Mmmmm well all I can say is that Dad used to own 600 beehives, he always
maintained that if your honey candied it wasn't, but he isn't alive now for
me to ask him. I do remember that he always used to extract the honey when
it was below a 20% moisture content, how he measured it I don't know.
John
----- Original Message -----
From: "Gunar" <garn...@bigpond.net.au>
To: <silver-list@eskimo.com>
Sent: Sunday, July 16, 2006 4:24 PM
Subject: Re: CS>Honey as an antibiotic - heat
----- Original Message -----
From: "John McLean" <h...@bigpond.net.au>
To: <silver-list@eskimo.com>
Sent: Sunday, July 16, 2006 8:22 AM
Subject: Re: CS>Honey as an antibiotic - heat
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
Hello John -- sorry, but you are mistaken about "candied" honey
being impure: ... just the opposite is true; "candied" or crystalised
honey occurs when the honey is raw, that is, when the honey has
NOT been subjected to high enough temperature in processing it.
Manuka honey is a perfect example of raw honey, which is crystalised.
Honey which remains runny, or "liquid", has had its enzymes
destroyed by heat during processing, and so has lost much of its
health and medicinal value.
Regards,
Gunar in Sydney.
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