Re: Tests Show Most Store Honey Isnít Honey
Originally Posted by sqkcrk
I have a bad news for you.
Below you can see a proof, that "honey" in Supermarkets is not real Honey anymore.
As you can see - REAL HONEY it is not just an issue related to a pollen removal. For example Enzymes.
"COMPARISON OF MINERAL AND ENZYME LEVELS IN RAW AND PROCESSED HONEY" - Research Project Funded by National Honey Board (!)
Without a doubt, heating and filtering honey reduces the final quantity of enzymes in
honey. Enzyme levels dropped an average of about 35% when heating and DE filtration was
used. Enzyme levels dropped about 15% using heating and straining. Enzymes such as
invertase were nearly completely eliminated (!!!) by processing (average drop of 73%). Others,
such as phosphatase dropped about 13%.
That there was an average reduction is not a complete surprise—most enzymes are
destroyed by heat. However, honey’s enzymes were not completely destroyed by processing.
Quite the contrary, some enzymes increased after being blended. It is likely this occurred due
to the highly variable nature of the honey samples. For instance, the range in enzyme levels
for some honeys were two the three times higher from one sample to the next. "
Is a level of Enzymesins in honey important? - see two examples from my previous posts.
So, can you label a 1% Milk as a Whole Milk?
Therefore I think your statement: "...No one is being fooled or lied to by a label which identifies the contents of a jar as HONEY" is incorrect.
If we are thinking about ethical behavior - the Packers should use the labels similar to these: "Filtered Honey", "Processed Honey", "Heated Honey" and so on.
Last edited by Boris; 02-10-2013 at 10:07 AM.