November 4, 2012

Raw Honey





We have always enjoyed honey - especially in our tea.

It gives it a smooth flavor with just the right amount of sweetness.

I never really paid too much attention to the different kinds of honey though.

As long as it looked clear with a golden color, I figured that was how it was supposed to be.

And when it begins to crystallize and look cloudy, as it tends to do over time, that is something that is easily remedied.

By setting the jar in a warm pan of water it will go back to it's clear, smooth condition.

But my daughter told me about the raw honey that she has been using these last few weeks.

I checked it out, and there is a difference between it and the one I usually buy.

The raw honey is completely unprocessed.

No pasteurizing or heating it to destroy the natural yeast cells in the liquid.

It's not filtered to remove the pollen grains or small particles from the comb.

Nor has it been strained either.

It contains all the minerals, enzymes, and propolis which all work together as an antiseptic with antibiotic properties.

An all natural product that tastes good too.

It must be used in moderation though as the unprocessed variety may contain toxins from certain flowers that the bees gather the pollen from.

There is no way of controlling the way the bees work.

But when used in small amounts, the health benefits of the raw honey far outweigh the risks.






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