Honey: an “ancestral” food considered a true gift of nature

Its history is deeply intertwined with that of humankind, which, since Ancient Egypt, regarded honey not only as a food but also as a true therapeutic product.

Even today, with a scientifically updated perspective, honey maintains a prominent role in the field of health. From a nutritional standpoint, it is a food with a profile that is both original and complex. Honey contains about 200 substances: water, proteins, enzymes, minerals, vitamins, amino acids, a wide range of polyphenols, and primarily sugars—fructose and glucose—that are highly digestible. Due to its nature, when used in sports contexts, honey becomes an ideal ally and an ergogenic aid that supports performance.

It provides immediate energy, reduces oxidative stress, and promotes muscle recovery.

But what exactly are the properties of honey?

How can it be integrated into an athlete’s diet? When and how much should be consumed based on the type of sport? How should it be chosen?

The event, promoted by CONAPI, the National Consortium of Beekeepers—Europe’s largest beekeeping cooperative and the only fully integrated honey supply chain in Italy—co-funded by the European Union, aims to answer these and other questions thanks to the contribution of Iader Fabbri.