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We know honey is thick and sweet and used as medicine. But honey has a lot more to offer - in fact, there are multiple types of honey, depending on where it comes from and how it's processed. Let us look at two of the most common types of honey - raw honey and regular honey you can find in stores.
Raw honey is precisely extracted from the honeycomb. The honey is then poured through a mesh or nylon cloth to collect contaminants such as wax and dead bees. Once done, the filtered honey is ready to eat.
Raw honey is generally thick and opaque and its appearance depends on the temperature. Raw honey tends to crystallise at lower temperatures, although it becomes a cool liquid when a jar of honey is placed in hot water.
Regular honey or commercial honey can be found in stores and supermarkets. Honey is often obtained when raw honey undergoes various processes such as pasteurization and filtration.
- Filtration removes impurities and makes the honey clear and transparent. In some cases, the honey is even ultrafiltered, which makes it even more sophisticated.
- Pasteurization involves the application of high temperatures, up to 70 degrees, to destroy the microorganisms in the honey.
All these processes extend the shelf life of honey, making it more homogeneous.
Honey is often even runnier and is usually diluted with water. Regular honey can also contain other flavours and additives.
Which one is better?
Raw honey is extremely nutritious, especially because of plant compounds and antioxidants such as polyphenols, ascorbic acid and flavonoids. These antioxidants reduce oxidative stress and help prevent serious diseases such as heart disease and cancer.
Note: Always pay attention to the “raw” label, which says that honey comes straight from the hive, is not processed and does not contain additives.
