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jerry@fedia.io

submitted 8 months ago by kbal@fedia.io to c/random@fedia.io

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I've learned that the reason why the brand of honey I've been buying is so good is that it's unfiltered and unpasteurized. It gives me a vague sense of unease as I wonder if there's some good reason why so many producers of the stuff do filter and pasteurize it even though it tastes this much better when you don't.

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[–] BrundleFly2077@sh.itjust.works 0 points 8 months ago (1 children)

I mean. Botulism, my dude. For a start. It makes you uneasy? Why didn’t you just search online “why do we pasteurize and filter honey?”

🙄

[–] kbal@fedia.io 1 points 8 months ago (1 children)

When I do consult searx I am told that I was correct in my understanding that bacterial contamination such as that resulting in botulism is generally not a problem for honey. You may be thinking of milk.

[–] kbal@fedia.io 1 points 8 months ago (1 children)

Further reading suggests that although the bacteria cannot live in honey, spores which can cause botulism can nonetheless sometimes be found in honey — both pasteurized and raw. Health Canada suggests not giving honey to infants.

[–] kbal@fedia.io 1 points 8 months ago

But the main reason for filtering and pasteurizing honey seems to be that it gives it a longer shelf life before it crystallizes. Sure enough, one of the the jars I bought was in solid granular form. I put it in hot water to re-liquefy it.