![]() ![]() Why pasteurize honey? To kill the yeast cells and bacteria that raw honey may contain, improve their appearance and shelf-life to increase the sales. It is clear, has a smooth texture, even colour, and is never crystallized. The honey that we see flooding the supermarkets is pasteurized. Other than that, it is untouched, which allows preserving all the vitamins, minerals, and enzymes. The only way true raw honey is “processed” is by light filtration to eliminate impurities. Raw honey is honey in its initial form – straight from the beehive, just as nature meant it to be. In fact, it would have been called just regular honey if it wasn’t for the dominance of processed foods on the market. The definition of raw honey is the following – a sweet, light-gold/amber/dark brown food substance produced by honeybees that is pure, unpasteurized, unheated, and unprocessed. But how is it different from the product standing on your kitchen shelf and how to know if the honey is raw? As people who take care of the bees and harvest raw honey, we have some answers! What is raw honey? Full of nutrients, antioxidants, minerals, vitamins, and amino acids, it is the nature’s sweetest candy and its best medicine. The product that you should be buying is called Raw Honey. How is that possible? It turns out, all honey is called the same, but not all of it is processed in the same way. ![]() In an attempt to make a healthy swap, they sweep off every last bottle of honey from their local supermarkets, unknowingly stocking up on even more refined sugar. ![]() Now that sugar addiction is scientifically proven, more and more people turn to honey to satisfy their sweet tooth. ![]()
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