Raw unfiltered honey vs. pasteurized: A guide for allergy sufferers

Honey, nature’s golden delight, has graced our tables and enriched our diets for centuries. Interestingly, Americans consume about one and a half pounds of honey per person annually.

While honey’s rich flavor and health benefits are widely celebrated, for those with allergies, the choice between raw and pasteurized honey involves more than just taste — it’s about well-being.

When you go shopping to buy honey, you’ll see two choices. So let’s delve into the distinctions between “raw/unfiltered” and “pasteurized” honey to determine which is more suitable for pollen allergy sufferers.

Raw and unfiltered honey

Raw honey is minimally processed. It is not pasteurized, meaning it isn’t heated at high temperatures, and is only lightly filtered, preserving most of its natural nutrients, including pollen, antioxidants and enzymes.

These components are believed to support immune function and might even offer allergy relief to some. However, for people sensitive to pollen, consuming raw honey could pose risks. Although the pollen in raw honey typically differs from the wind-borne pollen that triggers seasonal allergies, it can still provoke reactions in highly-sensitive folks.

The benefits of raw honey also include a complex flavor profile that varies with the flowers visited by the bees. It also contains beneficial enzymes.

Pasteurized honey

Pasteurized honey is heated sufficiently to kill yeast cells and remove any crystallization, creating a smoother product. This process significantly reduces the pollen content, making it a safer option if you consider yourself to be allergic to pollen, or have severe sensitivities. It’s just as sweet, and has some health benefits but with a lower risk of causing allergic reactions.

The type of flowers that bees pollinate can greatly influence the medicinal properties of the honey they produce.

For example, Manuka honey from New Zealand is famed for its antimicrobial properties, while North American clover honey is often used for its soothing qualities against coughs and throat irritations. Buckwheat honey, known for its high antioxidant content, is another variety that is dark and rich, commonly used for boosting the immune system and respiratory health.

And then there is agave nectar, a totally different natural sweetener that is right next to the honey section. This is derived from a succulent plant, and it does not contain pollen.

Choosing between raw and pasteurized honey (and agave) depends on all these factors. I like all of those better than artificial sweeteners, but that’s just me!

I recommend pasteurized honey for allergy sufferers due to its reduced pollen content, and raw/unfiltered honey for people without pollen sensitivities. The latter offers a richer nutrient profile and a deeper connection to the flora that bees have visited.

Whether used as a sweetener in tea or drizzled on top of yogurt, selecting the right type of honey can help you enjoy its health benefits safely and delightfully.

This information is not intended to diagnose, treat, cure or prevent any disease. Discuss any medication changes, including timing, with your physician. For a longer version of this article, visit www.suzycohen. com.