In addition to its reputation as Nature’s nutritive sweetener, research indicates that honey’s unique composition makes it useful as an antimicrobial (capable of destroying or inhibiting the growth of disease-causing microorganisms) agent and antioxidant (substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxides). The health benefits of honey – like all foods – depend on the quality of the honey. But in this case, the situation is even more extreme, because the pollen that collects on the bees’ legs as they move from plant to plant is only as healthful and as diverse as those plants. In addition, the processing of honey often removes many of the phytonutrients found in raw honey as it exists in the hive. Raw honey has been sealed in the hive from bacteria by the bees themselves!
Some phytonutrients found in honey have been shown to possess cancer-preventing and anti-tumor properties…studies have shown that a single nighttime dose of buckwheat honey was an effective alternative treatment for relief of nocturnal cough in children aged 2-18 years …the osmotic properties help move along a sluggish bowel…different varietals of honey possess a large amount of friendly bacteria…honey may promote better blood sugar control via proper fueling of the liver and honey, with its 1:1 ratio of fructose to glucose, is an ideal liver fuel…honey boosts immunity, according to research conducted in Israel…new studies support honey as an ergogenic aid (a food or ingredient that helps an athlete’s performance)…that same property makes honey a wound healing agent in the treatment of ulcers, burns and types of scars from C-section and hysterectomy…antioxidants and flavonoids may function as antibacterial agents (darker honeys contain more of these).