This truly raw honey is made by native bees in the Philippine mountains and is loaded with pollen from the surrounding coconut trees, papaya, mangoes, and other tropical plants. These bees never receive sugar water and are not exposed to chemicals or antibiotics of any kind.

The South American and Australian bees that are raised in the U.S. are all susceptible to mites and amoebas. Beekeepers typically use pest strips, powders, and tetracycline in the hives to keep the hive alive for several years. Organic bee producers lose some of their hives each year. They work hard to keep the mites at a minimum, but are continually having to deal with these problems.

In the Philippines, the native Philippine bees that make this honey are the size of black ants and are totally resistant to the problems which plague bees in America. These bees do not bite or sting. It is amazing how different they are from the honey bees I am used to. It takes lots and lots of bees to make this honey.

Bees in the Philippines do not store up honey for the winter, since there is no winter, but instead they store up food to be eaten by the new young and the workers, so the hive lives and grows. This honey is dark in color and cloudy with minerals, vitamins, pollen, etc. that the bees ingest to live.

Raw Unfiltered Wild Honey Tips:

• It is delicious to spread on fresh fruit like bananas and apples. It is also great on toast and wonderful in smoothies or in any raw dish. I consider it liquid gold and always use it raw, but it could also be used as a natural sweetener in any recipe where you would use honey.

• Here is one of my favorite sandwiches: On your favorite bread (toasted is great), spread on one slice your favorite nut butter, and on the other slice your favorite honey. In between, layer slices of banana and top this with fresh sprouts. It's delicious!