Hi, I'm a fan of raw honey, especially raw fermented honey. I was never a big fan of honey in the past. It didn't taste that great to me and it caused a scatchiness in my throat. I can remember the first time I tried honey straight when my mother told me to take it to sooth my sore throat. Instead of soothing, the honey made my throat scratchy. This puzzled me. Later on I learned that people can get allergic reactions to the pollen in honey and I figured that this must be what caused the scratching. Some experts claimed that by continuing to consume honey, one could overcome one's allergies to the pollen and that this would be especially beneficial if one consumed local honey (since it contains local pollens). I tried using honey again to see if I could develop this tolerance but didn't have any luck with it.
I also discovered in middle age with the help of my physician that I unfortunately don't tolerate grain, tuber or fruit carbs very well and fared better on a low carb diet, so that gave me even less reason to eat honey. Then not long ago, some folks highly recommended raw honey. I was skeptical at first, but eventually became curious enough to try a jar labeled as raw from my local market. With my first taste I was amazed at how much better it tasted than conventional heated honey and it didn't scratch my throat nearly as much as the heated honey did. I tested this by trying some heated honey again and, sure enough, the heated honey still scratched my throat more. I also noticed that raw honey didn't seem to give me as much acne, dry skin, chapped lips and other side effects as other carby foods do. I hoped that this might be a carb source that I could tolerate, and maybe if I was lucky I would find other honey brands that I might tolerate even better.
Curious, I searched for what I could find about raw honey and paid more attention to what it's proponents said about it. One thing I learned is that some "raw" honeys are actually heated somewhat when they are spun in a centrifuge. Again, I was skeptical but I tried a honey brand that supposedly did not involve a centrifuge in its processing. It did seem to have a different, perhaps slightly better taste, though it could have been due to the different flora sources of the honey.
Then I learned that there is fermented honey. It sounded like mead, but it wasn't, as most of you likely know. I even read one source I was familiar with that had given some good advice in the past claim that fermented raw honey is even healthier than unfermented raw honey. Curious that this might therefore be a honey I could tolerate even better, though still skeptical, I ordered some that was claimed to be both non-centrifuged and fermented to put it to the test. I could detect a slight fermented smell and taste when I opened the jar and took my first taste, but it also tasted surprisingly good (I'm not a fan of vinegar and just tolerate sauerkraut). With the second bite it became my new favorite honey. I didn't expect it to taste even better than unfermented raw honey. Now the unfermented raw honey that once tasted fabulous to me tastes mediocre. I also discovered that I did indeed tolerate fermented raw honey better than unfermented. Strangely, my scalp even seemed to get LESS dry and flaky rather than more so by the next morning after eating the raw fermented honey. It still gave me chapped lips if I ate too much of it, but much less severely so than other honeys and when I rubbed away the thin layer of chapping, the lips below were in very good shape as though renewed, instead of red, sore and cracked like they become after eating too much of other honeys or other carby foods.
This is all rather puzzling and my curiosity has been further peaked by this, so I'm here to learn more about raw fermented honey and honey in general. There is very little information about fermented honey on the Internet (and when one searches fermented honey there tend to be a lot of hits about mead that make the search more difficult).