Crystallized honey. The inset shows a close-up of the honey, showing the individual glucose grains in the fructose mixture.
The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules. This forms a semisolid solution of precipitated glucose crystals in a solution of fructose and other ingredients.
The melting point of crystallized honey is between 40 and 50 °C (104 and 122 °F), depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously.[11] The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as brassica honey, will crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or tupelo honey, do not crystallize. Some types of honey may produce very large but few crystals, while others will produce many small crystals.[12]
Crystallization is also affected by water content, because a high percentage of water will inhibit crystallization, as will a high dextrincontent. Temperature also affects the rate of crystallization, with the fastest growth occurring between 13 and 17 °C (55 and 63 °F). Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking or agitating, rather than if left at rest. However, the nucleation of microscopic seed-crystals is greatest between 5 and 8 °C (41 and 46 °F). Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5 °C, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely.[12]
Since honey normally exists below its melting point, it is a supercooled liquid. At very low temperatures, honey will not freeze solid. Instead, as the temperatures become colder, the viscosity of honey increases. Like most viscous liquids, the honey will become thick and sluggish with decreasing temperature. At −20 °C (−4 °F), honey may appear or even feel solid, but it will continue to flow at very slow rates. Honey has a glass transition between -42 and -51 °C (-44 and -60 °F). Below this temperature, honey enters a glassy state and will become an amorphous solid (noncrystalline).
The natural wild honey was passes on from the ancient times picks the honey law, the honey is the original fluid which squeezed by the natural honey-comb in, contained the impurity generally. Picks the honey the human all first build the honeybee in the forest the natural honey-comb pick, cuts next 2/3, then squeezs honey, but -odd under 1/3 then remains does plants the nest, lets the honeybee recover quickly may gather once more. These not opaque honey not only includes the larva corpse and the honey-comb fragment, moreover also includes many pollen and the royal jelly.
At present in the market condition sells raises the honey, also is the honey which modern artificial feeding makes. Its going on the market was gives credit to in an American invents has been possible to move the type honey-comb box, by the artificial feeding honeybee, was made again the original fluid processing the transparent honey.
Some point may the affirmation be, the transparent honey lacks in the wild honey all astonishing effects. But, is squeezing together including the honey-comb is not pure (contains impurity) the honey, makes one not feel the health, therefore the present general method, after is cleanly filters these original fluids only then packs, by achieves the reasonable hygienic level.
It is reported, the wild honey is different in raises the honeybee. The wild honey looked is not transparent, is golden yellow generally, after the undulation has the air bubble, but also has a very many spots spot grain of pollen on the bottle. The wild honey has the natural flowered fragrance, the flavor is not too sweet also a belt sour odor. The natural wild honeybee will store in the refrigerator, it will not be able to congeal, the mix egg-yolk will meet the half a lifetime to be ripe.
The natural wild honey has the disintoxicating, prevents disease, builds up one's health, anti- is old, moistens raises effect and so on face, promotion metabolism and blood circulation, is raises the honey to be unable to compare. The edible natural wild honey may increase the energy frequently, promotes the human body metabolism, prevents the constipation, the maintenance youth, prolongs the life, is adult and child's best natural nutriment.
The natural Wild honey comes straight from the extractor; it is totally unheated, unpasteurized, unprocessed honey. An alkaline-forming food, this type of honey contains ingredients similar to those found in fruits, which become alkaline in the digestive system. The natural wild honey's nutritional value and its amylase, an enzyme concentrated in flower pollen.
According to the American honeybee expert's research, Malaysia has in
the world the biggest bee to plant. In addition, Malaysia's
characteristic is the nature forest many, year 12 months all flowers
open luxuriantly, pollen many, moreover the wild bee also are many, the
productivity certainly places crown of the world.
The sugar belongs to the carbohydrate. The sugar family member includes:
(i) polysaccharide --- including starch and cellulose (ii) monosaccharide - including sucrose, fructose and lactose
Honey popular name honey. After the honey everywhere gathers the nectar through repeatedly to swallow many times swallows puts out, the fermentation but becomes the honey. The honey belongs to the single carbohydrate, it includes with the white sugar same basic ingredient, but honey actually by fine reputation [ friend of for the health ]. The honey and do the white sugar, which have to distinguish, analysis as follows:
1) two although is sweet similarly, but the honey includes at least 15 kind of ingredients but the white sugar then does not contain any nutrition;
2) the honey is enters the human body by 1 minute 2 calorie speeds in the blood, but the white sugar is by actually 1 minute 10 calorie, causes the blood sugar to elevate rapidly. Compares under, the honey the influence compares the white sugar security to the blood sugar many;
3) honeybee's ingredient major part is the fructose, fructose sweetness is sweeter than the white sugar. Take a teaspoon of honey as the example, it includes 21 calorie (to sell micro high white sugar), but it can provide the white sugar actually two time of sweetness. Is said that, we only need half teaspoon of honey, may obtain equally in a teaspoon of white sugar sweetness. Therefore, replaces the white sugar by the honey, not merely may reduce the sugar share Absorbs the quantity, but also may reduce calorie Absorbs the quantity.
4) the edible natural honey, active ferment is helpful to the digestion; But white sugar then can disturb the digesting system the operation.
5) the edible white sugar will cause calcareously to drain, will cause ossein Loose sickness; But honeybee then can help the human body absorption calcareously.
6) the white sugar must pass through the numerous and diverse manufacture process, the honey then only must pass through one kind of simple procedure, is adds but avoids in storage period forms the crystal and the fermentation. This has been conforming to the environmental protection public figure's faith, believed passes through few processings food is safer and the health.
7) Nature's Energy Booster The natural wild honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies,The natural wild honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes. Its natural sugars play an important role in preventing fatigue during exercise. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost, while the fructose is absorbed more slowly providing sustained energy. It is known that honey has also been found to keep levels of blood sugar fairly constant compared to other types of sugar. So, to experience these health The natural wild honey, here are a few tips for you:health The natural wild honey image
A.Next time before you go for a workout, take a spoon of honey to enable you to go for the extra mile. B.If you are feeling low and lethargic in the morning, instead of reaching out for a can of carbonated energy drink , try honey. Spread it on hot toast or replace the sugar in your tea with it for a refreshing surge of energy.
C.If your kids are finding hard to cope with the physical strain from the buzzing activities at school, prepare them some sandwiches with honey, butter and ham to make sure they have enough energy to sustain through the day. My kids are delighted when they see me prepare cool honey water in their bottles. They couldn't care a bit about the health benefits of honey, but simply love the taste of it!
[ Denial statement ]: Below material not after food and medicine official with a designated rank bureau verification. In this article mentions the product not to be able to take the diagnosis, the prevention or the treatment use. Above the material only provides Yu Shengmi members of the valuable limited company to make the reference use. Wants in your excellency changes in front of the diet custom, please do consult you doctor.
The term is most common in biochemistry, where it is a synonym of saccharide. The carbohydrates (saccharides) are divided into four chemical groupings: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are commonly referred to as sugars.[6] The word saccharide comes from the Greek word σάκχαρον (sákkharon), meaning "sugar." While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the monosaccharide glucose, cane sugar is the disaccharide sucrose, and milk sugar is the disaccharide lactose (see illustration).
Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy (e.g., starch and glycogen), and as structural components (e.g.,cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (e.g., ATP, FAD, and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development.[7]
In food science and in many informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch (such as cereals, bread, and pasta) or simple carbohydrates, such as sugar (found in candy, jams, and desserts).
Structure
Formerly the name "carbohydrate" was used in chemistry for any compound with the formula Cm (H2O) n. Following this definition, some chemists considered formaldehyde(CH2O) to be the simplest carbohydrate,[8] while others claimed that title for glycolaldehyde.[9] Today the term is generally understood in the biochemistry sense, which excludes compounds with only one or two carbons.
Natural saccharides are generally built of simple carbohydrates called monosaccharides with general formula (CH2O)n where n is three or more. A typical monosaccharide has the structure H-(CHOH)x(C=O)-(CHOH)y-H, that is, an aldehyde or ketone with many hydroxyl groups added, usually one on each carbonatom that is not part of the aldehyde or ketone functional group. Examples of monosaccharides are glucose, fructose, and glyceraldehydes. However, some biological substances commonly called "monosaccharides" do not conform to this formula (e.g., uronic acids and deoxy-sugars such as fucose), and there are many chemicals that do conform to this formula but are not considered to be monosaccharides (e.g., formaldehyde CH2O and inositol (CH2O)6).[10]
Monosaccharides can be linked together into what are called polysaccharides (or oligosaccharides) in a large variety of ways. Many carbohydrates contain one or more modified monosaccharide units that have had one or more groups replaced or removed. For example, deoxyribose, a component of DNA, is a modified version of ribose; chitin is composed of repeating units of N-acetyl glucosamine, a nitrogen-containing form of glucose.
D-glucose is an aldohexose with the formula (C·H2O)6. The red atoms highlight thealdehyde group, and the blue atoms highlight theasymmetric centerfurthest from the aldehyde; because this -OH is on the right of theFischer projection, this is a D sugar.
Monosaccharides are the simplest carbohydrates in that they cannot be hydrolyzed to smaller carbohydrates. They are aldehydes or ketones with two or more hydroxyl groups. The general chemical formula of an unmodified monosaccharide is (C•H2O) n, literally a "carbon hydrate." Monosaccharides are important fuel molecules as well as building blocks for nucleic acids. The smallest monosaccharides, for which n=3, are dihydroxyacetone and D- and L-glyceraldehydes.
Classification of monosaccharides
The α and βanomers of glucose. Note the position of the hydroxyl group (red or green) on the anomeric carbon relative to the CH2OH group bound to carbon 5: they are either on the opposite sides (α), or the same side (β).
Monosaccharides are classified according to three different characteristics: the placement of its carbonyl group, the number of carbon atoms it contains, and its chiral handedness. If the carbonyl group is an aldehyde, the monosaccharide is an aldose; if the carbonyl group is a ketone, the monosaccharide is a ketose. Monosaccharides with three carbon atoms are called trioses, those with four are called tetroses, five are calledpentoses, six are hexoses, and so on.[11] These two systems of classification are often combined. For example,glucose is an aldohexose (a six-carbon aldehyde), ribose is an aldopentose (a five-carbon aldehyde), and fructoseis a ketohexose (a six-carbon ketone).
Each carbon atom bearing a hydroxyl group (-OH), with the exception of the first and last carbons, are asymmetric, making them stereo centers with two possible configurations each (R or S). Because of this asymmetry, a number of isomers may exist for any given monosaccharide formula. The aldohexose D-glucose, for example, has the formula (C·H2O) 6, of which all but two of its six carbons atoms are stereogenic, making D-glucose one of 24=16 possible stereoisomers. In the case of glyceraldehydes, an aldotriose, there is one pair of possible stereoisomers, which are enantiomers and epimers. 1, 3-dihydroxyacetone, the ketose corresponding to the aldose glyceraldehydes, is a symmetric molecule with no stereo centers. The assignment of D or L is made according to the orientation of the asymmetric carbon furthest from the carbonyl group: in a standard Fischer projection if the hydroxyl group is on the right the molecule is a D sugar, otherwise it is an L sugar. The "D-" and "L-" prefixes should not be confused with "d-" or "l-", which indicate the direction that the sugar rotates plane polarized light. This usage of "d-" and "l-" is no longer followed in carbohydrate chemistry.[12]
Ring-straight chain isomerism
Glucose can exist in both a straight-chain and ring form.
The aldehyde or ketone group of a straight-chain monosaccharide will react reversibly with a hydroxyl group on a different carbon atom to form a hemiacetal or hemiketal, forming a heterocyclic ring with an oxygen bridge between two carbon atoms. Rings with five and six atoms are called furanose and pyranose forms, respectively, and exist in equilibrium with the straight-chain form.[13]
During the conversion from straight-chain form to the cyclic form, the carbon atom containing the carbonyl oxygen, called the anomeric carbon, becomes a stereogenic center with two possible configurations: The oxygen atom may take a position either above or below the plane of the ring. The resulting possible pair of stereoisomers is called anomers. In the α anomer, the -OH substituent on the anomeric carbon rests on the opposite side (trans) of the ring from the CH2OH side branch. The alternative form, in which the CH2OH substituent and the anomeric hydroxyl are on the same side (cis) of the plane of the ring, is called the β anomer.
Use in living organisms
Monosaccharides are the major source of fuel for metabolism, being used both as an energy source (glucose being the most important in nature) and in biosynthesis. When monosaccharides are not immediately needed by many cells they are often converted to more space-efficient forms, often polysaccharides. In many animals, including humans, this storage form is glycogen, especially in liver and muscle cells. In plants, starch, is used for the same purpose.
Disaccharides
Sucrose, also known as table sugar, is a common disaccharide. It is composed of two monosaccharides: D-glucose (left) and D-fructose(right).
Two joined monosaccharides are called a disaccharide and these are the simplest polysaccharides. Examples include sucroseand lactose. They are composed of two monosaccharide units bound together by a covalent bond known as a glycosidic linkageformed via a dehydration reaction, resulting in the loss of a hydrogen atom from one monosaccharide and a hydroxyl group from the other. The formula of unmodified disaccharides is C12H22O11. Although there are numerous kinds of disaccharides, a handful of disaccharides are particularly notable.
Sucrose, pictured to the right, is the most abundant disaccharide, and the main form in which carbohydrates are transported inplants. It is composed of one D-glucose molecule and one D-fructose molecule. The systematic name for sucrose, O-α-D-glucopyranosyl-(1→2)-D-fructofuranoside, indicates four things:
Its monosaccharides: glucose and fructose
Their ring types: glucose is a pyranose, and fructose is a furanose
How they are linked together: the oxygen on carbon number 1 (C1) of α-D-glucose is linked to the C2 of D-fructose.
The -oside suffix indicates that the anomeric carbon of both monosaccharides participates in the glycosidic bond.
Lactose, a disaccharide composed of one D-galactose molecule and one D-glucose molecule, occurs naturally in mammalian milk. The systematic name for lactose is O-β-D-galactopyranosyl-(1→4)-D-glucopyranose. Other notable disaccharides include maltose (two D-glucoses linked α-1,4) and cellulobiose (two D-glucoses linked β-1,4). Disaccharides can be classified into two types.They are reducing and non-reducing disaccharides. If the functional group is present in bonding with another sugar unit, it is called a reducing disaccharide or biose.
Eats food when us, in vivo digesting system can (including white sugar and honey) transforms the carbohydrate the glucose, then through small intestine, again by blood absorption. Is said that, in each person's blood all includes the glucose, these glucose are the source food which swallows from us.
The human body depends upon in vivo the insulin (one kind what you which secretes by pancreas to hoodwink), transports the blood glucose to the body in on hundred million cells, by provides the energy to deal with the daily activity. As for human which contracts diabetes, they usually because the pancreas is out of balance is unable to make the insulin, or is the insulin loses the normal operation, but is unable the blood in glucose to transport to the cell goes. This kind of glucose accumulates in the blood condition is been called hyperglycemia (blood sugar to be high sickness).
The scientist up to now still did not know causes diabetes the true reason, but they determined the white sugar cannot be creates diabetes the reason. Thought generally diabetes mainly is hereditary, other environmental factor for example infection virus, not the improper diet, lacks the movement the life also to become the important attribute. At present the medicine still was unable to permanently cure diabetes, but was worth rejoicing, diabetes patient so long as controlled appropriate in the diet aspect, similarly might exactly happy. According to the health diet standard, suggested we daily sugar share Absorbs the quantity will decide in always the calorie 10 % about. Absorbs 2,000 calorie criteria every day by the average person, then edible 10 teaspoon of sugars share, approximately equally in 50 grams.
Is Honey Allowed in Diabetic Diet? The diabetic diet is strictly controlled in terms of sugar and mineral compounds intake. Hence it's not surprising that "whether honey is allowed for diabetic patients" is a frequently asked question for Benefits of Honey.Diabetes is a deficiency of the pancreas, whereby insulin is not produced sufficiently or utilised properly. It's basically a disorder of metabolism, primarily that of carbohydrates. The ingested sugars and starches cannot be deployed, and hence are eliminated in the urine. Symptoms of diabetes include frequent urination, extreme thirst or hunger, weight loss, fatigue, numbness, and infections. There are 2 types of diabetes. In type 1 diabetes, the body doesn't produce any insulin, whereas, people with type 2 diabetes either don't produce enough insulin or their cells resist the insulin, and they tend to be overweight, because the high insulin levels, unable to channel glucose into muscle cells, convert glucose into fat and cholesterol instead. This results not only in obesity, but also very often heart disease, poor blood circulation in the legs and eye diseases. While type 1 diabetes is treated with insulin injections, which help glucose get into the body cells and maintain blood glucose control, type 2 diabetics commonly use glucose-lowering drugs. Most diabetics are type 2 and are usually in their 40s.
With appropriate control, many diabetics and pre-diabetes (people with blood glucose levels higher than normal person but not high enough to be considered diabetic) are still able to safely enjoy natural honey. Before incorporating honey into their meal planning, find out how much of the sweet liquid can be consumed on a daily basis. Each diabetic is different and should learn how his or her body reacts to different foods containing carbohydrates. Bear in mind that the total amount of starches or carbohydrates in a food is the key consideration, not the amount of sugar. Honey is a carb food as well, just like rice, potatoes, thus just keep in mind that 1 tablespoon of honey has approximately 17 grams of carbohydrate, and taking that into account when counting your total daily intake of carbohydrates, diabetics can work it out just like any other sweetener or carbohydrates. To monitor response to honey, blood sugar levels could be noted before consumption and again two hours later. Also, when purchasing commercial honey for diabetic patients, be sure that it is pure and not adulterated by glucose, starch, cane sugar, and even malt, which is to better to be avoided in a diabetic diet.
diabetic diet imageYou get (99 per cent of the time) a "no-no" answer when you ask doctors if honey is allowed for diabetics. This is not surprising as the idea of eating honey to regulate blood glucose seems rather counter intuitive. But did they ever tell you that clinical studies have shown that pure honey is a healthier choice in diabetic diet than table sugar and any other non-nutritive sweeteners such as Splenda, saccharin, aspartame? Honey requires lower levels of insulin compared to regular white sugar and does not raise blood sugar levels as rapidly as table sugar, that is, it has a lower Glycemic Index than sugar. Though honey contains a significant amount of sugar, it consists largely of two simple individual units of sugar - glucose and fructose, which are absorbed at different rates into the body. In fact, Dr Ron Fessenden reveals in his book, The Honey Revolution that "the more glucose intolerant one is, the lower the blood sugar response after honey ingestion versus the higher the blood sugar response after consuming sucrose or glucose". The book further explains why honey is able to perform this remarkable regulatory role. The perfect one-to-one ratio of fructose and glucose found in honey facilitates glucose intake to the liver, hence preventing an overload of glucose entering the blood circulation. And nature's honey is the only sugar that possesses this special ability.
Next, the use of monosaccharide fructose is often recommended to sweeten the diet of diabetics due to its significantly lower GI. The trouble is, fructose is absorbed differently than other sugars. It is not utilized for energy like glucose, but stored in the liver as triglycerides. This presents a great metabolism burden on the liver and can eventually lead to major health issues related to obesity and further health damages for diabetics. Sadly, in their quest to avoid sugar in foods, many diabetics miss the point when they start to plan their diet around "fructose fruit sugar", "diabetic birthday cake", "NutraSweet ice-cream", "sugar-free candies", etc, which all contain corn syrup or artificial sweeteners that can be potentially even more harmful than regular sugar when consumed in the long term.
According to a study in USA, Malaysia has the most number of species of
bees. Besides that, there are abundance of tropical rainforest in
Malaysia, which is suitable for the bees. Therefore, Malaysia is number
one in honey production.
Wild honey is never transparent because it
contains large amount of bee pollen and it is not necessarily golden in
color . When shaken wild honey may turn into tiny little bubbles. Its
floral scent and natural sweetness is suggestive of tementation. Pure
wild honey contains no foreign substance, therefore when placed in the
freezer it may thicken but never harden.
It help maintain good health, rejuvenates, strengthens immune system,
improves digestion and skin condition and it is a natural antiseptic.
For prevention, wild honey helps keep away heart diseases, cancer,
kinney failure, arthritis, diabefes and osteoporosis. Wild honey is also
good for those who suffer from constipation, hormonal imbalance,
insomnia, amnesia, hypertension, bronchitis, influenza, hemorrhoid,
sinusitis, menopause. Wild honey can also be applied on wounds, burns,
irritated skin, pimples.
Its wild honey of course. Since its unprocessed, it contains no sugar or other additives. Wild Honey is highly potent; it contains royal jelly, propolis, pollen, vitamins, mineral and anzymes, so natural that it is called The Food Of God.
Wild Honey Health Benefits: 1. Prevent cancer and heart disease:Honey contains flavonoids, antioxidants which help reduce the risk of some cancers and heart disease.
2. Reduce ulcers and other gastrointestinal disorders.Recent research shows that honey treatment may help disorders such as ulcers and bacterial gastroenteritis.
3. Anti-bacterial, anti-fungal, anti-fungal:“All wild honey is antibacterial, because the bees add an enzyme that makes hydrogen peroxide
4. Increase athletic performance.Ancient Olympic athletes would eat honey and dried figs to enhance their performance. This has now been verified with modern studies, showing that it is superior in maintaining glycogen levels and improving recovery time than other sweeteners.
5. Reduce cough and throat irritation:Honey helps with coughs, particularly wild honey add with lemon . In a study of 100 children, a single dose of wild honey add with lemon was just as effective in relieving nocturnal cough and allowing proper sleep.
6. Heal wounds and burns:External application of honey has been shown to be as effective as conventional treatment with silver sulfadiazene. It is speculated that the drying effect of the simple sugars and honey’s anti-bacterial nature combine to create this effect.
7. Probiotic:Some varieties of honey possess large amounts of friendly bacteria. This includes up to 6 species of lactobacilli and 4 species of bifidobacteria. This may explain many of the “mysterious therapeutic properties of honey.”
8. Beautiful skin:Its anti-bacterial qualities are particularly useful for the skin, and, when used with the other ingredients, can also be moisturizing and nourishing! For a powerful home beauty treatment for which you probably have all the ingredients in your kitchen already, read Carrot Face Mask.
9.The health effects of honey have long been noted. The nutritional and medicinal qualities of honey have been documented in Vedic, Greek, Roman, Christian, Islamic and other texts. Physicians of ancient times, such as Aristotle (384–322 BC), Aristoxenus (320 BC) Hippocrates, Porphyry, Cornelius Celsus (early first century AD) and Dioscorides (c. 50 AD), and Arab physicians have referred to the healing qualities of honey.Though scientific arguments have been made for use of honey in modern times, its use is still considered part of alternative medicine.[1][2] Honey contains powerful antioxidants with antiseptic and antibacterial properties.
10. Wounds Topical wild honey has been used successfully in a treatment of diabetic ulcers when the patient cannot use topical antibiotics.A review in the Cochrane Library suggests that honey could reduce the time it takes for a burn to heal – up to four days sooner in some cases. The review included 19 studies with 2,554 participants. Although the honey treatment healed moderate burns faster than traditional dressings did, the author recommends viewing the findings with caution, since a single researcher performed all of the burn studies. One researcher says that Maduka honey can be useful in treating MRSA infections. Antibacterial properties of honey are the result of the low water activity causing osmosis, hydrogen peroxide effect, high acidity, and the antibacterial activity of methylglyoxal. Some studies suggest that the topical use of honey may reduce odours, swelling, and scarring when used to treat wounds; it may also prevent the dressing from sticking to the healing wound. Wound gels that contain antibacterial raw honey and have regulatory approval for wound care are now available to help medicine in the battle against drug resistant strains of bacteria MRSA. As an antimicrobial agent honey may have the potential for treating a variety of ailments.
