the mind, therefore I recommend to you both remedies, the Qur'an and honey.'
(Bukhari)

The reader may be surprised to learn that the above quotation from the Qur'an is mentioned in a well known encyclopedia on honey (reference 3).

In recent years, scientific support is beginning to emerge confirming the beneficial effects of honey on certain medical and surgical conditions. These effects may be summarised as follows:

Antibacterial and antifungal properties

These properties of honey are well established. Undiluted honey inhibits the growth of bacteria such as Staphylococcus aureus, certain gut pathogens and fungi such as Candida albicans. At a concentration of 30-50%, honey has been shown to be superior to certain conventional antibiotics in treating urinary tract infections. The exact mechanism of the anti-microbial effect of honey remains obscure. Low pH, osmotic disruption of pathogens and the
presence of bactericidal substances, collectively called inhibine may all play a part.

Anti-diarrhoeal properties

At a concentration of 40%, honey has a bactericidal effect on various gut bacteria known to cause diarrhoea and dysentery such as Salmonella, Shigella, enteropathogenic E. coli and Vibrio cholera. In one study, honey given with oral rehydration fluid was shown to reduce the duration of bacterial diarrhoea in infants and children.

Wound-healing and anti-inflammatory properties

Honey is of value in treating burns, infected surgical wounds and decubitus ulcers. Honey is very viscous, enabling it to absorb water from surrounding inflamed tissue. For example, a study in West Africa showed that skin grafting, surgical debridement and even amputation were avoided when local application of honey to wound promoted healing, whereas conventional treatment failed.

In another study, wound healing was accelerated by application of honey in women who had undergone radical vulvectomy for vulval cancer. Also, it has been suggested that honey may be useful in the treatment of chronic, foul smelling ulcers seen in leprosy.

Anti-tussive and expectorant properties

These anti-cough properties of honey are related to its capacity to dilute bronchial secretions and improve the function of the bronchial epithelium.
Nutritional properties

Uncontaminated honey is a healthy, easily digestible, natural and energy rich food. It contains carbohydrates, proteins, lipids, enzymes and vitamins. One tablespoon of honey provides 60 calories and contains 11g of carbohydrates, 1mg of calcium, 0.2mg of iron, 0.lmg of vitamin B and 1mg of vitamin C.

Honey is widely available in most communities but its medical potential remains grossly underutilised. Its mode of action remains incompletely understood and the healing properties of honey in other clinical and laboratory situations requires further evaluation. The miraculous beneficial properties of honey, so beautifully ex-pressed in the holy Qur'an and Sunnah 14 centuries ago expose the reluctance of modern science to accept and exploit this 'traditional remedy'.
Selected References:

1. Ali A.T.M.M. (1989) The Pharmacological Characterization and the Scientific Basis of the Hidden Miracles of Honey; Saudi Medical Journal 10(3):177-179
2. Zumla A. and Lulat A. (1989) Honey- a remedy rediscovered; J Royal Soc Med 82:384-385
3. Crane E. (1975) Honey: a comprehensive survey;London, Heineman
4. Winston M.L. (1987) The Biology of the Honey Bee;London, Harvard University Press

Honey Vs Sugar

Honey Vs Sugar. What are their differences?

Both sweeteners contain glucose and fructose. However, for sugar, in the process of manufacturing, the organic acids, protein, nitrogen elements, enzymes and vitamins in the sugar cane are destroyed, whereas honey, a natural sweetener, subjects only to minimal heating. Also, honey has certain beneficial antioxidant and antimicrobial properties which are not present in table sugar.

Here are three honey nutrition facts that will make you feel good about eating honey:

One:
One tablespoon of table sugar or sucrose contains 46 calories, while one tablespoon of natural sweetener honey has 64 calories. Though honey may have more calories, we actually need to use less of it since it is sweeter than table sugar. As a result, you may in fact consume even less amount of calories that you would with sugar. And in the long run even though honey is more expensive, it may be more economical than table sugar. I was taken aback when I first found out how much table sugar I was consuming when I take a can of coke -- 10 teaspoons, and a 50g chocolate bar -- 7 teaspoons!

Two:
Table sugar is sucrose, which is made up of two molecules bonded together. When we eat table sugar, our stomach has to use its own enzymes to separate the molecules apart before we can use the sugar's energy. Honey is quite different. The bees have added a special enzyme to the nectar that divides the sucrose into glucose and fructose -- two simple sugars for our bodies can absorb directly.

Hence, compared to table sugar, honey has a healthier Glycemic Index (GI) which measures the negative impact of a given food on the blood-glucose level. The lower the GI rating, the slower the absorption and infusion of sugars into the bloodstream and hence a more gradual and healthier digestion process.

Three:
Unlike honey, table sugar lacks minerals and vitamins (hence it's been often called empty calories), they draw upon the body's nutrients to be metabolized into the system. When these nutrients are all used up, metabolizing of undesirable cholesterol and fatty acid is impeded, contributing to higher cholesterol and promoting obesity due to higher fatty acid on the organs and tissues. That is why it is not uncommon for fat people to suffer from malnutrition and many other health related problems. So the message is, honey vs sugar, if you are watching your weight, honey will be a smarter choice than sugar. Besides the differences in nutrition, I feel sugar can never compete with honey in taste. Though both are sweet, honey has such a unique flavour that can be very useful and superior in many foods and beverages. The range of honey floral varieties is so vast that experiencing for yourself the uniqueness of each variety and being able to appropriate each variety to exploit every possibility to complement and improve taste of different types of foods becomes a skillful art.

Honey Nutrition Facts

How can we miss these important honey nutrition facts when trying to understand what honey is made of and its benefits? Here I have the information:

Nectar itself is composed mainly of sucrose and water. Bees add enzymes that create additional chemical compounds, inverting the sucrose into fructose and glucose, and then evaporate the water so that the resulting product will resist spoiling.

Hence, honey is a source of carbohydrates, containing

• 80% natural sugar -- mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar.

• 18% water. The less water content the honey has, the better the quality of honey.

• 2% minerals, vitamins, pollen and protein.

The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. I learnt that "conductivity" is an indirect way of measuring the mineral content of a honey. Manuka honey has a higher than normal conductivity -- about 4 times that of normal flower honeys. The higher the conductivity, the better the value of the honey.

Also, some very encouraging honey nutrition facts:

This natural sweetener has antioxidants -- , is fat free, cholesterol free, and sodium free!

20 Amazing Honey Bee Facts

I think we should get ourselves some honey bee facts, after all so many healing and health-promoting opportunities for the humans begin with this little busy creature. As you read the following 20 honey bee facts, you will be so intrigued just like me by this teensy-weensy fellow’s extraordinary abilities.

1. The honey bee has been around for millions of years.

2. Honey bees, scientifically also known as Apis mellifera, are environmentally friendly and are vital as pollinators.

3. It is the only insect that produces food eaten by man.

4. Honey is the only food that includes all the substances necessary to sustain life, including enzymes, vitamins, minerals, and water; and it's the only food that contains "pinocembrin", an antioxidant associated with improved brain functioning.

5. Honey bees have 6 legs, 2 compound eyes made up of thousands of tiny lenses (one on each side of the head), 3 simple eyes on the top of the head, 2 pairs of wings, a nectar pouch, and a stomach.

6. Honey bees have 170 odorant receptors, compared with only 62 in fruit flies and 79 in mosquitoes. Their exceptional olfactory abilities include kin recognition signals, social communication within the hive, and odor recognition for finding food. Their sense of smell was so precise that it could differentiate hundreds of different floral varieties and tell whether a flower carried pollen or nectar from metres away.

7. The honey bee's wings stroke incredibly fast, about 200 beats per second, thus making their famous, distinctive buzz. A honey bee can fly for up to six miles, and as fast as 15 miles per hour.

8. The average worker bee produces about 1/12th teaspoon of honey in her lifetime.

9. A hive of bees will fly 90,000 miles, the equivalent of three orbits around the earth to collect 1 kg of honey.

10. It takes one ounce of honey to fuel a bee’s flight around the world.

11. A honey bee visits 50 to 100 flowers during a collection trip.

12. The bee's brain is oval in shape and only about the size of a sesame seed, yet it has remarkable capacity to learn and remember things and is able to make complex calculations on distance travelled and foraging efficiency.

13. A colony of bees consists of 20,000-60,000 honeybees and one queen. Worker honey bees are female, live for about 6 weeks and do all the work.

14. The queen bee can live up to 5 years and is the only bee that lays eggs. She is the busiest in the summer months, when the hive needs to be at its maximum strength, and lays up to 2500 eggs per day.

sejenak di Labuan.....

Salam semua...
Dah 4 hari kawan berada di Labuan... So far belum lagi jalan tempat jauh-jauh.. Alaa labuan pun bukan besar sangat... ni pun baru balik dari jln-jln di bandar labuan..
Tadi kengkawan ajak makan kat Island Tomyam.. tempat yang menarik... ok la mkn kat situ... Nak kata sedap sangat pun tak juga..
Kawan duduk di Grand Dorsett Labuan...




Duduk kat sini dalam 15 hari.. Rindu kat anak pun ada gak ini.... Balik mkn td terus mkn clover honey... ermm memang dah tak leh tinggal clover honey ni.. ke mana-mana mesti bawak madu ini.... dulu, selalu gak tertinggal... tapi lepas kena paksa ngan bini kawan terus bawa.. lama-lama dah biasa dah... tak leh jauh langsung...haha ok.. kawan nak sembahyang isyak... and tidur...esok kawan sambung balik... chow...