Osiyo Nigadv!
Hello Everyone!
Honey of any purity will crystallize over time. Different flower nectars can
cause longer or shorter crystallization times. Honey taste goes from very
mild like orange and clover to a heavy flavor as in Horehound.
Crystallization or granulation begins as the water content continues to
evaporate and the glucose sets as the monohydrate. The color will also
darken.
Raw unfiltered honey may contain bits and pieces of body parts, wax, and
propolis. This is the real stuff and will not sell in the grocery stores.
"Typical honey analysis: Fructose: 38%, Glucose: 31%, Sucrose: 1%, Water:
17%, Other sugars: 9% (maltose, melezitose), Ash: 0.17% .. Source: Sugar
Alliance "
Commercial honey may have additives and filtration to reduce viscosity and
lengthen granulation time. Some mix different nectar honeys in a blend to
reduce strong flavors.
Raw unfiltered honey is normally very thick. You can prove this to yourself
by looking at the viscosity of raw unfiltered honey and the commercial
brands.
To return to liquid just gentle heat in a warm water bath, never boiling
hot tho as heat will kill the beneficial enzymes. Never in the microwave
either.
My Dad was a commercial apiarists and I was myself for many years as a
hobby. It is hard to make a living harvesting honey now-a-days.
Bee stings cured me of arthritis in my back. X-rays showed bone spurs on L4
and L5 and the only thing it could have been was the continual bee stings
that caused the spurs to disappear...
"Giving honey to infants can be hazardous because some infants can develop
the disease known as infant botulism. This occurs because there is a natural
bacteria in the honey which cannot be filtered out. The bacteria then
produces a toxin, known as botulin, in the infant's intestines. After the
infant has become more than a year old, the intestine has matured and the
bacteria cannot grow. Even the honey in some processed foods can cause
botulism. After an infant ingests this bacteria, the disease can occur
within a few hours or even up to a week.."
http://en.wikipedia.org/wiki/Honey
Love
Bob
Adageyudi
Staya Udanvti
----- Original Message -----
From: "John McLean" <h...@bigpond.net.au>
To: <silver-list@eskimo.com>
Sent: Saturday, July 15, 2006 6:22 PM
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
----- 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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