Raw honey is one that does not undergo any transformation process from its collection from the honeycomb to its packaging for consumption.
Raw honey is a living food and as such contains vitamins, yeasts, bifidobacteria and enzymes that give it properties and health benefits.
For all the biological activity it has, raw honey is a completely variable product in terms of organoleptic characteristics, smell, taste and consistency.
Raw honey usually has traces of pollen and other products from the hive, plus it is generally cloudy and crystallizes faster, most of the time you can see bubbles on its surface or signs of fermentation.
But it turns out that not all honey is raw, industrially does honey undergo several processes before reaching the shelves of health food stores or supermarkets?
The 🐝 honey that we normally obtain from these factories has already been treated through various processes, including pressure filtration and pasteurization.
These processes make honey stop being a living food and lose most of its antioxidant properties.
These treatments are carried out solely because they facilitate handling, give a more fluid consistency and delay crystallization, allow the honey to be completely translucent and make it standard so that each time it is acquired it has the same taste and appearance .