An other thing, I remember was that if honey "candied" it was impure honey,
and I can't remember what caused it to "candy". It appears that pure honey
will mainintain its liquid form for years.
John in Australia
----- Original Message -----
From: "Dennis Gulenchin" <dgulenc...@mts.net>
To: <silver-list@eskimo.com>
Sent: Saturday, July 15, 2006 3:01 PM
Subject: Re: CS>Honey as an antibiotic - heat
Buckwheat honey seems to stay liquid for a long time. I still have some
left in a jar that I bought more than a year ago that is still liquid. It
is not refrigerated although the HFS where I bought it kept it in a
cooler.
Dennis
John McLean wrote:
From memory again, "runny honey" can mean too much moisture in it, but
having said that, some varieties of plants do produce a less viscous
honey, we have a eucalypt tree over here and its called Yellow Box, the
honey off that particular tree I remember Dad would almost kill for, and
it was very stiff when cold.
John
----- Original Message ----- From: "Rowena" <new...@aapt.net.au>
To: <silver-list@eskimo.com>
Sent: Friday, July 14, 2006 12:53 PM
Subject: Re: CS>Honey as an antibiotic - heat
I was told the other day that all the honey you get in the supermarket
is
pasteurized, unless you get something labelled "raw" honey. Happily for
me
I am able from time to time to get some honey direct from the producer.
The
heated honey tends not to solidify, so if I'm somewhere buying
supposedly
unprocessed honey and I notice one is "turning" solid, I tend to go for
that
as an indication that it has not been overheated. Gently warming to get
it
flowing to put in pots is different.
Rowena
Dad was a fanatic regarding the production of honey, he never heated it
above a certain temperature, if overheated it would destroy the enzymes
in
it, and the exact figure I can't remember, but he could look at honey
and
tell you whether it had been overheated.
John in Australia
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