I was interested to learn a little bit more about raw, unpasturized honey and how I could benefit from adding to my diet. So I did a little research online and found out it is a lot more useful than I knew. Not only a food, raw honey can be used medicinally in a pinch.
Characteristics of raw unpasteurized honey (not highly processed supermarket honey.)
• Anti-Bacterial, anti-allergenic, anti-inflammatory
• Vitamins: A, C, D, E, K, all the B-complex vitamins and Beta-Carotene
• Minerals: Magnesium, sulfur, phosphorus, iron, calcium, potassium, iodine, sodium, copper and manganese
• Raw honey contains live enzymes that help the body break down foods and undigested particles
• One Tsp of honey is about 21 calories full of nutrients and all natural.
Honey was revered by the ancient Greeks and Egyptians as a powerful medicinal agent and used to help heal burns and sores. During World War I, German physicians mixed it with cod liver oil to use as a surgical dressing for battle wounds. But widespread use of antibiotics to combat infections in the latter part of the last century left it back in the kitchen cupboard.
Honey is primarily composed of fructose, glucose and water. It also contains enzymes, vitamins B and C, iron, magnesium, calcium, sodium, silica, manganese and potassium. It is also highly acidic due to the presence of the enzyme glucose oxidase, adding to its antibacterial properties. This enzyme produces a secret weapon – hydrogen peroxide, which was once used as a wound disinfectant in hospitals.
Supermarket honey is not suitable for treating wounds, because it has been pasteurized which subjects it to high temperatures. Honey is primarily pasteurized to keep it from crystalizing over time, but is unpasturized honey does not spoil because of its high sugar content creating a waterless environment in which bacteria cannot survive