Comb honey, taken intact from the hive, is the ultimate form of raw honey<\/strong>. Honeycomb is simply cut from the frame. Nothing is removed or processed. Comb honey has any wax, pollen, propolis, and bee parts (yes, bee parts) that the colony may have enclosed in the cells.<\/p>\n\n\n\n See our article How To Eat Honeycomb (Yes, It’s Edible!)<\/a><\/strong><\/p>\n<\/blockquote>\n\n\n\n Raw honey is removed from the beehive and lightly processed in ways that do not materially alter its chemical makeup or remove its essential components.<\/strong><\/p>\n\n\n\n For example, raw honey may be strained to move large foreign particles such as chunks of wax. Beekeepers may heat honey slightly to improve viscosity for bottling purposes.<\/p>\n\n\n\n When you eat raw honey, you are devouring the same honey that serves as the honey bee’s primary food source.<\/p>\n\n\n\n “Regular” honey sold in most groceries is processed in ways such that it is no longer raw. <\/strong>Pasteurization (which requires much more heat than needed just for bottling) and filtration remove or alter many components of honey provided by the bees: pollen, amino acids, yeast cells, vitamins, and nutrients.<\/p>\n\n\n\n See our article What Is Honey?<\/a><\/strong> for details on how bees make honey and the chemical composition of honey.<\/p>\n<\/blockquote>\n\n\n\n To create the liquid honey found in most stores, processors change the basic makeup of the product.<\/strong><\/p>\n\n\n\n The National Honey Board<\/a> (the \u201cNHB\u201d), which operates under U. S. Department of Agriculture (\u201cUSDA\u201d) oversight, defines raw honey as \u201choney as it exists in the beehive or as obtained by extraction, settling or straining without adding heat<\/strong>.\u201d<\/a><\/p>\n\n\n\n While the National Honey Board acknowledges that its definition of raw honey is not legally binding under Federal law, individual states may have particular regulations.<\/p>\n\n\n\n For example, to label honey as raw in New York State<\/strong>:<\/p>\n\n\n\n Some\nstates rely on the NHB definition. Utah<\/a> permits\nheating honey up to 118\u00b0F (86.7\u00b0C).<\/p>\n\n\n\n If you want to market raw honey for sale, check labeling regulations in your area.<\/strong><\/p>\n\n\n\n If honey is not labeled as raw, assume it has been heated, most likely pasteurized and filtered.<\/strong><\/p>\n\n\n\n \u201cPasteurization \u2026 is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 \u00b0C (212 \u00b0F), to eliminate pathogens and extend shelf life.\u201d<\/p>\n Pasteurized honey is typically heated to around 145\u00b0F (63\u00b0C), and then rapidly cooled, to eliminate yeasts.<\/p>\n\n\n\n Since honey is known to be antibacterial and can be consumed raw, you might wonder why honey is pasteurized.<\/p>\n\n\n\n Pasteurization and filtration of honey have little to do with food safety and a whole lot to do with shelf life and marketing honey to consumers. <\/p>\n\n\n\n Honey will crystallize or granulate over time<\/strong>, turning from a thick, flowing liquid to a semi-solid granular state. Granulation occurs because of honey’s high concentration of glucose. <\/p>\n\n\n\n Thermal\npasteurization of honey dissolves some of the glucose, slowing down\ncrystallization.<\/p>\n\n\n\n Heat also lowers honey\u2019s viscosity, increasing its flow rate and making it easier to filter out minute particles such as pollen. Removing these particles further impedes crystallization.<\/p>\n\n\n\n See our article Why Does Honey Crystallize?<\/a><\/strong> for more infromation.<\/p>\n<\/blockquote>\n\n\n\n Raw honey may completely granulate in a relatively short period.<\/strong> However, consumers prefer honey in liquid form, and many seem to think that crystallized honey has gone bad. So, the supermarket shelves showcase easily pourable, processed honey. <\/p>\n\n\n\n Raw honey may ferment due to its combination of moisture, yeast, and enzymes.<\/strong> Fermentation will change the smell and taste of honey.<\/p>\n\n\n\n Pasteurization kills the yeast spores, preventing fermentation, and extending the time honey is in the form customers expect.<\/p>\n\n\n\n However,\nunsealed pasteurized honey starts to accumulate airborne yeast spores. Thus,\nfermentation can eventually occur.<\/p>\n\n\n\n The USDA\u2019s United States Standards for Grades of Extracted Honey<\/a> outlines grading standards for extracted honey. Among the factors considered in grading honey are:<\/p>\n\n\n\n Any crystallized\nhoney is liquified by heating to 130\u00b0F (54.4\u00b0C) and then cooled before\ndetermining the grade.<\/p>\n\n\n\n Consumers\nvalue Grade A ratings as a sign of quality assurance in purchasing decisions. Unfortunately,\nproducers grade their honey without independent verification.<\/p>\n\n\n\n While reputable producers will make every effort to comply with grading requirements, all producers are incentivized to create the perception of high-quality standards. Heating and filtering honey support those efforts. <\/p>\n\n\n\n The NHB sponsored a study<\/a> that “showed that processing significantly reduced the pollen content of the honey, but did not affect the nutrient content or antioxidant activity, leading the researchers to conclude that the micronutrient profile of honey is not associated with its pollen content and is not affected by commercial processing.”<\/p>\n\n\n\n Honey contains a variety of vitamins, minerals, and enzymes.<\/p>\n\n\n\n Enzymes<\/strong> are protein molecules in cells which work as biological catalysts.Enzymes speed up chemical reactions in the body, but do not get used up in the process, therefore can be used over and over again. The levels of these items in honey are relatively small. However, they can be damaged from the heating process so you are more likely to obtain their benefit from consuming raw honey.<\/p>\n\n\n\n Antioxidants are present in raw honey and can also be damaged by heat. Antioxidant properties are considered protection against free radicals, unstable atoms that play a role in aging, and the development of cancer, among other things.<\/p>\n\n\n\n Commercially filtered honey contains virtually no pollen. Raw honey has traces of pollen but not it is not a significant component. <\/p>\n\n\n\n If you want the beneficial effects of pollen<\/a> consumption such as relieving inflammation or reducing stress, you’d be better off buying pollen from a reputable source. Be careful to consult a doctor, particularly if allergic to bee venom, before taking pollen<\/strong>.<\/p>\n\n\n\n Demand for honey in the United States far outstrips the domestic supply. Much of the honey sold here has to be imported. This can lead to some serious quality issues with conventional honey.<\/p>\n\n\n\n The addition of sugar or high fructose corn syrup is a not uncommon practice to increase the supply of “honey”. One study that found “27% of commercial honey samples tested were of questionable authenticity” also stated that “honey is the world’s third most adulterated food.” 1<\/a><\/sup><\/p>\n\n\n\n If you want pure honey, get raw honey from reputable suppliers (like your local beekeeper).<\/strong><\/p>\n\n\n\n Backyard beekeepers are less likely to have expensive extraction and filtering equipment. With limited amounts of honey to harvest, comb honey and bottling without high heat are the simplest methods of extraction. As a result, hobby beekeepers generally produce raw honey.<\/p>\n\n\n\n I can see where some low levels of heat might speed the process by letting honey flow faster, even for light straining. Some heat may also improve the honey by lowering the moisture content to proper levels if it’s too high.<\/p>\n\n\n\n We think the bees know the right moisture level better than we do. If they capped it, we’re good with it. (And it’s one less thing we need to do.)<\/p>\n\n\n\n If you’ve never tried raw honey, here are some suggestions:<\/strong><\/p>\n\n\n![\"Harvested](\"https:\/\/www.beekeepingfornewbies.com\/wp-content\/uploads\/2019\/02\/Harvested-honeycomb.jpg\")
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What Is Raw Honey?<\/h2>\n\n\n\n
Raw Honey vs. Processed Honey<\/h3>\n\n\n\n
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Legal Definitions Of Raw Honey<\/h3>\n\n\n\n
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Why Is\nHoney Pasteurized And Filtered?<\/h2>\n\n\n\n
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https:\/\/en.wikipedia.org\/wiki\/Pasteurization<\/a> <\/cite><\/blockquote>\n\n\n\nRetard\nCrystallization<\/h3>\n\n\n\n
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![\"\"](\"https:\/\/www.beekeepingfornewbies.com\/wp-content\/uploads\/2019\/10\/Raw-honey-in-crystallized-and-liquid-forms.jpg\")
Impede\nFermentation<\/h3>\n\n\n\n
Honey Grading<\/h3>\n\n\n\n
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Benefits Of Raw Honey vs. Processed Honey<\/h2>\n\n\n\n
Nutritional Benefits<\/h3>\n\n\n\n
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Almost all biochemical reactions in living things need enzymes. <\/p>\nhttps:\/\/simple.wikipedia.org\/wiki\/Enzyme<\/a>
<\/cite><\/blockquote>\n\n\n\nAntioxidants<\/h3>\n\n\n\n
Pollen<\/h3>\n\n\n\n
Adulteration Issues<\/h3>\n\n\n\n
For The Hobby Beekeeper<\/h3>\n\n\n\n