What happens to your body if you eat raw honey?

November 4, 2025 •

4 min read

Over 400 million pounds of honey are consumed in the US each year, yet many wonder about the specific effects of its unprocessed version. So, what happens to your body if you eat raw honey? While packed with antioxidants and potential health benefits, it also carries important risks, especially for certain populations.

Quick Summary

This article explores the comprehensive effects of consuming raw honey, detailing the positive impact of its natural enzymes and antioxidants on digestion and immunity, while also outlining crucial safety considerations related to high sugar content, infant botulism, and potential allergies.

Key Points

Antioxidant-Rich: Raw honey contains powerful antioxidants like flavonoids and phenolic acids that protect the body from free radical damage.
Supports Digestion: It acts as a prebiotic, nourishing good gut bacteria, and contains natural enzymes that aid in food digestion.
Natural Antibacterial: The high sugar content, low pH, and presence of hydrogen peroxide give honey strong antibacterial properties.
Risks for Infants: Due to the potential presence of Clostridium botulinum spores, honey is strictly forbidden for children under 12 months old.
Blood Sugar Management: Raw honey, while a better option than refined sugar, still raises blood sugar and should be consumed in moderation, especially by people with diabetes.
Allergy Potential: Individuals with pollen or bee product allergies should exercise caution, as raw honey can trigger allergic reactions.

The Potential Benefits of Eating Raw Honey

Raw honey, which is honey in its purest form directly from the hive, offers a range of potential health benefits largely due to its minimal processing. Unlike pasteurized honey, it retains a higher concentration of beneficial compounds like enzymes, antioxidants, and bee pollen.

Antioxidant Power

Raw honey is rich in bioactive plant compounds, such as flavonoids and phenolic acids, that act as powerful antioxidants. These compounds help protect your body's cells from damage caused by free radicals, which are unstable molecules that can contribute to premature aging and chronic diseases like heart disease and cancer. Darker varieties of honey, such as buckwheat, often contain more antioxidants than lighter varieties.

Digestive Health Support

One of the key benefits of raw honey is its potential to improve digestive health. It functions as a prebiotic, which nourishes the beneficial bacteria in your gut microbiome. Raw honey also contains natural enzymes that aid in breaking down food, which can lead to smoother digestion and help alleviate discomfort from issues like indigestion or diarrhea. The presence of bee pollen and propolis, which are filtered out of processed honey, may also contribute to these gut-balancing effects.

Antibacterial and Anti-inflammatory Properties

Raw honey has long been used for its medicinal properties due to its natural antibacterial and anti-inflammatory effects. Its low water content and high acidity create an environment that is inhospitable for most bacteria. When consumed, it can help soothe sore throats and reduce inflammation within the body. Furthermore, some studies indicate that certain types, like Manuka honey, may be effective against antibiotic-resistant bacteria when applied topically.

Important Risks and Considerations

Despite its benefits, consuming raw honey is not without risks, and it is crucial to be aware of the potential downsides, especially for certain individuals.

Infant Botulism Risk

The most significant risk associated with honey—raw or processed—is infant botulism. Honey can contain spores of the bacterium Clostridium botulinum, which are harmless to adults with mature digestive systems. However, an infant's immature intestinal tract cannot neutralize these spores, which can then grow and produce toxins. For this reason, honey should never be given to children under 12 months of age. Heating or cooking the honey does not destroy these spores.

Blood Sugar Impact

While often viewed as a healthier alternative to refined sugar, honey is still a form of sugar and contains both glucose and fructose. It has a lower glycemic index than table sugar, meaning it raises blood sugar more slowly, but it will still cause a rise in blood glucose levels. People with diabetes should consume honey in moderation and with the guidance of a healthcare provider. Excessive consumption can contribute to weight gain and increase the risk of conditions associated with high sugar intake.

Allergies and Contaminants

For individuals with allergies to bee pollen or other bee products like propolis, raw honey could trigger an allergic reaction. Although rare, these allergies can cause serious symptoms, including anaphylaxis in severe cases. It is also possible for raw honey to contain trace amounts of contaminants like pesticides or heavy metals if the bees forage in polluted areas, though buying from reputable sources helps mitigate this risk.

Raw vs. Pasteurized Honey Comparison


Feature	Raw Honey	Pasteurized Honey
Processing	Minimally processed; only strained to remove large debris.	Heated to high temperatures and filtered extensively.
Nutrients	Retains natural enzymes, pollen, propolis, and antioxidants.	High heat and filtration may destroy some beneficial enzymes and reduce antioxidants.
Appearance	Cloudy or opaque; can vary in color based on floral source.	Clear and smooth; consistent color.
Flavor	Stronger, more distinct floral flavor profiles.	Milder flavor due to the heating process.
Texture	Thicker, more viscous, and naturally prone to crystallization.	Smooth, runny, and stays liquid longer due to processing.
Potential Additives	Unlikely to have additives if sourced purely.	Some commercial products may be blended with syrups.

Conclusion

For most healthy adults, consuming raw honey in moderation can be a delicious way to enjoy its natural antioxidants, enzymes, and potential benefits for digestive and immune health. Its antibacterial properties add to its appeal as a natural remedy. However, it is essential to remember that it is still a form of sugar and should be consumed in balanced amounts. Critical safety precautions include never giving honey to infants under one year due to the risk of botulism and cautioning those with severe allergies or compromised immune systems. Choosing high-quality, reputable raw honey is the best way to maximize its benefits while minimizing potential risks. For further reading, explore the National Institutes of Health (NIH) research on the antimicrobial properties of honey.

Frequently Asked Questions

Raw honey is minimally processed, only strained to remove large impurities, which allows it to retain more natural enzymes, pollen, and antioxidants. Regular honey is pasteurized (heated) and heavily filtered, which gives it a smoother, clearer appearance and extends shelf life but can reduce its nutritional content.

No, it is not safe to give any kind of honey, raw or processed, to infants under 12 months of age. This is because honey can contain Clostridium botulinum spores that a baby's underdeveloped digestive system cannot neutralize, leading to infant botulism.

For healthy adults, the risk of getting botulism from honey is extremely low. A mature digestive system can handle the Clostridium botulinum spores that may be present, preventing them from producing toxins.

While it's a popular belief, there is limited scientific evidence to prove that eating local raw honey effectively treats seasonal allergies. The pollen that causes seasonal allergies is typically from wind-pollinated plants, not the flowers bees visit.

Raw honey will still raise blood sugar levels, though generally more slowly than refined sugar due to its lower glycemic index. It is still a concentrated source of sugar, and consumption should be monitored, especially for those with diabetes.

Yes, raw honey contains antioxidant compounds like polyphenols and flavonoids that have been shown to have anti-inflammatory effects. These properties may help reduce inflammation in the body.

Crystallization is a natural and normal process for raw honey and is a sign of its purity. It occurs because honey is a supersaturated sugar solution. To re-liquefy, you can gently heat the jar in a warm water bath.