Researchers from New York’s Waili Foundation for Science tested five types of honey against a variety of multi-drug resistant bacteria and fungi. This is their conclusion:
«Various honey samples collected from different geographical areas and plant origins showed almost similar antimicrobial activities against multiresistant pathogens despite considerable variation in their composition. Honey may represent an alternative candidate to be tested as part of management of drug multiresistant pathogens.»
Which is very nice, because the number of antibiotic resistant bacteria is rising, and worries the WHF.
Many studies show honeys anti bacteriological properties. As an example;
Researchers from Ethiopa’s College of Medicine at the University of Gondar tested MRSA (antibiotic-resistant Staphylococcus aureus), Escherichia coli and Klebsiella pneumoniae against the pharmaceutical antibiotics methicillin, amoxicillin and penicillin – three of the most successful antibiotics used in conventional medicine.
The research found that the honey had greater inhibition levels than any of the antibiotics (honey had an average inhibition of 19.23 among the five bacteria tested, while methicillin had an average inhibition of 4.00, amoxicillin had an average inhibition of 12.25, and penicillin had an average inhibition of 13.25.)
A combination of the ginger extract and the honey showed even greater antibiotic properties, with MICs (minimum inhibitory concentrations) averaging 25.62!
So why is this so? Why is natures antibiotic better than the one we humans make? Well, because natures antibiotic are more dynamic … it changes as the bacteria changes. Bacteria are living organisms, and by time they find a way around our medicine. So we have to all the time change our recipies too … or just eat honey.
Ginger tea with honey also tastes great!
Read full article here.