Well I don't think it was bad, I certainly don't despise the stuff I make from my own raw honey, it's just the subjects they used preferred the cleaner taste of the sterilized honey. I don't recall his procedure, though, maybe the results were only due to a weak inoculate, and that if he had used a stronger one the results would have been different. It was somewhere on the internet, maybe even in this forum, so if you google for it you might find greater details.Hmm, super interesting. I wonder if the health benefits were greater with the mead with raw honey, even if the taste was lacking.
So many? How many? Send me some and I will test it for you, me and my friends.Yeah, I wasn't saying it tasted poor, I was just saying according to that study it might lack in taste a little bit, but like you said there could be other factors as well.
As far as health benefits, I just cant imagine that there WOULDN'T be any because raw honey has SO many.
"Raw honey has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. Raw honey's benefits don't stop there. Raw honey can also stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma."So many? How many? Send me some and I will test it for you, me and my friends.
That sounds like the best way to do it. No one has suggested that yet! That way you get both sides of the coin! The yummy taste and the enzymes and benefits. Thanks for that.You heat the honey, let it ferment for a while and once it contains enough alcohol you stirr in another batch of honey. Gives a better taste and it also brings back the enzymes.