Raw Honey
Raw Honey that has never been heated above the normal temperature of the beehive is a miraculous energy food. When honey is heated above the hive temperature in order to easily fill it into bottles, the innumerable health benefits contained in it are destroyed. Raw honey is almost always crystallized or solid. Cooked honey loses its crystal structure and remains liquid. It is impossible for man to make or duplicate raw honey.
Raw honey contains enzymes such as invertase, diastase, catalase and inulase, which are aids to digestion and assimilation. It has all the B-complex vitamins, vitamin C, D, E, amino acids (great protein builders), proteins, plant pigments, aromatic compounds, healthful acids: acetic, citric, formic, malic, succinic. It contains simples sugars as glucose (also known as dextrose or grape sugar, the most basic sugar that directly goes into the blood stream without need of digestion), fructose (or levulose which is fruit sugar that is easily assimilated by the body), and small amounts of sucrose, dextrin, maltose and many minerals such as silica, iron, copper, manganese, chlorine, calcium, potassium, phosphorus, sulfur, and magnesium, and it contains some water. These trace minerals make raw honey a powerful blood builder when used as an everyday sweetener. It also soothes the digestive track. In contrast, refined sugar has been stripped of all nutritional value and is detrimental to health when consumed on a daily basis.
