* “Honeycomb is a natural product made by bees to store larvae, honey and pollen. The whole honeycomb can be eaten directly – including the wax cells and the raw honey they contain.”
“It consists of a series of hexagonal cells made of beeswax that generally contain raw honey.”

• is a product produced directly from the work of bees and by eating this type of honey one presents a lower risk of infection while helping oneself to a healthier heart and liver and other degenerative diseases
• is raw honey and differs from commercial honey because it is not pasteurized or filtered

• contains some bee pollen, propolis and royal jelly – additional bee products with potential benefits for their health and ours
• is eaten whole including the honey and the wax cells that surround it
• is absolutely raw, while honey has a rougher texture than filtered honey. In addition, the waxy cells of the honeycomb can be chewed as gum
• is rich in carbohydrates and antioxidants while containing trace elements and various other nutrients
• also contains beeswax, which helps to build a healthier heart while its long chain fatty acids and alcohol content can help lower cholesterol levels
• may benefit our heart by increasing blood flow and “good” HDL cholesterol levels while lowering blood pressure, triglycerides, and “bad” LDL cholesterol
• can strengthen the body’s defenses against fungi and certain types of disease-causing bacteria (including Staphylococcus aureus)
• can also protect the gut from certain parasites (indicative parasite Giardia lamblia)
• tends to raise blood sugar levels at a slower rate than refined sugar, while compounds (alcohol extracts etc. that low insulin levels by 37%) found in it may help reduce insulin resistance

• offers small amounts of protein, vitamins and minerals – and consists of 95-99% natural sugars and water
• contains enzymes such as glucose oxidase, with antimicrobial and antibacterial properties which, however, are destroyed by heating and filtering commonly used in commercial honey
• is less likely to be contaminated with artificial sweeteners such as high fructose corn syrup while containing more antioxidants than processed honey which are beneficial plant compounds that promote health, reduce inflammation and protect the body from disease. Their levels are up to 4.3 times higher compared to commercial honey
• is rich in polyphenols which are one of the main antioxidants in honey that help reduce the risk of diabetes, dementia, heart disease, and even some types of cancer
• contains long-chain fatty acids and alcohols all found within the honeycomb which can reduce high blood cholesterol levels, a risk factor for heart disease. In addition, replacing sugar with honey can also help reduce triglyceride levels by up to 19%
• with its antioxidants, it can help dilate the arteries leading to your heart. In turn, this can increase blood flow and lower blood pressure, potentially reducing the risk of blood clots, heart attack and stroke
• by consuming just 1/2 teaspoon 30 minutes before bed, it is certified more effective than cough syrup and reducing the discomfort it causes
• due to the alcohol in honeysuckle it can improve liver function and reduce symptoms associated with liver disease

• Initially you can eat it as it is.
• Put it on warm bread or English muffins or use it as a sweetener in homemade desserts – or on top of pancakes, oatmeal or yogurt.
• In the salad or in combination with fruit, cured meats or aged cheeses.
• Stored for extended periods at room temperature. The longer you keep it, the more likely it is to crystallize, which doesn’t mean it won’t remain edible.
• Take into account in honey that the darker it is, the more beneficial its beneficial components are, such as antioxidants.
• Store at room temperature.