Neizpodbitno dejstvo je, da vsi slovenski medovi kristalizirajo, z izjemo akacijevega medu. Stari Slovani so ga zaradi te značilnosti imenovali »strd«. Na žalost pa so medovi, ki jih vidimo po trgovskih policah, skoraj brez izjeme tekoči. Razlog za to se skriva v tem, da je bil ves tisti med predhodno obdelan, bodisi s toploto ali pa z dodatkom sladkorjev in sladil. Tekoči med je za mnoge vizualno privlačnejši, žal pa je lahko osiromašen številnih hranilnih učinkovin, od vitaminov in encimov do antioksidantov. Zato v našem čebelarstvu prisegamo na toplotno neobdelan ter kristaliziran med.
WHY RAW HONEY?
Raw honey has always had a tendency to crystalize and become thick, the only exception being acacia honey. This is the reason why the Slovenian language still has another word for honey, though not widely used, and this is “strd” (meaning thick, solid). However, regular honey nowadays is considered to be smooth. That smoothness results from the fact that the honey has been processed, either by heat or by adding sugars or sweeteners. Smooth honey may be visually more attractive, yet it may lack a variety of beneficial nutrients, from vitamins and enzymes to antioxidants. That is why our honey is never processed.
Je STRD...staroslovansko ime za med??? 