Honey is a sweet food made by bees using nectar from flaowers.

It has attactive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners.

Most microorganisms do not grow in honey because of its low water activity of 0.6, so it is quite healthy for taking in.

Honey is a source of empty calories and it is recommended that it be replaced with fruits and vegetables. One tablespoon of honey provides 64 calories. 

Honey is mainly devoid of essential nutrients, containing only trace amounts of protein, dietary fiber, vitamins or minerals.

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Humans have been consuming honey for centuries  using it as a sweetener and flavouring in various foods and beverages.

Honey could supply skin nutrition to keep it elastic. Honey could kill or inhibite bacterias on the surface of skin and clear up the pigmentation, and promote the reborn of epithelium.

Superior honey could stay fresh for years. And experiment indicates that honey has a regenerative effect on inhabiting streptococcus, stephylococcus, diphtheria bacteria.

Animal exeriments reveal that honey has a regulating effect on the function of stomach and bowel.

Honey has a demonstrable effect on inceasing strength and removing fatigue for the fructose and glucose contained within honey can easily be absorbed so to balance the nutrition state of blood.

Honey is often used as a subsidiary remedy for tuberculosis and respiratory infections.

Honey promotes calcic absorption and prevent calcium loss.

It is baked into breads, used to sweeten and galze vegetables and drizzled on bread.