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Honey is a natural preservative – when exposed to changing temperatures, light, and time it remains balanced and effective. Its thick, malleable disposition makes it ideal for homogenizing synergistic herbs and adaptogens. 

By infusing nutritious superfoods and nootropics, mycro products become delicious, daily snacks that simplify and replace consuming a collection of supplements with a spoon of honey.

High in amino acids, minerals, vitamins, enzymes, and antioxidants, raw honey provides pain-relieving, antibacterial, and anti-fungal properties.

Honey’s sweetness is derived from glucose and fructose rather than sucrose, eliminating concerns that overconsumption of sugar can damage teeth and overall health.

Our decision to stack adaptogens and mushrooms also counteract the concerns of overexposure to a single ingredient (ex. “Sugar” damaging teeth).

Our honey is raw clover honey, sourced from Brazil.

Why raw honey?

Pure, raw, unprocessed honey is as close as you can get to eating from the comb.

Raw honey contains nutrients and antioxidants, otherwise removed with processed honey.

Taken from the comb and filtered to remove undesirable substances (beeswax, dead bees), it’s then bottled and ready to serve (or blend with other ingredients).

Processed honey has commercial appeal--smooth and clear without air bubbles.

There’s nothing about the process that enhances the benefits as an ingredient.



Vitamins and minerals in honey include the following: zinc, magnesium, calcium, potassium, phosphorus, sodium, selenium, copper, iron, manganese, chromium, Vitamins B1, B2, B3, B5, B6, B9, C, and K.

Healthy bone growth is a result of increased calcium intake from consistent consumption of honey.


Honey is recommended as a substitute for glucose as a source of energy due to its slow release of fructose.

A bit less than half of the sugar in honey is fructose. That said, a little over half of it isn’t.

Diabetics often resort to honey to consume something sweet without seeing a jump in blood sugar levels.

Glucose and fructose are structured so that they may be immediately digested, unlike sucrose, which must first be processed in the body. This enhances the digestive process.

Honey’s vitamins and minerals also help protect enamel when consumed, unlike sucrose which almost immediately interferes with the enamel.


Polyphenols are plant compounds that play the role of antioxidants in honey.

Dozens of them exist within the makeup of honey.

These antioxidants are also linked to improved blood pressure and cholesterol, respiratory and wound healing.

Antioxidants lower oxidative stress, linked to poor chronic health.

Honey’s ability to prevent chronic ailments leads researchers to recommend honey as a replacement for sweeteners, if not as meal replacements.


Antibacterial and antimocrobial

Trusted to kill harmful bacteria and fungi, preventing infections and other illnesses.

The mouth and gut are primary beneficiaries.


Raw honey contains the purest form of pollen, known to contain anti-inflammatory properties and improve liver function.