JACK DANIELS HAS been told to prepare for his honey allergy.In a statement released to the media on Monday, Jack Daniels said he would be "immediately reassessing" his allergy status, which he had already been experiencing for the past two years."I have been advised by my doctors to make a reassessment of my allergy and I will be taking a number of precautions to ensure that I do not have any more...
The most popular honey in America may not be the real thing.
But it does have a lot of flavor, thanks to a complex blend of sugars and oils that are usually roasted to make the sweet syrup that goes into confections and baked goods.
As it turns out, the real honey is also the most expensive, according to a study published Monday in the journal Food Science & Technology.
The study compared the prices of three types of honey, including one made from the same plant, in two different countries.
The real honey, the researchers found, is priced about $1.70 more per kilogram than the one from the lab, or about 15 cents per kilo.
In other words, the sweet stuff is twice as expensive as the lab-grown honey.
And the cheaper it is, the more expensive it is for consumers, according the researchers.
So, the next time you decide to add honey to your baked goods, keep in mind that the real stuff costs more.
That means you might be paying more for the same amount of sweet stuff.
The price difference may also mean consumers are getting the same taste and texture, the study found.
In some cases, sweeteners in the lab honey may actually be more expensive than in the real deal.
That could make it hard to distinguish between the two.
“The sweeteners used in the honey lab have not been validated in humans,” said study author David Schaller, a senior scientist at the Food & Drug Administration in Rockville, Md.
“They have been shown to increase sweetness by 20 to 30 percent and to lower sweetness by 10 to 15 percent.
So that’s a pretty significant difference.”
The study found that the price of the real and lab-produced honey varied widely.
For example, the cost of the lab product was about $2 per kiloz for a kilogram of the sweetstuff.
The cost of real honey was about 40 cents per gram, and lab honey was $1 per gram.
Schallert said he didn’t know whether consumers could distinguish between lab-made honey and real honey by taste.
In general, honey in the U.S. is made from sugar.
And some people prefer to add sugar to their honey instead of cooking it.
But most Americans don’t taste any difference, said Schallers research fellow, Jennifer Kavanagh.
Honey, she said, is usually sweetened with lemon juice or honey from the fruit tree, which is more expensive.
But honey from trees other than the sweet maple or hazelnut that’s grown in the United States isn’t nearly as sweet as honey from California or Oregon.
For that reason, Schallering said, he thinks it’s important to pay attention to what’s in your honey.
Consumers need to pay close attention to price tags.
“It’s important that consumers get the correct honey,” Schallier said.
“But it also depends on what you’re buying.”
For example: Consumers buying a honey confectioner honey will pay about 10 cents more per gram for a quart of confectionery honey than consumers buying the confectionary honey directly from the confederate farmer, said Katherine Jett, a spokeswoman for the National Honey Board.
But the price difference isn’t necessarily a bad thing, Jett said.
She said that the honey that’s sold in confectioneries is made with a higher percentage of sugar and other nutrients.
The higher percentage also helps to make it more palatable.
“If it was made from higher-quality honey, consumers wouldn’t be paying so much more for it,” she said.
Consumers who buy honey from a honey-producing country like the U-S.
or Mexico, for example, could get a better price.
In that case, consumers would pay about 30 cents per quart.
The USDA says it doesn’t have an official number for how much sugar is in honey, but based on previous research, it’s believed that the average sugar content in honey varies widely between countries.
So it’s possible the USDA doesn’t include the sugar content of the confects and honey produced in those countries in its price information.
“While the sugar in honey is probably not the biggest issue, the sugar level does seem to be a factor in some of the price differences,” said Julie Wieczorek, a food and agriculture analyst at consulting firm IHS Global Insight.
But even though honey costs more, consumers still benefit.
“For most consumers, a higher price for honey is actually a good thing because it means they’re getting a better tasting product,” Wiecik said.
You can get a taste of the honey with the real, lab-created honey.
But if you’re a sweet tooth, the lab version is the better choice, said Wiecki.
It may not taste as sweet, but it’s cheaper.
“Honey has a lot going for it that lab does