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Why Raw Honey is Better?

By November 3, 2020June 14th, 2021Blog

What is Raw Honey?  

This is honey in the purest and rawest form, as it exists in the beehive.
Once extracted from the hive, it is only coarse filtered to remove large impurities, like beeswax and dead bees, afterwards jarred for the final consumer.

What is Pasteurised Honey?

On the other side is pasteurised honey. This is a high-tech process during which the honey is heated on high temperature up to 160F (71C).
This process is normally done for milk and other dairy products to kill bacterial and other harmful organisms. However, because of its low moisture content and high acidity, these bacterias and other harmful organisms cannot live or reproduce in honey. Why is honey pasteurised? Good question: Honey is pasteurised to slow down the natural process of crystallisation and to give it a smooth golden look, which makes it more attractive for many buyers. Once heated at high temperature the honey is cooled down and forced at high pressure through extremely small filters to remove further any impurities, bubbles, bee pollen and other goods presented in honey, as those tiny bits tend to speed up crystallisation.

Therefore, unless in the appearance difference can be found in the content of goods: Raw honey has approximately 22 amino acids, 31 different minerals and a wide range of vitamins and enzymes. Raw honey contains nearly 30 types of bioactive plant compounds these are called polyphenols, and they act as antioxidants. The high heat and ultra filtration process during pasteurisation removes the majority of these goods, and practically all beneficial qualities of honey.