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The Differences Between Commercial and Organic Honey Can Help You Find Your Sweet Spot

November 5, 2015

The Differences Between Commercial and Organic Honey Can Help You Find Your Sweet Spot

For thousands of years, honey has been widely used for both nutritional and medicinal purposes. Over 300 varieties are available in the United States alone. These range from those that are nearly colorless and bland tasting, to strains offering rich brown hues, robust with flavor. However, many store-bought honeys are processed, removing much of the pollen content.

While preserving pollen is attainable simply by using a coarse filter and minimal heat to sift bee parts, wax and hive debris, recent scientific research is throwing out some very sticky questions: Can products containing little to no pollen still be called honey? Does bee pollen really matter?

As it turns out, the answer is both yes and no.

WHY BEE POLLEN STILL MATTERS

Health, definition and identity are the central issues to understanding why these tiny flower grains are of vital concern. First, many believe that bee pollen contains nutrient-rich properties that promote good health. Second, pollen is what defines honey. Third, pollen is honey’s DNA that allows its source to be identified.

HEALTH

Contrary to widely held beliefs about pollen’s powerful health benefits, ongoing scientific studies have shown that its quantities in the product are insufficient to have any meaningful nutritional value. According to Dr. Lutz Elflein, a honey analysis expert with an international food laboratory, amounts range from about 0.1 to 0.4 percent. Similarly, a 2004 study by the Australian government found the percentage of pollen in 32 Australian canola honey samples ranged only from 0.15 percent to 0.443 percent.

Another 2012 study by the National Honey Board analyzed vitamins, minerals and antioxidant levels in raw and processed varieties. The study revealed that commercial processing significantly reduced pollen content, but did not affect its nutrient content or antioxidant activity. The results led researchers to conclude that the micronutrient profile of honey is not associated with its pollen content and is unaffected by commercial processing.

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