> >So, if HFCS is very close to the same acidity as honey, and presuming that
> bees are well adapted to the food that they make, why do you think that a
> higher ph is an advantage, Bob (or anyone else)?
>

At low pH, the fructose in HFCS is more rapidly converted to HMF, which can
cause bee toxicity.  It follows a time/temperature plot, meaning that it
happens faster the warmer the syrup is.  There is little HMF formed if the
syrup is at neutral pH.

Randy OIiver

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