After reading the comment about heating honey to 160 degrees F ([log in to unmask]), and another comment about potential loss of trace substances, etc. ([log in to unmask]), I recalled hearing about flash heaters that raise the temperature of honey to high temperatures very quickly, but only for a very short period of time (unlike conventional methods) thereby preventing crystallization, but (apparently) not removing trace substances, flavor, etc. Any info out there on flash heaters? Also, although honey thins to a syrup - that's "sirup" for all you Norwegians out there :-) - when at higher temperatures, its consistency returns to normal when returned to room temperature, so there's no worry of driving away customers with "thin" honey (voiced by [log in to unmask]) by the heating process (personal experience only to 100-105 degrees F (38-41 degrees C) for 24 hrs). Late winter stores of honey that are in the process of, or have crystallized in a cool basement return to their original consistency by heating similarly until all crystals have dissolved. The honey should remain in its original thick, liquid state until the next year's harvest. Also, is it true that honey can only go "bad" while in the crystallized state? Thanks for the comments so far. Ben Pardini ([log in to unmask]) (original crystallization post)