Raw Unfiltered Honey

The 450 pound black bear waves a curved clawed paw in front of its nose, which is dripping with honey, comb, and larvae, to bat off the swarm of bees. The black bear enjoys honey straight from the source and will not be deterred from the swarming bees, nor their stings. The bear will continue to obtain a vital source of nutrients and minerals in this pure food.

This bear image comes to peoples’ minds when the words “raw unfiltered honey” is used to describe, well, honey. However, this superfood is collected, as close as one could imagine, to this image of a bear dipping his paw, into the bees hive, to obtain natures’ dark amber sweetener.

Honey, itself, is produced by up to tens of thousands of workers in a single hive, who visit up to two million flowers and can travel as far as 55,000 miles. Thus, making honey one of the most medicinal and nutrient rich foods.

However, the process used to commercialize honey for the market place is when it is blended, pasteurized and distributed. Pasteurizing honey is when they heat it to 145°F for thirty minutes, which kills valuable enzymes and nutrients. Industrialized honey markets do this because they believe it is the safest and fastest means of preserving honey.

Whereas, pure raw unfiltered honey is characterized by its naturalness; moreover, it has fine textured crystals, which makes it look milkier as well as contain particles and flecks of bee pollen, honeycomb bits, and propolis. After it is collected, it will usually granulate and crystallize to a margarine-like consistency after a month or two. This time period allows for high saturation levels of enzymes, minerals, and other nutrients.

It isn’t easy to get nature or its benefits in a jar, but if you were a black bear, the sticky on your paw would be raw unfiltered honey.