Honey is the world’s third most-adulterated food. Survey after survey uncovers evidence that manufacturers — not necessarily beekeepers — are adding sugar syrups to bulk up the honey they sell. That may not be a health hazard, but it is defrauding customers, and yet there is very little public outrage, except in the immediate wake of yet another revelation of wrong-doing. Honey adulteration is nothing new, as I heard from historian Matt Phillpott, who has been studying the practice ancient and modern.

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