Back then, most agricultural poisons were inorganic. They killed the bees instantly whether put on crops, or into a hive by a beekeeper. Dead bees don’t make any contaminated honey. Pesticide contaminated honey was rare.
But honey was often adulterated with cheaper sweeteners. Regulations were enacted to prevent adulteration. Pure honey was 100% honey. Pure didn’t reflect honey quality.
Now there are other threats to honey’s purity. Environmental contaminants, agricultural pesticides and antibiotics are often encountered by a honeybee. Although these contaminates impact colony health, the bees live and can produce contaminated honey.
Conventional beekeeping methods don’t address these contaminants. In fact, beekeepers routinely treat hives with pesticides and antibiotics. These practices put additional pesticides and antibiotics inside the hive. And they often contaminate the honey.
These contaminates are ubiquitous, insidious and harmful to human health. For good health, it’s important to minimize contact with them.
Today, consumers are much more informed. They’re certainly not gullible enough to think putting “Pure” on a funky country label assures anything more than a cute advertising scheme.
Maybe it’s time beekeepers managed bees naturally to minimize product contamination. And then verify product quality with government based testing.