Some good debunking from NPR:
First of all, we learned that missing pollen actually is not evidence of "ultrapurification." We visited one of the country's top-tier honey packers, Dutch Gold, in Lancaster, Pa. We saw raw honey getting pumped through layers of white filters. Before the honey hit the filters, a powdered sedimentary rock called diatomaceous earth was added.
This is a standard, widely used process. It removes all the pollen, along with dust, bees' wings, and, of course, the diatomaceous earth. But it is not ultrafiltration, which filters out much more and produces a sweet substance that is no longer, in fact, honey.
Why do packers filter honey? Removing microscopic particles keeps the honey from crystallizing quickly.
"Consumers don't tend to like crystallized honey," says Jill Clark, vice president for sales and marketing at Dutch Gold. "It's very funny. In Canada, there's a lot of creamed honey sold, and people are very accustomed to honey crystallizing. Same in Europe. But the U.S. consumer is very used to a liquid product, and as soon as they see those first granules of crystallization, we get the phone calls: 'Something's wrong with my honey!'"