Honey Fact No 1
Raw honey is honey that has not been heated above the natural temperature of the hive (40-45 degrees Celsius). Not heating the honey above its natural temperature ensures that all the enzymes and probiotics are preserved.
The differences between raw and pasteurised honey are substantial. Raw honey is an alkaline-forming food that contains natural vitamins, enzymes, powerful antioxidants and other important natural nutrients. These are the very nutrients that are destroyed during the heating and pasteurisation process. In fact, pasteurised honey is equivalent to, and just as unhealthy as, eating refined sugar.
Raw honey has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. Raw honey’s benefits don’t stop there. Raw honey can also stabilise blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma.
Honey Fact No 2
Honey is a natural Emulsifier and acts as a binder and thickener for sauces, dressings, marinades and dips.
Honey Fact No 3
Honey provides and retains moisture to a variety of dishes and can even extend the shelf life of baked goods.