Honey in its natural form is one of the most remarkable miracles of Nature. And that’s why we take the time and effort to go through an elaborate and cumbersome process, just to ensure that the honey is safeguarded from all sorts of artificial processing.
Scientists who assembled during the World Apiculture Conference held from 20-26 September 1993 in China confirmed that honey is a ‘healing for men’. During the conference, treatments with honey derivatives were discussed. American scientists in particular said that honey, royal jelly, pollen and propolis (bee resin) cure many diseases. A Romanian physician stated that he tried honey on cataract patients, and 2002 out of his 2094 patients completely recovered. Polish doctors also informed the conference that bee resin helps to cure many diseases such as haemorrhoids, skin problems, gynecological diseases and many other disorders.
Organic, Pure, Raw, Natural and Unprocessed is the Miracle Honey.
Miracle Honey is guaranteed to be 100% pure. It’s all natural, unprocessed and free from additives or pesticides.
Typically Honey found in the market is processed (boiled) at high temperature. Once honey is processed at a high temperature, it loses its purity & its healing attributes gifted by mother nature. Most of the processes of honey available in the market today are pasteurized in high heat and filtered, removing many of the beneficial nutrients and enzymes.
Miracle Honey has not been exposed to the heat of processing, only warmed enough to flow (same temperatures the honey would see inside the hive). We have Raw Honey with 20% mixed with Royal Jelly, as well as 100% Royal Jelly by itself imported from Indonesia. Royal Jell is the best source of full Multivitamin and an excellent source of building and immune system and making it strong against various sorts of allergies.
The true fact of Raw Miracle Honey is that it does not deteriorate with age, rather the age helps it develop into more complex tastes.
Test For Pure Honey
High quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey when poured should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.
In jars, fresh honey should appear as a pure, consistent fluid and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-coloured solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40-49°C (104–120°F) to delay or inhibit crystallization. A fluffy film on the surface of the honey (like a white foam), or marble-coloured or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.
The Power of Honey
Honey, a most assimilable carbohydrate compound, is a singularly acceptable, practical and most effective aliment to generate heat, create and replace energy, and furthermore, to form certain tissues. Honey, besides, supplies the organism with substances for the formation of enzymes and other biological ferments to promote oxidation. It has distinct germicidal properties and in this respect greatly differs from milk which is an exceptionally good breeding-ground for bacteria. Honey is a most valuable food, which today is not sufficiently appreciated. Its frequent if not daily use is vitally important.
The universal and natural craving for sweets of some kind proves best that there is a true need for them in the human system. Children, who expend lots of energy, have a real “passion” for sweets. This is really instinct. Proteins will replace and build tissues but it is the function and assignment of carbohydrates to create and replace heat and energy, and to provide what we call Honey, which contains two invert sugars, levulose and dextrose, has many advantages as a food substance. While cane-sugar and starches must undergo during digestion, a process of inversion which changes them into grape and fruit-sugars, in honey this is already accomplished because it has been predigested by the bees, inverted and concentrated. This saves the stomach additional labor. For a healthy human body, which is capable of digesting sugar, the actuality that honey is an already predigested sugar has less importance, but in a case of weak digestion, especially in those who lack invertase and amylase and depend on monosaccarides, it is a different matter and deserves consideration.
The consummation of this predigestive act is accomplished by the enzymes invertase, amylase and catalase, which are produced by the worker bee in such large quantities that they can be found in every part of their bodies. However, there is plenty of it left in honey for our benefit. The remarkable convertive power of these enzymes can be pif oven by a simple experiment. If we add one or two tablespoonful of raw honey to a pint of concentrated solution of sucrose, the mixture will soon be changed into invert sugar. The addition of boiled honey, in which the enzymes have been destroyed, will not accomplish such a change.
Country of Origin: Product of USA
Product Weight: 32 OZ (907 Grams)
Storage Instruction: Keep in cool and dry place
Package: Plastic Jar