U.K. active honey

[Ian123]

On another thread there is mention of a U.K. active honey, I’ve heard people suggest heather as a likely candidate. Anyone seen a tested U.K. honey? Given these prices https://steenshoney.com/products/um...MIs-yMgKP35gIVg7TtCh3RPgvaEAQYDiABEgLtX_D_BwE

 

[Anduril]

There is a Druid in Wales which led to this research (https://www.cardiff.ac.uk/pharmabees) , other than that I believe Irish Heather honey has been tested

 

[Buzzlodge]

There is a Druid in Wales which led to this research (https://www.cardiff.ac.uk/pharmabees) , other than that I believe Irish Heather honey has been tested

This is the Irish research;

https://www.sciencedirect.com/science/article/pii/S0308814618314365?via=ihub

It found:

– Honeys with a dark colour typically have a higher total phenolic content and thus a higher antioxidant capacity.

– Urban multifloral honeys had a higher total phenolic content than rural multifloral honeys.

– Irish heather honey had the highest total phenolic content of all Irish single origin honeys and had a higher total phenolic content than manuka honey.

– Ivy honey was the darkest Irish honey analysed and its total phenolic content was less than that of heather and manuka honeys.

 

[Ian123]

Are any aware how they test do they do a source type or a batch by the ton and how much do they cost. Just wondering why if heather comes out so well that none have done it.

 

[Beefriendly]

One of the tests is an agar plate with lawn of bacteria and small well in the middle, add honey (diluted) into the well and measure how far the "kill" of bacteria is from the well, measured in mm. This gives an idea of the antibiotic activity.
With Manuka honey the honey is heat treated prior to test to remove the peroxidase antibiotic activity (that is present in all honeys) and measure the unique Manuka antibiotic activity. Hence the number assigned to the jars i.e 5 =5mm kill, 25 = 25mm kill etc.

 

[citrus]

One of the tests is an agar plate with lawn of bacteria and small well in the middle, add honey (diluted) into the well and measure how far the "kill" of bacteria is from the well, measured in mm. This gives an idea of the antibiotic activity.
With Manuka honey the honey is heat treated prior to test to remove the peroxidase antibiotic activity (that is present in all honeys) and measure the unique Manuka antibiotic activity. Hence the number assigned to the jars i.e 5 =5mm kill, 25 = 25mm kill etc.

thanks for that .. .never really understood about the numbering system !

 

[Erichalfbee]

One of the tests is an agar plate with lawn of bacteria and small well in the middle, add honey (diluted) into the well .

Do you know what bacteria, perchance?

 

[Beefriendly]

Staphylococcus aureus I think for the numbering system. The number system can be confusing as sometimes its expressed as a % of concentration of phenol (the gold standard) and sometimes just as a number reflecting the concentration of methylglyoxal (The Unique Manuka Factor , UMF).....just to add to customers confusion.

 

[Erichalfbee]

Staphylococcus aureus I think for the numbering system. The number system can be confusing as sometimes its expressed as a % of concentration of phenol (the gold standard) and sometimes just as a number reflecting the concentration of methylglyoxal (The Unique Manuka Factor , UMF).....just to add to customers confusion.

Aha!
Maybe we need to borrow a spotty teenager and try our honey ourselves

 

[Ian123]

So are we aware if they test a large mixed batch so do you mix up 10 tons and get it tested?

 

[MerryBee]

This is the Irish research;

– Urban multifloral honeys had a higher total phenolic content than rural multifloral honeys.

phenol = benzene+ alcohol

just an observation