Humans have enjoyed the syrupy goodness of honey for thousands of years. In this age of artisan-crafted products, the sweet natural treat is increasingly sold in small batches that tout flavorful, even healthful, qualities.
At a time when tastes often lean toward locally sourced food, it raises the questions: Does honey made by bees buzzing around neighborhood flower beds boost our defenses to localized allergens? Are there benefits to eating raw honey vs. the mass-produced varieties? What about honey as a topical treatment on our skin?
|
Fad or Fact? A series exploring current health-related trends through the scientific lenses of our CU Anschutz experts. |
In the following Q&A, Levi Keller, MD, assistant professor of medicine in the Division of Allergy and Clinical Immunology at the University of Colorado School of Medicine, shares insights on these questions and explains how, growing up in flower-rich rural Kansas, he came to learn that honey can’t go bad.