Ali Alowaid wrote:
>
> Does Any body knows how to protect the honey from being crystallized,
> without losing its healing properties ?
>
> Regards,
>
> Somay
 
I have no documentation but most feel that if the honey is only heated
to 120F (some 140F) that you do not destroy the flavor, yeast or
quality.  I know that when you make yogurt it is heated to at least 110F
and it does not kill the culture or yeasts.
Al Welk