The Greek honey is considered of excellent quality due to the diversity of the Greek nature and flora. Greece has excellent environmental and climatic conditions for the development of numerous aromatic plants, creating a wide variety of Greek honey types. The rich flora and territorial diversity, creating a unique habitat for the development of beekeeping. The combination of wild aromatic and native plants, make Greek honey stand out for its clarity, color and rich flavor. The excellent flavor of Greek honey has been scientifically documented and verified by a large number of laboratory analyses. It is ideal for the diet of contemporary man of any age. Although honey is sweet, if taken in the right dosage, it is suitable even for patients with diabetes mellitus. Despite the bombardment of "plastic food" honey still holds its position as one of the most valuable and natural healthy foods.
Honey contains approximately 180 high biological value elements necessary to man. It is a rich source of vitamins (C, B, A, D, E), minerals, elements (such as iron, phosphorus, sulfur, manganese, magnesium, sodium, calcium, iodine, chlorine, and zinc), carbohydrates, enzymes, organic acids and minerals. It stimulates the intestinal tract and due to choline, it has strong antioxidant properties (containing similar amounts of antioxidants components like many fruit, improving the body's immunity by combating free radicals and slowing aging). It is an excellent sweetener, and it may replace sugar in many foods and drinks, because it contains 69% glucose and fructose.
What undoubtedly makes honey so popular, in addition to taste, it is the ease with which it can be eaten in all possible ways. Eaten alone, mixed with juice - or hot water as liqueur - accompany pastries like spreads, combined with all herbs (like drink), with yogurt and fruit, and it generally has a prominent place in cooking and pastry recipes. Most people use it as a sweetener breakfast, with milk, coffee or tea, or as a spread on bread or toast.
Honey is the only food on the planet that will never spoil! It will only crystallize. Honey in fact will forever be honey. However, when you leave it in a cool dark place for a long time it will solidify. When this occurs, simply loosen the lid of the jar and put the container with honey in hot water, but not boiling. Turn off the heat and let it liquefy. Then it's as good as it was when it was first produced. You should never boil honey or put it in a microwave oven, because it will destroy the enzymes.