> I find that MY really dark honey from 1999 had lot
less antioxidant properties ("per se"),<

Bill Truesdell write: "The test using apple slices to
demonstrate the antioxidant properties of different
honeys is not a good test of an antioxidants effect in
the body."

I agree with You about that, and that is why I made
statement "per se". But I think we all know why nobody
can protect name "honey" or "propolis" nad etc. as his
brand name. We are talking about multi-material
natural substance(s) which are NEVER the same. Their
effects in (or at) the human body can NEVER be
measured/compared because also humans are different.
My point was that experiment with apple slices somehow
illustrates results from numerous (old and some new)
research's results/explanations about different
ingredients/properties od honeys - about ageing,
heating or different ways of (wrong)
storing/processing of honey. Generally, it seems to
me, that here in Europe we are much more sensitive
(than anywhere in the world) about these subtle
properties - but as beekeepers we have always trouble
to SHOW the customers why we think that our raw, never
heated and fresh honey is (maybe) better and therefore
they should pay more.
It is interesting that raw honey maybe cannot help you
to stay alive, but can conserve your body for sometime
after death (as in the case of Alexander The Great)
because honey and meat is an old story - Ancient
Greeks and Romans widely used honey as we did with
refrigerator in the present times. Also is old story
why modern industry is not able to use honey
substantially - honey is always different.



=====
Aleksandar Mihajlovski, editor of
Macedonian beekeeping journal: "Melitagora"
Ul. Helsinki 41 a, 1000 Skopje, Macedonia
Tel./Fax(modem): ++ 389 2 363-424
E-mail: [log in to unmask]
Join "Apimak", Macedonian discussion group at:
http://groups.yahoo.com/group/apimak

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