Nourish your body inside and out with natures pure super-food. Raw honey contains trace amounts of pollen, wax, and propolis. It is an instant energy-building super-food containing trace amounts of pollen, wax, propolis, all the essential minerals necessary for life, all of the B complex group, amino acids, enzymes, and other vital factors. Honey is virtually free of bacteria and rarely spoils. Produced in and around Denver & Parker, Colorado with artisanal method and organic practices
The sugar in honey is more like the sugars found in fruit than granulated beet or sugar cane sugar. Honey has a lower Glycemic Index (GI); Honey 55, Sugar 65 (Source). Our bodies metabolize sugar differently due to the presence of
“In sugar, the fructose and glucose molecules are bound together chemically into a molecule called sucrose. In honey, the fructose and glucose molecules are floating around separately. Fructose is sweeter than glucose and sucrose. In honey, there is slightly more fructose than glucose. That’s why honey is a bit sweeter than sugar. So despite a higher calorie count, you need less to feel the same amount of sweetness.”
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No messing around with it. The bees have done all the work that needs to bee done.
There is no heating, filtration, additives, or anything removed. The honey does pass through a screen that removed some of the larger pieces of wax and any hive debris that might have been in the hive and knocked off during extraction of the honey.
All the bee products in the honey; honey, wax, pollen, and trace amounts of propils. Honey is honey, pure and simple.
This is critical for a high quality honey. The raw honey I sell and produce is very close to the original condition when it left the hive, nothing added, nothing removed, no filtering, and never heated. Heat is the enemy of honey! It will degrade the taste, smell and food quality quickly.
Heating honey above 96.8°F, causes loss of nearly 200 components, some of which are antibacterial and at higher temperatures the important enzymes are destroyed and honey sugars caramelize. For this reason, in the extraction process, I never heat our honey room above 95 F; the temperature found naturally occurring within a bee colony. This cool extraction process does not degrade the honey, maintaining the unique tastes, aromas, and medicinal qualities of the honey.
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All natural honey will crystallize time time. It is natural, normal, and still safe to eat.
Raw and unfiltered honey is relatively low in moisture content (14% to 18%) and has a high antioxidant level. It will usually granulate and crystallize to a margarine-like consistency after a month or two. Many people prefer to spread it on bread, toast, and waffles. Dissolve it in hot coffee or tea, or use it for cooking and baking.
If you have questions about honey or bees let me know. Ask Nick