Greetings
It is apparent that there are two schools of thought regarding the
heating of honey. One school classifies honey as a confection on the
shelf with things like jams, jellies and maple syrup, all of which
have been heated and cooked as a matter of course.

Another school attributes to honey some special nutritional
properties which must not be exposed to heat. What exactly are these
properties and what is their role in human nutrition?! Aren't people
simply trying to create an aura of mystery around an ordinary food
product?

I seriously doubt that whether you use honey that is raw, somewhat
heated, or flash heated to 200 degrees -- makes any difference in
terms of overall nutrition. Most of the food that we eat is cooked
anyway. You can get more nutritional benefit from a raw apple or
orange than from honey.

If you are going to appeal to a niche market, that's fine. If the
niche market thinks honey should be raw, that's fine. But to cast
aspersions on the honey that is produced by the general beekeeper is
counter-productive, in my opinion, and not backed up by facts.


--
Peter Borst <[log in to unmask]>