Comment: Pretty simple

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Pretty simple

it generally takes years for honey to get to the state i describe. And when heated as described it's not raw honey anymore which I'd just take a guess and say that's maybe what you want on a would, for it's enzymatic properties.

Fishy's point about it lasting cause of sugar content is pretty close, the salient point is water is entrained in sugar crystals (which bacteria loves) but it can't readily access the water it needs to thrive.

Most of the microscopic nasty stuff that makes us sick is pretty much OMNIPRESENT in our environment, it's pretty much around all the time, getting ingested by various means but until it really colonizes and concentrates our bodies just deal with it.

Be brave, be brave, the Myan pilot needs no aeroplane.