Docteur André Simoneau wrote:
> http://www.xs4all.nl/~jtemp/FormicAcid.html
>
> To Dee Lusby:
> the essential of your questions should receive answer in the link above.

I did a quick search of the internet on formic acid in food and it is
naturally occurring and is also a by product of digestion of methanol
and other naturally occurring chemicals in food. (Sort of obvious since
it is a simple organic acid.)

So if we are concerned about the levels of formic acid in honey, we are
creating a problem  that is not there, since you can use the same flawed
analysis on tomato juice and tomatoes. Since I grow tomatoes and have my
daily BLT and salad I have more formic acid in me than a couple of
teaspoons of maxed out honey taken directly from a hive after treatment.

But that will never occur since all beekeepers follow directions on the
label and will not super until the correct time after treatment. So it
is unlikely that the formic acid levels will be much beyond the normal
percentage in honey. In any case, much less than what I am generating
daily with my tomatoes. Compared to honey, a glass of tomato juice is
downright toxic, if you are worried about formic acid levels.

This thread seems to be in search of a problem that is not there.

Bill Truesdell
Bath, Maine

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