Raw honey is known to many for its health benefits. It has a long history in being useful for wounds and provides nutritional support for seasonal allergies and digestive discomforts.
Recent studies have also found evidence for the antioxidant, anti-inflammatory and antibacterial properties of honey. Deep forest wild honey continues to ferment after bottling.
Gas and bubbles are formed. Especially so in warm weather or when the bottle is shaken. It is natural to observe a gush of gas escaping when the cap is opened.
The gas doesn't affect the quality of the honey and doesn't produce harmful substances. Wild honey does not turn bad even after a few years.
Ways to identify wild honey:
1) Wild honey is golden brown. Bubbles are formed upon shaking.
2) It isn't very sweet and tastes slightly sour and alcoholic. (Cultivated honey & fake honey are very sweet)
3) Wild honey doesn't induce phlegm upon consumption.
4) It doesn't solidify upon refrigeration. (Cultivated honey & fake honey do.)
