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Most (75%) of the Honey you buy in the Grocery Store contains NO actual Honey Whatsoever.

It’s true, the so-called “honey” isn’t even technically honey. Most of it is made of cheap “mystery” sweeteners, illegally imported from China, right under the nose of the FDA.

http://bit.ly/uLhR8F

http://tinyurl.com/c52d8z6

(NaturalNews) Raw, unfiltered honey is your healthiest choice for health benefits. You couldn’t ask for a healthier sweetener, unless you pay more for New Zealand Manuka honey. However, there are several honey scams that deprive you of honey’s health benefits. Some of the honey posers are absolutely unhealthy.

The best is pure raw honey. Adulterated honey is mostly real honey with additives, which should be listed on the label. Then there is imitation or fake honey. It is usually a syrupy concoction of cane sugar or high fructose corn syrup in water with colorings and binding additives, and maybe a small amount of honey.

Both pure and adulterated honeys have similar identification markings,pollen. Fake honey has no pollen. Honey can be legitimately filtered to remove wax and other large particles. But ultra-filtering removes the pollen completely.

Almost 80% of the brands from big box grocers and pharmacies tested by Food Safety News had no trace of pollen.Add 100% without pollen in those little packets of honey provided by airlines and restaurants. Products are listed here (http://www.foodsafetynews.com/2011/…). Despite even congressional demands that the FDA do something to curb the fraud, the FDA refuses. Maybe they’re too busy harassing raw milk providers.

“Ultra filtering makes no sense,” asserted Mark Jensen, president of the American Honey Producers Association. He went on to say no real honey producer would do that because it’s costly and diminishes quality.

But Jensen added this stinger: “In my judgment, it is pretty safe to assume that any ultra-filtered honey on store shelves is Chinese honey and it’s even safer to assume that it entered the country in violation of federal law.”

Chinese honey is fake funny honey that bypasses strict tariffs, imposed a few years ago to keep cheap Chinese honey from squeezing USA bee keepers out of the honey market. The reason it’s so cheap is that it usually has no honey in it! So how do they avoid the tariffs and keep that high markup intact?

Simply misdirecting the point of origin is one way. Sending it to Canada or Mexico, then changing the shipping labels there and sending the containers across the border is the essence of this shuffle.

Another way is to simply lie about the contents of 50 gallon drums, using fake labels of other items that match the funny honey prices. Since either method involves food brokers in the middle, retailers who purchase at good prices don’t ask questions.

According to reporters investigating, they don’t answer questions either.
This is probably not a Chinese conspiracy. The Chinese are having the same issues with funny honey on their grocery shelves.

Co-ops, farmers markets, and respected health food stores all had high marks from Food Safety News. Pollen showed up in all the products tested. So the worst honey you could get from them is adulterated, i.e. containing mostly real raw honey partially filtered with some additives. Again, your best bet is raw, unfiltered honey from a reliable source. It’s worth the extra cost for its nutritional and healing properties

Learn more:http://www.naturalnews.com/034123_honey_pollen.html#ixzz1dzvoQXjW

I want to thank Mike Adams of Natural News for this information.

• AMYLASE works to breakdown carbohydrates i.e. starches, sugars
• BROMELAIN taken from pineapple plant, helps break down proteins
• HCL (hydrochloric acid) stimulates pancreatic secretion, activates pepsin and sterilizes the stomach from bacteria and parasites
• LACTASE needed to break down lactose found in milk products
• LIPASE works to break down fats into fatty acids and glycerol
•LIPASE improves fat digestion, stimulates bile flow, aids gallbladder
• PANCREATIN contains protease, amylase, and lipase, functions in the intestine and in the blood
• PAPAIN extracted from papaya fruit, aids in protein digestion
• PEPSIN breaks down proteins, function depends on availability of HCL
• PEPSIN works to breakdown protein into amino
• The more food that you can eat raw, the better.
• Eat as few over-processed and over-cooked foods as possible. The body has a difficult time digesting fried, pasteurized, barbecued, dried, and other over-processed and over-cooked foods which you find in boxed and processed foods.

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In 1930, under the direction of Dr. P. Kouchakoff, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland. The effect of food (cooked and processed versus raw and natural) on the immune system was tested and documented.
Dr. Kouchakoff’s discovery concerned the l
eukocytes, the white blood cells.
It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called ‘digestive leukocytosis’, in which there is a rise in the number of leukocytes – white blood cells – after eating.

Since digestive leukocytosis was always observed after a meal, it was considered to be a normal physiological response to eating. No one knew why the number of white cells rises after eating, since this appeared to be a stress response, as if the body was somehow reacting to something harmful such as infection, exposure to toxic chemicals or trauma.
Back in 1930, the Swiss researchers at the institute of Chemical Chemistry made a remarkable discovery. They found that eating raw, unaltered food did not cause a reaction in the blood. In addition, they found that if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, chemicals added, etc.), this always caused a rise in the number of white cells in the blood.
The researchers renamed this reaction ‘pathological leukocytosis’, since the body was reacting to highly altered food. They tested many different types of foods and found that if the foods were not refined or overheated, they caused no reaction. The body saw them as ‘friendly foods’. However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction found only when the body is invaded by a dangerous pathogen or trauma.
The worst offenders of all, whether heated or not, were processed foods which had been refined (such as white flour and white rice), or pasteurized (a process in which milk is flash-heated to high temperatures to kill bacteria), or homogenized (also seen in milk where the fat in milk is subjected to artificial suspension), or preserved (chemicals are added to food to delay spoilage or to enhance texture or taste).
In other words, foods which were changed from their original God-given state.