Natural Medicine Chest: Raw Honey

1) Raw Honey has been shown to be an Anti-Bacterial, Anti-Viral, and Anti-Fungal substance.

In this respect, it can be very beneficial to your immune system and may assist in a wide variety of common ailments.

2) Aids stomach and digestion

In digestive disturbances honey is of great value. Honey does not ferment in the stomach because, being an inverted sugar, it is easily absorbed and there is no danger of a bacterial invasion. The flavor of honey excites the appetite and helps digestion. The propoma of the ancients, made of honey, was a popular appetizer.

3) For healing ulcers and burns

Many years ago, a study by Robert Bloomfield, published in the Journal of the American Medical Association, reports “Applied every 2 to 3 days under a dry dressing, honey promotes healing of ulcers and burns better than any other local application. It can also be applied to other surface wounds, including cuts and abrasions…”

4) Honey has anti-cancer properties.

Recent studies by Gribel and Pashinskii indicated that honey possessed moderate antitumor and pronounced anti-metastatic effects in five different strains of rat and mouse tumors. Furthermore, honey potentiated the antitumor activity of chemotherapeutic drugs such as 5-fluorouracil and cyclophosphamide.
– Gribel, N.V., and Pashinskii, V.G. Antitumor properties of honey. Vopr. Onkol., 36:704-709, 1990.

C.V. Rao at the American Health Foundation in Valhalla, New York found caffeic acids in propolis are inhibitors of colon cancers in animals. Other research shows hive products have the ability to prevent and halt the spread of malignant diseases. Earlier research by M.T. Huang also published in Cancer Research found caffeic acids effective in inhibiting skin cancer tumors in mice.
– American Bee Journal, June 1994

5) A Spoonful a Day Keeps Free Radicals at Bay

Daily consumption of honey raises blood levels of protective antioxidant compounds in humans, according to research presented at the 227th meeting of the American Chemical Society in Anaheim, CA, March 28, 2004.

Biochemist Heidrun Gross and colleagues from the University of California, Davis, gave 25 study participants each about four tablespoons buckwheat honey daily for 29 days in addition to their regular diets, and drew blood samples at given intervals following honey consumption. A direct link was found between the subjects’ honey consumption and the level of polyphenolic antioxidants in their blood.