01/13/2026
Are you buying dead honey?
Our elderberry is cold bottled. We know what the temp has to be to give you the BEST benefits from raw honey. We never pour honey into 180 degree elderberry juice as is common to make it shelf stable. Shelf stable is not our priority.
Don’t buy dead honey. Here are some guidlines for keeping honey raw.
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Temperature thresholds for honey
Below ~95°F (35°C)
✔️ Essentially no loss. This is close to hive temperature.
~95–104°F (35–40°C)
✔️ Very minimal loss. Safe for preserving most enzymes.
~104–118°F (40–48°C)
⚠️ Enzymes (like diastase and invertase) begin to degrade slowly.
~120–140°F (49–60°C)
❌ Noticeable loss of enzymes and some antioxidants.
This is the range where many people consider honey “no longer raw.”
Above ~140°F (60°C)
❌❌ Rapid enzyme destruction.
HMF (hydroxymethylfurfural) levels rise, which is a marker of heat damage and aging.
Boiling (212°F / 100°C)
🚫 Most enzymatic and medicinal benefits are destroyed, though it’s still a sweetener.
🐝 What benefits are affected by heat?
Lost or reduced with heat: enzymes, some antioxidants, antimicrobial activity linked to enzymes
Largely preserved: sugars, calories, basic sweetness, some phenolic compounds
🍯 Practical takeaway
If you’re using honey for medicinal purposes (immune support, elderberry syrup, sore throat):
👉 Add honey after liquids cool below ~110degreesrr em p
