TypeBase Blood Type Diet Values: honey
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TYPEBASE4 INDEX >> SWEETENER >>




HONEY



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FRANCAIS: MIEL







General Description:

A thick, sweet liquid made by bees from flower nectar. Contrary to what many people think, a honey's color and flavor does not derive from the bee, but from the nectar's source. In general, the darker the color the stronger the flavor. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. The flowers that produce some of America's most popular honeys are clover, orange blossom and sage. Other honeys, some of which are only available in limited quantities in the region from which they originate, come from the following blossoms: alfalfa, buckwheat, dandelion, heather, linden, raspberry, spearmint and thyme, just to name a few. When using honey in cooking, it's important to know its source - buckwheat honey, for example, has far too strong a flavor to be used in a recipe that calls for orange blossom honey, which has a light, delicate fragrance and flavor. Honey comes in three basic forms: comb honey, with the liquid still in the chewy comb, both of which are edible; chunk-style honey, which is honey with pieces of the honeycomb included in the jar; and regular liquid honey that has been extracted from the comb, much of which has been PASTEURIZED to help prevent crystallization. Other honey products such as honey butters, honey spreads and whipped honey are available at most supermarkets. Store tightly sealed liquid honey in a cool, dry place for up to a year; store comb and chunk honey for 6 months. When refrigerated, honey crystallizes, forming a gooey, grainy mass. It can easily be reliquefied by placing the opened jar either in a microwave oven at 100 percent power for about 30 seconds (depending on the amount), or in a pan of hot water over low heat for 10 to 15 minutes.


NUTRIENT NOTES:

Serving Size Analyzed: 100 grams



< (304)



GRAPH 1 (ABOVE). Total Calories (304) as part of a 2200 calorie daily dietary intake.

Protein (0.3 grams per 100 grams )
Fat (0 grams per 100 grams )
Carbohydrate (83 grams per 100 grams )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 100 grams .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      TYPE AB:
      Secretor:
      NEUTRAL

      Non Secretor:
      AVOID


        TYPE O:
        Secretor:
        NEUTRAL

        Non Secretor:
        AVOID



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:

            GENETIC MODIFICATIONNo data on this food.
            PESTICIDESNo data on this food.
            CONTAMINATIONNo data on this food.
            IRRADIATIONNo data on this food.
            ANTIOXIDANTSNo data on this food.
            ALLERGENSNo data on this food.
            GLYCEMIC INDEXNo data on this food.


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