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Raw honey has been used for healing for thousands of years. It has antibacterial, expectorant, and healing properties, which can be used to treat sore throats, coughs, chest infections, and asthma. Honey is acidic, which means it can release oxygen from a wound and promote healing. It can be used externally for cuts and grazes, burns, which our chefs keep in mind if a minor kitchen injury arises!

Raw honey naturally contains antiseptic, hydrogen peroxide, which can kill harmful bacteria and fungi. Depending on the specific honey’s properties, it can even boost healing time and reduce infection.

Raw honey is also highly nutritive, rich in easily digestible sugars and energy giving, and it enhances the immune system. Local raw honey can also help with seasonal allergies.

Honey manufacturers typically pasteurize raw honey before selling it, meaning they heat the honey at high temperatures to kill off yeast cells and increase the honey’s shelf life. Consequently, a lot of store-bought honey has less nutritional value because of this process. Buy raw honey for the best results and only use raw honey for the healing aspects discussed here.

Heating or cooking raw honey will destroy many of the healing properties. For cooking, I typically use maple syrup or molasses as a natural sweetener and save my raw honey for other uses, like a drizzle on top of baked fruits or adding to a sweet and tangy dressing or dipping sauce.