new research debunks trad views on nutrition

If I correctly understood the people at the bee club, there is more to crystalizing honey than age and/or temperature, and/or purity. They said some pure honey will never crystallize (really pure, not legally pure although blended with other things). When it will, it will at different ages and different temperatures. They said the more easily it will crystallize, the higher the quality of the honey.
 
If I correctly understood the people at the bee club, there is more to crystalizing honey than age and/or temperature, and/or purity. They said some pure honey will never crystallize (really pure, not legally pure although blended with other things). When it will, it will at different ages and different temperatures. They said the more easily it will crystallize, the higher the quality of the honey.
It depends on the flowers they forage too.
Some types of honey like pure clover honey is always solid.
 
The crystallization of natural honey depends on the flower types. Mixed flower honey always crystallize with cold temperatures, other flowers like pure dandelion and pure canola honey are always solid, the most popular acacia honey and chestnut honey never crystallize no matter what.
What makes the difference is the proportion between fructose and glucose that each plant produce. Honey rich in glucose tend to crystallize a lot more than those rich in fructose.
 

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