> A: Our studies show methlyglyoxal is exclusively responsible for the non-peroxide antibacterial activity of manuka honey. There may be some synergistic effects, for instance resulting from polyphenols or not yet identified compounds, which may make methylglyoxal even more effective in honey compared to solutions of methylglyoxal in water. But without methylglyoxal, there probably would be no antibacterial activity at all. "
>
>   
So just add coffee to any honey and you have methylglyoxal in honey, 
since it is in coffee. But then, it is in other honey but you cannot get 
the actual concentrations since some may be right up there with manuka.

Wonder if espresso would be even better.

Bill Truesdell
Bath, Maine (Home of Expressotherapy)

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