I was at the store the other day and saw that they were stocking honey. As I was passing I stopped to listen as a patron asked where the honey was from. “A company in California”, the stocker replied, then turned to address me. I explained that I was looking at the honey, because I sold local raw honey. “What’s the difference between honey and raw honey” they both ask...well, I’m glad they asked!

To answer this question I feel it’s necessary to explain what it is about honey that makes it a nutritional powerhouse, and what happens during commercial food processing that takes that value away. 

“Honey is acceptable in the medical profession as an antibacterial agent for the treatment of some diseases and infections resulting from wounds and burns (Zumla and Lulat, 1989). ~ Honey, Milk and Antibiotics- African Journal of Biotechnology Vol. 4 (13), pp. 1580-1587

Honey has been cherished and even used medicinally by numerous cultures over the course of millennia. After bees forage nectar they swallow it into a “honey stomach” where enzymes are added. Once they get back to the hive there is a system of passing it on that increases the amount of enzymes present with each bee that takes it. When the nectar is finally placed into the cell, bees stand over it and fan it until it reaches a level of dehydration that essentially ensures it won’t need at “good by____” date (3,000 year old honey recently taken from the pyramids is reportedly still edible). As a result of the dehydration process, the resulting honey is rendered antibacterial, antiviral, and anti-fungal. Although honey and pollen are stored separately in the hives, there can’t help but be trace amounts of residual pollen found in the honey. This pollen is crucial for people with allergies as it provides an inoculating effect for local allergens. This assumes one is using honey harvested locally.

Now most foods processed in this country go through a process of irradiation, heating, and filtering. The irradiation is mild (still though!) and, for example, is used to kill the spiders that might be hitching a ride with your grapes. In turn, it’s been used to process many food products, including honey. It’s the heating process that is most damning to the honey itself. Unfortunately taking a substance that is largely antimicrobial and cooking out the enzymes that help to make it so, decreases those health benefits greatly. Finally, liquids and semi-liquids are run through a filter, removing all of the trace allergens that are so valuable to the consumer.

Now, as if this wasn’t enough to convince you, there is one last nail to put in the coffin of commercial honey and that is the practice of adding or “cutting it” with corn syrup.  While it is sweet, it comes with a host of effects on health and well-being on the unknowing recipient. 

I hope that this information will assure that you continue to buy raw honey, which is never heated, filtered, or irradiated. Local raw honey will not only have the most helpful combination of trace allergens, but there are wild and diverse variations in composition even from county to county or town to town.  Buying local, small batch honey also supports local beekeepers as they continue to try to ensure this vital part of the ecosystem remains available and abundant in your area, and also means you are putting your $$ where your ❤️ is!

~Chris, The Boxing Beekeeper