Modern archeologists digging through ancient Egyptian tombs found something very unexpected — pots of raw honey, thousands of years old and yet still preserved.  

Through thousands of years the honey remained unspoiled, “an unmistakable testament to the eternal shelf-life of honey” (Geiling, 2013).

In fact, Egyptians used raw honey for healing wounds and as a preservative, due to its antibacterial properties.  

On the other side of the world, the Yucatan area of Mexico is well-known for its beekeepers and premium-quality honey — in fact, Mayans have been cultivating bees for over 1,000 years. Honey was so vital to the ancient Mexicans that they had a god of bees and honey, called “Ah Mucen Kab” (Almased, 2021). 

Special honey varieties in New Zealand are also very rich in nutrients, in addition to being earthier and extremely healthy. 

Raw, unprocessed honey is a true superfood that provides antioxidants, minerals, vitamins, amino acids, and enzymes. Commercial, refined supermarket honey has been heated and filtered, removing important nutritional content from the honey. 

One study compared the antioxidants in raw and processed honey. The researchers found that raw honey contains up to 4.3 times more antioxidants than regular supermarket honey (Blasa, 2006). 

Because honey is so popular, manufacturers have a hard time meeting high consumer demand by only using local suppliers, which is why approximately 70 percent of the honey consumed in the US is imported. 

However, globally there is concern worldwide about regular honey being intentionally adulterated with sugar or other sweeteners like high fructose corn syrup (Strayer, 2014). 

Honey sugar and sugar alternative in wooden spoons

It may come as no surprise, however, that Almased is made with pure, premium raw honey from special reserves in Mexico and New Zealand.  

In fact, the raw honey in Almased is packed with vital enzymes and naturally occurring yeast, which allow fermentation to continue even after the cans are sealed.   

In fact, the yeast-rich honey’s ingredients are all still living and active when your clients are mixing Almased in their shaker bottle or blender.  

Looking at other sugars, white sugar is higher on the glycemic index (GI) than honey, which is due to its higher fructose content and the absence of trace minerals. Since honey has slightly more calories than sugar, it tastes sweeter, so less may be required. 

Table 1 lays out some of the key differences among the different types of sweeteners — not counting the dangers of artificial sweeteners. 

Table 1. Key Differences — Various Types of Sweeteners 

 

Raw honey 

Maple syrup 

Agave 

White sugar 

Stevia 

Erythritol 

Sorbitol 

Xylitol 

Glycemic Index 

55 

54 

17 

63–73 

Side effects 

None known 

None known 

Possible bloating, gas and abdominal discomfort. 

Sugar crashes, depression, disabled appetite control,  spikes “bad” cholesterol, makes liver store fat, can lead to heart disease 

Possible (although unlikely)  bloating 

Diarrhea, bloating, cramps and gas 

Causes excessive bloating, loose stools, and gas. 

Diarrhea, bloating, gas 

For your clients who are concerned about blood sugar — or who just prefer more natural sweeteners to add to their diet, raw honey and maple syrup are great options, and stevia is acceptable when used occasionally. 

Fortunately, Almased naturally contains raw honey, so adding it is not necessary!    

Sources

Geiling N. The science behind honey’s eternal shelf life. Smithsonian. August 22, 2013. 

Almased. The amazing power of 3 pure ingredients. May 14, 2021. Available here: https://www.almased.com/blog/all-blogs/almased-101/amazing-power-of-3-pure-ingredients 

Blasa M, Candiracci M, Piacentini MP, et al. Raw Millefiori honey is packed full of antioxidants. Food Chemistry. 2006;97(2):217–222. 

Strayer SE, Everstine K, Kennedy S. Economically motivated adulteration of honey: Quality control vulnerabilities in the international honey market. Food Protection Trends. January-February 2014, pages 8–14.