SOGA - Honey and Beeswax

19/08/2022

13/08/2022

Our honey is left unheated, and unprocessed in order to give you the rawest honey possible. By leaving it unheated and unprocessed, the enzymes and nutrients remain intact, for your benefit.

09/08/2022

Generally speaking, lighter colored honeys are milder tasting, while darker honeys are often more robust in flavor. The darker the honey, the better its antibacterial and antioxidant punch.
According to the scientific literature, honey's antioxidant compounds - flavonoids and polyphenols are two main bioactive molecules present in honey which help reduce the effects of oxidative reactions, such as reducing cellular damage caused by free radical production.

[read more: https://www.sciencedirect.com/science/article/pii/S2665927121000551]

08/08/2022

Generally speaking, lighter colored honeys are milder tasting, while darker honeys are often more robust in flavor. The darker the honey, the better its antibacterial and antioxidant punch.
According to the scientific literature, honey applied alone or in combination with conventional therapy might be a new antioxidant in the control of commonly associated with oxidative stress.
Honey's antioxidant compounds - flavonoids and polyphenols are two main bioactive molecules present in honey which help reduce the effects of oxidative reactions, such as reducing cellular damage caused by free radical production.

[read more: https://www.sciencedirect.com/science/article/pii/S2665927121000551]

08/08/2022

Generally speaking, lighter colored honeys are milder tasting, while darker honeys are often more robust in flavor. The darker the honey, the better its antibacterial and antioxidant punch.

According to the scientific literature, honey applied alone or in combination with conventional therapy might be a new antioxidant in the control of commonly associated with oxidative stress.
Honey's antioxidant compounds - flavonoids and polyphenols are two main bioactive molecules present in honey which help reduce the effects of oxidative reactions, such as reducing cellular damage caused by free radical production.

[read more: https://www.sciencedirect.com/science/article/pii/S2665927121000551]