To the List,
On Thu, 9 Feb, Dee Lusby replied, "How much of this information has been
put out to beekeepers through industry magazines for general reading?
Also, ... how does this effect the good bacteria in honey then?" to
Harvey's statement (truncated), "....Researchers speculate that some of
honey’s antimicrobial activity may be due to compounds produced by the
bacteria naturally found in honey."
My reason for the post to the List is simply my own concern as to what the
National Honey Board has or has published or found in this same area of
concern. I have found this link, http://www.nhb.org/buzz/release090805-
honeyrefguide.html, and the text below to be representative of the
findings of the NHB as the words below are published by the NHB within the
same web page:
"FOR IMMEDIATE RELEASE
September 8, 2005
Longmont, Colo. - The National Honey Board (NHB) recently published an
updated version of “Honey: A Reference Guide to Nature’s Sweetener,” a
technical brochure describing terminology about the composition and
physical characteristics of honey and about processing and storing honey.
Some of the terminology detailed in the brochure includes antimicrobial
properties, antioxidants, chemical characteristics, glycemic index,
nutritional values and viscosity. The brochure could be utilized by those
involved in formulating new honey products or anyone interested in
information related to honey composition and characteristics."
Herein the operative "antimicrobial properties" is used, I was of the
opinion that The NHB several years ago sponsored (under righted) a study
concerning the same properties that the List is currently discussing, but
with obviously not the same conclusions? Am I mistaken?
Cheers,
Chuck Norton
Norton's Nut & Honey Farm
330 Irvin Street
Reidsville, NC 27320
Tel: 336 342 4490
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