> .
> This fraction proved to be methylglyoxal, a highly reactive precursor in
> the formation of advanced glycation endproducts (AGEs)...
>   
It appears that methylglyoxal is in many honeys, just the concentrations 
differ. It is also in coffee, for what that is worth. Interesting that 
the press releases for the honey make it seem that it is unique and 
other honeys do not have what it has.

Bill Truesdell
Bath, Maine

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