Pages

What is "Raw" Honey?










"But you would be fed with the finest of wheat; with honey from the rock I would satisfy you."

-Psalms 81:16
And thy Lord revealed to the bee: Make hives in the mountains and in the trees and in what they build..

Then eat of all the fruits and walk in the ways of thy Lord submissively. 

There comes forth from their bellies a beverage of many hues in which there is healing for men.
Therein is surely a sign for a people who reflect 
-Holy Quran 









Raw Honey is honey that is unheated and minimally processed. It is pure honey where nothing has been added or removed. To be raw, honey should not be heated above temperatures one would normal find in a hive (approximately 95 degrees F). Additionally it should not be ultra-finely filtered to the point of removing pollen and organic materials that are an intrinsic constituent of honey.
Only pure, unprocessed raw honey will provide you with optimal health benefits. This is honey that has not been heated beyond 95 degrees F. which kills healthful enzymes and probiotics, has not been micro-filtered which removes beneficial pollen residues, and has had nothing added for any reason.







Unheated, “raw” honey contains
all the vital ingredients that give it its healthful properties and wonderful aroma. Most commercial honey you see in supermarkets is not raw honey. This mass produced honey is often heated to temperatures far above the normal temperatures of the bee hive. Heating past the maximum hive temperature of 95 degrees Fahrenheit changes honey’s essential composition and degrades its quality. It partially destroys honey’s beneficial enzymes and ‘boils off’ volatile compounds that account for the unique, delicate floral aroma of the honey. This is done to make it easier to extract from the honey comb, to filter it, to package it, to ‘pasteurize’ it to kill benign yeast and prevent fermentation and to delay crystallization.
Micro-filtering also degrades the healthful properties of honey by removing beneficial pollen residue. Much commercial honey is micro-filtered, often using a diatomaceous earth (DE) process to eliminate even micron-sized particles. Why go to these lengths when a relatively coarse strain would result in a clear, visually beautiful product and not remove healthful pollen? The reason is to slow down the naturally occurring crystallization of honey. Tiny particles act as ‘seeds’ for the crystallization process, by removing them with micro-filtering, crystallization is delayed.
But crystallization is not a problem to be solved. Almost all honeys crystallize after time. It is actually a good sign the honey is raw. To re-liquify, simply heat the honey jar in warm water (110 F, 43 C) until it returns to the liquid state. Note some honeys will not crystallize easily because of low glucose levels and in these cases, this is not a sign of heating or micro-filtering (ex. honeydews, black locust-acacia, tupelo, sourwood, sunflower, sage)
-Honey Traveler