[Dylan16807]

> One piece of conclusive evidence we have is that it is extremely difficult for scientists to tell the difference between authentic and adulterated honey, and it requires extreme measures not generally taken for foodstuffs, measures never said to be indicative of nutritional value.

It's hard to tell the difference because natural flavors vary so much.

If you give me two jars of honey and tell me one is the original and one has either 0% or 25% or 50% sugar water mixed in, I can run a taste test and figure out the answer. But if you only give me one jar, it's not easy to figure out if weak flavor means adulteration or a bad season.

In other words: Even if I can't figure out if a specific batch was adulterated, the adulteration is making a significant difference. There's a lot coming from the flowers other than raw sugar.