What compounds are often destroyed when raw honey undergoes pasteurization or processing?
Answer
Pollen, propolis, and crucial enzymes
The distinction between raw and processed honey is critical when evaluating nutritional quality, as processing methods can significantly diminish the health advantages. Raw honey, by definition, has not been heated beyond hive temperature and is minimally strained. This preserves its natural pollen content, propolis (a resinous mixture), and vital enzymes. Pasteurization, which involves heating the honey to improve shelf stability, flow, and appearance, unfortunately results in the destruction of these delicate, beneficial compounds, stripping the honey of much of its bioactive potential.
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