When it comes to various publications and other reading materials related to honey, a lot of introductions begin with "Honey is a biologically active product...and the like". If the words "biologically active" were not in bold, they would probably not be of any special interest to you, unless you knew exactly what they meant or if you were a fanatic about healthy food.

It is quite logical to consider it a biological product, but what makes it active? In the Internet you could probably find far more extensive and detailed materials on bioactive foods and products. This publication aims at providing an overall idea in a form that is fully processed and ready for direct consumption and absorption by the reader (that is so typical of honey itself). 

From a scientific point of view, foods can be classified into three separate groups:

Biogenic foods

The body does not release energy for their digestion, on the contrary, they are direct energy carriers for the body, in combination with enzymes, vitamins, plant hormones, etc. This is "the life giving" food, such as breast milk, honey and bee products, raw seeds and nuts.

Bioactive Food

These are living, thermally untreated foods. They contain active enzymes essential for digestion, important plant fibers and a number of other elements that will not be listed here to keep matters simple. You might have guessed that fruits and vegetables belong to the group of bioactive foods. 

For example, a fresh peach contains a portion of the enzymes needed for its digestion, so the body does not need to spend as much resources and energy to produce enzymes to digest the peach, as it would do for a grilled stake. Peach contains a number of these "active components". Honey is also a biologically active product.

Biostatic Foods

These are thermally treated foods. The body uses much of its energy for their processing and assimilation. This does in no way imply that a steak will not give your body what it needs. It means that you should make some effort before taking advantage of it.  

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