Commercial honey processing, like a lot of food processing, gets a bad reputation. People, both experts and lay persons alike, are often quick to jump on the harms that processing does to raw foods. In reality though, some foods need to go through some degree of processing. It can actually enhance them, not strip them of all nutrition as is often reported. Simple processing can also make foods safer to consume, taste better and easier to work with in the kitchen. In a lot of cases, processing simply introduces labor saving automation.
My Notes:
A 2012 study was set up to examine the effects that commercial processing had on honey. The main objective was to measure the effects on the pollen and nutrient content of the product. The first thing to note was that the processing reduced the pollen content of the honey. However, this did not have an effect on the nutrient content. It's worth noting that the micronutrient profile of honey is not associated with its pollen content.
Commercial honey processing generally involves controlled heating. This is done to destroy yeast and delay granulation. The usual processes for creating the end product include:
- Uncapping the honey combs
- Processing the wax
- Centrifuge the combs
- Clarify the honey
- Bottle and store it
What the Science Says
There is concern that the processing of honey may reduce its antioxidant capacity during storage. Because of this, there have been studies to ascertain the truth behind the claims. You can read an abstract from one report from the Journal of Food Science: 2004;69(2):96-101
Effect of Processing and Storage on Antioxidant Capacity of Honey
Summary
It's true that traditional commercial processing reduces the pollen content. It's not true that the process destroys the vitamin or mineral content or AOX activity. It's important to note that the micronutrient and antioxidant profile of honey is in no way related to its pollen content.