I was wrong about honey having no chelating abilities.
Honey contains gluconic acid, which is a chelator.
However, I found no references that referred to honey as being a chelating agent.
See "Description" for gluconic acid
http://www.foodbs.org/foodb/additives/show/824
See "Occurance and uses"
http://en.wikipedia.org/wiki/Gluconic_acid
Like molasses, honey can leave a residue.
It was recommended by a food chemist, quoted in a post in an old thread, that molasses be followed by a vinegar rinse when it is used on hair, to remove its residue.
In the Honey thread, shampoo or a vinegar rinse has been reported to work well to remove honey residue.
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