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
strainer.
Marshall
On 8/16/2013 2:39 PM, finplan65 wrote:
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
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*From:* Cyndi <cyndi...@gmail.com>
*To:* silver-list@eskimo.com
*Sent:* Thursday, August 15, 2013 3:22 PM
*Subject:* Re: CS>
On 8/14/2013 10:12 PM, finplan65 wrote:
Any brand names of the few percent that are authentic?
What matters is that it is honey local to you because then it's made
from pollen in your area. A national brand will never meet that
criteria. You also want it raw, not processed. Not only is it helpful
for arthritis but allergies and many other conditions, especially when
mixed with organic apple cider vinegar. Together it's called honeger .
I get my honey from local feed stores.
Cyndi
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