Raw Honey is the Real Honey
by Lory Sanchez
heating process that destroys some of the crucial natural enzymes, vitamins, and
minerals. The problem is that several of the nutrients are heat sensitive. Therefore,
they do not survive the pasteurization process. As a result, the commercial honey is
stripped of nutrients and goes from a dark solid to a perfectly golden liquid honey.
Commercial honey has been heated and filtered so that it is easier to package and
handle, looks cleaner and smooth, and is appealing on store shelves.

What makes raw honey so special? The difference is that it has not been heated
excessively through pasteurization. Subsequently, it retains all of the beneficial
nutrients that processed honey fails to extend. The enzymes it contains are what
makes it easily digestible by humans.

Raw honey is often filtered, but to a very minimal extent, it can be characterized by
fine textured crystals, and it contains particles from bee pollen, propolis, and
honeycomb. Also, you will notice that it remains more solid at room temperature.
This consistency provides assurance that it still contains the natural vitamins,
minerals, and enzymes it originally started with.

Honey is one of the oldest and most reliable foods with the power to heal. It is a
powerful super food that administers antioxidants, vitamins, amino acids, and
minerals. Honey provides the body with energy, builds the immune system, and
fights off bacteria.

The benefits honey are equally matched by its great taste. If you want to make a
pure healthy choice, choose raw honey.


About The Author

Lory Sanchez

For more information on where to buy
online please visit
.
Raw honey is unlike every processed
honey because it is "natural."
Unfortunately, most of the honey
found in our local grocery stores
today has been heavily processed.
Many commercial honey products
have been chemically refined, which
eliminates numerous health benefits
that honey has to offer. That's why
raw honey is not like most honey, it
is unique in that it keeps the same
traits it had when it was made in the
hive.

Most of the honey eaten today has
been inserted into a dissipated
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