Raw
Raw Honey is very different from commercially processed honey. Millions of pounds of honey are blended, pasteurized and produced each year by large and small honey packers alike. This is this safest and fastest method to preserve the beekeepers product. It is not the best honey for your health. Honey is heated to 145°F for thirty minutes to pasteurize, killing enzymes, causing 20% of the vitamins to be lost , and irreversible denaturation of proteins and glucose oxidase. Third degree burns are caused by 140°F of heat.
It is extremely difficult, time consuming and costly to handle honey at lower temperatures. The lower the temperature of honey the slower it flows. Therefore rather than charge more for raw honey, the beekeeper chooses to not produce raw honey at all. After all, raw honey and cooked honey looks the same, tastes similar and therefore the health benefits are disregarded and we have “pure honey” on the grocer’s shelf that tastes the same no matter which chain sells it or which producer bottled the honey. There are no standardized government requirements or honey organization guidelines for labeling Raw Honey. There are some “raw honey” producers that bottle their honey at 140°F. Most of the enzymes are killed and the nutritional valve reduced. There are some that pack comb honey in pasteurized honey and call it “Raw Honey”, (If you could take the comb out of the liquid honey and allow to drain then consume only the uncapped honey in the comb, you would have attained raw honey.)
RAW HONEY is rich in minerals, vitamins, antioxidant compounds and benificial enzymes that allows for proper calcium absorption, effective carbohydrate assimilation, prebiotics for friendly bacteria in the gastrointestinal tract, lowering plasma insulin levels, decreases plasma prostaglandin concentrations, greatly reducing risks of a barrage of illnesses from allergies to heart disease.
raw honey,honey
Technorati Tags: raw honey, honey
