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or a review on Apple Podcast or Spotify. Now let's get started. My name is Monica Haas. I am one of the

license and registered dietitians here at Nutritional Weight and Wellness. And on today's show, I'm going to be answering a few

nutrition questions about honey that we've received from our Dishing Up Nutrition listeners.

So the questions are, is raw honey better than regular honey? Is raw honey good for diabetics? And does using a metal spoon in honey destroy its

benefits? So this is a great topic today and I'm excited to talk about honey. We're going to be

talking about the difference between raw honey and regular honey, potential health benefits,

and the important question of, is honey okay

for diabetics? So first, let's talk about the difference between regular honey and raw honey.

The main difference here is really how it's processed after gathering it from the beehive.

So when you think of honey, you're likely thinking of that golden, sticky, you know, transparent syrup that comes out of those cute

plastic bear containers. While this honey, like most of the honey consumed today, is a processed honey that has been heated and filtered.

Processed honey is pasteurized by heating it to 160 degrees Fahrenheit and then cooling it quickly.

So when you're heating it that high, it's going to be destroying a lot of the nutrients in the honey.

Then it's further processed by pushing it through a fine mesh filter at a high pressure.

And they're really doing this to kill any potential bacteria, to create a clear looking product,

and also to prevent the honey from crystallizing and having those little

hard crystals in there. So raw honey on the other hand is unfiltered and unpasteurized. It's

usually a lighter, creamier color and more opaque than processed honey. Raw honey cannot be heated above 95 degrees Fahrenheit,

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