domingo, 20 de novembro de 2016


Brazilian Jataí Honey


As the old saying goes, “I’ll take my vinegar with a teaspoon and my honey with a ladle.” Throughout the ages, honey has been considered a source of energy. It is also a naturally predigested food. Foods that are broken up by enzymes outside the body are known as “predigested.” Sauerkraut, sourdough, sprouted seeds, and kombucha are examples of predigested foods by an external process. Honey, on the other hand, is in a category of its own whereas it is predigested by nature. Besides being easily assimilated, requiring little assistance from the gastric system, honey, in its wild form, is a great source of vitamins, minerals and food enzymes. One tablespoon daily will go a long way in promoting health and vitality.



“If raw honey cotains all of these qualities, then why are you writing about a different type of honey?” you may ask yourself. Is the Jataí honey any better?

Jataí is a municipality in southern Goiás state, Brazil, nicknamed Bee City. Its common name comes from the Indian Guaraní word “jateí” (pronounced “ja-teh-ee” ) which means “hard fruit.” Various palm-trees were called “jateí” because of its small coconut-type fruits. The Portuguese adapted the word to jataí.



The Jataí bees are a very efficient plant pollinator native to Central and South America, reaching as far as southern Mexico and northern Argentina. These bees are social, docile and they do not have a stinger. They are easily handled by beekeepers. Another name for them is “three doors,” because they close their beehive’s opening whenever threatened by predators. The size of their colonies varies from 2000 to 5000 bees.
This Jataí honey is one of the rarest in the world because the bees, although prevalent, are very small, creating a small beehive and producing less.


The honey is rich in vitamins, minerals, acids and amino-acids. It has various medicinal properties, such as antibiotic, antioxidant, and anti-inflammatory. Its effect as a bactericide (gran positive and negative bacteria) comes from a substance called “inibina” (a result from the accumulation of hydrogen peroxide produced by the honey’s glucose oxidase enzyme).


Brazilian doctors conducted a research on Jataí honey against fourteen other types of honey and were able to ascertain its superior anti-bacterial properties, as well as confirm its recommended use as a substitute for antibiotics. One of its known healing attributes is in fighting and preventing cataracts, but it is also used for cough, and the closing of open wounds.


Other recommended uses:
for sinus infections
for bronchial inflammations and all respiratory illnesses
for colds and flus
The Jataí honey has a finer texture than other types of honey and its flavor is more acid, therefore a tad bitter. It must be kept refrigerated to avoid fermentation. The honey is consumed as a nutritional element, it is used as an antiseptic, as a preservative and even as an embalmer due to its anti-putrifying qualities. The very light-in-color, almost clear, fragrant honey produced by these bees derives from a variety of plants, including many that comprise the shade cover for a diverse shade coffee system.


In Honduras, the honey is called “chumelo” honey and is prized for its supposed medicinal properties. In Colombia, their honey is highly prized and is credited with healing properties, especially to cure eye diseases such as cataract. Honey medicinal uses are widespread across all cultures within their range.

FIVE REASONS TO CONSUME JATAÍ HONEY:
It contains less fat (lipids) than regular honey
It provides medicinal benefits such as digestive aid, bronchitis, cataracts
It is a natural antibiotic
It stimulates the growth of native bees
It increases the polinization of native plants, biodiversity and it preserves the species.


by Christiano Figueira