Q: Why should I buy from Sahabee Honey?
A: Sahabee Honey is a family owned small business, based in NJ, USA that prides itself on offering products made with ONLY ingredients of the highest quality. Our Local Raw honey is unprocessed, unheated, and straight from the beehive. The herbs and spices we infuse into our honey blends are ALL organic and all natural, as are those used to make our handmade herbal tea blends. We are known for our fast delivery and stellar customer service, and since introducing our products online, in October 2012, we have never received a bad review from an ACTUAL Sahabee Honey customer! We thank you for taking the time to visit our website and hope that you choose to buy from Sahabee Honey today!
Q: What is Honey? And what is the best type of honey?
A: Honey is a sweet food made by bees using nectar from flowers; Honey bees transform nectar into honey by a process of regurgitation and evaporation. The bee's store the honey in wax honeycombs in their hive. Flavors of honey vary based on the nectar source, and various types and grades of honey are available.
Honey gets its sweetness from the monosaccharides, fructose, and glucose. Monosaccharides are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Fructose and glucose are a simple monosaccharide found in many plants.
Raw honey is the concentrated nectar of flowers that comes straight from the extractor; it is unheated, pure, unpasteurized. Raw honey contains all the naturally occurring antioxidants, pollen, enzymes, vitamins and minerals. In order for honey to be on the level of raw it should not be warmed or heated past 105 degrees Fahrenheit. Another great choice when choosing honey would be buying the honeycomb.
The honey in the comb is untouched and is deemed to be 100% pure, and raw. Comb honey is raw pure honey sections taken straight from the hive. It is the most unprocessed form in which honey comes -- the bees fill the hexagon shaped wax cells of the comb with honey and cap it with beeswax.
Q: Is there organic honey in the US?
A: Although there are honey producers in the US and abroad that sell certified organic honey products, the USDA does not have organic standards for honey. Even with the highest standards of organic production, there is absolutely no way say with 100% certainty that the nectar and pollen collected from millions of flowers within the two-mile foraging distance of honey bees is absolutely non-GMO and untouched by man-made chemicals. And, then who's to say that the air the bees are breathing isn't at all polluted? So, basically, any bee farmer can label their product organic but there is just no way to verity this conclusively.
Q: What is the difference between Raw Honey and Pure Honey?
A:Most of the honey found in the supermarket is not raw honey but "commercial" regular honey, which has been pasteurized (heated at 150 degrees or more, followed by rapid cooling) and filtered so that it looks cleaner and smoother, more appealing on the shelf, and easier to handle and package. On the downside, when honey is heated, its delicate aromas, yeast and enzymes which are responsible for activating vitamins and minerals in the body system are destroyed.
Raw honey is the concentrated nectar of flowers that comes straight from the extractor; it is the only unheated, pure, unpasteurized, unprocessed honey. Raw honey is the healthiest choice amongst the various forms of honey as it has the most nutritional value. Hence, raw honey is more nutritious than honey that has undergone heat treatment.
Q: My honey has become solid (crystallized), is it still good?
A: Crystallization is the natural process by which the glucose in honey precipitates out of the liquid honey. Different varieties of honey will crystallize at different rates and a few not at all. If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve. Also keep in mind that you can eat the honey in a crystallized form. Just scoop out of the jar and spread it on your toast or drop it in your tea! Be careful not to boil or scorch the honey.
Q: Why is most honey filtered?
A: Honey is filtered to remove extraneous solids that remain after the initial raw processing by the beekeeper. According to USDA Grading Standards for extracted honey, filtered honey is honey that has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed. All honey crystallizes eventually. Suspended particles and fine air bubbles in honey contribute to faster crystallization. Filtering helps delay crystallization, helping the honey to remain liquid for a much longer period than unfiltered honey.
Q: Does honey have an expiration date?
A: Honey stored in sealed containers can remain stable for decades and even centuries! However, honey is susceptible to physical and chemical changes during storage; it tends to darken and lose its aroma and flavor or crystallize. Properly processed, packaged and stored honey retains its quality for a long time.
Q: Why can't I feed honey to my baby less than 1 year of age?
A: Honey may contain Clostridium botulinum spores that can cause infant botulism - a rare but serious disease that affects the nervous system of young babies (under one year of age). C. botulinum spores are present throughout the environment and may be found in dust, soil and improperly canned foods. Adults and children over one year of age are routinely exposed to, but not normally affected by, C. botulinum spores. Honey is safe to consume during pregnancy and lactation. While infants are susceptible to the infant botulism, adults, including pregnant females, are not. The concern for babies stems from the fact that infants lack the fully developed gastrointestinal tract of older humans. Since the mother is not in danger of developing this condition, the unborn baby is protected. Spores are inactivated when manufactured food products (such as cereals or nuts) receive a roasting heat treatment. Graham crackers or cereal, for example, would not contain any viable microbial spores.
Q: Why does my honey look/taste different than I'm used to?
A: Honey comes in many colors and flavors - these are called honey varietals and they are determined by the type of flowers the bees visited for nectar. Some are light and sweet; others are dark and bold. Pick the honey you like and enjoy!
Q: Is honey better than sugar?
A: Both sweeteners contain glucose and fructose. However, for sugar, in the process of manufacturing, the organic acids, protein, nitrogen elements, enzymes and vitamins in the sugar cane are destroyed, whereas honey, so long as it is not over heated will maintain the natural vitamins, minerals, and enzymes. Also, honey has certain beneficial antioxidant and antimicrobial properties which are not present in table sugar. See our blog for more information.
Q: What are the benefits of Royal Jelly, Bee pollen, and Bee propolis?
A: The Health Benefits of Royal Jelly are many. Royal Jelly contains very high amounts of antioxidants, and helps boost the immune system. It is said to assist in lowering cholesterol levels, diabetes and blood sugar control. Royal Jelly contains numerous vitamins and minerals such as vitamins B1, B2, B3, B5, B6, acetyl-choline and zinc, all of which are excellent for the skin. Tests and studies have been conducted by scientists concerning royal jelly. The best royal jelly should be fresh or frozen. Royal Jelly should not be heated as this will cause it to lose its strength and capabilities.
Bee pollen contains over a dozen vitamins, minerals, enzymes and co-enzymes, and fatty acids. Science has validated these facts. Bee Pollen targets the entire body, but gives a special boost to reproductive, immune and nervous systems. It has antibiotic, astringent, relaxant, tonic, and nutritive properties. It helps to correct and stabilize our body chemistry.
Propolis is a dark, sticky resin that seeps from the buds of some trees and bark. Honeybees blend it with wax flakes secreted from special glands on their abdomens. Bees actually use it to narrow the opening of their hives, for protection and warmth. Propolis contains many minerals, including magnesium, calcium, phosphorus and potassium, as well as beta carotene, bioflavonoids, vitamins B1 and B2. It is said to aid a sore throat. Many who take propolis regularly report fewer colds, flus, infections along with greater stamina and energy.
Q: What is Manuka Honey ?
The unique quality of Manuka Honey
For thousands of years honey has been known for its antibacterial, healing and health-enhancing properties. Certain honeys from specific plants are more effective than others, and the honey that comes from some strains of the New Zealand Manuka bush (Leptospermum Scoparium) is one of these. Manuka Honey is native to New Zealand. From its origins to its flavor, this type of honey is unique. Manuka is a special kind of honey that contains unique dietary substances and a distinctive taste. It is robust; lending noticeable flavor to food. It's a special type of honey that contains plant-derived, phytochemical components that may be used to promote health and wellness. People enjoy the taste of honey and find the manuka version very satisfying. Its strong flavor makes manuka the perfect sweetener for a variety of foods. The flavor has been described as herbaceous, earthy, florid, and complex.
There are two systems in place that measure the strength of the antibacterial activity in Manuka Honey - the MGO and UMF systems. All types of honey have a very mild antiseptic property because they contain hydrogen peroxide. It is only Manuka Honey that has the additional and more powerful antibacterial property. Both the MGO and UMF systems measure the strength of this additional property that is unique to Manuka Honey, sometimes referred to as the non-peroxide effect.
MGO™ is a trademark of Manuka Health New Zealand Ltd. MGO is a system for testing the level of Methylglyoxal, the active ingredient that is responsible for the anti-bacterial action of Manuka honey. Methylglyoxal is a compound found in the pollen of the Manuka tree's flowers. The discovery of the active ingredient "Methylglyoxal" in Manuka Honey was made by Professor Thomas Henle from the Institute of Food Chemistry at the Technical University of Dresden in Germany. The higher the MGO™ rating in Manuka honey the higher the level of anti-bacterial activity in the honey.
UMF is the more established of the two systems and it stands for 'Unique Manuka Factor'. The UMF scale was created by New Zealand researcher Peter Molan in 1981 to rank the potency of the honey. Rather than measuring the methylglyoxal content like the MGO system, the UMF rating actually tests the antibacterial performance of a honey and compares it to phenol, a disinfectant. Manuka Honey is independently tested in an accredited laboratory for its antibacterial UMF®. All Manuka Honey that has a UMF rating of more than 10 is highly active honey and therefore known as Active Manuka Honey. The ideal UMF rating varies depending on your purpose, but laboratory studies have shown that manuka honey with a non-peroxide activity level of UMF®12 to UMF®15 is effective against a wide range of very resistant bacteria.
Despite their different methodologies, both systems seek to measure the antibacterial strength of Manuka Honey.
Sahabee Honey is just as concerned as you are when choosing the best manuka honey as we are in providing you quality raw honey. So we investigate as best possible to assure the products we sell are authentic. That means every product that we sell we have been in contact with the sellers, growers, and or producers of these products.