What is Cold Churned Creamed Honey?

Honey is a sweet liquid made by honey bees from the nectars of the flowers. It is highly regarded as a pure and nutritious food. Among the Muslims, it has a special significance as the Quran denotes it as a cure for mankind. It was used by the ancient Greeks, Romans, Chinese, Muslims and Egyptians for wound healing, better digestion, a cure for infections and various ailments. Honey is made up of 80% sugar, thus it has high energising properties. The bees collect the nectar, then consume, digest and regurgitate it inside the beehive to produce honey.

Honey is recommended as a cough remedy in children above one year old. However, do not give honey to children below one year of age because some honey contains bacteria spores which are resistant to the acidity and hydrogen peroxide of the honey. When it is ingested by children below 1 year old, it can cause toxicity in children. A study that looked at 139 children reported that honey was more effective in reducing night time coughs and improving sleep quality compared to diphenhydramine or dextromethorphan (a cough suppressant with sedative properties). Another study also reported that honey was more effective than placebo in cutting down night time coughing and promoting sleep for children with infections of the respiratory system.

Honey has been known to have been known to have antibacterial properties. In most floral types, the antibacterial action of honey is due to hydrogen peroxide in the honey (which is produced from the breakdown of glucose by the enzyme glucose oxidase), low water activity and acidity (low pH). There has been a rise in antibiotic resistance, where bacteria no longer respond to antibiotics. Research performed in New Zealand and the United Kingdom found that honey has a very strong antimicrobial effect and bacteria were unable to develop resistance towards it. Further research revealed that honey could kill bacteria through multiple pathways, so developing bacterial resistance is very unlikely. Honey was also found to improve healing through modulating the repair mechanism and the inflammatory and immune response of the body. Hydrogen peroxide is generally thought to be the main compound that is responsible for the antibacterial action of honey. Hydrogen peroxide in honey is produced during glucose oxidation catalyzed by the bee enzyme, glucose oxidase. Glucose oxidase is introduced to honey during nectar harvesting by bees.

Kordel’s Signature Cold Churned Creamed Honey is a 100% natural New Zealand honey. It has been processed to control crystallization using a whipping process to break down the glucose into small particles. Because honey is sensitive to heat, Kordel’s Creamed Honey is processed under cold temperature to retain 100% of its nutrients. Honey should not be heated rapidly, over direct heat. The higher the temperature, the more potential in reducing its nutritional value. A mere temperature of 37°C causes a loss of nearly 200 components, part of which are antibacterials. Heat will also form a toxic chemical from fructose. Creamed honey has the same nutritional value and biological activities as its liquid counterpart. It contains a large number of small particles (less than 25 microns) and this prevents it from getting crystallized. This will retain a sumptuous and smooth taste and texture from the top of the jar to the bottom. Since creamed honey will not crystallize, refrigeration is not necessary. It preserves the quality and flavour of the honey over time. Creamed honey is easily absorbed by those who have sensitive digestive systems. It generally has a sweeter taste and a lighter colour and remains soft and spreadable.

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Kordel’s Creamed Honey is processed under cold temperature to retain 100% of its nutrients. Honey should not be heated rapidly, over direct heat. The higher the temperature, the more potential in reducing its nutritional value. A mere temperature of 37°C causes a loss of nearly 200 components, part of which are antibacterials. Heat will also form a toxic chemical from fructose. Creamed honey has the same nutritional value and biological activities as its liquid counterpart. It contains a large number of small particles (less than 25 microns) and this prevents it from getting crystallized. This will retain a sumptuous and smooth taste and texture from the top of the jar to the bottom. Since creamed honey will not crystallize, refrigeration is not necessary. It preserves the quality and flavour of the honey over time. Creamed honey is easily absorbed by those who have sensitive digestive systems. It generally has a sweeter taste and a lighter colour and remains soft and spreadable.

As this is a natural product, its colour may vary.

Not suitable for children below 12 months old.

Available Here.