Black seed oil, also known as black cumin, comes from the Nigella sativa (N. Sativa) L. (Ranunculaceae) plant and has been used in plant medicine for thousands of years. Black seed oil is made by extracting it from the seeds of the plant. Black seed oil is known to be beneficial for a multitude of ailments and has been used anecdotally for everything from headaches to toothaches to parasites. Its nutrient profile (which includes calcium, iron, zinc, and more) and long history of being a cure-all make this herb an interesting study to researchers looking for treatments of varying conditions and diseases.

Black seed oil is high in antioxidants, specifically thymoquinone. Antioxidants neutralize free radicals, which are the “bad guy” atoms that can damage cells. Since free radicals exist throughout the body, fighting them off with antioxidants can have wide-ranging effects that impact multiple systems. Think lower risk of chronic diseases, slowing the aging process, and more. A meta-analysis of five studies using 293 human subjects suggests that black cumin supplementation may have a beneficial role as an antioxidant. This may be why it’s no surprise that black seed oil is used frequently in the Mediterranean region for its antioxidant, anti-inflammatory, and anti-cancer properties, although more research is needed to fully understand the protective functions of black cumin. Aside from the antioxidant compounds, black seed oil also contains sterols, compounds in plants that may help the body reduce blood cholesterol. The presence of significant levels of sterols may make black cumin a capable natural agent in lowering blood cholesterol and thus, helping to prevent cardiovascular diseases. Other research has looked at the possibility of black seed oil helping to control blood glucose levels and improve lipid profiles. A small meta-analysis where subjects supplemented with black seed oil significantly improved fasting blood sugar.

Apple cider contains polyphenols, which are compounds in plants that act as antioxidants, which can help the body to fight against free radicals and cell damage, lowering your risk of certain types of cancer, diabetes, and heart disease. Polyphenols also help to ease inflammation in the body. When Apple Cider is filtered or processed, it reduces the amount of polyphenols, therefore reducing some of the benefits of Apple Cider.

Raw honey is only strained before it’s bottled, which means it retains most of the beneficial nutrients and antioxidants that it naturally contains, while regular honey may undergo a variety of processing, which may remove beneficial nutrients like pollen and reduce its level of antioxidants. Raw honey contains a wide variety of nutrients. It has approximately 22 amino acids, 31 different minerals, and a wide range of vitamins and enzymes. What’s most impressive about raw honey is that it contains nearly 30 types of bioactive plant compounds. These are called polyphenols, and they act as antioxidants. In Summary, raw and regular honey differ mainly in how they are processed. Raw honey contains pollen, may be more nutritious, and does not have any added sugars or sweeteners, both of which may be present in commercial honey. Most commercial honey is heated above 100° F, which removes the benefits of Raw Natural honey. Most store-bought honey is nothing more than colored liquid sugar.

• A good source of antioxidants
• Anti-bacterial and antifungal properties
• Heals wounds
• Phytonutrient powerhouse
• Helps digestive issues

Amidst nutrition facts, ingredients lists, and dietary claims on food packages, “organic” might appear as one more piece of information to decipher when shopping for foods. So understanding what “organic” really means can help shoppers make informed choices during their next visit to the store or farmers’ market. USDA-certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible. Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most synthetic fertilizers and pesticides. As with all organic foods, none of it is grown or handled using genetically modified organisms, which the organic standards expressly prohibit. Essentially the meaning of organic, according to Merriam-Webster, “of food: grown or made without the use of artificial chemicals.” We here at BSO Honey use all-natural raw ingredients, and we are in the process of getting our products “USDA Organic” and “Non-GMO” certified.

Our product is a proprietary blend of Virgin Organic Black Cumin Oil, also known as black seed oil. It is cold-pressed extracted from the seeds of the Nigella sativa plant. It contains Raw organic Apple Cider Vinegar with the “Mother”. Organic ACV that contains the “mother” refers to strands of natural proteins, yeasts, and bacteria that remain in the vinegar in its raw natural state. We also use raw honey that is filtered at 400 microns. Our raw honey has not been pasteurized. Commercial honey is pasteurized and additionally processed. Pasteurization removes beneficial nutrients like pollen, enzymes, and antioxidants. Our Honey is blended with the mixture at room temperature to maintain all the health benefits. No heat is used in processing the blend, so you get what Mother Nature intended. No other ingredients are added.

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