> reading Allen's post, it appears I made myself
> unclear.

Not really.  You've made a number of good points.  It's just that, if we
agree with you, we don't bother to say so.  If we disagree, or don't
understand, however, we go on and on and on.  And, actually, many others of
us are not trying to resolve the issues, especially those that appear to be
a matter of taste, but are reminded of something else interesting, and start
a new subject without changing the header.

Anyhow, there is one wildcard that I have been watching for, that, so far
has not been played in this discussion.  That card is this:

Some people are sensitive -- allergic -- to refined sugar!

The interesting thing about such sensitivities is this: they *can*, in
extreme cases be more subtle than many laboratory procedures.  For example,
some people only need to come close to a peanut product to get a reaction.

I'm not clear on how sensitive some people are to refined sugar, but, if the
sensitivity is great and they are buying honey to avoid processed sugar, at
best, they are going to be puzzled why they get a reaction to some honey.

What it is about refined sugar that causes such reactions is not clear.
Perhaps some stage of the refining process introduces something that is not
always totally removed at the end.  Dunno.

allen
http://www.honeybeeworld.com

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