compare honey and Manuka honey.
describe the digestion of honey especially regarding aging...
honey and sugar- how it is absorbed in the cells- sucrose ...
how it promotes aging
why it is NOT anti-inflammatory and explain how honey`s bacteria fighting properties internally are a myth - but are interesting for external application or before digestion?!
honey is a simple carbohydrate- how it is harmful for our body
Honey/ Manuka Honey / Nutrition
Manuka honey is mainly found in New Zealand and is derived from the manuka plants, and it is thought to have unique anti-microbial properties compared to other types of honey. The strong anti-microbial activity of honey makes this option better compared to commercial honey, as it contains methylglyoxal (MGO) thought to improve the anti-microbial profile (Mavric, Wittmann, Barth & Henle, 2008). Typically, manuka honey is unprocessed meaning that it retains many of the nutrients compared to processed honey, but raw honey is neither filtered nor heated. Manuka honey has been approved for medical use and it can be eaten or applied to infection, while it may have more nutrients that honey.
Honey and sugar both contain glucose and fructose, but then the molecules are separate in honey and bound together in sugar (Roth, 2013). Since honey is a monosaccharide,