The grandmother’s wisdom for the ultimate treatment and prevention of colds undoubtedly lies in Daikon-infused Honey, doesn’t it? It appears to be more effective for many people than gargle medicines over the counter.

Honey

has been a global staple in various folk remedies since ancient times, addressing wounds and bacterial diseases. Dating back to around 2000 B.C., it is documented as both a drinkable medicine and ointment.

The utilization of honey lemon, honey radish, and similar remedies at home stems from the potent antibacterial properties of honey.

Honey produces hydrogen peroxide through enzymatic processes, showcasing antibacterial and bactericidal effects. Its sweetness not only hampers bacterial activity by absorbing necessary moisture but also contributes to its weak acidity with an average pH level of 3.7, creating an inhospitable environment for acid-sensitive bacteria and viruses.

Furthermore, Manuka honey, primarily sourced from Australia, has demonstrated even higher antibacterial and bactericidal effects.

On the other hand, Daikon radish boasts substantial bactericidal effects, especially through phytochemical compounds like isothiocyanates, which offer anti-inflammatory and bactericidal effects, proving highly effective in preventing colds and the flu.

Another benefit of radish is its richness in digestive enzymes.

Daikon radish contains three main digestive enzymes: amylase, promoting the digestion and absorption of starch; protease, breaking down proteins into amino acids; and lipase, assisting in the digestion of fats. Traditionally, serving grated radish with meat or fatty fish aligns with scientific rationale.

However, these digestive enzymes and components like isothiocyanates are heat-sensitive and degrade when cooked. Therefore, consuming them raw, such as in grated radish, is advisable to achieve desired effects.

Honey radish is a potent combination of antibacterial and bactericidal radish and honey, particularly effective for throat swelling and pain, supported by nutritional science and the wisdom of grandmothers.

Once again, kudos to grandmothers.

How to Make Daikon Honey:

1. Thinly slice organic or pesticide-free radish.

2. Place the sliced radish in a container (avoid plastic containers, preferably use glass containers).

3. Pour organic, preferably raw honey over the radish, covering them completely.

4. Refrigerate for 2-3 hours until the radish becomes wrinkled; then, it’s ready.

Mix the Daikon-infused honey with water, carbonated water, lukewarm water (avoid hot water as it breaks down enzymes), and drink it 3-5 times a day will prevent you from cold and flu, it may be effective especially for your throat, tonsil, bronchi issues.