Guest guest Posted January 24, 2001 Report Share Posted January 24, 2001 Mark Hovila wrote: > Andrew, > > > Most honey is raw, a little is pasteurised. > > I don't believe this is correct. Even so called "raw" honey is usually > heated to 160 degrees F. How they can call this raw, I don't know, but they > get away with it. Enzymes are said to be killed off at 118. > > The germaphobes want to pasteurize everything. Even fresh juice bars are > starting to come under scrutiny. They would rather zap every last E. coli, > along with the good bacteria, rather than admit that our bodies are a toxic > breeding ground. > > Mark My experience is that to get the honey that was obtained in a natural way (not heated) and is natural (the bees weren't additionally fed sugar during the honey "production" season) you have to know the source and even better, the bee-keeper himself. Usually they produce such honey for themselves. Probably some of the honey sold in organic food stores might be good. One of its qualities is very quick cristallization process (the longest - two, three months after the harvest) despite the fact that the bees weren't fed sugar. Natural honey that doesn't cristalize is very rare - I had it only once. It was the honey from the mountain area here (obtained from high altitude). As it was very dark I suspect it was honey-dew. Liliana Quote Link to comment Share on other sites More sharing options...
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