The Greek Island of Ikaria is what is known as a ‘Blue Zone’ where statistics show they live a lot longer – with a much higher proportion reaching 100
We all dream of living forever, but is there a secret to achieving this beyond just maintaining a healthy lifestyle? The residents of the Greek Island of Ikaria might have the answer. This island is known as a ‘Blue Zone’, where people tend to live significantly longer, with many reaching the age of 100.
A common factor among these long-living individuals is a particular food that can be eaten raw and is becoming increasingly popular among celebrities – honey. One local resident credits this sweet treat for her family’s impressive lifespan.
In an article on CNBC, Diane Kochilas said: “The raw, thick, delicious honey produced by local beekeepers on the island and across Greece is intertwined with my most precious memories of life on Ikaria. I love to smell its subtle, gentle perfume wafting on the breeze, especially when the weather is warm and the bees are out and about, buzzingly busy among the wildflowers, thyme, and pine trees.”
She added: “Honey has antibacterial qualities, contains an abundance of antioxidants, and helps the body regulate sugar levels. On Ikaria, it’s considered one of the island’s secret ingredients for longevity, and many Ikarians start their day with a spoonful.”
She also revealed: “It’s consumed as folk medicine for coughs and sore throats. A friend in his 90s has told me the combination of honey, sage or mountain tea, ginger, and garlic were the “penicillin” of his generation. Island elders have even joked with me that it’s nature’s Viagra.”
Celebs are buzzing about the health benefits of ‘raw’ honey, with David Beckham revealing that “honey harvesting” from his Cotswolds hives is his “favourite thing to do”. Advocates for raw honey argue that it’s superior to the supermarket variety because it retains nutrients like bee pollen, which boasts amino acids, vitamins A and C, enzymes, and antioxidants.
Research published in Food Chemistry found that raw honey can contain up to 4.3 times more plant-based antioxidants called polyphenols than processed honey, potentially reducing the risk of heart disease and cancer. Although processing with heat and filters can zap the enzyme glucose oxidase, which lends honey its antibacterial edge, nutritionist Hannah Hope notes that “processed honey still maintains antibacterial and anti-inflammatory properties”.
Experts suggest that including raw honey in your diet could even extend your life, thanks to its cocktail of vitamins such as ascorbic acid, pantothenic acid, niacin, riboflavin, and minerals like calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. The National Library of Health featured a study exploring how honey impacts the development and progression of cancer.
The study pointed out: “Honey is a natural product known for its varied biological or pharmacological activities-ranging from anti-inflammatory, antioxidant, antibacterial, antihypertensive to hypoglycaemic effects. Effects of honey have been thoroughly investigated in certain cancers such as breast, liver and colorectal cancer cell lines. In contrast, limited but promising data are available for other forms of cancers including prostate, bladder, endometrial, kidney, skin, cervical, oral and bone cancer cells.”
“Honey is highly cytotoxic against tumour or cancer cells while it is non-cytotoxic to normal cells. Thus, honey may serve as a potential and promising anticancer agent which warrants further experimental and clinical studies.”
When it comes to heart health, cardiovascular diseases are the number one killer globally. Nevertheless, honey could contribute positively to managing factors that lead to heart disease. One such factor is high levels of the harmful low-density lipoprotein (LDL) cholesterol, increasing heart disease risk due to the potential for artery blockage, subsequently elevating the chances of heart attacks and stroke.
Research suggests that honey doesn’t just aid in reducing LDL cholesterol levels; it also seems to boost the beneficial high-density lipoprotein (HDL) cholesterol.
