Some helpful honey information

This came from West Mountain Apiary, concerning the issues of heating honey and micronutrients–

Health Benefits

Consuming locally produced raw honey is said to have health benefits. Raw honey may reduce sensitivity to seasonal allergens due to the locally gathered pollen within it. Plus, we all know to put honey in our tea when we have sore throats, but most of us don’t stop to ask why. The unique chemical composition of low water content and relatively high acidic level in honey creates a low pH (3.2-4.5) environment that makes it very unfavourable for bacteria or other micro-organism to grow. Due to its naturally occurring antiseptic and antibacterial qualities, raw honey has been used for centuries as a topical application to help prevent infection. While this practice became less frequent with the discovery of antibiotics, honey is making a comeback in modern medicine, again being used as a topical dressing.

Know your honey source. Imported honey may be impure and include questionable additives. Commercial processing of honey destroys its nutritional value. Buying raw, filtered honey locally insures you are receving pure honey with the best flavor and all its nutrition intact.

http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/#.UE8XC65618E

Heating Honey

Heating honey to 150 degrees tends to stall crystallization. However heating honey up to 98 degrees causes loss of nearly 200 compounds. Heating to 104 degrees destroys invertase, the bee enzyme that converts nectar to honey. Pasteurized honey is heated to 170 degrees and held there for four to five minutes, essentially destroying the nutrition. Heating honey to high temperatures causes it to burn, changes the flavor and destroys the compounds that have health benefits. For the best honey, the consumer should buy filtered, unprocessed honey locally.

Store tightly sealed liquid honey in a cool, dry place for up to 1 year; store comb and chunk honey for 6 months. While honey can be frozen, it should not be refrigerated. When refrigerated, honey crystallizes, becoming gooey and grainy. Honey can be re-liquefied by placing the container in a pan of hot water over low heat for 10-15 minutes.