Most of the honey you find in stores is pasteurised: heated to high temperatures to keep it smooth and prevent crystallisation.
The problem?
Heat destroys honey’s therapeutic benefits the same way pasteurised milk loses its nutrients.
Unheated, unpasteurised, minimally strained, preserving enzymes, pollen, aroma and its natural activity.
And if your honey crystallises?
That’s a good sign. Its living enzymes and nutrients will still be intact.
If it becomes solid, stir it; never heat it, as that will compromise its precious properties.
Don’t buy liquefied, syrupy honey in squeeze bottles.
“Unfiltered” means it wasn’t forced through ultra-fine filters.
“Organic” or “GMO-free” labels may sound reassuring, but bees fly wherever they want, you can’t control their radius. Buying local from small beekeepers is the safest bet.
“Pure” or “genuine” honey should mean nothing but honey in the jar. Always check the ingredient list to be sure.