Filtering and pasteurisation
Apiarists and honey processors originally started filtering and pasteursing honey to extend its shelf life, and the heating process helps liquefy the honey so it is easier to use. But these processes also remove its nutritional and anti-bacterial properties.
All honey, whether it’s raw or processed, crystallises eventually and this does not mean it has “gone off’. Honey keeps forever. There is no “use by date” on honey. Keep it until it’s gone. Crystallised honey is still fine. Just because it is granular doesn’t mean it’s lost any of its goodness, and if you want to liquify it again, put your honey container in a warm cup of water to soften it.
- Is not filtered or pasteurised: isn’t heated above above 38oc
- Contains bee pollen and propolis, which enhance health
- Can have wax and other larger impurities strained out but not filtered before bottling
- Full of beneficial enzymes
- Free from any additives
- Crystallises quickly.
- May be chemically refined
- Heating and pasteurisation destroy natural enzymes, vitamins and minerals
- Filtering and processing remove many of the beneficial phytonutrients, including pollen and propolis
- Can be sparkling clear or have a golden syrup-like consistency
- Can be spun or blended to a creamy consistency
- Will crystallise slowly (if at all) but has fewer beneficial health properties.