Kung matamis na pagkain lang ang usapan, hindi magpapatalo diyan ang “honey.” Sa taglay nitong tamis, isa pa rin ito sa pinakagustong pagkain ng mga tao, simula pa noong unang panahon.

Kasaysayan ng pagkain ng “pulot” o “honey”

Ayon sa Healthline, ang “honey” ay isa sa mga pinakamatandang pampatamis na kinakain ng mga tao, na ayon sa mga pag-aaral, ay mayroong mga espesyal at “long-lasting properties.”

“Honey is one of the oldest sweeteners consumed by humans, with recorded use as far back as 5,500 BC. It’s also rumored to have special, long-lasting properties,” anang Healthline.

Many people have heard of jars of honey being unearthed in ancient Egyptian tombs, still as good to eat as the day they were sealed,” dagdag pa nito.

Komposisyon ng “Honey”

Ayon sa parehong pag-aaral, ang mga karaniwang pulot ay 80% sugar, at hindi bababa naman sa 18% ang tubig na nilalaman nito. Nakadepende rin ang komposisyon nito sa species ng bubuyog, sa halaman, sa klima at panahon, sa proseso, at iba pa.

Mayroon din daw umano itong organic acid, na siyang nagbibigay ng acidic taste dito.

“It also contains organic acids such as gluconic acid, which is responsible for its characteristic acidic taste. Additionally, the pollen found in unfiltered honey contains very small amounts of protein, enzymes, amino acids and vitamins,” saad ng nasabing pag-aaral.

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"Nutritionally, the only significant nutrient in honey is sugar, with 17.2 grams and 65 calories per tablespoon (21 grams)," dagdag pa nito.

Bakit ito nagtatagal at hindi napapanis?

Ayon sa Healthline, may komposisyon ang pulot na nagiging dahilan ng pangmatagalan nitong buhay, na halos hindi ito napapanis.

“It Is Very High in Sugar and Low in Moisture. Honey is made up of about 80% sugar, which can inhibit the growth of many types of microbes such as bacteria and fungi. A high sugar content means that the osmotic pressure in honey is very high. This causes water to flow out of the cells of microbes, stopping their growth and reproduction,” anang pag-aaral.

“In addition, despite containing around 17–18% water, the activity of water in honey is very low. This means that the sugars interact with the water molecules so they cannot be used by microorganisms, and no fermentation or breakdown of honey can occur, dagdag pa nito.

Acidic din umano ang honey at mayroong special enzymes na tinatawag na “glucose oxidase,” na nagiging dahilan upang mapigil ang pagdami ng bacteria sa pulot.

Paglilinaw lamang na maaari pa ring masira ang pulot o honey, lalo na kung ito ay makontamina, maitago sa maling paraan, at “degradation” sa paglipas ng panahon.

Vincent Gutierrez/BALITA