Honey Pro(250 gm) – Free Gift

The Great Himalayas are house to some of the finest medicinal plants, in form of rare herbs and spices. Different parts of the plant like root, flower, stem ,leaves and bark are used as remedies for different ailments.

One such gift to mankind is the Himalayan forest honey. Mango Herbs Himalayan Multiflora Honey, is beautiful golden in colour. It is 100% raw, unprocessed, unpasteurized organic honey, collected by the local beekeepers dwelling in the Himalayan villages. 

 The pristine environment of the Himalayas ensures that you get the finest honey in the Jar. Mango Herbs Himalayan Multiflora Honey is absolutely free of any antibiotics, hormones, or any form of external chemical. Purest honey doesn’t need any form of external agent for preservation.

Honey Pro has passed the internationally accepted Nuclear Magnetic Resonance Spectroscopy (NMR) test, the highest level of purity testing for honey in the world, from Germany.

The honey collected by the local beekeepers is given to you in the most authentic form without any added sugar, artificial or natural sweetener, free from preservatives, additives, colors or any kind of foreign substance, other than natural raw honey.

Apis Mellifera, also called as the ‘Western honey bee’ or the ‘European honey bee’, is the most commonly found bee worldwide. It is found on every continent today, except Antarctica. The name Apis is Latin for "bee", and mellifera is the Latin for "honey-bearing" or "honey carrying", referring to the species' production of honey.

Apis Mellifera is one of the very first bees to be domesticated by humans, and it is the primary species maintained by beekeepers to this day. These bees aren’t aggressive in nature, compared to the Apis Dorsata species, which are one of the most aggressive and dangerous species of bees.

Add a tablespoon of Honey Pro in your favorite beverage anytime during the day, and relish the amazing taste and medicinal properties of Honey Pro.

1. No Drugs

2. Jaivik Bharat

3. National Bee Board

4. NMR Tested Germany

5. No Colors

6. No Antibiotics

7. No Flavors

8. Vegetarian

9. No Preservatives

10. Gluten Free

11. Dairy Free

12. No Steroids

13. No Sugar

14. No Sweeteners

15. No Fillers

16. No Thickeners

17. No Hormones

18. Heavy Metal Free

19. Unpasteurized

20. Soy Free

21. GMO Free

Certificate of Analysis 

My honey is crystallized, is it Spoilt or Fake ?

This myth is very strongly ingrained in the minds of Indian people, and various MNCs are primarily responsible for spreading this myth, through misleading advertising.

The quality & physical properties of honey depends on its water content, types of flower used, temperature, and proportion of sugar it contains. Fresh honey contains more sugar than water and dissolves at ambient temperatures, whereas at room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules i.e. the glucose loses water.

This is the process of crystallization of honey which often happens when we leave the honey at room temperature. The rate of crystallization of honey varies with its glucose content. More the glucose content of the honey, faster it will crystallize.

Fructose/glucose ratio indicates the ability of honey to crystallize. When the fructose/glucose ratio is high, honey remains liquid. Even though honey has less glucose than fructose, it is the glucose that crystallizes when honey granulates because it is less soluble in water than fructose.

Honey is a supercooled liquid because it exists below its melting pt. at very low temperatures, honey will not freeze solid. Instead, as temperatures decreases, the viscosity of honey increases.

But the honey does not get spoilt as many people think, in case it crystalizes. It is a natural phenomenon and many people actually buy honey in the crystalized form.

For the consumer of honey, the important features of honey are its aroma, flavour, colour and consistency, all of which depend upon the species of plants being visited by the bees. For example, bees foraging on sunflower will produce a golden honey that granulates (crystallises) quite quickly, while bees foraging on certain fruits produce a dark honey that remains liquid over a long period.

Nearly all types of honey will crystalize at some time or the other. It’s a personal choice as some people are ok with both forms. To further liquefy the honey, place the glass jar with honey in a bowl of hot water and eventually the honey will liquefy.

Honey which is sold in the markets is the ultra-filtered honey. This type of honey is processed by very fine filtration under high pressure & heat to remove all extra solids and pollen grains. The process typically requires the honey to be heated to 65-77deg C to allow it to more easily pass through the fine filter, which leaves it very clear. Shopkeepers like this type of honey, because it crystalizes very slowly and has a longer shelf life.

But there is a big downside to the process of ultra-filtration that it removes most of the nutritionally valuable enzymes found in raw honey, such as diastase and invertase. Though it does not affect honey’s taste, but heating the honey destroys the hydrogen peroxide activity which is the major antimicrobial agent and a very powerful healer.

Can we judge the purity of honey on the basis of its taste ?

A great number of different substances (alcohols, aldehydes, organic acids, and esters) contribute to the flavour of honey. it’s virtually impossible to compare honey on basis of flavour & aroma. The relative popularity of dark and light coloured honey varies from country to country.

Honey is not a simple commodity with a single, standard composition. It is a product that is harvested and marketed in nearly every country, and marketed globally.

Honey is a natural product, produced by different bees in widely differing vegetation zones and climates worldwide. Honey content can vary greatly even within one nation, let alone between regions and continents.

What are the benefits of consuming Raw Honey ?

- Honey consists of sugars, mainly fructose and glucose, along with other important compounds such as minerals, proteins, enzymes, free amino acids, vitamins and many phenolic compounds as well as some organic acids and volatile substances. It is the perfect blend of these compounds which influence the texture, medicinal properties, quality and nutritional properties of honey.

- The distinct aroma which we get in honey is due to the presence of various volatile compounds like esters, acids, ketones, aldehydes, terpenes, alcohols etc. which are present in honey in low quantities. On the other hand, the appearance of honey and its antioxidant properties are due to the presence of various polyphenols like hesperidin, quercetin, ellagic acid, gallic acid; along with chlorogenic acid & caffeic acid, which is found in coffee.

- Honey has excellent antioxidant and free radical scavenging properties due to the presence of phenolic compounds like hesperidin, quercetin, ellagic acid, gallic acid etc.

- Honey has proven to be an effective antimicrobial agent against both pathogenic and non-pathogenic microorganisms (such as bacteria, yeasts, and fungi), even in opposition to those microorganisms which have developed resistance to many antibiotics.

- The phenolic content of honey have been reported to have anti-cancer activity. Its anticancer activity has been proved against various cancer tissues, such as breasts, colorectal, renal, prostate, endometrial, cervical and oral cancer. Honey also potentiates the antitumor activity of chemotherapeutic drugs.

- Honey has been used for the treatment of chronic wounds, burns, diabetic foot ulcers and many other ailments. Honey accelerates wound healing when applied topically.

- The antibacterial effectiveness of honey is obtained from the phenolic content and hydrogen peroxide it contains, in addition to the high levels of flavonoids, polyphenols, and osmolarity levels, which also have an effect against bacteria. The antibacterial effect of this honey can help speed up wound healing.

- Honey is used worldwide to cure various ophthalmologic conditions like blepharitis, keratitis, conjunctivitis, corneal injuries, chemical and thermal burns to eyes. There are evidences that honey may be helpful in treating dry eye disease, post-operative corneal oedema, and bullous keratopathy.

- Honey application into infective conjunctivitis has shown to reduce redness, swelling, pus discharge, and time for eradication of bacterial infections. In Ayurveda Chakshushya (effective for curing eye diseases & to maintain eye side strength) property of honey is mentioned.

- Traditional medicine in numerous countries around the world has described honey as efficacious in the treatment of a range of skin disorders. In Ayurvedic medicine, honey is used to treat cuts and wounds, eczema, dermatitis, burns, skin diseases and gangrene.

- Honey is used extensively in cosmetic formulations. It exerts emollient, humectant, soothing, and hair conditioning effects, keeps the skin soft & hydrated, retards wrinkle formation, regulates pH and prevents pathogen infections.