Guest guest Posted July 7, 2001 Report Share Posted July 7, 2001 Jim wrote: " Local raw honey is NOT good enough. Normally, it is heated as high as 160 degrees (same as Pasteurization) so it will separate from the comb & pour into bottles more easily -- so they kill the food value to save a few minutes. It has to be UNHEATED -- EVER. The only brand on the market that might be stocked is Really Raw Honey. " ************************************************* Jim I have found several brands of locally gathered honey here in Arizona that are raw and unheated. It seems the word is getting to the bee people that this is what many people are now demanding. It should also be true in England where lives, and where you live. I have found one indicator that seems to always point to unheated honey: crystallization. If the honey is solid in the container, if you have to dig it out with a spoon, then it has not been heated at all. Sometimes, it is liquid. My normal unheated source: Patagonia honey, has been liquid lately. Not sure why. I will contact them soon for an answer. Corny ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
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