On Mar 30, 2010, at 9:53 AM, Grant Gillard wrote:
>
>
> By definition, what is "raw" honey and what does it take to qualify  
> it as "pastuerized?"
>  My understanding that raw means totally unheated.
>  To my understanding, pastuerized means the honey was heated to 160  
> degrees F but I have no indication on length of the heating, the  
> process, etc.  Most "grocerer's tanks" heat the honey to 150 degrees  
> F.  Does this process qualify it as pastuerized?  It's no longer  
> "raw" in my book, but I'm looking for other opinions.
>  And then what does this say about granulated honey that is warmed,  
> slowly, with a temperature of say, 105 degrees?  Does this qualify  
> as "raw?"
>
> One of the main things that raw honey has going for it is that it  
> still has the natural enzymes.
If you heat it to 118 degrees F you kill the enzymes.  There is a  
temperature that at which you
can heat honey and still legally call it raw but it isn't.

Bill B
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