Honey, if truly unheated, contains 90% enzymes and only 10% sugar, making it a great digestive aid and one of the best sources of sugar — for the same amount, the sugar will be less harmful.

When bees process flower nectar, they transform 90% of the sugar into enzymes. Enzymes break down food and significantly improve digestion. Additionally, bees add compounds that lower sugar spikes and even AGE generation.

Honey is a fragile food. Between 33°C and 39°C (92°F and 102°F), the enzymes progressively revert back into sugar. Beware of raw labels — ask beekeepers about maximum temperatures during every step of processing.

The body is deficient in enzymes from years of eating cooked foods, because the body had to leach enzymes from its own cells to digest those cooked foods. Unheated honey fixes this — strong cravings for it are normal as the body catches up with deficiencies.