Spiderwebbing? How does that work?
Wouldn’t anything that keeps out germs and dirt work great on cuts?
From www.endtimesreport.com/homerem.html
I’ve read it in a survival book ages and ages ago. I’ll do more checking and see if I can find the exact properties if you’re interested.
Yes, Derleth, anything that keeps out dirt and germs works great on cuts. However, if you’re hiking through the woods and cut yourself, knowing such tricks and hints can be very useful.
Don’t put the bear in the microwave. Instead, put the bear in a cup or bowl of hot water. (Much safer that way!) You’ll need to do this every time you want to use the honey, though, as it will crystalize again when it cools.
I saved my sister-in-law’s honey bear a few weeks ago by using that trick! (Sorry, Meatros–I guess I can’t save them all :). )
When people mention honey I mention bee vomit. Hilarious.
My new “little honey bear” has a bee included. Some wag tried to convince me every container of that brand features a bee, meant to be consumed, in imitation of a Tequila worm.
I hadn’t even considered the possible damage to my bear’s skin. A steamy pile of goo would hardly go good on an english muffin…
Tamex-Don’t worry about it. One bear might have died, but thanks to the advice on this thread, countless generations of bears will live…at least as long as it takes me to suck out their life-force…hehehehe…
It all comes down to water activity, a measure of how much water is available for growth in a substance. Honey has lots of sugar, which is a good food source, but it has very little water available. Microorganisms require a water activity of about 0.6 or higher to grow (pure water has an activity of 1.0). Honey has an activity of, aw crap, I forget, but it’s a little lower than 0.6. Some unusually tough fungi have been known to grow on honey, but it’s uncommon and it takes a long time.
As for the botulism thingy, the main thing there is that honey is about the only agricultural product that isn’t processed before it’s sold. There’s no pasteruization or other type of heat treatment, because no process has been developed yet that can make it any safer without ruining it. And before someone asks how botulism grows in honey when nothing else can, it doesn’t. The spores can contaminate the honey and just remain there, dormant and waiting for a chance to grow again in your gut.
As a side note, most processed foods go through what’s called a “12-D” process. In other words, a process that will kill 99.9999999999% of any botulism spores that may be present. Kinda puts a new perspective on those cleaners that kill 99.9% of germs.
Is that why Bobby Goldsboro’s hit is still sickly sweet after 35 years?
Is that why Bobby Goldsboro’s hit is still sickly sweet after 35 years?
Not as sickly sweet as a double post. :smack:
More likely he meant ‘ferment’. I’m sure honey could, if asked nicely.
Lodrain: Honey ferments if you add water, and then you have mead. Best drunk out of a drinking horn while singing loudly and off-key about those Thor-damned Britons and your country’s beautiful fucking fijords.
Bonus points if you work in a verse about spam.
Maybe.
And if you had read the rest of my post, I pointed out that honey will indeed ferment once the water content increases above 19%. There are natural yeast cells present in honey, so in theory you only need honey and water to make mead (as pointed out by Derleth), but in practice these natural yeast cells are killed by (limited) pasteurization, and replaced with carefully selected strains.