Bactericidal anf antimycotic property of honey

Apart from the fact that honey “sweetens our life” and represent replacement for sugar and other sweeteners it also has a role in treating and prevention of many diseases. On health benefits of honey and its use in “folk” medicine that are lot of articles and publications, however only a small number of people know about its bacterial and antimycotic properties. These properties are scientifically proven and present the result of many years of testing and analysis.

It is determined that honey has a strong bactericidal property towards causes of festering disease- staphylococci and streptococci. Typhoid bacteria die in honey in 48, paratyphoid in 24, and dysenteric in 10 hours. Germ that causes inflammation of intestine dies after 48 hours, and the germ that causes blood poisoning with chronic inflammations of bronchitis and lungs, and dies after four days. Honey stops the development of cause of tuberculoses. Research in many institutes all over the world showed that antibiotic property very much depends on the type of honey. So, linden and forest honey work harder on staphylococci, and chestnut on Escherichia coli. Tobacco honey has the weakest anti-microbial effect.

Honey also has a antimycotic (against fungi) and protisticid effect- kills single cell animal organisms- amoebae, infusorians, etc. Experimentally it was determined a very pronounced conserving property of honey on easily perishable animal, plant, and other products, that when submerged in honey are preserved for several years and do not decompose.

The latest studies showed that its bactericidal, antimycotic, prosticidic and conesrving property honey owes, apart to its complex biochemical composition, but to the presence of various anti biotic substances, so called phytoncides. Phytoncides get into honey from plants through nectar and pollen, HONYDAW and residue items. They are very evaporative and during the heating of honey, one part evaporates. Because of that honey that stood for long in high temperature, like the one that was produced by bee feeding with sugar syrup, is poor with phytnocides and has antimicrobial effect.

For that reason it is best not to expose honey to high temperatures and not to process it in order to preserve all of it biological properties.