Tomaso’s Apiaries are located in Bay Shore, Central Islip on the south shore of Long Island and on farms on the North Fork in Suffolk County, New York.
The honey from Tomaso’s Apiary is made by Italian bees and produce wildflower honey from the natural nectar sources on the farm and surrounding areas and forage, among other sources on Clover, Catalpa Trees, Japanese Knot Weed, Orange Trumpets, Marigolds, Montauk Daisy, Red Maple, Pussy Willow, Black Berries, Blue Berries, Strawberries, Witch Hazel, Milkweed, Goldenrod, Flowering Holly Trees, Dandelions, Aster, Azaleas, Lavender, Mint, Rhododendrons, Sage and Sunflowers.
Tomaso’s honey is raw and not pasteurized or processed in any way.
Eating raw honey is of great nutritional and health importance. Some of the vitamins found in honey include ascorbic acid, pantothenic acid, niacin and riboflavin; along with minerals such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.
Raw honey contains a variety of digestive enzymes including diastase, amylase, invertase and protease. Unpasteurized honey has antibacterial and antifungal properties and plant chemicals that act as antioxidants.
Raw honey also contains an enzyme called glucose oxidase which breaks down glucose sugars and generates hydrogen peroxide. Hydrogen peroxide is generally thought to be the main compound responsible for the antibacterial action of honey.
Add to that elements of pollen and propolis, a complex mixture made by bee-released and plant-derived compounds. In general, raw propolis is composed of around 50% resins from tree sap, 30% waxes, 10% essential oils, 5% pollen, and 5% of various organic compounds. Honey bees use propolis to seal and protect the wax cells of the hive, line the inside of nest cavities and repair honeycomb.