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Honey butter is the best way to use up excess fat, scientists say.
Researchers at The National University of Singapore have discovered that the fat-free, sweet butter can be made into a delicious condiment for a variety of dishes, including savoury curries and curries for breakfast.
“Honey butter has been used for centuries in the West and is still popular in Asia and Europe,” said Prof Yu Sun, one of the researchers from the National University.
“But as with most food, the fats in honey butter are very high in calories.
So when we look at other fats, like olive oil, we know that it is also high in saturated fat, and when we add it to other ingredients, like rice, we find that the fats also tend to increase in calories.”
Dr Sun and his colleagues tested honey butter for its ability to be a substitute for butter and found that the mixture contains a large amount of fat.
“We found that honey butter contains about 20 per cent less saturated fat than butter,” Dr Sun said.
“That’s quite a difference.”
The researchers also found that although honey butter is generally a healthier alternative to butter, the combination of the two is a better alternative for people with a sweet tooth.
“For instance, honey butter tastes better than butter when it’s mixed with rice or bread, but the butter taste is not as good,” he said.
“In addition, honey is high in vitamins C and E, so if you are a vegan or vegetarian you might want to consider this option too.”
Dr Sun’s research was funded by the Singapore government.
He also said that people who have allergies should also look into using honey butter.
“Some people can tolerate butter without issues, but it might be better to use honey butter as an alternative,” he added.
“It also contains the healthy fats that people need, like vitamin C, and it has been linked to reducing heart disease and diabetes in some studies.”