Raw honey vs. pasturized honey

Dr. Weeks’ Comment:   Fall is here and with the change of seasons comes the opportunity to open my hives and thank the hard working ladies before removing the superfluous honey (the “supers”) from the hive. Of all our fall harvests, this is the most exciting! What makes our honey different from most, however, is one simple act: we don’t heat it. Our honey is RAW.   Why would other beekeepers heat their honey? To make more money. How so?  Raw honey flows slower than molasses but if you heat it, like an oil, it becomes less viscous and flows like water – speeding up production and cutting costs.  But when you heat honey, a living substance full of digestive enzymes from the bees,  it devitalizes and kills the honey.  So, when it comes to honey, go raw.  “Eat it. Smear it. Love it!”  For Lapis Lane Organic RAW honey, call 360-341-2303.


Shocking Differences Between Raw Honey And Processed Honey Found In Stores

By Karen Foster

There are well over 30 commercial producers of honey that have no traces of pollen and lack beneficial vitamins and enzymes among a host of other natural constituents which are removed due to pasteurization and processing.

Most golden honey you see at your local grocery is dead and far from the health promoting powerhouse of its raw unpasteurized counterpart. Processed honey is not honey at all and if you desire any kind of health benefits, you must stick to the real stuff.

In the U.S., the Food and Drug Administration says that any product that’s been ultra-filtered and no longer contains pollen isn’t honey.


For the rest of the story complete with instructive graphs and videos,  click here




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