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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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