THE UNTOLD HONEY STORY

Due to its high value, honey has unwillingly becomes one of the most adulterated product in the world. Honey, an originally natural food product from bees consuming tree nectars to produce food for their young and queen, due to its high demand and high price has now become a high yield production scheme, where (out of flowering season) bees are forced fed white sugar or sugar syrup to maintain high yield honey production. These will in turn taint the honey with sugar syrup

There are two ways that honey may become adulterated:

  • Honey is directly mixed with liquid sugar, which is the worst case, because honey does not go through the bees digestive system and are missing the enzymes or bacterias that exist only in honey bees stomach. Honey is not procured from tree nectar, will means honey does not posses minerals, complex enzymes, and polyphenols which tree nectars have.

  • The lesser but more commonly done are when bees, who are intended by nature to procure fresh tree nectars were fed with white sugar or sugar syrups in the bees apiary. These resulted in honey that are high in sugar, but low in natural enzyme that occurs only in nectars of a tree.

Why do bees apiary do this?

The reason why many bees apiary feed their bees white sugars or sugar syrup is because of the limited amount of nectars available year long. Can you imagine an apiary that only operates 3 months during a certain plant flowering season, and closes for the other 9 months? These are why feeding white sugars/sugar syrup to bees have become common methods.

WHY ACACIA CRASSICARPA?

  • ACACIA CRASSICARPA is one of the rare tree that has Extrafloral Nectaries, which means they have Nectar all season year long.

  • These all-season flowing nectars will guarantee the availability of nectars even during NON-FLOWERING season. This guarantees that we will never need to provide sugar for our bees for honey production purposes

  • Honey from Acacia Crassicarpa is considered Dark Honey, which means their natural Polyphenols content is higher than light coloured Honey.

WHY RAW?

We have a lot of question when it comes to raw honey, the simple answer would be because that is the way our ancestor did it. But the modern answer is because most enzyme (Yes, including that of Honey) breaks of at 50 C/122 F. So when honey is being pasteurized at 70 C, most of the precious Honey enzymes, that owns anti inflamatory/ anti cancer properties have broke down. Thus honey becomes nothing more than an essentially expensive sugar liquid.

CITATION:

https://www.sciencedirect.com/science/article/abs/pii/S1360138511000069

https://bestbees.com/what-is-an-apiary/

https://www.lcsun-news.com/story/life/sunlife/2019/05/26/extrafloral-nectaries-extraordinarily-cool/1211851001/