The Buzz About Honey, Structured Water, and Health: Exploring the Sweet Science of Hydrogen Bonding
MEAD/MEDICINE
Have you ever marveled at the complex, honeycomb structure of a beehive? As it turns out, the intricate architecture of honey may hold clues to understanding the mysterious properties of water and its potential impact on our health.
Recent research has begun to explore the fascinating world of "structured water" – a concept that suggests water molecules can form intricate, lattice-like arrangements that influence their biological activity. Proponents of structured water argue that this unique molecular patterning can enhance hydration, detoxification, and overall vitality.
Interestingly, some scientists have drawn parallels between the structure of honey and the proposed structure of water. Honey is a supersaturated solution of sugars that slowly crystallizes over time, forming a delicate lattice of glucose and fructose molecules. This process is influenced by factors like temperature, humidity, and even the specific vibrations of the bees themselves.
Similarly, structured water is thought to arise from the careful arrangement of hydrogen bonds between water molecules. These bonds create a hexagonal, honeycomb-like pattern that some researchers believe can persist even in liquid water. The idea is that this structuring influences the way water interacts with other molecules and biological structures.
One intriguing aspect of structured water is its potential effect on the oxidation-reduction potential (ORP) of the body. ORP is a measure of the ability of a substance to either gain or lose electrons, and it plays a crucial role in many physiological processes. In general, a negative ORP is associated with antioxidant activity and cellular protection, while a positive ORP can indicate oxidative stress and tissue damage.
Certain natural environments, like natural healing springs, Venezuela's vertical steep-edged tepuis, or table-top mountains, are known for their exceptionally low ORP values. These unique geological formations, which some health enthusiasts believe contribute to the remarkable longevity and vitality of the local population.
Kangen water – a type of alkaline, ionized water produced by a special filtration machine – has gained popularity in recent years for its purported health benefits, which are attributed to its high hydrogen content and negative ORP have an ORP of around -460 millivolts. Dead water is 460 structured from 260 and below.
So what does all of this have to do with honey and structured water? Some researchers have suggested that the unique vibrational signatures of bee hives could potentially influence the structure of water in a way that mimics the effects of Kangen water or the healing springs found in certain places on Earth. The idea is that the buzzing of the bees creates a sort of "vortex" effect that aligns molecules and enhances hydrogen bonding.
While this may sound far-fetched, there is some precedent for the idea that swirling or vortexing motion can alter the properties of water. In fact, many traditional water preparation techniques – from the Japanese practice of bamboo-nozzle washing to the use of clay pot filters in India, as well as witches' brews and the way hydrogen in space coalesces to make stars in a vortex – all involve a degree of turbulence or circular flow.
Of course, the notion that bee vibrations can somehow turn ordinary water into a superfood is still highly speculative. Much more research is needed to validate the concept of structured water and its potential health effects. But the parallels between honey, water, and hydrogen bonding are undeniably intriguing. The recommendation not to heat your honey may stem from the idea that heat changes the potential hydrogen pH and removes the hydrogen bonds removing the structure.
At the very least, these ideas can inspire us to look at the world around us with fresh eyes and a sense of wonder. The next time you stir a spoonful of honey into your cold brew, take a moment to appreciate the incredible complexity and beauty of the molecular dance taking place before you. And who knows? Perhaps the secret to vitality and longevity does lie in the mysterious, shimmering world of structured water – a world that the bees, in their buzzing, golden wisdom, have been tapping into all along.
The structure of honey has emerged from studies investigating what happens when water is added to this golden nectar. When honey is diluted, the sugars that were once tightly packed into a crystalline lattice begin to dissolve and reorganize. Surprisingly, this process appears to create a honeycomb-like structure within the liquid itself. It is also a simple way to check if your honey has been adulterated with simple sugars.
Researchers have observed that as honey is diluted, the sugars form a hexagonal network that closely resembles the intricate architecture of a bee hive. This honeycomb pattern is thought to arise from the unique way that glucose and fructose molecules interact with water, forming a complex web of hydrogen bonds.
The parallels between this honeycomb structure in diluted honey and the proposed structure of "structured water" are intriguing. As mentioned earlier, structured water is believed to have a hexagonal, lattice-like arrangement of water molecules, held together by a network of hydrogen bonds. This unique molecular patterning has been suggested to influence the biological activity and health-promoting properties of water.
Could the honeycomb-like pattern formed by sugars in diluted honey be a natural analog of the hexagonal structure proposed for structured water? Might this unique molecular arrangement contribute to the low ORP and potential health benefits of certain types of water? If we could measure honey, would it have a low ORP?
While these ideas are still largely hypothetical, they offer a tantalising glimpse into the complex and interconnected world of water, honey, and health. As we continue to explore the mysteries of hydrogen bonding and molecular structure, we may uncover new insights into the subtle factors that influence our well-being.
In the meantime, the next time you stir a spoonful of honey into your tea or take a sip of pure, mountain spring water, take a moment to marvel at the intricate dance of molecules that underlies these simple, everyday acts. The golden nectar of the hive and low ORP water may have more in common than meets the eye – a hidden honeycomb of health and vitality, waiting to be discovered.
Years ago, people used honey and wild yeasts to make a fermented beverage called mead. Mead is made by combining honey, water, and yeast, and allowing the mixture to ferment over time. The fermentation process is facilitated by the natural yeasts found in honey and the environment.
Interestingly, honey does not contain pectin, a compound found in fruits that can lead to the production of methanol during fermentation. As a result, mead can be made without the need for an airlock, a device used to allow carbon dioxide to escape while preventing outside air from entering the fermentation vessel. Traditionally, mead was often fermented in wide, shallow vessels called "fermentation crocks" or "mead bowls," which were covered with a cheesecloth to keep out insects and debris while allowing the mixture to breathe.
The exposure to oxygen during the fermentation process can influence the health and behavior of the yeast, potentially leading to the production of different types of compounds that may have health benefits. This is similar to the process used in making other fermented beverages like kombucha, kefir, or ginger bug, which are often consumed for their potential health benefits and the "buzz" they provide throughout the day.
It is possible that the term "mead" and its association with medicine and healing could be attributed to the unique properties of the drink, such as its perceived health benefits and the potential for the living yeast to create a more beneficial oxidation-reduction potential (ORP) in the final product.
The word "medicine" comes from the Latin word "mederi," which means "to heal." The word "mead" is also derived from the Latin word "mederi," and it originally referred to a fermented drink made from honey.
In ancient times, mead was believed to have medicinal properties, and it was used to treat a variety of ailments, including fever, coughs, and colds. It was also believed to be a love potion, and it was often drunk during weddings, hence the term "honeymoon."
The use of mead as medicine declined in the Middle Ages, but it has recently been rediscovered by some people who believe that it has health benefits. There is some scientific evidence to support this claim. For example, honey has been shown to have antibacterial and anti-inflammatory properties.
. Mead, like many other traditional fermented beverages, was often consumed at a lower alcohol content, typically ranging from 2-5% ABV (alcohol by volume). This lower alcohol content may have been preferred for several reasons:
Maintaining the structure: As you mentioned, keeping the alcohol content low could help preserve the delicate structure of the fermented beverage, which may have been believed to contribute to its potential healing properties.
Prolonged consumption: A lower alcohol content would allow for the drink to be consumed throughout the day without causing excessive intoxication, while still providing the perceived health benefits and the "buzz" associated with fermented beverages.
Yeast health: Limiting the alcohol content could help maintain a healthy yeast population, as high alcohol levels can be toxic to yeast cells. By keeping the alcohol content low, the yeast can continue to thrive and potentially produce beneficial compounds.
Flavor profile: Lower alcohol meads may have been preferred for their sweetness and unique flavor profile, which could be overshadowed by higher alcohol content.
Traditionally brewed beverages, such as mead, kombucha, kefir, and ginger bug, were often fermented to a lower alcohol content, allowing for their regular consumption as a source of hydration, nourishment, and potential health benefits. The practice of brewing mead at a lower alcohol content may have contributed to its reputation as a medicinal drink and its association with healing properties.
Here are some of the health benefits of mead:
Antibacterial properties: Honey has been shown to have antibacterial properties, which can help to fight infection.
Anti-inflammatory properties: Honey has also been shown to have anti-inflammatory properties, which can help to reduce pain and swelling.
Immune-boosting properties: Honey can help to boost the immune system, which can help to fight off infection.
Digestive health: Honey can help to improve digestive health by increasing the production of digestive enzymes.
Heart health: Honey can help to improve heart health by lowering cholesterol levels and reducing the risk of heart disease.