RE: RAW HONEY: Antimicrobial, antifungal, antibacterial...?

[Guest guest]

Dear Dan

God invented toast, just so we mere mortals could eat toast and honey. For

my money , Manuka honey comes second after Leatherwood (Eucryphia).

As I see it , honey has uses as an antimicrobial for topical use only,

anything else is purely gustatory.

Next best breakfast after toast and marmalade (Mandarin and Grand Marnier or

Seville)

Regards

R

[Guest guest]

I read somewhere that there are varied kinds of manulka honey, you'll

need the medicinal kind. I'm not sure where Iread this, try wikipedia.

amy

[Guest guest]

Originally bought Manuka for hubby who had a MRSA infection last year. Works

wonders.

Although it has an odd taste, I fell in love and ended up eating almost a

whole jar. I'm still the same, but hear that it does kill gut bugs.

Wendi Carrillo

From:

[mailto: ] On Behalf Of kdrbrill

Sent: Sunday, November 30, 2008 9:20 PM

Subject: RAW HONEY: Antimicrobial, antifungal,

antibacterial...?

I broke down and bought some manuka honey last month, but haven't really

taken too

much of it -- maybe a half-teaspoon every few days -- as there's so much

confusing

information online, especially if one has a fungal or yeast infection.

But I found several studies -- the first one a review of studies:

http://www.bioline.org.br/request?hs07032

....which states among other things:

" The numerous reports of the antimicrobial activities of honey have been

comprehensively

reviewed6. Honey has been found in some instances by some workers to possess

antibacterial activities where antibiotics were ineffective4,5. Pure honey

has been shown to

be bactericidal to many pathogenic microorganisms including Salmonella spp,

Shigella

spp; other enteropthogens like Escherichia coli,Vibrio cholerae and other

Gram negative

and Gram positive organisms6,7. "

BUT, then this part I found completely baffling:

" It is also important that honeys for use as an antimicrobial agent be

stored at low

temperature and not exposed to light, so that none of the glucose oxidase

activity is lost

although all honey will stop the growth of bacteria because of its high

sugar content. "

Isn't sugar a bad thing, or does it depend on the type or quality of the

'sugar'?

Has anyone used raw honey like manuka? What did you use it for, and how did

it help?

Finally, two more studies:

http://www.ncbi.nlm.nih.gov/pubmed/16099322

http://tinyurl.com/6f69u5

Would love to hear your feedback/thoughts/experiences!

Dan

[Guest guest]

I 've been using it for my gut too. I definitely noticed a difference.

From:

[mailto: ] On Behalf Of Wendi Carrillo

Sent: Monday, December 01, 2008 12:14 PM

Subject: RE: RAW HONEY: Antimicrobial, antifungal,

antibacterial...?

Originally bought Manuka for hubby who had a MRSA infection last year. Works

wonders.

Although it has an odd taste, I fell in love and ended up eating almost a

whole jar. I'm still the same, but hear that it does kill gut bugs.

Wendi Carrillo

From:

<mailto:%40>

[mailto:

<mailto:%40> ] On Behalf Of kdrbrill

Sent: Sunday, November 30, 2008 9:20 PM

<mailto:%40>

Subject: RAW HONEY: Antimicrobial, antifungal,

antibacterial...?

I broke down and bought some manuka honey last month, but haven't really

taken too

much of it -- maybe a half-teaspoon every few days -- as there's so much

confusing

information online, especially if one has a fungal or yeast infection.

But I found several studies -- the first one a review of studies:

http://www.bioline.org.br/request?hs07032

....which states among other things:

" The numerous reports of the antimicrobial activities of honey have been

comprehensively

reviewed6. Honey has been found in some instances by some workers to possess

antibacterial activities where antibiotics were ineffective4,5. Pure honey

has been shown to

be bactericidal to many pathogenic microorganisms including Salmonella spp,

Shigella

spp; other enteropthogens like Escherichia coli,Vibrio cholerae and other

Gram negative

and Gram positive organisms6,7. "

BUT, then this part I found completely baffling:

" It is also important that honeys for use as an antimicrobial agent be

stored at low

temperature and not exposed to light, so that none of the glucose oxidase

activity is lost

although all honey will stop the growth of bacteria because of its high

sugar content. "

Isn't sugar a bad thing, or does it depend on the type or quality of the

'sugar'?

Has anyone used raw honey like manuka? What did you use it for, and how did

it help?

Finally, two more studies:

http://www.ncbi.nlm.nih.gov/pubmed/16099322

http://tinyurl.com/6f69u5

Would love to hear your feedback/thoughts/experiences!

Dan