The truth about why honey is so good for us staphylococcus epidermidis hemolysis

The authors found evidence that honey was better than no treatment or than a placebo, but indications that it was not as good as the medicated cough suppressant dextromethorphan ( 13). The authors argued that overall the outcome was not enough evidence to recommend for or against using honey to treat coughs in children.

A third study indicated that honey might have a small benefit in reducing coughs through a review of eight different randomized controlled trials ( 14). The authors argued that overall there is not enough evidence available to know the true impact of honey on coughs and that the current research has a high potential to be biased.

Even though the evidence is limited for using honey in this role, it is still worth trying out. If nothing else, it is an inexpensive treatment for symptoms.


This makes it worth trying in most cases. Additionally, if honey or a drink with honey is given to a child with cold symptoms, the process may help to treat some of their symptoms even if the honey itself doesn’t make a difference (the placebo effect).

Home remedies for burns can be tricky, because many approaches (like aloe vera gel or even butter) can potentially increase the likelihood of infection. However, honey doesn’t have this issue because it has antibacterial properties of its own.

There is some scientific support for this perspective, although the amount of research looking specifically at healing burns has been relatively limited ( 15). Any type of honey will work in this role, but manuka is potentially the best as it has been associated with much stronger antibacterial properties.

In addition to its antibacterial function, honey can also help to support the immune system during wound healing by inhibiting or promoting the release of specific molecules in the body. This process can potentially result in more effective wound healing ( 16). Honey has also been associated with tissue growth stimulation and minimizing the formation of scars ( 17).

Because of this, there is often considerable variation in the approaches used and honey is often tested as a treatment in conjunction with other treatments and often without a control group. Furthermore, the type of wound that the honey is used on also tends to vary considerably across studies.

One study attempted to evaluate current knowledge looking at the outcomes of 25 different trials, with a grand total of 2,987 patients across the trials. The authors found that honey could potentially delay healing in some cases and but honey may be superior to conventional materials for dressing in other cases ( 18).

For example, artificial sweeteners tend to have close to no GI, but this doesn’t make them healthy. Instead, they are filled with many artificial ingredients and there are concerns that they may have long-term negative effects on health. It’s also worth noting that the GI of a particular food does tend to vary depending on who measured it and the circumstances that it was measured under. Because of this, you often see different values for the same foods.

Likewise, agave nectar is a low GI sweetener but it isn’t a particularly healthy one. You can read more about that issue in our deceptive foods article​ but the general problem with agave nectar is that it is very high in fructose. Incidentally, that’s a key reason why sugar and high fructose corn syrup are so bad for our health.

Now in the case of honey, the GI isn’t as simple as it seems. There is a wide range of variation in the GI of honey and much of this is related to the specific variety of honey used. For example, one study found manuka honey to have GI values from 54 to 59 ( 34). Another source reports the average GI for honey at 61, but does not note what type of honey this refers to or whether it is raw or processed honey ( 35).

Some people argue that you can store honey just about anywhere and it will be perfectly fine. For the most part, this is true, as honey does not spoil in the same way that other products do. ​Realistically, the worst thing that can happen is that honey will ferment and this doesn’t happen often. Even then, fermented honey doesn’t pose a health risk.

​The best temperature for your honey is going to depend a bit on the honey itself and whether it is creamed or not. For example, creamed honey will liquefy if the temperature is too warm, while other honey will crystallize if the temperature is too cool.

Even if your honey does crystallize, the process is entirely natural and can be easily reversed by placing the jar of honey in warm water for a while. It is even possible to decrystallize honey in the microwave. However, this approach is more challenging to get right, so I would suggest avoiding it.

At the end of the day, keeping honey in a cool and dry area is best if you want the color and consistency to remain like it was when you bought the honey. However, honey is incredibly resilient and you can store it in pretty much any manner without putting your health at risk. ​

In reality, the amount of pollen in honey is so low that it isn’t going to have any impact on your allergies one way or another. Even if there was enough pollen in honey to make a difference to your allergies, the approach still wouldn’t be effective.

This is because allergies are set off by pollen that blows in the wind. This is pollen that comes from plants that wind pollinate. In contrast, the pollen in honey comes from insect-pollinated plants, and there is little crossover between the plant types.

As such, if honey did help you build up immunity, it would be helping you build up immunity to something that you weren’t allergic to anyway. Additionally, most people don’t tend to eat that much honey at a time, so the amount of pollen that you are going to consume is going to be very low. Honey is Toxic in Hot Water

Honey is heated to much higher temperatures during pasteurization (for the brands that do that), and even raw honey is heated somewhat to allow it to be put into jars easily. Neither of those processes result in the production of toxic chemicals and having honey in hot water tends to put it at a lower temperature than the temperature of pasteurization.