Thomas Cornick wrote:

> > In summary, dark is usually better but as a food it is middling compared
> >  to most other foods so designated, plus you can eat more of them
> >  compared to honey
>  If dark honey replaced the refined sugar in the average modern diet I think
> you would find the contribution of antioxidants and flavones to be quite
> significant.

Yes, you are right but that is a might big "If". The problem rests with
the cost of sugar compared to honey when only talking about a sweetener.
Those that want the qualities that honey gives will pay. But most of us
buy by price. Organic foods are a prime example. Grocery stores sell
them but they usually amount to about 10% of the market. They may offer
better healthful qualities, but price negates any advantage. And honey
already has the "health" advantage over sugar. Check any of the
literature in the Organic movement. So the market for honey as healthful
sweetener is about at where we can expect it to remain. Might get a
little bump.

Broccoli is a great antioxidant and cancer fighter. I cannot see a local
McVeggi opening near us soon with Broccoli Burgers.

Since we are talking Ifs... If US price controls were removed from sugar
the price drop would be substantial and make honey even less competitive
as a sweetener. Be happy for the sugar lobby.

As noted the area that honey makes a big difference as a value added
product is, first, in preserving meats. It extends shelf life
considerably. Less spoilage means more profit. The second is in skin
care products. There it does more than act as an antioxidant but has a
range of benefits. To me, that has unbelievable potential. And this is
where the NHB can earn their keep.

Bill Truesdell
Bath, Me