>
>
> > But a 2008 paper (NOT from New Zealand) seems to indicate that
> methylglyoxal is the active ingredient and now there is a new scale
> measuring its concentration.   Maybe that is the secret ingredient in
> Juanse's ulmo honey as well.
>
>
I am afraid not, Stan. Ulmo is just very active in H2O2. More than most
honeys.

The point is that the Manuka people make a marketing error.
They wanted to prove that manuka was more active than other honeys because
of this methylglyoxal, therefore they put catalase for inhibiting the H2O2
factor when doing the petri dish tests.

At the end the factor is basically a graphic measurement of the inhibiting
ring when compared to a Phenol standard.

http://apiaraucania.blogspot.com/2011/07/methicillin-resistant-staphylococcus.html

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Gracias


Juanse Barros J.
APIZUR S.A.
Carrera 695
Gorbea - CHILE
+56-45-271693
08-3613310
http://apiaraucania.blogspot.com/
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