The scientific name of the European honey bee is Apis Mellifera, the honey-maker (C.1761)
The medicinal importance of honey has been documented in the world’s oldest medical literatures, and since the ancient times, it has been known to possess antimicrobial property as well as wound-healing activity. The healing property of honey is due to the fact that it offers antibacterial activity, maintains a moist wound condition, and its high viscosity helps to provide a protective barrier to prevent infection. Its immunomodulatory property is relevant to wound repair too. The antimicrobial activity in most honeys is due to the enzymatic production of hydrogen peroxide. However, another kind of honey, called non-peroxide honey (viz., manuka honey), displays significant antibacterial effects even when the hydrogen peroxide activity is blocked.
(2011, M D Mandal1 and S Mandal2,)
Our natural, raw honey is made from the nectar from wild herbs and flowers that grow around Lytchett Bay and in the surrounding fields, heathland and woods. The benefits of hundreds of herbs and flowers are carried in the form of nectar in the stomach of the bee, where it is subtly altered by the bee’s digestive enzymes in ways that modern science has been unable to explain. This process creates new compounds before the honey is regurgitated in the hive, concentrated by evaporation, and stored in honeycomb.
Raw honey is one of nature’s richest super food sugar substitutes, containing over 80 different health-giving proponents. These properties are only found in raw unprocessed honey that is pure, unfiltered and unheated, embodying the natural bouquet of flower pollination with a potent source of nutritional elements. All around the world, humans have for centuries been using honey straight from the beehive.
Raw honey is a great alternative sweetener because it enters the bloodstream slowly and maintains a balanced flow of energy instead of the standard refined honey or sugar lows and highs. However, when consuming natural sweeteners with high sugar content like honey, it is important not to overdo it and always use in moderation within a healthy diet. Avoid raw honey if you have concerns about candida or parasites in the body.
Did you know?
- Shop for honey and you’ll see that some are lighter, others are darker. In general, the darker the honey, the better its antibacterial and antioxidant power
- Honey was known to the Greeks as the “food of the Gods”
- Honey was used in WWI to treat soldiers wounds. It is healing as antibacterial & attracts & absorbs moisture
Natural, raw honey varies in colour – there’s dark treacly heather honey, rich and distinctive in flavour from the ling that blooms across the county’s heathland from July to October. There’s delicate pale honey from oilseed rape fields, ablaze with yellow blooms in springtime, or slightly minty honey from lime trees that burst into flower in July. Then there’s fragrant floral honey that in late spring speaks of apple blossom and in summer of wild meadows and garden flowers.
Commonly purchased supermarket brands of honey is not raw honey, instead it is a refined version of truly raw honey, and often blends of different honeys that can come from a vast area (including China and the far East). Commercial brands are pasturised (by heating to at least 70 ̊ C or more followed by rapid cooling) and then filtered which removes many of the natural enzymes, nutrients and antioxidants. It looks consistent in colour & clearer to make it look more appealing on the shelf.
But at Lytchett Bay Apiaries, we don’t process our honey this way. Instead, it is simply spun from the frames, and passed through a strainer to remove bits of wax etc. This means more of the micronutrients and enzymes are preserved, as well as more pollen grains, which are good for keeping hayfever at bay (allegedly).
At Lytchett Bay Apiaries, we bring to our customers raw unadulterated honey that nourishes the body and pleases the soul.