Eucalyptus honey from the regions of Italy touched by the Tyrrhenian Sea

Delicious honey, produced in Italy by strictly selected beekeepers from southern and central Italy, with a compact consistency, intense aroma and toffee flavor.

Eucalyptus (Eucalyptus camaldulensis, Eucalyptus globulus), originally from Australia, is grown in the coastal towns of southern and central Italy to form windbreaks. Its honey is produced in Calabria, Basilicata, Campania, Lazio, Tuscany, Liguria, Sicily and Sardinia. Eucalyptus blooms from June to August. The scent emanating from the plants is almost balsamic. The harvest takes place in midsummer from the eucalyptus flowers, which make the honey balsamic and antiseptic. Eucalyptus honey is a summer honey that solidifies in a short time, often taking on a compact consistency. The color varies from light amber to a beige with grayish undertones. It has a distinctive and recognizable intense smell, and a taste that resembles toffee, but more pungent. It is a particular honey, excellent as a table honey, for those who appreciate its taste: children sometimes become passionate about the taste of candy, which makes it enjoyable and tasty.

Use of eucalyptus honey

It is a particular honey, which when consumed as it is is not very sweet and can therefore please those who say they do not love honey, for example spread on buttered canapes. The particular aroma, reminiscent of ingredients such as meat extract, dried mushrooms and stock cube, suggests trying it in the preparation of savory dishes, for example to enrich the vinaigrette with a mixed salad or in sauces based on butter.

Properties

Calming cough, treating colds, anti-catarrhal and antibiotic.

If you want to learn more about the different properties of honey, read the article “Honey and its properties” on our blog, or read the presentation of honey on Wikipedia.

Ingredients

Honey composed mainly of eucalyptus (Eucalyptus camaldulensis, Eucalyptus globulus) nectar. Italian honey packed at the origin.

Nutritional values

100 g contain approx .:

Source: McCance RA & Widdowson EM (2010). The composition of foods. 6th Edition. Cambridge, England: Food Standards Agency.

Images: Eucalyptus tree by sandid via Pixabay.

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Allergy Info

Authoritative scientific studies have found that some types of honey, such as that of alfalfa, have antiallergic properties and can be taken to fight allergies. Honey itself does not cause allergic reactions, but can be a carrier of allergy triggers, such as pollen, bee venom or fructose. Although statistically rare, the allergic reaction to honey intake is still present in a small portion of the population. The higher the quality of honey, the rarer are the chances of activating allergic manifestations.

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

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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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