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IN MEDICINE
Historically, honey has been used by humans to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained.
Honey is considered to positively affect all three primitive material imbalances of the body. "It has sweetness with added astringent as end taste. It is heavy, dry and cold. Its effect on imbalances is that it aggravates air/ moving forces & mucus / holding forces and blood.
It promotes the healing process."Some wound gels which contain antibacterial raw honey and have regulatory approval are now available to help treat drug-resistant strains of bacteria (MRSA).
One New Zealand researcher says a particular type of honey (Manuka honey) may be useful in treating MRSA infections.
As an antimicrobial agent honey may have the potential for treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, chelation of free Iron, its slow release of hydrogen peroxide, and the antibacterial activity of methylglyoxal.
high acidity,Honey appears to be effective in killing drug-resistant biofilms which are implicated in chronic rhinosinusitis.
Historically, honey has been used by humans to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained.
Honey is considered to positively affect all three primitive material imbalances of the body. "It has sweetness with added astringent as end taste. It is heavy, dry and cold. Its effect on imbalances is that it aggravates air/ moving forces & mucus / holding forces and blood.
It promotes the healing process."Some wound gels which contain antibacterial raw honey and have regulatory approval are now available to help treat drug-resistant strains of bacteria (MRSA).
One New Zealand researcher says a particular type of honey (Manuka honey) may be useful in treating MRSA infections.
As an antimicrobial agent honey may have the potential for treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, chelation of free Iron, its slow release of hydrogen peroxide, and the antibacterial activity of methylglyoxal.
high acidity,Honey appears to be effective in killing drug-resistant biofilms which are implicated in chronic rhinosinusitis.
INDICATORS OF QUALITY
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.
In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40–49°C (104–120°F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase activity, which can be determined with the Schade or the Phadebas methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.
A 2008 Italian study determined nuclear magnetic resonance spectroscopy can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic amino acidsphenylalanine and tyrosine. This ability allows greater ease of selecting compatible stocks.
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.
In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40–49°C (104–120°F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase activity, which can be determined with the Schade or the Phadebas methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.
A 2008 Italian study determined nuclear magnetic resonance spectroscopy can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic amino acidsphenylalanine and tyrosine. This ability allows greater ease of selecting compatible stocks.
