WARNING: Do not feed honey to infants under 1 year of age
Infant botulism is a rare but very serious disease affecting the nervous system of infants. Honey and other raw agricultural products may contain bacterial spores from Clostridium botulinum that could cause infant botulism. These bacterial spores are widely distributed in nature. They can be found in soil, dust, the air or raw agricultural products. Clostridium botulinum spores have been detected in corn syrup, honey, fresh and processed meats, fruits and vegetables. Scientists don’t know why, but this disease has never been reported in an infant older than 11 months of age. The rate of disease is about 0.02 per 100,000 or 70 to 100 cases annually in the United States since first recognized in 1976. Most infants that develop infant botulism have not been exposed to honey.
Infants born prematurely and under 1 year of age are at highest risk because their underdeveloped digestive systems may not produce enough acid to destroy bacterial spores.
Simply substitute honey cup for cup in place of sugar. As a rule reduce the liquid by 1/4 cup for every cup of honey used. In baked goods add 1/2 teaspoon of baking soda for every cup of honey used and bake at a temperature 25 degrees lower than instructions call for. In cookie recipes using eggs and no additional liquid, increase the flour by 2 tablespoons per cup of honey or enough flour to give the desired consistency. Chill before shaping and baking. Helpful hint: Honey can be measured easily by using the same cup used for measuring the oil in a recipe or by coating a cup or spoon with nonstick vegetable spray.
Honey is 100 percent pure honey, as made by the honeybees from the flower nectar they gather, transform and store in honeycombs. No ingredients are added by man.
No! Honey is composed primarily of carbohydrates.
One tablespoon of honey contains 60 calories.
One tablespoon contains less than 2 milligrams sodium, a level which the Food and Drug Administration considers “sodium free.”
No. Honey is by nature very low in bacteria and other microbes and does not benefit from a pasteurization process.
Honey will keep indefinitely if stored in a sealed container. It is best stored at room temperature. Refrigeration promotes granulation.
Honey darkens with age and becomes a bit stronger in flavor. It will not spoil.
Granulation is a natural characteristic of pure honey, which does not harm it or indicate any deterioration of the honey. It is also easily reversed, without harming the honey. Bring a pan of water to a boil, turn off the heat and place the container into this boiling water. Leave until both have cooled.
One thing you may try to prevent granulation is this. If you are buying in large containers that granulate before you are done with them, pour a manageable amount into a smaller “table server” for your table. Store the remainder in the large container in your freezer. Freezer temperatures are too low for glucose molecules to migrate and form crystals. As the table server empties, remove the large container from the freezer long enough for it to warm so you can refill the smaller container. Replace the large container in the freezer. Note: before you pour more honey into your table server be certain that no crystals remain there to act as ‘seed’ for the new honey to granulate around, a condition which will speed up granulation.
Honey is sold by weight. In the United States, this means in pounds or avoirdupois ounces. Unfortunately, we also measure volume in units called fluid ounces. The units are not equal; in fact, 1 cup of honey (8 fluid ounces) weighs approximately 12 ounces (avoirdupois) — in other words, the 12-ounce jar of honey that you purchase will fill 1 cup.
Since honey is a natural product, its flavor is influenced by the type of flowers from which bees gather nectar, the geographical region and the weather.
The general health of the U.S. bee population, weather, agricultural practices and the economics of the honey industry affect the number of bee colonies and their production. Bees, like people, are vulnerable to diseases and parasites, sometimes at epidemic proportions.
This is pure, premium honey that has been allowed to naturally granulate under controlled conditions to make a smooth, spreadable textured honey. Sue Bee Spun is a registered trademark of Sioux Honey Association.
Sue Bee Honey is filtered to remove all pollen to lessen its chances of granulation (sugaring). Aunt Sue’s and Natural Pure honeys are strained rather than filtered in order to retain their natural complement of pollen as gathered by the bees. Pollen adds to the nutritional value of honey.
Honey is naturally free of gluten. It contains no wheat, barley, rye or oats or their by-products. No gluten containing products are stored or used in Sue Bee Honey facilities.
During our processing, as we pump, filter and fill bottles, air is unavoidably mixed into the honey. Honey, being a viscous solution, has a tendency to trap this air. After the filling step, this air will slowly rise to the top of the honey leaving a white ring of foam. The larger the container, the more foam present. The foam gradually dissipates as the entrapped air bubbles burst.
It would not be proper for Sue Bee to advise you on your medical condition. We would suggest that you consult your medical doctor or nutritionist regarding your use of honey. For your information, honey is a complex solution of many sugars, including fructose (38%), glucose (32%), sucrose (2%), maltose (7%) and other sugars, acids and flavor compounds (4%). These carbohydrates should be accounted for in your diet.
Many of our honey containers are made of PET (polyethylene terephthalate), a clear plastic that allows the consumer to see the honey before purchase. One of its characteristics, however, is warping at near boiling temperatures. Also, some of our labels are a foil and paper material. The foil, like metal cooking utensils, does create excessive heat problems in a microwave.
Also, honey, being a thick, viscous liquid, does not heat evenly in a microwave. Hotspots may develop that may lead to a sudden boil that spatters the hot contents. Such hotspots are also hot enough to degrade the flavor and color of this premium honey.
All Sue Bee Honey found in grocery stores is 100% Product of the USA and truthfully says so on the label (One exception is the Sue Bee 5# Honey jug sold only at Sam’s Club that contains US and Canada honey as they specify). Sue Bee Honey is a cooperative of American beekeepers producing honey in the USA. That means US honeybees producing honey in the US and pollinating US crops. This honey is then processed and packaged in the US by Sue Bee. The 35-40 million pounds of honey produced by our cooperative is what makes up the Sue Bee Honey you see on the shelf. You can be assured that Sue Bee is always 100% USA, 100% pure and truly is ‘America’s Honey.’ Likewise, all of our Aunt Sue’s Wildflower Honey line is 100% USA and 100% pure. (The one exception here is the certified organic honey packed under the Aunt Sue’s label; this honey cannot be produced in the US and is sourced from Brazil.)
Honey is best kept in a sealed container at room temperature. Refrigeration preserves honey very well but also promotes granulation, yielding a semi-solid mass. Freezing, on the other hand, preserves honey well and does not promote granulation, but makes dispensing difficult. Avoid temperatures above room temperature since they promote the darkening of the honey, along with subtle flavor changes.
No. Honey is naturally free of trans fatty acids.
Yes, it contains no man-made additives or additives of any kind.
Honey does not spoil. However, the flavor is best when consumed before the ‘Best by’ date on the cap.
Sue Bee Honey is certified Kosher by the Orthodox Union.
Honey is naturally free of allergens. No allergens are stored or used in Sue Bee Honey facilities.
Sue Bee produces a wildflower organic honey under the Aunt Sue’s Organic Honey label. Ask for it in your local supermarket.
All Sue Bee Honey is always 100% pure honey as made by the honeybee.
Several antioxidants, including pinocembrin, pinobanksin, chrysin, galagin, ascorbic acid, catalase and selenium, have been found in honey. Darker honeys with higher water content have a stonger antioxidant potential.
No. We regret that safety and security concerns have made tours impractical.