Cooking with honey

Honey brings a unique taste and flavour to many dishes. It also adsorbs and retains moisture thus products a that are made with honey usually last longer. Nyam News provides some tips on how to make the best use of homey in cooking. It also provides some recipes along with their nutrient content and serving suggestions.

Facts about honey

Honey was the first sugar known to mankind before cane and beet sugar. In earlier times, owning honey was once considered a mark of great wealth.This issue of Nyam News focuses on some facts about honey, its benefits, when to use and not to use it, also its nutrient content as compared to some other types of sweeteners.

Some anti-bacterial properties of Jamaican honey

Six samples of Jamaican honey were tested for anti-bacterial activity and other biological properties. Tests involving the incorporation of honey into agar plates were the most satisfactory and showed that a wide range of bacteria were sensitive to honey. The effect depended on the type of honey used, its concentration and in some cases its non-exposure to temperatures above 100§C. The inhibitory effect is bacteriostatic and probably dependes not only on the high osmotic pressure but also on other factors which could include an enzyme-substrate system (AU)