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Honey pH is between 3.2 and 4.5, and this acidity inhibits bacterial growth as the optimal pH of most micro-organisms is about 7.2 to 7.4 [20]

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Let your sauce be good gravy, with mushrooms, truffles and morels in it: then garnish with lemon, and for variety sake you may lard your fowl or turkey. ~ Hannah Glasse, The Art of Cookery (London, 1747)

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