What are enzymes, and how can they aid in raw organic honey?
Enzymes are proteins that act as catalysts in biological processes, accelerating chemical reactions without being consumed in the process. In raw organic honey, enzymes play a significant role.
- Natural Enzymes: Honey contains various natural enzymes such as invertase, diastase, glucose oxidase, and catalase, which are introduced by bees during the honey-making process.
- Aid in Digestion: Enzymes in raw honey, particularly invertase, aid in breaking down complex sugars (sucrose) into simpler forms (glucose and fructose), making honey easier to digest.
- Anti-Microbial Properties: Enzymes like glucose oxidase produce hydrogen peroxide when honey comes in contact with moisture. This natural antiseptic property contributes to honey’s ability to inhibit the growth of certain microorganisms.
- Health Benefits: Some believe that the presence of enzymes in raw honey enhances its potential health benefits, such as supporting immune function and providing antioxidants.
- Heat Sensitivity: Enzymes are sensitive to heat, and exposure to high temperatures during processing or pasteurization can denature these enzymes. This is why raw organic honey, which undergoes minimal processing, retains more of its enzyme content compared to processed varieties.
