A lot of honey found in the supermarket is not raw honey but "commercial" regular honey, some of which has been pasteurized (heated at 70 degrees Celsius or more, followed by rapid cooling) for easy filtering and bottling so that it looks cleaner and smoother, more appealing on the shelf, and easier to handle and package. pasteurisation kills any yeast cell in the honey and prevents fermentation, which is a concern for storing honey with high moisture content over a long period especially in warm weather. While fermentation does not pose a health danger (mead is fermented honey), it does affect the taste of honey. Heating also slows down the speed of crystallization in liquid honey. On the downside, when honey is heated, its delicate aromas, yeast and enzymes which are responsible for activating vitamins and minerals in the body system are partially destroyed. Among manufacturers there exists no uniform code of using the term "raw honey". There are no strict legal requirements for claiming and labelling honey as "raw".
Usually raw, unfiltered raw honey can only be purchased directly from the bee farm. Characterised by fine textured crystals, it looks cloudier and contains particles and flecks made of bee pollen honeycomb bits, propolis. Raw and unfiltered honey and has a high antioxidant level and will usually granulate and crystallize to a thick consistency after a few months. However, as most consumers are naturally attracted to buying and eating crystal clear and clean honey, unfiltered honey which looks cloudy and unappealing, is not commercially available on supermarket shelves.