Benefits of Raw Local Honey

What Makes Honey "Raw"?

Raw honey is honey that hasn't been heated above natural hive temperatures (around 95F) or ultra-filtered. Most commercial honey is pasteurized at high temperatures and pressure-filtered, which extends shelf life and creates a clear appearance but destroys many of the natural compounds that make honey special.

When you buy raw honey from a local beekeeper, you're getting honey in its most natural state -- strained to remove wax and debris, but otherwise just as the bees made it.

Natural Enzymes and Antioxidants

Bees add enzymes to nectar during the honey-making process, including glucose oxidase (which produces small amounts of hydrogen peroxide), diastase, and invertase. These enzymes are heat-sensitive and are largely destroyed during pasteurization. Raw honey also contains antioxidants like flavonoids and phenolic acids, which have been studied for their anti-inflammatory properties.

Local Pollen and Seasonal Allergies

One of the most popular reasons people seek out local honey is the belief that it can help with seasonal allergies. The idea is that raw local honey contains trace amounts of local pollen, and consuming it regularly may help your body build tolerance. While scientific research on this is limited and mixed, many people in the Moscow area swear by a daily spoonful of local honey during allergy season.

A Natural Sweetener

Honey is primarily fructose and glucose, making it a natural alternative to refined sugar. It has a lower glycemic index than table sugar, and because it's sweeter by volume, you can often use less of it. Raw honey also contains trace minerals like potassium, calcium, and iron -- not in therapeutic amounts, but more than you'll find in processed sweeteners.

Soothing Properties

Honey has been used for centuries as a home remedy for sore throats and coughs. Its thick consistency coats the throat, and its mild antimicrobial properties may help. A spoonful of raw honey in warm tea is a time-tested comfort during cold and flu season -- and it tastes a lot better than most over-the-counter alternatives.

Crystallization Is Normal

If your raw honey turns cloudy or develops crystals, that's a sign it's the real thing. Crystallization is a natural process that happens faster in some honeys than others (clover honey, for example, crystallizes relatively quickly). To re-liquify, place the jar in a bowl of warm water for 15-20 minutes. Avoid microwaving, which can overheat and damage the honey.