To the List,

On Thu, 9 Feb, Dee Lusby replied, "How much of this information has been 
put out to beekeepers through industry magazines for general reading? 
Also, ... how does this effect the good bacteria in honey then?" to 
Harvey's statement (truncated), "....Researchers speculate that some of 
honey’s antimicrobial activity may be due to compounds produced by the 
bacteria naturally found in honey."

My reason for the post to the List is simply my own concern as to what the 
National Honey Board has or has published or found in this same area of 
concern. I have found this link, http://www.nhb.org/buzz/release090805-
honeyrefguide.html, and the text below to be representative of the 
findings of the NHB as the words below are published by the NHB within the 
same web page:

"FOR IMMEDIATE RELEASE
September 8, 2005
Longmont, Colo. - The National Honey Board (NHB) recently published an 
updated version of “Honey: A Reference Guide to Nature’s Sweetener,” a 
technical brochure describing terminology about the composition and 
physical characteristics of honey and about processing and storing honey.

Some of the terminology detailed in the brochure includes antimicrobial 
properties, antioxidants, chemical characteristics, glycemic index, 
nutritional values and viscosity. The brochure could be utilized by those 
involved in formulating new honey products or anyone interested in 
information related to honey composition and characteristics."

Herein the operative "antimicrobial properties" is used, I was of the 
opinion that The NHB several years ago sponsored (under righted) a study 
concerning the same properties that the List is currently discussing, but 
with obviously not the same conclusions? Am I mistaken?

Cheers,

Chuck Norton

Norton's Nut & Honey Farm
330 Irvin Street
Reidsville, NC 27320

Tel: 336 342 4490

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