> Thanks for the information. 40 degrees sounds very reasonable. It's
> definitely safer that way. As for the honey labeling standards, it's a
> very good point. Unfortunately, though, in the US many honey products are
> just not labeled in that respect, which brings up a question: is it really
> safe to buy unlabeled honey? Do you know of any brands in the US that are
> safe? And how about the pesticides issue? Have you any information on
> that?


The best label is the farmer around the corner where you can see how he does
extrude and fill the honey. The simplest testy is to look for tiny foam
bubbles on the surface of the honey. This indicates that the honey was
heated before and while filling.

Another method is to search for altered proteins but this requires special
test kits. It is the more professional way. Apart from Acacia honey, every
honey crystallizes after some time, especially if cold processed.

The most certain way of getting unheated honey is to buy pieces of honeycomb
which still contain the honey.

Pesticides are more difficult to detect. Either you buy honey which is
controlled by an organic farming association or it will be difficult and
expensive to do the required tests yourself.

Ys Ud