Honey provides an important part of the energy needed by the body for blood formation. In addition, it helps in cleansing the blood. It has some positive effects in regulating and facilitating blood circulation. It also functions as a protection against capillary problems and arteriosclerosis.
Royden Brown in his book ‘Bee Hive Product Bible’ provides invaluable insight into the properties of bee products. He writes about the use of Honey to treat respiratory ailments, and relates to exhaustive research conducted in Bulgaria:
Honey possesses numerous functional characteristics that can improve the quality of a variety of food products. In meat products honey can enhance the meat flavours, bind ingredients and act as a culture substrate in cured products. Honey may also improve the cook yield in poultry meats by adding to the overall weight. In addition, honey contains large amounts of reducing sugars, which can participate in the Maillard reaction along with the amines found in poultry meats. Finally, because of honey's unique antioxidant profile it may serve as an effective means of inhibiting foodborne pathogens, reducing heterocyclic aromatic amine (HAA) formation, and stabilizing lipid emulsion systems such as salad dressings.