Are There Enzymes in Honey? A Look at Raw vs. Processed Varieties
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4 min read
Over 80% of commercially sold honey is pasteurized, a process that strips away many of its natural compounds. These compounds include a variety of beneficial enzymes added by honeybees, which are the very molecules responsible for transforming nectar into the golden substance we recognize and value. The presence of these enzymes is a key differentiator between minimally processed raw honey and the heated, filtered varieties found in most grocery stores.
