If your instincts tell you to stir honey into your tea for a sore throat, you may be seeking more than comfort.  In addition to being irresistibly sweet, honey inhibits bacteria growth and contains disease-fighting antioxidants.

Honey's reputation as a panacea is a subject of debate among scientists, but much contemporary research supports folk wisdom--that honey can serve as, among other things, a natural remedy for digestive problems or as a quick energizer.  It an also be used as a dressing for wounds and burns, and as an ointment for many skin conditions.

Honey is available either raw or processed--filtered to remove solids or heated to reduce crystallization--and in a variety of forms.  Comb honey, a raw honey-filled section of the hive, can be cut up and mixed into yogurt or enjoyed on its own.  Chunk honey, sometimes processed, with pieces of raw honeycomb suspended in it, is pleasing to those who like the comb but want less wax.  Some raw honesy are naturally thick, and are great on toast or in smoothies, as is whipped honey, which is processed to be opaque and smooth.  Processed liquid honey is best for drizzling--delicious over cheese or fruit.

Because all types of honey can contain spores that very young bodies can't togerate, it shouldn't be given to babies until after their first birthdays.  For the rest of the family, however, it can be a valuable addition to the diet.  All honey has antibackterial properties, but it is believed that the less processed or cooked it is, the better.  The beneficial enzymes it contains are destroyed by prolonged heating. 

DO YOU KNOW?  Honey's shelf-life is almost infinite.  Although it may crystalize and appear cloudy, it stays edible for years.

WALNUT HONEY CAKE - Serves 10

3 ounces walnut halves (about 3/4 cup)

unsalted butter, room temperature, for pan

1-1/2 cups all-purpose flour, plus more for pan

1 cup raw honey, plus 2 to 3 tablespoons more for glaze

1 cup unsweetened applesaue

3 large eggs, room temperature

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet.  Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes.  Transfer nuts to a plate; let cool.  Pulse nuts in a food processor until finely chopped, about 10 times.  Set aside.

Butter and flour an 8-1/2 inch spring-form pan, set aside.  IN a large bowl, combine honey and applesauce, whisk until honey is mostly dissolved.  Add eggs, and whisk until fully combined.

Into a medium bowl, sift together flour, baking soda, salt and ginger.  Stir into honey mixture.  Using a rubber spatula, fold in walnuts.

Pour batter into prepared pan.  Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes.  Remove cake from pan, and place on a serving plate.  While cake is still warm, use an offset spatula to gently spread remaining honey on top as a think glaze.  Serve warm.

278 calories per serving; 5 G Protein; 1 G Fiber; 8 G fat; 58 MG Cholesterol; 51 G Carbohydrate; 178 MG Sodium

ENJOY!!