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It is packed with vitamins and minerals, enzymes and antioxidants, lots of carbohydrates in the form of sugars and even some amino acids. The most important of these are the enzymes.

In a time when bees are becoming scarce and the fruits of their labour are becoming less abundant, we hardly need to prop up inappropriate use of honey. Rather we should be using honey as a healing food in a respectful way that preserves all of its benefits.

So here’s the rub : Honey should NEVER be heated. This does not just apply to how it is treated by the beekeeper before you buy it… if you buy raw honey because you know pasteurized honey is bad for you and then bring it home to bake into a loaf of fresh bread or ladle it into your scalding tea, guess what you’ve just made? Yep, you guessed it…pasteurized honey!

All the beautiful beneficial enzymes have been annihilated, and all you are left with is sweetness, but…  significant peroxides are produced when honey is cooked. Also, other toxic byproducts, which serve to increase the total body burden (toxic load) for those who consume cooked honey on a regular basis, are created.

Honey should only ever be eaten raw – so if you wish do add it to your tea, do so when the tea is cool enough to sip, thereby preserving the enzymes.  And when you bake, look for alternatives that are heat resistant.

raw-miel