Sweet Beginnings 

With Yom Tov season upon us, honey’s back in the limelight. Raw unprocessed honey is a remarkable food. However, not all honey on the grocery shelf is raw. As always, the key is to be discerning when you read that label. Aside from cutting out unwanted impurities, pasteurizing and fi ltering raw honey to create a perfectly clear, free-fl owing substance robs it of its unique healing properties and transforms it into a sweetener that isn’t much higher on the nutrition totem pole than table sugar. Many producers of processed honey even add high-fructose corn syrup or sugar in order to stretch profits.

The only processing that raw honey undergoes is straining to remove beeswax and other large impurities. Raw unprocessed honey contains a wide range of nutrients valued for their health-promoting properties, including approximately 22 amino acids; 31 different minerals; enzymes; antioxidants; vitamins A, C, D, and E; and high concentrations of B vitamins such as riboflavin, thiamin, niacin, and pantothenic acid. Raw honey also contains bee pollen, which contains over 250 health-giving substances, including essential fatty acids, micronutrients, amino acids, and antioxidants.

Various studies reveal that honey may reduce blood glucose and is more tolerable than most common sugars or sweeteners. (Diabetics, however, should exercise caution and consume raw honey in moderation, as it can raise blood sugar levels.) Certain honey polyphenols have been proven to help prevent cardiovascular diseases. Studies also show that honey lowers infl ammation, which in turn lowers the “bad” LDL cholesterol while raising “good” HDL levels, and has been found to help lower blood pressure. Honey also constitutes an effective treatment for burns and other skin conditions, and it has been found to be a more effective cough suppressant than over-the-counter cough remedies for both children and adults. (Please note, though, that honey should not be consumed by children younger than one year.)

Adding garlic or ginger to raw unprocessed honey brings this healing substance to a whole new league. Garlic and ginger are packed with both flavor and healing properties. Garlic is highly nutritious, anti-viral, anti-bacterial, and anti-fungal. It boosts the immune system and protects against colds and the fl u, helps normalize blood pressure, lowers cholesterol, improves athletic performance, helps the body detoxify, improves bone health, and adds terrific flavor to our foods. Raw ginger (not its dried counterpart) is a potent anti-viral that prevents viruses from adhering to our cells and multiplying inside our bodies. Eating raw ginger, particularly ginger juice in hot water, can lessen the duration of a virus. Raw ginger is also a nervine, so drinking fermented ginger-honey or ginger juice in hot water is chemically calming and relaxing. Fermenting these two nutritional superstars in raw honey draws out even more powerful medicinal properties.