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