Nick gave the link
 http://honey.bio.waikato.ac.nz/
which deals with why some honeys are better than others for
antibacterial action.
In view of Garth's post on extracting reducing the enzyme action,
it seems that there are a lot of variables involved in
maintaining honey healing properties. I did not see on the site
what controls were used in insuring the different honeys were
treated the same, from hive temperatures through bottling. If
different extractors were used or heating for bottling, it could
greatly change the healing properties, especially hydrogen
peroxide activity.
My guess is there were controls, but am interested in what they
were.
Nick, could you ask for info?
Bill T
Bath, ME