Re: The truth about heating and freezing honey
Even the National Honey Board, which advocates pasteurization of honey, acknowledges that most enzymes are destroyed by heat.
If you do read the study linked above, keep in mind that both of their comparison honeys were heated substantially. In other words, it is not a real comparison between "raw" honey and "processed" honey, but rather a comparison of two different processing methods.
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.
--- Practical reality trumps philosophy!