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Actally honey begins to contain a lot of HMF carcinogen after a while. Hotter the conditions faster it becomes poisonous. Just look at highly cited research on the theme https://scholar.google.ru/scholar?q=honey+hmf&btnG=&hl=ru&as...

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HMF doesn't seem to be carcinogenic: http://www.ncbi.nlm.nih.gov/pubmed/21462333

As a layman, I noticed the abstract said that "caramel colors" need to be evaluated further? why would that be? Also, would honey classify as this "caramel" color or does the coloring here refer to something else besides the color of the food?

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