WHY RAW HONEY IS SO GOOD. It is a USA Grade A honey and comes only from happy bees. It is one of the best raw honeys to spread on biscuits and pancakes since its lack of processing leaves it nice and creamy. That’s the clear, golden liquid that’s in squeeze bottles labeled “raw honey”. Many consumers in fact equate "pure honey" with "raw honey" as they assume that "raw honey" contains honey in the the most original form with nothing added to it and hence should mean the same as "raw honey". 95 degrees is about the maximum temperature in a beehive. Pasteurization is the heating that kills some good nutrients. Grade B - Reasonably Good. However, this is unfortunately so untrue about supermarket honey, which is mostly pasteurised (hence definitely not raw honey) and yet often labelled "pure honey". Straining vs. filtering raw honey. Substandard - Poor, Failing [edit]Indicators of quality. Nutrients are preserved in raw honey. This leaves the naturally beneficial enzymes intact inside of the honey. Raw honey, on the other hand, is any honey that hasn’t been heated or filtered. While there’s no official FDA definition for raw honey, according to the National Honey Board, raw honey is defined as “honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat.” https://www.mybeeline.co/en/p/raw-honey-vs-regular-honey-difference This process is called straining, and the resulting product is “pure honey”. Grade C - Fairly Good. Ripe, freshly collected, high quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops. For the filtered style of honey, USDA Grading Standards for Extracted Honey give higher grades for honey that has good clarity. Raw honey contains pollen which allows you to trace the honey back to where it was first created. It is as the bees intended, no changes from humans. The honey grade scale is: Grade A - Good. It is additionally one of the cheaper honeys to make our list of the best raw honeys one can buy. When honey is harvested from the comb by centrifuge, it leaves behind the large chunks of beeswax. Not heating ensures that the beneficial enzymes in the honey are not destroyed. Honey is filtered to remove extraneous solids that remain after the initial raw processing by the beekeeper. It is not pasteurized! When the mostly-honey stuff is strained, little bits of beeswax are further removed. Raw honey mainly refers to the fact that the honey is not heated past 95 degrees Fahrenheit and is not fine filtered to remove all the pollen and other beneficial substances that are in honey. Various filtration methods are used by the food industry throughout the world. It’s 100% real and natural! Think of it as hive to shelf. High quality honey can be distinguished by fragrance, taste, and consistency.