I know that heating honey will make it more clear, but this also destroys many of the nutrients. I have been reading about the different temps that affect it and at 120 degrees it loses quite a bit. Educating the puplic about crystallized honey is not always easy, and many customers expect that if it is not perfectly clear that it is not good. I see that state fair contests also judge on quality based on clarity as well as other factors. Does anyone here do something special to make their honey clear and make it last without damaging the nutrients?