Honey is the perfect food for bees, but the popular belief that sugar is also a natural and a healthy and nutritious food for humans does not correspond with reality, if we consider that the content of fatty that is secreted by bees to make it keep a product not recommended for our health.

The honey is obtained from the mixture of pollen ingested stomach bees with formic acid, Manica and others. After this mixture is deposited in the cells of wax and dehydrated by the movement of the wings of many bees.

Without the preservation process immediately Fermentario honey and they would not be useful as food for bees is only a food reserve that will allow them to survive through the winter until spring, good weather allowed back out to collect pollen .

Dehydration of honey and added acids inhibit the growth of bacteria, but this makes it a poison to the human digestive system. The composition of honey as food is totally deficient in minerals and vitamins we need many more nutrients than a bee.

Despite the attraction we feel for the sugars of honey, we must realize that acids containing preservatives that make a substance harmful to our health because we do not have the enzymes necessary for digestion and neutralization of these substances and our body is forced to protect itself, producing an antidote that will allow their assimilation, requiring a waste of energy and strength. vitally important.

Immediately after taking the honey begins moisture reabsorption of the stomach and intestinal flora causing the destruction of the microbial population that maintains a symbiotic relationship with its environment. In most cases it only takes a few spoonfuls of honey for people to sometimes feel quite mal.La honey descaling is acidifying and more than sugar cane and beet, forcing our body to use its own reserves of calcium, including teeth and bones if necessary to neutralize the acids introduced into the digestive system by eating honey.
Manic acid honey is a protoplasmic poison, which intergrowth with protein to form alcohol, ammonia and carbonic acid. From a nutritional point of view, honey is a food injurious to health. Usual consumption, together with other proteins such as starches and sweeteners, ferments quickly, especially when it remains in the stomach with other foods to slow digestion. The byproducts of alcohol, ammonia and carbonic acid are detrimental to health, but from any point of view, ethical or dietary, honey is a product suitable for human consumption.

Indonesian Healthy Food

Tempeh is another prized product that is produced from fermented soybeans and is a very nutritious food mainly for their protein intake, often included in the vegetarian diet to replace animal protein such as tofu, also developed product with soybeans, but for milk clotting.
The origin of tempeh in Indonesia is the staple food on the island of Java, was soon adopted by other Southeast Asian countries, but is currently very popular in the West. Unlike other fermented soy products like miso or soy sauce, tempeh is made from cooked soybeans after fermentation goes fast at about 30 ° C with spores of the fungus Rhizopus oligosporus. Mold develops a filamentous hyphae that bind soybean seed.

It is a perishable product that must be kept cold, and its presentation in vacuum packaging or canning jars. Tempeh can be easily found in health food shops and herbalists in different forms, in addition to being able to buy fresh or frozen.
Generally we find tempeh in blocks or tablets that can filleted or cut as we like to include it in several recipes, although there are many other forms of presentation, like burgers or meatballs among others, seeking to satisfy the palate of consumers with new products prepared.
We can include tempeh in all kinds of stews in place of meat, we can bake it, make grilled, breaded, fried, skewered presenting as stiff … It offers a very particular taste, it is tasty as well as soft and has tender texture. Its color is white if it is the natural and scent reveals fermentation.
On the benefits it provides to health can be discussed more, starting with being a food easy to digest and be considered in preventive and curative natural medicine through the production of antibacterial agents during fermentation, which act against certain pathogens .
Tempeh also provides valuable proteins, carbohydrates, healthy fats, B vitamins, minerals like calcium, magnesium, potassium, phosphorus and iron among others, with an energy value around 200 kcal. per 100 grams.
Source: Gastronomiaycia

The first references of tempeh in Europe, taken back in 1875.
In 1970 the banana leaf which was used as a container for the production of tempeh was replaced by the use of plastic bags.
In Indonesia it is consumed by all social classes due to its low price.