Is raw honey better for allergies than pasteurized honey?

Honey as obtained from the hive, has as major component, about 80 - 83% sugar ( mixture of fructose, glucose and sucrose) and 17 to 20% moisture ad a pH of < 4 ( 3.5 to 6.0). It has several minor components, like: proteins, phytochemicals, antioxidants, etc. read more

Bee farmers have no way of controlling exactly which fields bees are going to to collect pollen so even shelling out extra $ for specialised types of honey (e.g. from a certain flower, like Buckwheat honey), you dont' really have a guarantee that that is the only pollen in your jar of honey. read more

Theoretically, none of the of the microbes can grow in raw honey. If, the moisture level gets higher, some osmophilic yeasts can grow and ferment the honey. Raw honey is pasteurized at different time and temperature combination, one is like heating at 65 C for 30 min and then cooling. read more

Generally, raw honey is viewed as having a lower GI than pasteurized honey. The "glycemic index" is a numerical ranking of carbohydrates based on the rate of glycemic conversion and the rise of blood sugar levels after digesting a food. read more