It is logical that honey is healthy. It is pure and natural, contains enzymes and inhibits bacteria in some circumstances. However, thyme honey is special because of it’s powerful antioxdant properties. The type of antioxidants found in thyme honey have been labelled “defensive antioxidants” by the father of New Zealand honey research, Prof. Peter Nolan. These antioxidants can bind damaging oxidants that form, stopping them turning to free radicals and causing cell damage. Professor Nolans’ research has suggested that some of the highest rating food for supplying defensive antioxidants is thyme honey.
A Greek study that was published in the peer-reviewed journal “Food Chemistry” (vol 116 issue 3) found that thyme reduced the viability of Ishikawa (endometrial) cancer cells and PC-3 (prostate) cancer cells in vitro. The authors suggest that a diet enriched with thyme honey “may prevent cancer-related processes in breast, prostate and endometrial cancer cells” (Tsiapara, Jaakkola, Chinou et al Food Chemistry 116.3 2009).
Wildpure Certified Organic thyme honey is extracted from the honey frames at temperatures less than 37ºC (less than 99ºF). This is in line with the organic standard. The reason for this low temperature during honey extraction is to keep alive all the naturally occurring enzymes in the honey. This ensures we have truly raw and natural honey. Honey that has been heated above 45ºC (113ºF) rapidly starts to become degraded, as the enzymes become denatured and other chemical reactions cause the production of toxins (HMF). That is why it is important to source “raw” honey that preserves the health giving properties of that particular honey type.