Try Manuka honey.

Pasteurization does not remove toxins, and those stufies are lies, along with raw milk.

Try Manuka honey.

The only real issue with raw honey is the potential for allergic reaction, which in susceptible individuals could definitely be quite severe. Raw honey is far more nutritious, and teeming with live enzymes, and likely other various "x-factors". Commercial honey is likely filtered (less minerals/vitamins) pasteurized (high-heat = dead enzymes) and who knows what else given the degree of processing much of our food undergoes. Raw or not, honey is still pure sugar and shouldn't be overconsumed.

what about using raw honey on the face?

My friend- "raw" is probably the only thing that will save us as a species. Hardly anything is raw anymore and that's what's hurting us. No food is kept in its natural format. Think about our ancestors- did they have pasteurization plants and stuff like that? Nope...but they sure drank milk and ate honey (the land of milk and honey- old old story). So have no fear of crazy lies. Live with healthy skepticism and of coese be careful with what you ingest but remember: raw is best (most of the time )

omg, stop using it! All fruits and vegetables in their raw state can be toxic, i mean, it's amazing people have survived this long!! Wash everything in antibacterial soap, rinse, bleach, rinse again, then cook it till it no longer looks like a fruit or vegetable, then you know for sure that you are in the clear. Here, a word of warning from the FDA (they are soo smart and helpful):*

Whereas the health benefits associated with regular consumption of fresh fruits and vegetables have been clearly demonstrated, an increasing- though still small- proportion of reported outbreaks of foodborne illness are traced to fresh produce (Ref. 15). Recent outbreaks of foodborne illness associated with produce, including E. coli O157:H7 in mesclun mix lettuce and Cyclospora in imported raspberries, have raised concerns regarding the potential safety of fruits and vegetables that are not subsequently processed to reduce or eliminate pathogens. However, no estimates are available on the incidence and prevalence of foodborne infection associated with the consumption of fresh produce.

 

antimicrobial chemicals in processing water are useful in reducing microbial build-up in water and may reduce microbial load on the surface of produce. Thus, antimicrobial chemicals may provide some assurance in minimizing the potential for microbial contamination.

The effectiveness of an antimicrobial agent depends on its chemical and physical state, treatment conditions (such as water temperature, acidity [pH], and contact time), resistance of pathogens, and the nature of the fruit or vegetable surface. Chlorine, for example, is commonly added to water at 50 - 200 ppm total chlorine, at a pH of 6.0 - 7.5, for post-harvest treatments of fresh produce, with a contact time of 1 - 2 minutes.

 

honey has natural antibacterial properties. since it is high in fructose which is a sugar, it could be bad for a diabetic for someone with heart disease whos triglycerides are too high as sugar can raise triglycerides and contribute to blood clots.