Remember that even table sugar diluted with 17% water is hygroscopic, which
> is responsible for many of the properties we associate with honey as a
> topical medical treatment (dehydrates microbes via osmosis, drawn moisture
> from healthy or injured skin, keeps the wound moist).
>

But you can't dilute table sugar and have a liquid with 17 percent water.
It is supersaturated after 67 percent at room temperature.   Maybe you
could have a similar strong osmotic effect with corn syrup, but even it
tends to crystallize more readily than honey (depends on the
fructose:glucose ratio in both).

Nutritionists tend to view honey as just a mix of sugars, but it is more
than that.   In my old copy of Hive and Honeybee they talk about something
called "inhibine" with antibacterial properties.  I think perhaps this is
something that generates hydrogen peroxide.  Maybe it is destroyed with
pasteurization.

Stan

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