with all the chemtrrail activity I really have question the wisdom
of this method of using water.
I guess it depend upon where you are.
On 8/15/13, olushola camara camaramah...@gmail.com wrote:
It's better to start with rain water with any water filtration, as it's
more alive and it
Does the term unheated mean raw? Also I was told all honey actually is heated
by necessity to enable it to be poured in to the container. Otherwise it is
too viscous...true? Thank you
From: Cyndi cyndi...@gmail.com
To: silver-list@eskimo.com
Sent:
The large companies heat their honey, more to thin it for filtering than
for bottling. If you exceed about 120F it kills the enzymes. Small
local beekeepers generally will never heat their honey, nor filter it.
They will simply strain it through some cheesecloth, or an unused paint
'They' say a good test to know whether your honey has been 'sugared' or not
is whether any of it crystallizes in the bottom of the jar over time. We
have a local beekeeper whom I get honey from, 3 - 4 jars at a time. The
jar of honey we are using now has been opened for at least 3 - 4 months and
On 8/16/2013 6:55 PM, phoenix23002 tds.net wrote:
'They' say a good test to know whether your honey has been 'sugared'
or not is whether any of it crystallizes in the bottom of the jar over
time. We have a local beekeeper whom I get honey from, 3 - 4 jars at
a time. The jar of honey we are
Hi Marshall,
Yes, crystallization isn't necessarily a sign of being 'sugared'. Indeed, I'm
more apt to be suspicious of honey that doesn't crystallize. Our honey always
crystallized (lots of goldenrods and two different asters of late summer). The
only heat our raw honey ever knew was from the
Thank you, Lena and Marshall. I have always said, if I live long enough I
just might learn something and you two have educated me about honey and
honey crystals. I won't be so quick to judge various honeys by that
useless yardstick anymore, right? ..lol. And it makes sense. Various
fruits and
Dan Nave wrote:
I hope that no-one is dissuaded from using K2 because of your
experience.Â
No doubt you experienced increased tooth sensitivity, but for what
reason? I would hesitate to propose a direct cause and effect
relationship between K2 and tooth sensitivity as a general
8 matches
Mail list logo
