Wednesday, 21 December 2011

Medicinal uses of Honey

Honey is called as 'Madhu' in Sanskrit.Ayurveda has been using  honey as medicine for centuries.It is a sweet food made by bees using nectar from different flowers.It gets sweetness from mono saccharides fructose and glucose.

Nutritional value per 100gm of Honey

Carbohydrate   -82.4g
Sugars            -82.14g
Fibre              -0.2g
Fat                -0g
Protein           -0.3g
Fresh Honey in Honey comb
Types of Honey according to Ayurveda

  1. Pouttika
  2. Bramara
  3. Kshoudra
  4. Makshika
  5. Chatra
  6. Arghya
  7. Oudukala
  8. Dala
Medicinal uses of Honey

  • Ayurveda explains special quality of honey as 'YOGAVAHI'means the substance which has a quality of penetrating the deepest tissue .When honey is mixed with other preparations it enhances the medicinal qualities of those preparations and also help them to reach  deeper tissues.Because of this property  it is used as ANUPANA{to be given with the medicine to improve its efficiency } in many preparations.
  • Because of sugar it can be used as instant energiser.
  • Honey is very good antioxidant,which restores the damaged skin and gives soft,young look.
  • It is  very good for eyes and eyesight.
  • It is used as wound dressing material.Honey has got antibacterial property,with that infection reduces quickly,inflammation and pain clears,odour reduces,healing occurs quickly with minimum scaring.
  • In cold and cough honey mixed with ginger juice gives relief.
  • To control blood pressure one should take honey with garlic juice.
  • To reduce over weight add 1tsp of honey to a glass of water mixed with lemon juice daily in empty stomach.
  • To improve complexion mix honey with tomato juice and apply over face.Rinse after 10 minutes.
Precautions while using Honey
  • Honey should not be heated.
  • It should not be mixed with hot food.
  • One should not take honey while working in hot environment.
  • Honey should not be mixed with hot spicy food ,fermented beverages,alcohol,ghee and mustard.                                                                                                                          
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