On 21/08/2012 2:05 PM, Juanse Barros wrote:
> The effect of standard heat and filtration processing procedures on
> antimicrobial activity and hydrogen peroxide levels in honey


I asked one of the authors, (not Shona Blair) did the peroxide result 
from the honey or the enzyme added by bees.  In also asked another 
researcher doing much the same work the same question.  I have two 
opposing answers, so am none the wiser, nor better informed.

In the "Medi Honey' mentioned previously the active ingredient is 
methylglyoxal, which I understand is a common plant chemical.

Geoff Manning

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