Modern use of honey

Medicinal uses and health effects of honey
The main uses of honey are in cooking, baking, as a spread on breads, and as an addition to various beverages such as tea and as a sweetener in commercial beverages such as Sprecher's root beer. Honey is the main ingredient in the alcoholic beverage mead, which is also known as "honey wine" or "honey beer" (although it is neither wine nor beer). It is also used as an adjunct in beer.For at least 2700 years, honey has been used to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained. Wound Gels that contain antibacterial honey and have regulatory approval for wound care are now available to help conventional 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. One New Zealand researcher says a particular type of honey may be useful in treating MRSA infections. Antibacterial properties of honey are the result of the low water activity causing osmosis, hydrogen peroxide effect, and high acidity. Honey may also be used to alleviate the effects of a sore throat. It is mixed with lemon juice and consumed. The mixture coats the throat alleviating discomfort, and the antibacterial, antiseptic properties are good for the throat as well.

Honey is primarily a saturated mixture of two monosaccharides. This mixture has a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth.

Hydrogen peroxide in honey is activated by dilution. However, unlike medical hydrogen peroxide, commonly 3% by volume, it is present in a concentration of only 1 mmol/l in honey. Iron in honey oxidizes the oxygen free radicals released by the hydrogen peroxide.

C6H12O6 + H2O + O2 → C6H12O7 + H2O2

When used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution with body fluids. As a result, hydrogen peroxide is released slowly and acts as an
antiseptic.

In diabetic ulcers
Topical honey has been used successfully in a comprehensive treatment of diabetic ulcers when the patient cannot use other topical antibiotics.
The pH of honey is commonly between 3.2 and 4.5. This relatively acidic pH level prevents the growth of many bacteria.

Nutraceutical effects
Antioxidants in honey have even been implicated in reducing the damage done to the colon in colitis. Such claims are consistent with its use in many traditions of folk medicine.

Other medical applications
Some studies suggest that the topical use of honey may reduce odors, swelling, and scarring when used to treat wounds; it may also prevent the dressing from sticking to the healing wound. Honey has also been used as a treatment for sore throats and coughs for centuries and according to recent research may in fact be more effective than most common medicines. Honey (especially when combined with lemon) is often taken orally by pharyngitis and laryngitis sufferers, in order to soothe them. Though widely believed to alleviate allergies, local honey has been shown to be no more effective than placebos in controlled studies

Precautions
Due to the natural presence of botulinum endospores in honey, children under one year of age should not be given honey. The more developed digestive systems of older children and adults generally destroy the spores. Infants, however, can contract botulism from honey.
Honey produced from the flowers of rhododendrons, mountain laurels, sheep laurel and azaleas may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities and convulsions may occur, with rare cases resulting in death. Honey intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources generally dilutes any toxins.

Toxic honey may also result when bees are in close proximity to tutu bushes (Coriaria arborea) and the vine hopper insect (Scolypopa australis). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison tutin into honey . Only a few areas in New Zealand (Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sound) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma and violent convulsions. In order to reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand.