Honey - the darker the better - has potential as dietary antioxidant

[Guest guest]

Hi All

sweet news for honey-lovers,

Two new University of Illinois studies are sweet news to honey lovers. One

shows that honey’s antioxidant qualities preserve meat without compromising

taste. A just-published study says that honey – at least based on work done

on human blood in the lab – slows the oxidation of low-density lipoproteins

(LDL), a process that leads to atherosclerotic plaque deposition.

http://www.news.uiuc.edu/scitips/02/0408honey.html

Greetings, Ruud M.