The Science Behind Raw Honey

Why Raw Honey Is Not the Same as Commercial Honey

Commercial honey is heated to above 70°C during processing to prevent crystallisation and extend shelf life. This heat destroys the enzymes, antioxidants, and pollen that give raw honey its biological activity. What remains is essentially fructose-glucose syrup with a trace of mineral content. Raw honey, by contrast, is extracted at below 40°C, preserving its full enzymatic and phytonutrient profile.

The Active Compounds in Raw Honey

• Glucose oxidase — the enzyme that produces hydrogen peroxide, giving raw honey its antimicrobial activity
• Phenolic acids and flavonoids — quercetin, kaempferol, caffeic acid — potent antioxidants with anti-inflammatory action
• Bee pollen — contains all essential amino acids, B vitamins, and trace minerals including zinc and selenium
• Prebiotics (oligosaccharides) — feed Bifidobacteria and Lactobacillus strains in the gut
• Methylglyoxal (in Manuka variants) — the most studied antibacterial compound in honey

How to Use Raw Honey Therapeutically

• 1 tsp in warm water (below 40°C) on waking — stimulates liver glycogen synthesis, moderating morning cortisol
• Applied topically to wounds — clinical evidence supports its use in wound care; it outperforms many topical antiseptics for minor cuts
• 1 tsp before bed — replenishes liver glycogen, prevents the 2–3 am blood sugar dip that disrupts sleep
• In turmeric milk — both anti-inflammatory; honey also moderates the bitter sharpness of curcumin

What Raw Honey Should Not Be Mixed With

Do not add raw honey to boiling water or hot tea — the heat neutralises its enzymes and denatures the antioxidants. Always add to warm or cool liquids. Never give raw honey to infants under 12 months due to the risk of botulinum spores (adults have sufficient stomach acid; infants do not).