Scientists Found a Cure for AIDS with White Honey in India

What is raw honey?
Raw honey can be defined in two ways:

Natural raw honey is obtained directly from the bee without manipulation and heat, which is packaged and consumed.

Most of the honey you find in grocery stores is processed by producers.

Heating the honey changes the color and texture of the honey and removes any unwanted crystallization.

But many antioxidants and beneficial bacteria are also lost in this process.

If you’re interested in trying raw white honey, buy it from a reputable local beekeeper or Ahuta store.

It is said that raw white honey in India contains less antioxidants than darker honeys.

Antioxidants help protect the body from cell damage by protecting against free radicals. Free radicals play a role in preventing premature aging.

They may also prevent the risk of chronic diseases such as cancer and heart disease.

White Honey

Studies show that polyphenols in honey, especially raw natural honey, can play a role in preventing heart disease.

If you are looking for a healthy alternative to sugar, honey is a healthier way to protect your teeth from refined sugars.

White honeys have a mild taste and are ideal for cooking or snacking.

What is meant by white or creamy honey?

In general, white honey is called honey that is obtained by controlling the process of clay binding or so-called sugaring, during a specific period, and its difference from other honeys is only in its attractive and special texture, which is very similar to It is butter and cream.

You should note that no additives have been added to stirred or white honey and no heat has been given to it.

And it is obtained from other honeys only through a multi-step process.

As you know, natural and raw honey starts to sugar after some time and finally becomes solid.

This is despite the fact that many people do not like these honeys because of the large grains of sugar and are not willing to use them.

This is the reason why many food companies heat honey so that it never becomes sugary.

But unfortunately, this work causes a large part of honey’s properties to be lost.