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 using now has been opened for at
least 3 - 4 months and I bought it last summer. We don't refrigerate
it.. just leave it on the shelf in the pantry or on the kitchen table.
So far, not a speck of crystalized sugar in the bottom.
Not really. All honey is a super saturated solution of glucose and
fructose (mostly). If seeded, all will crystallize. Some honeys, those
that contain more glucose, crystallize readily. This includes dandelion,
aster and goldenrod in my area. What a lot of people don't know is
that if you have a jar that crystallizes, and you end up with a layer of
liquid on top, that liquid will contain mainly the fructose and the
water from the part that crystallized. The additional water can make it
ferment. Here is a good article on it:
http://www.montcobeekeepers.org/Documents/Honey_Crystallization.pdf
which has a table of which honeys crystallize fastest.
I used to buy my honey from Vermont Country Store and it was wonderful
quality. They quit carrying locally gathered honey for some reason
and I had to look around for another source. It was my good fortune
to locate a beekeeper locally.
Good.
Marshall
Lola H.
On Fri, Aug 16, 2013 at 5:54 PM, Marshall <mdud...@king-cart.com
<mailto:mdud...@king-cart.com>> wrote:
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> <mailto:cyndi...@gmail.com>
*To:* silver-list@eskimo.com <mailto: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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