Hi B-L,
     In some cold countries, they extract honey by heating it to
something over 63 degree C.  Is this the only possible way, or maybe the
easiest way to get their honey?  any how I believe this method will
result in reducing the quality of the natural honey that is produced in
this manner, as the over-heated honey is not nourishing as the non
heated honey which retains it's natural enzymes and yet it's unchanged
flavor!! Therefore if this is the case...., what is the ideal
temperature for the honey in general ? How many enzymes are there in the
natural honey and does every enzyme has it's own different temperature
limit. Thank you for any feedback.
Naser Altayeb
  Kuwait