I've recently challenged a nutritionist who said that honey was no different to sugar.
She said that all the enzymes and vitamins were destroyed because honey was routinely
heated.

In the end she acknowledged that if that was true, next to no processed food would
have any vitamins as they are all heat processed.

We successfully got our food standards people to accept that there is a nutritional
difference between honey and sugar.

Is there a standard for heating honey without destroying its nutritional qualities?
"The flavour does not seen to diminish" doesn't seem like a very scientific measure of
quality.

Ron

Larry Krengel wrote:

> ...Assuming that my 105 degrees is a good number, are there any adverse effects to
> holding it there for a lengthy time?  I find the honey that I bottle is clarified
> nicely in two or three days and it is nice not to have it crystallize while sitting
> on the
> shelf.  The flavor appears not to be diminished, but I especially wonder about the
> enzymes that make honey desirable.
>
> Your thoughts are appreciated.