Is there a genetic memory of honey or is it only a myth? Genetic memory of honey Genetic memory of honey.

For the last two months I wrote a lot about Honey: His receipt, properties, how to choose a high-quality honey. In the final article of the cycle, we decided to dispel dispel the most common myths about honey.

Myth First

Honey and sugar are the same.

Myth two

Honey should be taken as a medicine: an empty stomach and one spoon before each meal.

Honey is primarily a food. The fact that the symbiotic bacteria from the bee bee is endowed with honey bactericidal properties, does not make it a medicine from all diseases. Honey, like any natural product with a good composition, contributes to the strengthening of immunity, is able to facilitate the symptoms of the diseases of the throat or colds. The best honey is absorbed when you are absorbed - and he slowly melts in his mouth. Determine the number of honey you need per day, calculating the portion, based on the food value of the product, or intuitively.

Myth Third

Natural honey should be thick. Liquid, long non-crystallizing honey is falsification.

The crystallization of natural honey, the time for which honey is completely thickening, and its final consistency depends on the composition of nectar. Nectar for a weakly crystallizing honey (for example, white acacia) should contain about 30% of fructose - and it is fructose that does not allow such honey to quickly thicken.

Myth fourth

The higher the diastasic number of honey, the more useful.

Myth Fifth

Honey of southern bees is more useful than the northern, and honey from the apiary is worse than the wild (borteva).

The division of the bees on the northern or southern exists, but is due only to the geographical position of the apiary. Southern bees a little more than the size, they are adapted to fly in the meadows and mountains. Northern bees smaller. The terms "wild bees" or "bees from the apiary" in beekeeping do not exist - marketers have come up with. There is one type of bee that collects nectar and produces honey - a honey bee, or apis mellifera. If you carry an apiece from the south to the north, while the bees are adapted to new natural conditions. In this case, the adaptation of experts imply a change in the size of the bee, the length of the trunk, endurance, etc. The bee cannot change its appearance and start producing honey with other properties. The use of honey does not depend only on the geography of the collection or only from anatomical (adaptive) features inside the type. Equally important is the health of the apiary, the honeybar base and control studies of the honey.

Myth Sixth

Dark honey is more useful than Light.

The color of the honey depends on the composition of nectar, and he in turn depends on the honey, the geography of the collection, the intensity of the physician and weather. To a greater extent, the color of the honey depends on the plants from which the bee collects nectar. Money color at all does not affect its benefit, as well as the consistency, taste and flavor. Honey or natural and high-quality, or not. The composition of a good honey is approximately the same, with the exception of phytoncides (because of different flowers), pollen grains and all that every particular honey brings to honey (for example, fructose in Akaciye nectar). Fitoncides in honey, like bactericidal properties of the product, while weakly studied. It is proved only that they are. Perhaps someday scientists are pursuing a passion for honey and give the world an expanded picture. For example, they will say that the yellow honey is more useful than brown, spicy better fragrant, and the donkey is better than buckwheat. True, it will be difficult to do, because even in the monophole honey, in which the nectar of one plant prevails, there is an approximately fifth of the product on the difference - this means that one and the same apiary on the same field annually collects a little different honey. So choose the honey to taste, color and aroma and eat the one you like more.

Myth seventh

Honey can not be heated, because when heated it allocates toxins and becomes poisonous.

Natural honey, when heated, cannot highlight poisons and toxins, because there are no them in it. If we are talking about honey with the addition of artificial fillers that transform the product into falsification - with such a product, anything can occur. It is important to share the concepts of the "food value of honey" and "bactericidal properties of the honey". Natural honey with long heating, for example, in the oven in the composition of baking, does not lose its nutritional value, but with bactericidal properties says instantly. So you can safely add honey to porridge or hot tea if you want to add sweets. If you are interested in the useful properties of the honey, eat it with a spoon. By the way, about spoons ...

Myth eighth

Honey can not eat a metal spoon.

When contacting certain metals honey oxidizes, but the metals are different - and all those products that we use in everyday life cannot oxidize the honey, since they are intended for food use. The same applies to the equipment for the beebility. Medograms, wire and honey blades are used metal, but only those that can interact with food, like cutlery. The entire beekeeping inventory has passports, which say that the device is suitable for the production of honey.

What is dangerous to honey, it is dangerous to pump out the unripe product or beat it, saturating with oxygen (do not confuse with creaming), - in such situations honey and the truth will have greater acidity.

If you at least once tried to shut up 30 kilograms of honey from the container to storage to shove into the jars smaller, they would understand that no normal wooden spoon, not covered with varnish, would not stand the load.

Myth ninth

Honey should be stored only in opaque containers. It can not be stored in plastic or refrigerator.

The main rule of storage of honey - compliance with the temperature regime (no higher than +20 degrees Celsius). The sun rays can be dangerous for honey in that their direct impact on the bank will warm it up. Agree, if you break the temperature regime, then there is no difference, the honey is stored in a transparent bank or in opaque. Food plastic, as well as glass, fully meets the requirements of the GOST and the customs regulations of the Customs Union. Food plastic inert and no poisons and toxins in honey does not highlight. Read in detail about it in the article

Honey has long been considered one of the most useful and delicious products. The complexity of the collection of honey is determined by the need to contain an hourly hives with bees. The varietal belonging of honey determines the presence of over 25% of the nectar of one plant. Currently, there are over 70 types of honey.

The assurances of sellers about the 100% purity of a separate variety of honey are only a marketing move, since the bees collect nectar from all nearby plants. The mixtures obtained do not mean the ill-quality of the product. Such statements are aimed at improving the end value of the honey product.

How to check the naturalness of honey

In addition, unscrupulous vendors, wanting to save a quality product, add additional components to honey, increasing the final volume. Most often, sugar and sugar syrup are supported as a supplement. Thanks to them, you can improve the taste qualities of non-seated honey. In addition to sugar, the manufacturer can add starch, a molasses from beets or starch, sucrose or chalk. The use of poor quality, diluted honey can instead of the expected therapeutic effect harm health.

How to check honey water

How to check honey cleanliness? The accuracy of the statement about the purity of honey delicacy can be obtained by passing a small amount of its analysis to the chemical laboratory. You can avoid such a complex, long and expensive procedure by conducting a series of small and simple experiments at home. From the following article, you can learn how to check honey with water.

How to check honey water? The use of water is the cheapest and easiest way to determine the naturalness. Checking honey on the naturalness of water lies in the need to fill the glass by half water. Next should be dissolved 1 tablespoon of the analyzed sample in water. The real honey will quickly dissolve without a residue, forming a lane-cut solution.

Note! Rapese honey is not suitable for such an experiment. When you try to dissolve in water, it remains homogeneous.

The fake product when dissolved in water forms a precipitate at the bottom of the glass.

Verification with water and plates

There is a belief about the availability of the "genetic" memory of the MED. Check the quality of honey in this way can be using a ceramic plate. You need to pour a small amount of honey to flat dishes or saucer. After that, create a water layer on top. When performing circular movements, water should turn out to be remedy. The observation of such structures indicates the authenticity of the origin of the product.

Verification with water and plates

Check of natural naturalness

In addition, you can learn the presence of extraneous impurities by conducting a reaction with iodine. The iodine allows you to identify the presence of starch or flour in honey. In a small volume of water, it is necessary to dissolve 1 tablespoon of the studied product sample. After that, several drops of iodine should be made. Thoroughly stirring the resulting solution, you can determine the presence of a fake by the appearance of dark brown. Natural honey color almost will not change, unlike fake.

Dilution of honey can be revealed, applying a drop on a paper or newspaper sheet. A spreaded natural beeoproduct after wiping will not leave traces. While the fake, diluted with water, will leave behind a wet stain or lean through the paper layer.

Check of natural naturalness

Adding sugar to honey is one of the most common ways of fraud. It is possible to determine the sugar content with the help of fire. After throwing a little honey, you need to set fire to the edge or lighter. The real honey will start slowly melting, while a fake sahaphic product will begin to burn. In addition, the unreal care product will smell a characteristic caramel aroma.

You can check for purity using a metal wire or a thin rod from a stainless steel. After dipping into the beefroduct, real honey will leave the metal clean. Fake quality will remain on the rod by sticking mass.

Adding starch molasses reduces honey performance. Such honey becomes more viscous, he has a clear smell of molasses, since it reduces the content of reduced sugars. In the process of technological impact on a molasses in falsification, sulfuric acid is formed. It is possible to identify it in the rest, affecting the ammonic alcohol. In aqueous solution of honey, it is necessary to make 5-10 drops of concentrated ammonic alcohol. The appearance of a brown sediment and a change in the color of the solution indicate the falsification of the honey product by making starch patterns. The same color change occurs with the reaction of poor-quality honey from 96º alcohol.

Check with tea

It is possible to identify the presence of impurities in a longer way. To do this, brew tea and make 1-2 teaspoons of the analyzed honey. After 60 minutes, it is necessary to carefully examine the bottom of the tank. The presence of a suspicious precipitate indicates the dubious quality of the product.

The original is the method of checking the beebroduct with a piece of bread. Lowering bread in honey for 10 minutes, you can determine the quality of the product. In the present honey, bread necessarily hardens, while in the fake softening.

In addition to diluting honey with water, making flour or sugar, often unscrupulous manufacturers are added to the beehoproduct chalk. With chalk, you can hide poor quality of the source product and add overweight of final products. It is possible to determine the fact of falsification of honey with the help of chalk crumbs by conducting a product reaction with a cutlery vinegar. When reacting with acetic acid, carbon dioxide is released. To do this, you should dissolve 1 tablespoon of the analyzed sample in water and pour a small amount of acetic essence. The formation of foam on the surface of the solution, as well as hiss is the proof of low quality. In a clean product, no changes occur.

In addition to making changes to the prepared product, butchers can feed the bees with sugar. The absence of therapeutic properties of such a "sugar" honey reduces the taste and therapeutic value of the product. You can identify the inconsistency in the addition of honey in the hot cow's milk. When fake, the initial raw materials will smell with burning sugar, the milk will come. The natural product is completely dissolved.

Check the naturalness of honey vinegar

It is possible to determine the quality of honey, based on external signs of the selling product. Special attention should be paid to the color, aroma and texture of the beefroduct.

In the container should not be observed the structure of the structure. Uniform thickness and color gamut are the first signs of naturalness. The consistency of honey should be of a tight, without excess hardness. It is unacceptable for watery in the final product. Honey, resembling a capeter consistency, can hardly be called natural.

Heating honey to 20º, you need to prevent it with a spoon. When pulling a spoon, you need to pay attention to the behavior of honey when performing rotational movements. If the honey product does not drain the trickle, and rolls onto a spoon, one can say about the natural content of the composition. When holding a spoon, the real beeoproduct should be a slide, with the formation of bubbles on the surface. Otherwise, too fast flowing and unstable consistency indicate the change in the source.

Natural honey is inclined to crystallization, acquiring more solid consistency. Different varieties have a different period. For example, sunflower honey crystallizes during the first 3-4 weeks. Akacieva remains in liquid form throughout the year. It will also help in determining the quality of honey a characteristic fragrance. Easy, saturated real honey is not easy to confuse with fake.

Important! It is impossible to determine the nature of the origin of the acacia honey, since the natural product does not have any aroma.

Tart taste is one of the criteria of natural origin of honey. High quality products are easily able to dissolve in the oral cavity and slightly pinch the throat during swallowing. The presence of a cerebral taste indicates the addition of sugar to the composition.

The immaturity or dilution of honey can be revealed by weighing the purchased product.

Important! One liter of natural honey weighs in the range of 1.4-1.5 kg. If the lighter weight is revealed, it indicates the fact of the presence of an immature or divorced honey product.

Summing up, we can say that honey is a useful and popular product, it should be carefully checked for the possibility of fake. The use of a falsified product may adversely affect health. Adding sugar, starch patterns, chalk or starch reduces useful properties.

It is recommended before buying a large amount of honey to purchase a small portion for checking for impurities. An unambiguous answer to the presence of additives can be obtained after analysis in a chemical laboratory. However, at home, a number of simple experiments can be carried out that reveal the authentic composition of the honey product.

11.08.2017 2

Honey's genetic memory is a phenomenon that is still at the peak of popularity. Many people are interested, myth or truth is like a fact?

Honey is a product that is popular around the world since ancient times. Our ancestors found hives in their natural habitat, honey were mined from them, and later memorized themselves to organize apart.

Today it is quite difficult to find honey of good quality, since high competition in beekeeping provokes many farmers to the use of all sorts of additives. Honey's genetic memory helps to determine the quality of the product, and thousands of people have long been convinced of the reality of this process.

Lovers of a sweet and useful product certainly know how to identify honey. Extracted naturally without the use of auxiliary means, and honey, which is not made in the most honest way. For this, thousands of ways have been created, with the help of which you can choose not only delicious, but also the most useful honey.

Features

The biological memory of the product, people are used to calling a phenomenon arising after adding a small amount of honey to spring water. When performing such actions, the product on the surface of the liquid forms characteristic for cells cells, and in this way people decide that honey high-quality and natural.

But this question is extremely controversial, since weighing evidence of this, myth or truth, this phenomenon does not exist so far.

It is worth understanding the moment that, even if this phenomenon is only a marketing move, his reality has the right to exist. Scientists have been trying to study this issue in detail for many years, and some studies turned out to be quite successful.

Cells Benara

The scientists managed to find out that the phenomenon that the connoisseur of the product sees when it is added to the small amount in the spring water - only the formation of the so-called "Benar cells".

This effect is widely known to physicists, and is the principle of self-organization of the substance. That is why it becomes obvious that it is not possible to prove the high quality of the sweet product of bee production possible, and everyone who claims the opposite, just want to sell as much product produced on their own farm.

When adding sweets into water and scolding it horizontally, you can really see something remotely resembling honeycombs. But this is by no means can speak of the high quality of the product and its so-called genetic memory, since such a phenomenon occurs with a huge amount of substances, and physics have long been studying such an effect.

This, of course, does not mean at all that honey that is checked by a similar method, low quality, but to clarify the quality of the product, you can use more real and usual methods.

Naturalness of honey

It is possible enough in simple ways, while not resorting to dubious phenomena, called genetic or biological memory. To do this, it is enough to perform a few simple actions, after which you will be exactly sure that you are in front of you Natural Honey High Quality:

Honey produced by bees at the apiary and created without chemical additives is easily fried with fingers and is almost completely absorbed into the skin.
Natural delicacy is crystallized over time, the effect of candied crust appears, the fake is almost impossible to meet such a phenomenon.
This product is easy to determine to taste - of course, it will be sweet, but at the same time will save some tartness, a feeling of burning sensation may appear in the language. Sweet caramel taste in this case will appear only after heating, but with such a processing it loses many of its positive qualities.
Fake honey can be identified by lack of smell. If honey that you are going to purchase, has a fragrant and bright fragrance - in front of you a natural product.

Video: Honey genetic memory.

Fake

Without resorting to such methods as the definition of genetic memory, it can be easily eliminated by a fake from a variety of natural honey. For this, it is enough to know the factors by which the artificial product differs from the present, and then you will never be mistaken in your choice.

The characteristic features of the fake are the following points:

Glitter, resembling amber, strong transparency is not peculiar to a natural product, most likely heated it to enhance attractiveness, while he lost its valuable qualities.
Foam on the surface says that the product is not dosed.
The lack of flavor and too light shade suggest that the composition of the product contains too much sugar added by artificially.
The weight of one liter is less than 1.4 kilograms - a sure sign that you are trying to sell fake.

Note! Even in a specialized laboratory, it is not always possible to obtain detailed data on the quality of the product produced by bees. Therefore, try to check all the factors yourself, otherwise you risk spending money, while not having received the expected benefit.

Despite the fact that some ways to determine the quality of the product are just a myth, each can recognize the fake. To do this, it is quite carefully to treat our purchase, check all possible deviations from the norm and trust a certain manufacturer, whose quality is confirmed by experience and opinions of other buyers. Only so you get the whole complex of vitamins and minerals, enjoying a pleasant taste.

Falsification of honey in the regions of Russia is approaching 70%. Such deplorable statistics is explained by fake this category of products is easy. It is diluted with sugar, starch, melted, mixed with low varieties. With incorrect treatment of bees, a part of antibiotics fall into the product. All these manipulations worsen the quality of the final product.

When buying, external organoleptic characteristics are evaluated: consistency, smell, taste. The consistency should be homogeneous, dying. Dissection is not allowed. According to GOST 19792-2017, the taste is pleasant, sweet. There should be no extraneous odors. Next, consider how to check the honey and see in the water of the cell.

Checking honey water in a plate

Install the quality of the honey is completely easy. The accuracy of home methods is quite high. The necessary reagents and equipment are always at hand. The difference with laboratory tests is that it is quite difficult to determine how the product was falsified. Different substances can respond equally. Nevertheless, conduct a small experiment is recommended in cases where the product is bought not in the season (in winter, in the spring, at the beginning of summer) or in a dubious seller.

Understand how to check the honey to authenticity with water and saucer is completely simple. To do this, you will need a white saucer.

A small amount of product is poured into a clean and dry surface, about 1-2 tablespoons and smear a slope slightly. The resulting drop must be at least 5 cm in diameter, so that it is good to consider the result;
A drop is cautiously pouring simple cold water. If it is above 40 degrees, the product can dissolve, checking honey with water in a plate will be unreliable. It is important that water is without gas. Honey and water should be in proportion 1: 2;
When water is nalita, the container must be accurately rotated in a circle of 1-2 minutes.

On the honey droplet should appear "honeycombs" - hexagonal figures. This indicator is sometimes called the genetic (biological) Money memory. The cells are clearly visible in the natural product. If the honey was subjected to at least the slightest changes in the composition, whether the addition of sugar, melting or mixing with another variety, the picture will not.

It is worthwhile that this method of checking honey, despite seemingly simplicity, is the most professional. The result of such an inspection is the highest! Any minor violation in honey and the result of the Money's genetic memory will not. First of all, the main factor that affects the result is ecology.

To better understand, you should watch the video on how to check the honey on the naturalness of water. This method is considered one of the most reliable and at the same time simple, which are carried out without leaving the house. Anyone who is engaged in beekeeping knows that if you check the honey with water, my cells remain on the drop.

Other Water Examination Methods

Other methods of testing honey on naturalness with water less reliable, but no less popular. They show the presence of insoluble substances.

In the glass container pour water, omit 3-5 g of the honey. If it is dissolved without precipitation, the solution will fit, it means the product of proper quality. In the case when at least a small sediment appeared on the day, the quality of the purchased goods is quite dubious. But this method will not reveal the addition of sugar or melting the candied honey.

On the Internet, there are many videos, detailed to check the honey water in a plate. For various examinations and tests often make honey water: a few drops of the product under study are diluted in 5-10 ml of water. If a bit of iodine drops into such a solution, the color change will indicate the addition of flour or starch. They are used for thickening too liquid, nervous honey. More information about this method of checking in our article: how to check the honey iodine

Natural honey is characterized by high density, and therefore the weight of one liter of the product is 1.4-1.5 kg. The deviation indicates a fake. Methods How to check the honey water not much. But they all give a truthful result, which allows you to establish the poor quality of the product.

Honey is considered one of the most unique products, because it contains a huge number of substances and vitamins useful for the human body. It is known that such useful sweetness contributes to the strengthening of immunity, helps with a cold, improves the condition of hair and nails.

Also bee honey has antifungal, antiviral and antibacterial effect, so it is part of many drugs and cosmetic agents.

Does Honey have a genetic memory

Honey can be safely called the "storehouse" of vitamins. It includes: retinol, thiamine, group vitamins and others. It is believed that the genetic memory of honey allows to determine its quality. True, this or myth - told in this article.

Honey genetic memory: what is it

Is there such a memorization? Or is it just another myth invented by the sellers to attract attention and sell the expensive product?

If you appeal to scientific terminology, then genetic memory is the experience or memories that have previously been laid by other carriers. In person, this is manifested in the set of behavioral reactions, namely:

reflexes;
instincts;
various kinds of genetic programs.

As a rule, this term is applied precisely to humanity. But more and more often, especially from manufacturers, you can hear such a concept as a genetic memory of honey. And according to their opinion, this relates mainly to the natural product.

Importantknow! Modern scientists proved that RNA and DNA are carriers of genetic memory. Ribonucleic acid is a macromolecule contained in all living organisms and is responsible for such moments as coding, reading, as well as regulation and expression of hereditary genes. But DNA or deoxyribonucleic acid provides storage and transmission of the genetic program.

It is also proved that the manifestation of genetic memory is possible only with an depressed consciousness. For example, babies are endowed with the memory of the ancestors. Thus, if relying on the above information, then honey may have genetic memory only if there is consciousness in this substance, as well as RNA and DNA.

Therefore, we can safely say that the first myth relative to the presence of genetic memory in the natural sweetness is completely destroyed.

Note! Despite the presence of substantiated evidence, there are a huge number of people in the world who are still convinced that honey has biological memory.

Does Honey have a genetic memory: how to check

Honey in water takes the shape of cell, even if you add a few of its drops there. Many supporters of the theory of existence in this useful sweetness of genetic memory argue that this is precisely such a check clearly confirms that the memory of honey is not a myth, and the truth. It takes the shape of cells no longer, and reproduces the information obtained earlier when it was at an apiary.

Additional Information! Many honey sellers use this focus to check the quality and naturalness of the product. After all, if honey was in the honeycomb, then he "recalls" in the water.

So, according to the above theory, honey reproduces its location throughout the season. But everyone knows that it is produced by bees from nectar and pollen flowering plants. Therefore, the market can be found different types, namely:

buckwheat;
chestnut;
lime;
acacia;
walnut;
may and others.

Also honey can be a fall, floral and mixed, which differ in color and structure.

To get 1 kilogram of such a natural product, you need about one and a half million micro drops of nectar, which is located more than 10 million flowers. Therefore, very often some beekeepers feed their "workers" additionally sugar. Honey, created in this way, is considered unatable. But at the same time, it also, as well as natural produced by bees and is stored in the hives, in the same cells.

Honey resembles cell cells

Therefore, we can safely say that the second myth is also destroyed.

Benar cells: What is it?

Good to know! Honey takes the shape of cells preferably in cold water at all. In the appearance of a drawing, not only this natural sweetness plays a paramount role, but also the temperature.

This phenomenon was proven in 1900 by the French physicist known as Jean Bernard Leon Fouco, but not on the example of honey. This scientist conducted an experience and proved that under the temperature gradient, the structure of a viscous fluid is ordered in the form of cylindrical shafts or hexagons. But such an ordering is possible only with uniform heating of the test substance below.

Cells Benara

Benar cells honey and vegetable oil can form equally. Since on the basis of the experiments, it is proved that the drawing in the form of cells is formed with many viscous substances.

So, the myth under the number three is also broken.

What is a crystal grate of honey

From the course of chemistry at school, everyone knows about the existence of three states in which all substances can be located - it is liquid, solid and gaseous.

Note! Honey in honeycombs is viscous, but liquid. Therefore, this product cannot be characteristic, for example, substances that are presented in two other states. That is, honey cannot have a crystal structure, which is peculiar only to solid bodies.

Honey has no crystal lattice

An exception is planted, but this is honey that has changed its condition due to the impact of certain external factors (storage conditions) or due to its variety (composition). Crystallization of honey occurs in the case when glucose contained in its composition is settled in the form of crystals. For example, buckwheat and sunflower crystallized after time. But clover and acacia honey thickens very slowly, these varieties are considered liquid.

Thus, the last myth of the existence of a crystal lattice is destroyed at honey.

Despite the fact that the definition of the quality of honey on genetic memory is a myth, it is always possible to determine the fake. It is better to acquire a product from proven suppliers, then all vitamins and minerals will be preserved.