What's the Buzz about Fermentation?

    Natasha Lyon • 15 November 2022

    How Fermentation Became the Latest Buzz: A Brief History and its Relationship with Honey

    Fermentation is the buzz lately, with fermented foods gaining popularity once again. But did you know that fermentation has been around for thousands of years? The history of fermentation dates back to Neolithic China, where evidence of a fermented alcoholic beverage made from fruit, honey, and rice was found dating back to 7000-6600 BCE. Wine-making dates back to around 6000 BCE, and the milk of camels, goats, sheep, and cattle was naturally fermented as far back as 10,000 BCE.

    

    In 1856, a French chemist named Louis Pasteur made a breakthrough discovery, connecting yeast to the process of fermentation and becoming the first zymologist. It wasn't until 1910 that fermented foods were first considered beneficial to health, and in the last 40 years, extensive research has been conducted examining the health benefits of consuming friendly bacteria. There appear to be linkages between consuming these friendly bacteria and improved digestion and detoxification.

    However, when it comes to honey, it's important to note that fermentation is not a desirable trait. In fact, when we grade, judge, or conduct a sensory analysis on honey, fermentation is noted as a defect. Honey is only considered pure if it is exactly as the bees made it, with nothing added, changed, or taken away.


    While fermented honey is not naturally present in the hive and can even be poisonous to the bees, some Lyon Raw Honey lovers seek out fermented honey for its beneficial qualities. While it is true that fermentation is undesirable in honey from a quality and analysis perspective, I do keep a few jars of selected fermented honey on hand for those who enjoy it.


    Bee well,

    Natasha Lyon


    Please note: I am not a medical expert and have no medical training - This is an opinion based article. Please always consult with your doctor before consuming fermented honey. 

    Catch Natasha at the 2023 RHS Chelsea Flower Show

    by Natasha Lyon • 4 May 2023
    Sensory Delights and Bee Conservation: Lyon Raw Joins Expert Bee Team at the 2023 RHS Chelsea Flower Show Lyon Raw is proud to announce the launch of our new website, coinciding with founder Natasha Lyon's invitation to be part of an expert bee team at the 2023 RHS Chelsea Flower Show. This is a true honour, and we are thrilled to be working with Paula Carnell, author, naturopathic beekeeping expert, bee consultant, and Head Beekeeper at The Newt, Babylonstoren’s sister farm. The theme for the 2023 show is "Rewilding" and "Sensory,": perfectly in line with our training as Honey Sensory Analysis experts by the Italian Register in Bologna, Italy. As a beekeeper and honey sommelier, I understand the importance of gardens as a sensory kingdom for all living beings, including humans. Not only are they healing and restorative, but they also serve as a safe haven and food resource for our declining pollinators. The RHS Chelsea Flower Show has been showcasing the latest trends in garden design since 1930, and we are proud to be a part of it. 

    Fake Honey

    by Natasha Lyon • 15 April 2023
    Real vs Fake Honey: The Importance of Supporting Artisanal Beekeeping As a honey sommelier and advocate for artisanal beekeeping, it pains me to see the prevalence of fake honey in the market. The injustices of this industry are a trigger for me. The hard work that goes into keeping bees and producing real honest honey, a miraculous superfood created entirely by nature, is undervalued and under-appreciated. Artisanal beekeepers are disappearing, and few newcomers are entering the industry. Without fair prices for their real, honest, and superior quality honey harvests, we risk being left with only large-scale, often questionable honey varietals. The scale of fake honey operations is enormous, with sizeable margins especially when cheap sugar substitutes are added. The scientific sophistication used to "copy" honey is mind-blowing, and the increased demand for honey since the COVID epidemic has only made matters worse. Big players are looking to expand their operations with advanced science making it possible to produce highly sophisticated versions of man-made fake honey.

    Meet Natasha Lyon South Africa’s first Internationally trained Honey Sommelier

    by CAPE Talk Radio Host Pippa Hudson • 10 March 2023
    Meet Natasha Lyon South Africa’s first Internationally trained Honey Sommelier. An interview by CAPE Talk Radio host Pippa Hudson.

    Pardon the weeds I’m planting for bees

    by Natasha Lyon • 22 February 2023
    Grow a garden that welcomes bees Have you ever considered dedicating a part of your garden to supporting insect life? If you're fortunate enough to have a garden, why not provide space for informal insect settlement? Lyon Raw has lovely "Air Bee & Bee" hotels that encourage bee diversity and make for thoughtful gifts. Sadly, most children grow up disliking insects. However, observing the activities in and around a solitary bee hotel is an exciting activity that can encourage children to learn more about these incredible beings and be inspired to protect our insects. Kids love watching the bees fly in and out and may even be able to spot their treasures from pollen grains to flying back with bits of leaves to line their nests. Insects form the backbone of sustainable ecosystems, and we desperately need them. They pollinate our crops, recycle waste, keep soil healthy, control pests, and so much more. Of the estimated 5 million species of insects worldwide, we've only named 1 million. Of those, we know virtually nothing about their biology, distribution, and abundance.

    Precious Time

    by Natasha Lyon • 15 January 2023
    As I reflect on the past five years of my journey with bees, I've gained a new perspective on the concept of time that I'd like to share with you. If you're reading this, you're probably passionate about honey and bees, and can agree that raw honey is one of the most precious things in life.  Let's take a glimpse into the history of cognac in France's Aquitaine region. White wine made from grapes like Colombians and Semilon is fermented with wild yeast and distilled in a copper still to create "eau de vie," or "water of life." From this, cognac is made. Just like the moisture of nectar needs to evaporate from around 80% to less than 20% to form honey as we know it, so too does a small percentage of the cognac evaporate into the cask of the wooden barrel and into the air. In Cognac, this evaporation is called "la part des anges" or "the angels' share."

    Hello 2023

    by Natasha Lyon • 1 January 2023
    Hello there, 2023 Welcome to the new year, dear friends and fellow honey lovers! As we bid adieu to the first week of 2023, Lyon Raw sends you warm wishes for a year full of happiness, good health, and bountiful blessings. May your pollen baskets overflow with the sweetness of life and love. I must start by expressing my heartfelt gratitude to all our loyal honey and bee supporters. Your unwavering dedication and passion for our precious pollinators have been a constant source of inspiration to me. The connections I have formed with so many of you are nothing short of magical, and I feel truly blessed.
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