Differences Amongst "Pure" Honeys: Understanding the Facts Prior to Your Purchase
In the world of honey, the term 'raw' is often used to describe a minimally processed product. However, not all raw honeys are created equal. Understanding the differences between truly raw honey and those labeled as raw but processed can help consumers make informed choices.
Our website's Manuka honey is a prime example of truly raw honey. Created using traditional methods and practices known as The Art of Ethical Beekeeping™, every batch is harvested from remote, untouched landscapes in New Zealand. The honey is never pasteurized or ultra-filtered, ensuring it retains all its natural goodness.
Raw honey, in its truest form, refers to honey that has been minimally processed and never exposed to heat above natural hive temperatures (typically below about 105°F or 40–45°C). This preserves the honey’s natural enzymes, pollen, propolis, wax particles, vitamins, antioxidants, and other bioactive compounds.
Indicators of truly raw honey include the presence of white foam on top (air bubbles along with pollen, propolis, beeswax), showing it was bottled without heat, and natural crystallization over time, which reflects the unadulterated sugars settling naturally. In contrast, honey labeled "raw" but processed with heat or ultrafiltration undergoes heating that can exceed natural hive temperatures, degrading the honey’s natural enzymes, antioxidants, and nutrients.
The key differences between truly raw honey and its processed counterpart are highlighted in the table below:
| Aspect | Truly Raw Honey | "Raw" Honey with Heat/Ultrafiltration | |--------------------------|---------------------------------------|------------------------------------------------| | Heat exposure | None or minimal, below ~105°F (40–45°C)| Often heated above hive temperature | | Pollen and enzymes | Retained, with bee pollen present | Often reduced or removed due to filtration | | Nutrients preserved | Most nutrients, antioxidants, enzymes intact| Nutrient degradation occurs due to heat | | Physical signs | White foam (air bubbles with pollen/propolis), natural crystallization| Usually no foam, may resist crystallization | | Processing | Gently strained, not ultrafiltered | May be ultrafiltered and pasteurized |
Because there is no strict regulation on the term "raw honey," the label can be misleading. To ensure your honey is truly raw, look for mentions of unpasteurized handling, minimal filtration, and traceability to the source.
In addition to its natural benefits, our raw Manuka honey is also naturally rich in MGO (Methylglyoxal), a nutrient known for its antibacterial properties. The higher the MGO levels in Manuka honey, the stronger the honey.
So, the next time you reach for a jar of honey, remember to look beyond the 'raw' label. Choose truly raw honey for a more natural product with preserved bioactive benefits.
- Embracing a sustainable living lifestyle, our website offers raw Manuka honey, a testament to healthy cooking, food-and-drink, and home-and-garden practices, produced through The Art of Ethical Beekeeping™.
- In the realm of honey, choosing truly raw honey over its processed counterpart can make a significant difference, as it retains more nutrients, enzymes, and antioxidants, promoting a healthy-cooking approach.
- As you navigate the food-and-drink section of your lifestyle, keep in mind that not all "raw" honeys are created equal; opt for truly raw honey to enjoy the benefits of minimally processed honey, enriched with pollen, propolis, and natural nutrients—a cornerstone of sustainable living.
