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Featured 04 Jun
HONEY CRYSTALLIZATION MYTH
HONEY CRYSTALLIZATION MYTH

There is often a perception among consumers that honey that crystallizes has "gone bad" or that it is a sign of contamination. It's actually the opposite! Crystallization of Honey is a sign of high quality honey.

BREAKING THE MYTH:

Bees make honey by collecting nectar from flowers which is consumed and digested by the bee enzymes in their stomach and passed on in the hive. Bess then evaporate as much water as they can from the nectar by flapping wings.  The bees are so efficient at this process that they condense the nectar to the point that it becomes a supersaturated solution - a solution that contains more natural sugars (fructose) from flowers than a liquid can technically hold.  At this point Honey is a concentrated mix of:

Glucose (Blood Sugar) and Fructose (Fruit Sugar)

Let us know discuss what actually causes this mix of Glucose and Fructose to crystalize. Following three factors that contribute to crystallization of Honey:

  1. Temperature
  2. The ratio of glucose and fructose in the honey
  3. Pollen

Temperature

Honey will crystallize even in the hive if the temperature is very cold outside say below 9-10 degrees. Similarly, it will crystallize even in a honey jar. Solution to the same will be to store honey at a slightly warm place in yout home – this will help slow down the crystallization process.

THEN HOW CAN I DECRYSTALLIZE MY HONEY? One easy and handy trick to decrystallize honey is to put honey in a bowl of warm water and slowly letting it warm up.

NOTE: Microwaving overheats the honey and doesn't heat evenly, so that's not recommended unless you are in a hurry. Also, never store honey in the refrigerator. Refrigerator temperatures accelerate the process of crystallization.

The problem is, after a few sessions of heating and cooling, your honey will loose that wonderful aroma of summer, and just become yellow sugary goop, we don’t want that do we?

SOLUTION: Develop a taste for cyrstallized honey as it is mark of purity and high nutrients! But if that is just not how  you like your honey, try heating honey is smaller batch – as an as per requirement basis, rather than the whole container. Honey also keeps best in glass, rather than plastic, and glass is much better for reheating – and that’s why your Amodiva Raw Honey comes in glass jars!

The ratio of glucose and fructose in the honey

Honey is a super-saturated solution of two sugars: glucose and fructose. The proportions of these two sugars are characteristic of the plants the bees fed on to make their honey. It's the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose.

Honey made from different flowers yield different amounts of glucose and fructose in the final honey. Honey, with high levels of glucose (such as Mustard or multifloral Honey) crystalizes much faster due to high glucose content.

The higher the glucose and the lower the water content of honey, the faster the crystallization. Oppositely, honey with less glucose relative to water is a less saturated glucose solution and is slow to crystallize. Honey with heightened water content often crystallizes unevenly (not as a homogeneous mass) and separates into crystallized and liquid parts.

 

Pollen

A Bees body is filled with tiny hair, when bees take nectar from the flowrs, small amounts of pollen get stick to the bees. When going to the  next flower, these pollen may get dropped off – helping them become one of the best pollinators!

Pollen are often abundantly found in Raw Honey – as it is unfiltered. Pollen acts as a sort of honey provenance. Pollen informs us as to from which flowers the bees have been feeding on.

Honey with pollen in it, has high proteins and nutritional value, but it also assists crystallization – crystals find pollen particles reliable and easy to build on.

Regular honey is filtered to remove pollen. This does creates a more shelf-stable honey, and it is clearer and brighter in color, making  honey well, more pretty.

Filtering has a shady side effect: it makes it easier for honey to be processed and shipped longer distances and means that many different kinds of honey can be blended together undetectably.

How can you get the best honey? Buy local. And by local, look for honey that is not part of a chain store brand, but something from a beekeeper that is in your state, with a traceable address and name.

Embrace your crystallized honey. It's the result of a natural process!

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Featured 20 May
WHAT IS RAW HONEY?
WHAT IS RAW HONEY?

 

Raw honey literally means, honey, “as it exists in the beehive”.

Raw honey is when honey is extracted from the honey combs (in our case by using the centrifugal method) and filtering it using only cotton cloth for filtering any impurities like  - beeswax or any residues. That is all there is – Raw Hone once filtered through the cloth is ready to be bottled and consumed by all.  In contrast, regular honey involves pasteurization and filtration before final bottling.

DRAWBACKS OF REGULAR HONEY:

 

Pasteurization or heating and then cooling of Honey - destroys the yeast found in honey. This is often used to extend the shelf life or to make honey a little smoother in texture. Also, filtration further removes impurities like debris and air bubbles so that the honey stays as a clear liquid for longer. This is aesthetically appealing to many consumers.

Some commercial honeys are additionally processed by undergoing ultrafiltration. This process further refines it to make it more transparent and smooth, but it can also remove beneficial nutrients like pollen, enzymes and antioxidants. Moreover, some manufacturers may add sugar or sweeteners to honey to reduce costs.

WHY RAW HONEY IS PREFERRED AND RECOMMENDED:

Raw honey contains a wide variety of nutrients. It has approximately 22 amino acids, 31 different minerals and a wide range of vitamins and enzymes. However, the nutrients are only present in trace amounts.

What’s most impressive about raw honey is that it contains nearly 30 types of bioactive plant compounds. These are called polyphenols, and they act as antioxidants. These antioxidants have several health benefits, including reduced inflammation and a lower risk of heart disease and certain cancers.

Many researches have shown raw honey is more helpful in reducing risk to heart diseases like - blood pressure and cholesterol, improve wound healing and even treat coughs.

Furthermore, an enzyme called glucose oxidase component known to be present in Raw Honey and absent from regular processed honey. This enzyme provides honey its antimicrobial and antibacterial properties! Unfortunately, this enzyme can be destroyed by processes like heating and filtering.

BENEFITS OF RAW HONEY:

Raw honey contains specific components that can offer health benefits. Pasteurization and other processes may remove or reduce some of these elements, which include:

  1. bee pollen, which has antioxidant and anti-inflammatory properties
  2. Rich in vitamins and minerals
  3. Anti-bacterial  and anti fungal properties
  4. Helps in relieving pain
  5. Helps cure cold and cough
  6. High on enzymes providing antimicrobial properties
  7. High on amino acids

If you want to be sure to get all the health benefits, then you should choose Raw Honey over regular Honey any day!

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Featured 18 May
How honey bees make Honey ?  - AMODIVA RAW HONEY
How honey bees make Honey ? - AMODIVA RAW HONEY

 

To make honey bees forage about the farms and gardens. In doing this simple act, Honey Bees play a critical role of pollinators. They pollinate 70 of around 100 crops that feed 90% of the world! By doing so, Honey bees are responsible for $30 billion of crop produced in a year!

WHAT IS HONEY?

Honey is the sweet yellow substance made by bees, by converting nectar and pollen they collect from flowers. This mixture of pollen and nectar is then mixed with the special bee ingredient 'bee enzyme' to finally make – Honey!

Basically, honey is:

Sucrose (nectar and pollen) + invertase (bee enzyme) = fructose + glucose (honey)

There are different kinds and colors of honey as it is a natural food and made in different bee hives, by different bees and most importantly depending on where and on what (flowers) the bees have been foraging!

HOW HONEY BEES MAKE HONEY - HOW HONEY IS MADE ?

  • Honey bees forage out from their hives in search of pollen and nectar found on all kinds of flowers
  • Honey bees trap the pollen and nectar on their pollen sack on their legs and carry it back to the hive
  • Honey bees convert the sweet pollen and nectar they gather from flowers into honey by passing it through their digestive system and store it in the hexagonal hive
  • In the hive, bees constantly fan its wings causing evaporation.

The nectar they store starts to concentrate by way of evaporation (this means the water content is reduced) to finally create the sweet liquid, honey. This process prevents bacteria or any harmful thing to form in the honeycomb, because bacteria and fungi cannot multiply in high concentrations of sugar. This is why honey keeps does not expire or go bad !This means that honey is a form of food the bees can store, without it going bad.

COLOR AND FLAVOUR IN HONEY

Honey's color and flavor vary based on the nectar collected by the bees. For example, honey made from lemon blossom nectar might be light in color, whereas honey from ajwain or wildflowers might have a dark amber color.

The taste in honey comes naturally from the flowers the bees take the nectar and pollen from. For Example, when we prepare litchi honey, bee hives are kept in a farm with Litchi trees only. As bees take nectar and pollen only from litchi flowers, honey naturally gets the Litchi flavour. No flavours are added by bee keeper – its all natural! Interesting isn’t it!

RAW HONEY

Raw honey is honey as is found in the bee hive and is known to be the most nutritious honey. Raw honey is rich in vitamins, minerals, enzymes and antioxidants.

Raw honey has more than 30 bioactive antioxidant compounds also known as polyphenols. These antioxidants help in improving heart health, digestion and helps in reducing edema, helps cure soar throat and cough to name a few. Moreover, the active enzymes help in improving metabolism.

FROM BEES - TO HIVES - TO YOUR HOME

AMODIVA RAW HONEY!

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16 May
AMODIVA – Happy Way of Living
AMODIVA – Happy Way of Living

Offerings of nature are umpteen! But only a selected few offerings are what we consider as being priceless! Priceless, not for the our collections but for a better living! The selection of which can be considered as an investment in ourselves. Amodiva has been created to harness such valuable and hidden gems that nature had to offer us but somehow have been forgotten in the hustle to move ahead in life.

Amodiva is a family of nature enthusiast and farmers who work together to bring to the forefront these hidden gems which have tremendous health and environmental benefits to make your life a “Happy Way of Living”

Amodiva “(Amod”, meaning happiness and ‘DIVA’ meaning the sun or heavenly) is a state of happy living- eternal like the sun.

They say happiness lies in small things. We say happiness is eternal, if you look for it at the right place!

As the sun rays shine bright upon us, giving life forms and forming the botany all around us. We endeavor to taken on the behemoth task of hand picking some of the hidden gems from this very botany of nature – for you.

 

LET’S START EXPLORING TOGETHER!

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18 Jan
Gir Cow A2 Milk – The Health Benefits!
Gir Cow A2 Milk – The Health Benefits!

Happy Cows produce Happy Milk! Our Gir Cows which feed on our home grown fodder and are kept in a hygienic environment add to the quality of Gir Cow A2 milk they produce. We take special care to take our Gir Cows out for a walk on a sunny day so that they are able to harness the sun’s energy and the same is channeled to their Gir Cow A2 milk in the for Golden Salts.

Here are just a few benefits that the A2 milk from our Gir Cows share with you:

  1. Amino Acids: Gir cow A2 milk contains amino acid which fights diseases like obesity, joint pain, asthma, metal problem.
  2. OMEGA fats: Omega Fats in Gir cow milk regulates blood vessel.
  3. Amino fatty acid : Amino fatty acid helps to improve fitness & vitality.
  4. Calcium rich: Calcium present in Gir cow A2 milk is vital for bones growth and development. Calcium helps in reduction against PMS symptoms in the menstruation cycle & also prevents migraine headache. It is also effective at preventing gout - a form of arthritis.
  5. Prevention of Cancer: Gir cow milk protects the colon cells from the chemicals which lead to cancer.
  6. Oxidation: Gir cow milk helps in maintaining body fat oxidation and also regulates secretion of parathyroid hormone – calcium secretion hormone. Which helps in maintaining bone health.
  7. Prevents Anemia: Rich with vitamin B2 & B12 vitamin which helps in production of red blood cells. This helps to prevent anemia and facilitate production of nerve cells. Also, vitamin B12 aids the cells to use protein carbohydrates.
  8. High on Vitamin A: Vitamin A present in Gir Cow milk stimulates development and growth of mucosa and epithelial tissues. A deficiency of Vitamin A leads to cold rheumatoid arthritis.
  9. Heart Functioning: Potassium present in the Gir Cow milk is promotes proper heart functioning, nerve transmission and muscles contraction. It also prevents an infection in ear and various other diseases.
  10. Prevents Kidney Stones Gir Cow A2 milk prevents kidney stone formation.
  11. Reduces Acidity: Gir Cow A2 milk helps in reducing acidity.
  12. Regulates Cholesterol: Gir Cow A2 milk prevents the formation of serum cholesterol.
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Featured 17 Jan
Amodiva Gir Cow A2 Ghee – The Golden Gem !
Amodiva Gir Cow A2 Ghee – The Golden Gem !

We have often heard Cow Ghee being used as a moisturizer, healing balm or various other purposes. But did you know what makes it so nutritious?

While all Cow Ghee is good for health, it is the Gir Cows that produce milk differently and hence the ghee that we get from their Milk has significant more value and benefits!

What is it that makes Gir Cow A2 Ghee so nutritious, healthy and immunity boosting in nature?

Gir Cows are special!

The Indian Gir Cow’s hump have a special vein which is called surya ketu nadi.  This vein or nadi absorbs the sun’s and moon’s energy, in fact it has the ability to harness energy from all luminaries from universe and sends it across the body of Gir Cow in the form of Gold Salts - which ultimately makes it way to its milk and ghee.

Furthermore, the Gir Cow’s dewlap (fold of skin hanging below neck) is said to provide and boost immunity power of Gir Cow. This immunity is channeled in their milk and ghee, in fact, each bi-product of Gir Cow produces infinite benefits and boosts immunity in many ways!

Yellow Gir Cow A2 Milk and Gir Cow A2 Ghee

This process of absorbing the sun rays is what makes the Gir cow milk and ghee so special! This special characteristic is also evident in the yellow in color present in Gir Cow ghee and Gir Cow Milk.

Benefits of Gir Cow A2 Ghee

The Gir Cow ghee made from Gir Cow A2 milk is not only delicious and light to eat but has various health benefits! Some of which are as follows:

Health benefits:

  1. Daily consumption - Health boost for expecting mothers, Lowers bad cholesterol
  2. 2 drops of Gir Cow A2 Ghee before bed - Cure for headache, snorting, migraines, sleeplessness, hairfall and preventing early greying of hair
  3. 1 tsp Gir Cow A2 ghee with 1 glass of Gir Cow A2 Milk and some turmeric – Cure for joint pain
  4. Body Massage - Bones strengthening for new born babies, Joint pain relief for elderly. Overall bone health improvement

Diet Benefits:

  1. Higher heating/ smoke point – Gir Cow Ghee has a high smoke point. Most of the cooking oils used generate toxic fumes when heated to high temperatures. But Gir cow Ghee smoke point is about 500°C degrees as against that of ordinary butter or cooking oil which is 350 °C. Hence, no harmful toxins are produced.
  2. Low Melting point makes it easier to digest - Commercial ghee that is ordinarily sold and available in market melts at a 39°C or above. This makes commercial ghee difficult to absorb for our body. Commercial ghee also has bad cholesterol and leads to blood pressure. Gir cow A2 ghee has a melting point of 37°C. On the other hand, our body temperature is 37.2°C. This makes Gir Cow Ghee easy to absorb and digest.
  3. Increasing immunity - Full of fat-soluble vitamins like A, D, E and K, Desi Gir Cow Ghee helps in strengthening immunity.
  4. Boosts metabolism - Consumption of Gir cow A2 ghee reduces obesity and increasing metabolism for easier digestion.
  5. Prevents early ageing – Gir cow A2 ghee is a natural moisturizer! Gir Cow A2 Ghee can do wonders for your skin and hair! Even for rashes, burnt skin or dark circles, Gir cow A2 ghee works like magic!
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17 Jan
Gir Cow A2 Milk – The Desi Delight!
Gir Cow A2 Milk – The Desi Delight!

90% people in India also in world consume A1 milk or Mixture A1 & A2 milk.
It is time to switch to Gir Cow A2 Milk!

Milk and Milk Protein

Milk is a good source of protein. A glass of Milk, which is around 8-ounce (oz) contains 8 grams (g) of protein. This protein can be of two kinds - casein and whey.

Casein accounts for about 80 percent of the protein in milk. There are different types of casein, one of which is called beta-casein.

Beta-casein makes up about 30 percent of the protein in cow’s milk and A1 and A2 are two variants of beta-casein.

Historically, Milk had only A2 kind of Protein

Historically, cows produced milk that contained only the A2 form of beta-casein. However, today, most of the milk available from the local grocery store contains mostly A1 proteins.

A1 can cause stomach discomfort.

When A1 protein is digested in the small intestine, it produces a peptide called beta-casomorphin-7 (BCM-7). The intestines absorb BCM-7, and it then passes into the blood. BCM-7 has been proved to cause stomach discomfort and symptoms similar to those experienced by people with lactose intolerance.

A2 Milk is more natural and easy to digest

The structure of A2 protein on the other hand is more comparable to human breast milk or; the milk of goats, sheep, and buffalo.

Gir Cows produce highly Nutritious A2 Milk

Desi Indian Gir Cows are globally known for their highly nutritious A2 milk. A2 milk consist of the best combination of Omega fats and has been proved to be good for human health.

A glass of Gir Cow A2 Milk can be compared to an energy drink!  This is because of the several health benefits! It helps release instant energy and increases metabolism. , Perfect to beat that morning fatigue and freshen you up for the day!  

Nutritional contents - Gir Cow A2 milk:

Gir Cow A2 milk is highly nutritious and has the following to name a few:
•    6 types of vitamins,
•    8 types of protein,
•    25 types of minerals,
•    21 types of amino acids,
•    4 types of basic phosphorus,
•    2 types of glucose and cerebrosides,
•    Omega 3 and Omega 6 fatty acids
•    Beta-carotene with golden abstracts.

 

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