Everything you need to know about honey

Written by Josephine, Nutritionist (M.Sc. Nutrition & Food Sciences)

Bee honey has been valued for centuries as an important food and remedy by many cultures. This is exactly why it is included in Almased. Bee honey not only has a high enzyme content, but also provides significantly more vital substances than sugar: vitamins, minerals, trace elements and amino acids - a valuable food that can make an important contribution to strengthening health.

How do you recognise good quality honey?

The naturalness of honey can be evaluated by the so-called invertase activity. It provides information about the ripeness and gentle treatment (no heating above 40°C) of the honey.

An important feature of high-quality honey is in its high invertase activity - notably found in Almased honey because the gentle manufacturing process preserves the enzymes and ensures they remain active.

The natural enzymes are also important for the manufacturing process of Almased. They set in motion a fermentation process through which the nutrients contained in Almased are both preserved and particularly well absorbed by the body.

Enzymes in honey – What do they do?

Three enzymes are important in honey produced by bees:

Invertase
Diastase or amylase
Glucose oxidase

Invertase is an enzyme contained in honey that bees make during honey production and add to honey through their saliva. Invertase breaks down sucrose into glucose and fructose.

Diastase (amylase) breaks down starch into malt sugar. Both are considered digestive enzymes and promote healthy digestion. The enzyme glucose oxidase converts glucose in honey and releases the antibacterial hydrogen peroxide.

Enzyme-rich honey is particularly healthy. This is because the enzymes accelerate biological processes in our body. They are important for energy supply and digestion.

Unique quality features

A honey of special quality is designated the title selection honey. In order to carefully select, extract, process, store and bottle honey, the following assessment criteria is employed. It is these very characteristics that can also be found in our Almased bee honey.

Quality features for careful harvesting and processing are:

The HMF (hydroxymethylfurfural) content is a maximum of 15 mg/kg: A low content is considered a characteristic of a gently obtained and properly stored (not overheated), natural honey.
The invertase activity is at least 60 U/kg (according to Siegenthaler): A high activity of the very heat-sensitive enzyme invertase indicates that the honey has not been heat treated.
The maximum water content is 18 g/100 g: A low-water honey is more mature, less prone to fermentation and has a fuller aroma.

The honey in Almased

Our natural bee honey guarantees high quality in stark contrast to honey powder, made from the additive maltodextrin. Identifying maltodextrin in the ingredient list indicates the lack of real honey content in products.

The honey in Almased is a valuable food for us which works in harmony with our soya and skimmed milk yogurt in a unique way. During the complex manufacturing process, they combine, thereby enhancing their overall efficacy. A unique synergistic effect is created!

With the inclusion of bee honey, Almased contains an optimal 2:1 ratio of proteins and carbohydrates and ensures our product has a low glycaemic index of 27.

The optimal pre-requisite for successful weight loss!

All about the quality of Almased

For 30 years, we have attached great importance to the highest quality. Our original recipe has already proven itself in many studies. Our main ingredients soya, yogurt and honey unfold their optimal effect in Almased.

Learn More

From synergy to the Almased effect

The special thing about Almased is the synergy effect of the ingredient’s soya, yogurt and honey. You can read here what this does.

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Blogs

Everything you need to know about honey

How do you recognise good quality honey?

Enzymes in honey – What do they do?

Unique quality features

The honey in Almased

All about the quality of Almased

From synergy to the Almased effect

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