The Power of Pure

Honey for Health

The history of the honey bee dates back as early as 6000 BC. References to honey as a medicine are found in rock paintings, ancient scrolls, tablets and books.

Honey is composed of two main sugars, glucose and fructose. Honey is superior to sugar because these sugars act as a one-two punch to provide energy. The body uses glucose immediately, while fructose acts as a slow release energy source. Sugar, on the other hand, is solely sucrose, readily available as an energy source, but without any backup. Honey also contains protein, vitamins and minerals, but no cholesterol.

Darker honeys have more nutrients than light ones. Vitamin and mineral content depend on the floral source of the honey. Honey has less than 2% sodium, and as such can be labelled as a sodium-free product.

Honey has been used in many medical applications over the years, but recent studies are now able to prove its beneficial nature in some applications, including as antibacterial topical treatment for burns and ulcers. The reason is because honey has osmotic properties; that is, it tends to withdraw water. Water molecules strongly react with the sugars in honey, leaving little water available for micro organisms. Thus, infection-causing bacteria are literally dehydrated to death by honey.

Enzymatic activities of honey also produce hydrogen peroxide, which generate highly reactive free radicals which kill bacteria, further contributing to its antibacterial properties.

Honey has also been used to successfully store skin grafts for up to twelve weeks. Lab tests have shown that different types of honey have differing antibacterial sensitivities, so research continues to determine which floral sources are most beneficial. Manuka honey in particular is known for its extra antibacterial properties (VIDEO).