THE VALUE OF PURE HONEY.
Pare honey is one of the few forms of sugar that can be directly aesimilated in thte'body, since it consists of nearly equal parts of grape sugar and fruit sugar, -which require no digestion.
Its slight content of formic acid tends to prevent fermentation, which, i-endersit less irritating to the digestive tract than cane sugar. Furthermore, unlike other sugars-^—<wit& the ex-, eeption of fruit ,«ugar&—it contains minerals, notably lime and iron, which are absolutely necessary to the proper Sustenance of the body. ■■ '
4 There can be no doubt of the wisdom
of using it generously in the feeding of children, and its flavour is so deliigßitful that it has a specially valuable place in cookery and on the table. Cake, puddings, sweets and conserves are all excellent when made* with honey.
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Hutt News, Volume 3, Issue 9, 24 July 1930, Page 11
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136THE VALUE OF PURE HONEY. Hutt News, Volume 3, Issue 9, 24 July 1930, Page 11
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