Roy Nettlebeck wrote:

>  The real problem in the US is the heating for the filtering process. They crank
> it up to 155 F filter and quick cool. It inverts the sugar and good-bye honey.
> Its yellow but dead.

Minor point but I believe it is the enzymes that are are killed off
above 122F. Also you start down the road of increased HMF. But any heat
does that, even below 122F.

Which brings up a good point, you can have "dead" organic honey if it is
heated beyond 122F but live non-organic unheated honey. Or do the
standards have heating as a stipulation for being called organic? I do
not recall any, but it has been a while since I looked.

Bill Truesdell
Bath, ME