Alfalfa honey: a balanced and harmonious honey, perfect for everyday use

Alfalfa honey, also known as lucerne honey, is a traditional artisanal product from various agricultural regions of Italy, appreciated for its delicate and discreet aromatic profile. This monofloral honey is distinguished by its very light colour which, due to rapid crystallisation, naturally develops into a fine and creamy consistency.

On the nose, alfalfa honey releases light aromas with subtle vegetal and floral notes. On the palate, it is mild and harmonious, pleasantly sweet and never cloying, with a soft and rounded flavour that makes it especially versatile and easy to enjoy.

Thanks to its delicacy, alfalfa honey is ideal to enjoy on its own, at breakfast, or as a natural sweetener for hot drinks, yoghurt and simple preparations, where it complements other flavours without overpowering them and allows its natural characteristics to be fully expressed.

Processing

This honey has been delicately collected from the hives with a strict adherence to natural processes.

• Direct Harvest
• Centrifugal Extraction
• No excessive filtration
• No significant processing
• No heat treatment for preservation
• Any crystallization phenomena are natural

Any manipulation by the beekeeper is limited to preserving the original characteristics and maintaining all the properties of natural honey, preserving freshness, nutrients, and authenticity.

Ingredients

100% Honey (Italy).

Nutritional Information

Average values per 100 g of product:

Source: Swiss Nutritional Values Database for flower honey.

*) The monosaccharides fructose and glucose account for nearly all sugars in nectar honeys and about 70% in honeydew honeys (Source: Wikipedia).

Images: Alfalfa plant in bloom by Ivar Leidus, CC BY-SA 4.0, via Wikimedia Commons.

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Allergy Info

Unless specifically indicated in the description, this product does not contain any substances that could cause allergies or other adverse reactions based on Annex 6 of the Ordinance of the FDHA on Food Information (OFI).

Allergies related to bee products

Although scientific evidence is still insufficient to confirm it, recent observations have noted that certain types of honey, particularly local ones, might help alleviate allergy symptoms. Honey itself does not cause allergic reactions, but it can carry triggers such as pollen, bee venom, or fructose. Although statistically rare, allergic reactions to honey consumption do occur in a small portion of the population. The higher the quality of the honey, the less likely it is to trigger allergic reactions.

In case of doubts about the possibility of triggering an allergic reaction with honey, it is advisable to start with a small amount, gradually increasing it in the absence of reactions.

The symptoms of a possible allergy after taking honey occur almost instantly and are: generalized itching, unpleasant sensation in the mouth, sore throat, swelling, abdominal pain, cough, vomiting and diarrhea (nausea), angioedema, asthma.

In the presence of one or more of these symptoms related to the intake of honey, we invite you to immediately stop taking the product and contact your doctor for any anti-histamine therapy.

For more information, we recommend reading the information from the aha! Swiss Allergy Center:

• Food allergy
• Food intolerance
• Pollen allergy
• Insect venom allergy

Last update: 20.09.2024/IB

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Diabetes Info

Honey is very similar to sugar in quantity of simple sugars, calories and glycemic index. This similarity makes it difficult to control blood sugar in a similar way to white sugar. Compared to the sucrose of cooking sugar, honey brings a greater variety of sugars such as maltose, sucrose, glucose, fructose and dextrose together with vitamins and minerals. The latter are very useful substances for the person's organism.

All in all honey is preferable to sugar. It consists mainly of fructose, which has a higher sweetening power. This allows to obtain the same degree of sweetness with a smaller quantity of sweetener. This is a significant advantage for those who suffer from diabetes and have to deal with blood sugar.

For the diabetic, honey is a food to be used in moderation by calculating the overall glycemic load of the meal in which it is taken. Compared to sugar that has a glycemic index of 61, that of honey is 55. Before consuming it, it is advisable to correctly calculate your glycemic load (ingestible quantity). Although lower than that of sugar, the glycemic index of honey is all in all still quite high. For this reason, it is recommended to add it very sparingly in the diet of someone who is diabetic.

In conclusion, both honey and sugar have a high glycemic index. This means that neither is suitable for habitual consumption by those with diabetes. Honey can be consumed within certain limits by a diabetic, but always and in any case occasionally.

For more information, we recommend reading the information of the Swiss Diabetes Association.

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