Raw Honey Versus the Honey Most People Know

Those familiar with the holy bible have most certainly heard of Canaan. It was known best as the land associated with milk and honey. What do milk as well as honey have in common? These two elements in their purest states are unpasteurized. Pasteurization had been named in 1862, as well as was realized in an effort to kill bacteria that accelerate spoiling associated with consumable goods. This is done by heat treating the edibles. The majority of goods found in the market today have been pasteurized in order to extend their shelf-life.

Unfortunately, this process can also cause the disruption of nutrients that are found in the natural byproduct of the animals. For years we've been stripping these nutrients in an effort to reduce spoilage and possible disease contamination, but most recently an attempt has been made to go back to products found in a more organic state in order to reap their full benefits.

A few foods are clearly labeled as pasteurized, while others may require closer inspection of the label to determine what they're. One of these foods that needs extra consideration is actually honey.

There is a lot of labor done by the bees within the manufacturing of sweetie. To begin, the employee bees will fly away as far as four miles from the hive in search of some local nectar. When the bee finds a flower, she'll first consume nectar on her own nourishment, and can then consume additional nectar into an additional "honey belly."

Upon going back to the hive, the contents of the worker bees secondary stomach is removed or sucked out with a house bee. The house bee chemically stops working the polysaccharides of the nectar in to some more simple sugars. This makes the nectar easier digestible and results in honey that's spread throughout the honeycombs.

The actual bees have processed this sugar in a way to make it less vulnerable to bacteria within the hive as well. The bees goes one step further within their preservation process by fanning the honey with their wings to reduce it's dampness content - making it even less vunerable to bacteria. Honey will be sealed with a protective beeswax and kept till it is ready for consumption.

In this still pure state, the honey is packed with nutrients, antioxidants, and is an amazing energy source. In the usa, it is quite common with regard to honey manufacturers to pasteurize the honey that's collected in an effort to destroy bacteria and prevent fermentation through unseen yeasts. This is done to help increase the shelf life of the sweet syrup, but as a side effect it eliminates additional nutrients which are beneficial to humans.

How can you tell the condition of the honey you have purchased? Natural honeys will be be labeled at 100 percent uncooked. You can obtain a fairly lengthy shelf life with uncooked honey as long as you keep it stored under ideal conditions.

The bees been employed by hard already use a product that is most appropriate in it's real state. Next time you go shopping for honey, will have a good look at the label. You can enjoy all it has to offer when you can find truly raw honey.

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Val Wilson is passionate about all things beekeeping! It is an incredibly rewarding pastime in so many ways, so if you would like more information about how to start beekeeping, visit bestbeekeeping and sign up for the FREE 7 day beekeeping ecourse.