Dear Mark: Raw Honey and Allergies, and Resveratrol Debunked?
Today’s Dear Mark question and answer post is a quick one – a two parter. First, I discuss the anti-allergy merits of real, raw, unprocessed local honey and include my own harrowing experience with using raw honey to combat a pollen allergy. Then, I address the fall-from-grace of a prolific resveratrol researcher shown to have fabricated his data, and I discuss what it means for resveratrol research at large.
As a side business, I sell local, raw, unpasteurized honey. I would love to see a Daily Apple column on honey and honey production (local vs large-scale (esp. from China), natural hive treatment vs antibiotic use on hives, filtering, non-homogenized vs homogenized, etc.). I often have people who are reluctant to buy my honey because it crystallizes and is cloudy. These are natural processes and desirable characteristics as the pollen and propolis are left in the honey. Once explained, many people are quite happy to buy the product.
I know you have written about honey throughout the site, especially as it relates to insulin but I would love to see people have a little more knowledge as to the benefits of local, raw honey for allergy relief, antibacterial properties and just great taste. :-)
All the best,
Anita
I don’t eat honey very often, but when I do, I prefer crystallized, cloudy honey. I’d definitely be a happy customer of yours.
As for the merits of honey itself, I think it deserves its own post sometime in the future. Honey and humans share a long and storied history together, and it isn’t “just sugar.” Right now, though, I’ll discuss the question of raw honey and allergies.
There’s very little formal research on the subject. Last year, Finnish researchers found that eating preseasonal (taken before hay fever season commences) birch pollen honey reduced birch pollen allergy symptoms and resulted in less usage of antihistamines when compared to eating preseasonal regular honey. And then there’s this German study from 1956 that has no abstract, but the title is quite promising: “Resultant therapeutic method variations in pollen allergy with special consideration of oral desensitizing of pollen-allergic children with honey.” Sounds like they found something to me. Any German readers with access to research literature want to chime in?
But my personal opinion is that it can really work for seasonal, pollen allergies, because I’ve experienced it firsthand. On a family camping trip to Big Sur, I got a horrible case of hay fever. It was insanely windy all week, so all sorts of allergenic plant compounds were blowing around. It was like I had a tiny cloud of dust and pollen following me around, a la Pigpen from Peanuts. I’d never had it that bad – headache, stuffy nose, bleary red eyes – and it hit me about three hours after our arrival. I felt like I had the worst cold in the history of the world. I actually wanted to go home. On our second day, however, while on a hike, I came across an old guy selling raw, local wildflower honey by the side of the road. A handcrafted cardboard sign read “Good for hay fever.” I thought, “Why not?” and bought a pint. The guy was nice and enthusiastic about his product, and I always like to support small apiaries.
I took a big glug of it and continued on the hike. It was real good, not too sweet and with a raw floral quality to it. Again, I don’t eat a lot of honey, but this stuff was legit – even through my clogged nasal passages. We got back to camp, made dinner, and I went to bed soon after darkness fell. Nose was still stuffy, head was still congested, misery level was still elevated.
And then I woke up, and while things were still backed up, I could tell it was better. A thin jet of air even squeaked through my clogged right nostril, allowing me to breathe and (most importantly) taste the bacon that morning. Another glug of honey down the hatch. Overall, I’d say things were 25% better at this point. By late afternoon, I was 75% better. I kept taking hits of honey and by next morning, I was perfectly fine. Now, I suppose it’s possible that the honey acted as a placebo and my hay fever was already on its way out – I didn’t control for variables, there were no placebos involved, and I randomized absolutely nothing, so there’s no telling for sure. But I doubt it had no effect. Too many other people report similar experiences to make me dismiss my own experience as nonsense or coincidence.
I will say that if you’re going to use raw honey to fight pollen allergies, you’ll want to buy honey that comes from bees who deal with the same plants and flowers that produce the allergenic pollen in question. That means buying local, preferably wildflower honey. Unless you know for sure that your allergy is caused by a specific pollen from a specific plant, wildflower will give you the most bang for your buck by covering a large assortment of plants. So, while raw, unfiltered honey lovingly puked up by bees who subsist only on wild edelweiss growing in the Swiss Alps might taste amazing, it probably won’t do much for your allergies if you’re not allergic to edelweiss pollen.
Hey Mark,
Was able to get my parents eating according to the Primal Blueprint, and one of the things that really helps my mom is being able to eat the chocolate and the red wine (although she is saying that she is starting to feel pretty good). Then all of a sudden, this comes out:
Red wine researcher Dr. Dipak K. Das published fake data: UConn
What do you think of this? Is the reservatrol just one thing in the red wine, and it still has other antioxidants? What are a couple of winos to do?
Thanks,
Steven
Well, first of all, she’s feeling good, eating Primal, and that’s about all that matters.
Second of all, this guy who apparently fabricated a lot of his research on resveratrol, Dipak Das, isn’t the only resveratrol researcher in the world. He’s not even the foremost resveratrol researcher. He’s prolific, but others have done more. What I’m saying is that one guy fabricating his research doesn’t invalidate all the other research others have conducted on resveratrol.
Let’s put it into perspective with some actual numbers. He’s accused of fabricating data on 145 papers. That sounds pretty damning (and it is for his career and any research that relies on his) until you realize that a search for “resveratrol” on Pubmed alone returns 4, 479 papers. Subtract those 145 (and maybe another 145 to represent those papers that might have relied on Das’ research for some of their conclusions) and you’re still left with over 4,000 resveratrol papers. That remains an impressive body of research.
And red wine remains a delicious (potentially healthy) beverage. Besides, the potential health benefits of red wine extend beyond resveratrol (which isn’t actually present in very large amounts in wine). Red wine, being the product of grapes and grape skin, contains a bevy of phenolic compounds, many of which have antioxidant properties. Grape skins are particularly rich in flavonoids, including flavonols, anthocyanins, and tannins like proanthocyanidins. There’s even a Wiki page devoted to the phenolic compounds present in wine, and there are over three dozen individual compounds (depending on varietal and method of production). Some of the benefits of drinking red wine:
- Reduction of oxidized LDL in vivo (PDF).
- Increases antioxidant status while reducing oxidative stress.
- Marinating meat in red wine can reduce lipid peroxidation during cooking (PDF) (all the more reason to add red wine to your braising pan).
- Drinking red wine while eating cooked meat can reduce some of the oxidative products (all the more reason to have a glass of Syrah with that ribeye).
- Tastes great, lowers inhibitions ever so slightly, goes well with aged gouda (sorry, no references for these outrageous claims).
I don’t know about you, but I’m opening a bottle tonight. I suggest your mother continue to do the same (maybe with dark chocolate, too) if it pleases her.
That’s all for today, folks. Keep sending along your questions, and I promise to try to get to all of them. Thanks for reading!
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Posted By: Mark Sisson
Raw, local honey works best when eaten before the season.
Why? I’m curious so please share.
“local” is the key word. I will try to find the study. Folks allergic to various pollens showed relief of symptoms when feed honey from bees harvested in the local region where those pollens propagate.
Raw honey because it still contains the pollen, which is usually removed when honey is pasteurised.
Local honey because it contains the local pollen that is causing your hayfever.
If you eat raw local honey in your area and eliminate hayfever it will be possible to still get hayfever if you went somewhere else, say abroad on holiday, because you could be affected by a different type of pollen.
Thanks for the information Christopher and Andy! I had no idea honey could be this powerful. Good to know that local and raw is very key.
Kind of like grass-fed beef and pastured eggs perhaps?
Yet wind-borne pollen is different from pollen that depends on bees. You’re more likely to have an allergy to a wind-borne species.
That doesn’t mean that bees can’t also collect the wind-borne, but they are probaby more likely to miss it out as it’s not in the wind-borne plants’ interests to attract bees.
Thanks for discussing the benefits of red wine. I believe there is a lot of information now that proves that drinking it in moderation is good for you. Just because one researcher falsifies data to promote his own agenda, doesn’t mean that all the other evidence that has been accumulated on this subject is wrong too. I for one certainly plan to keep enjoying the taste and health benefits of red wine.
It’s a shame that all of his data is now suspect. I agree – it’s easy to love a study that extols the benefits of red wine, of all things. And I take full advantage.
But moderation, as always, is key.
Our friends have bees, so our honey from them is REALLY local. It’s helped my hubby with his allergies. And I for one, will not give up my red wine and dark chocolate.
Just wanted to say I noticed the Dos Equis reference.
So is Mark “The most interesting man in the world”?
Mark,
On the honey/hay fever anecdote – Is it possible that the sudden ingestion of abnormal amount of carbohydrate in the form of simple sugars had something to do with curing your hay fever.
I say abnormal, because you generally stay in the moderate to low carb domain – a sudden large insulin spike could have triggered some unknown pathway that took the hay fever with it. What do you think?
Abnormal? Possible. Mark never noted how much honey he took in. I think 1 TBSP has 16 grams of carbs. Maybe he took 1 tsp at a time. I would say then it would not be abnormal.
But, I have no idea what his intake was.
Mark writes “I took a big glug of it and continued on the hike.”
This appears to be several tbsps at one time. That triggered my question
I am very new to this lifestyle and was just asking myself this morning as i put some honey in my tea (like i do every morning), if honey could still be a part of my daily routine. I know it probably isnt great for insulin but it was probably also part of grok’s diet. I hope i get to hear more about this topic. tks -
Apparently one teaspoon of raw honey daily before bed promotes fat loss.
Honey and cinnamon are supposed to be a healthy combination and cinnamon helps regulate blood sugar so I’m guessing a daily spoonful of both honey and cinnamon wouldn’t hurt.
Yes! I just made a similar remark in another response about combining honey and cinnamon – but – promotes fat loss? THAT’s almost too good to be true! LOL! Going to give it a try.
I have experienced the benefits of raw honey and so I try to use it in small amounts in my baking or cooking (primal of course!)
Also um I wasn’t drinking the red wine just for the revesterol so…no worries there
Pasteurization destroys the beneficial compounds in raw honey, basically reducing it to sugar. Baking would probably do the same. A solution might be to bake something and then spread the honey on it after.
Do you have anything to back this up? Heating changes the sugar structure of the honey, making it less crystallized and more the liquid stuff we are used to seeing, but let it sit in your cabinet for awhile and it will go back to being crystallized. I’m all for local unprocessed stuff cause it tastes better.
It’s antibacterial and can supposedly last for centuries (as in you could eat the stuff they found in egyptian tombs) and I haven’t seen anything that heating it would change.
This is from Wikipedia:
Pasteurized honey is honey that has been heated in a pasteurization process (161 °F (71.7 °C) or higher). Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance.
Raw honey, Dark Chocolate, and Red Wine. Three good reasons to go Primal.
I couldn’t agree more! Dark chocolate (I also eat Green & Blacks 85% Cocoa)& red wine are my vices!
That is an excellent chocolate choice
I LOVE Green & Black’s 85%! I don’t get it very often, because I can’t have just a small piece – the bar doesn’t last long!
It’s something I never appreciated before going paleo, then Primal. I have a huge sweet tooth, and my palate was much different when I was drinking soda and eating processed sugar on a regular basis.
I’m a lot more sensitive to any sweetness now and the 85% hits the spot!
It really isn’t something I appreciated before either! Now it’s the most amazing thing in the world to me. I guess I’m kind of lucky in that I am satisfied with just eating a couple squares of it. A bar last me about 2 weeks (obviously that is if i eat it every day).
I go for Lindt’s 99%. Well, I have had it twice in my life. I wish it was more abundantly available! It is by far my favorite. It is so easy to eat just a bit of the 99%. It’s perfect. I have trouble not eating too much of any other dark chocolate… even 90%!
Me too! LOVE the 99%, and any of the sweeter bars (as you say, even the 90%) trigger my sugar addiction. Plus, I don’t feel guilty about having a piece of 99% at work, as my SAD-eating coworkers don’t like it.
I live in Canada and get it at London Drugs. Superstore sometimes has it too.
You can also make a little hit of emergency chocolate (if no 99% avail) by mixing a tsp of cocoa powder with a tbsp or 2 of the “cream” from some coconut milk. Eat with a spoon and pretend it’s a truffle. Yum! Cinnamon optional.
This sounds like a wonderful idea. I need to experiment with pure cacao more often… adding some coconut milk and just a dash of honey sounds yummy!
Where can you get that?? I don’t have many options where I live. No Whole Foods or anything fancy. When I can’t find something I usually just go to amazon.
I have not seen it at Whole Food or Trader Joe’s. I’ve enjoyed the 99% Lindt bar twice in my life. Both times it was purchased by my dear mother and received by me as a gift on Christmas for the past 2 years.
She buys it at G.B. Russo & Son International grocery here in Grand Rapids, MI. It looks like its just a local place…
I found my 99% dark chocolate bars at World Market. It is under their label and ingredients are dark chocolate (chocolate liquor and sugar).
This bit about the honey was very interesting as I often use it in small amounts to sweeten dishes. Now if there were only something to help my dust allergy!
Dust bunny stew?
Heee heeeeeeeeeeee!
hahaha thanks cTo…maybe you could try it out first and let me know how it goes?
I’m…..hesitant…
My husband and I have a small apiary and we sell raw, wild honey at our local farmers market. I tell our customers the same thing Mark said, if the honey is from the pollen the person is allergic to then it could help. Unfortunately many people are allergic to grass pollen and mold which the bees have nothing to do with.
The other thing that honey is very good for is wound healing. When honey comes in contact with a wound it actually produces small amounts of hydrogen peroxide creating an antimicrobial environment. I have had customers tell me that honey worked on healing wounds that would not respond to antibiotics. I know from personal experience as a chef that nothing works better on burns.
Producing raw wild honey without chemical interventions is a lot of work and the yield from the bees (especially if you leave enough for the bees like we do) is significantly lower so be prepared to pay more for it. But a little of quality honey goes a long way.
On the wound healing topic, I had an upper GI endoscopy a year or two back. The GE, intent on disproving my claim of gluten intolerance, despite 5 years of gluten-free eating, took a small bowel biopsy the size of the end of my thumb. Result: negative biopsy and 24 hours of moderately severe boring pain through to my back. NSAIDs were out of the question, and acetaminophen wasn’t effective, so in desperation I went to the cupboard and downed a spoonful of raw honey in a big chunk. 10 minutes passed and relief ensued. It was amazing. Every recurrence responded to the honey bolus until my poor duodenum had healed. I would recommend it to anyone.
Oh, thank you–these are big ones for me!
We have excellent local honey producers where we live, and I’ve thought about trying some for my terrible spring allergies. I’m pretty sensitive to sugar (rebound hypoglycemia continues to be a problem if I consume too many carbs. I’m concerned about the cost outweighing the benefit. Thoughts?
Thay what I’m wondering too.. More specifically, what’s the minimum amount of honey you need to eat in order to reap these benefits? Minimum amount so that the benefits aren’t offset by the sugar…
In my experience, one teaspoon per day is plenty – and my airborne allergies are not mild. Hoping that when I’ve been Primal long enough they will at least return to the level they were when they were inconsequential.
I’m a little late here, but in case anyone is reading, I’ve been taking a teaspoon of honey in the morning with my coffee (also a good shake of ceylon cinnamon) and testing. After a half hour, I’m up 10-15 points and in another half hour my blood glucose drops most of the way back. An hour after the honey & cinnamon, I am back below where I started. So, quick up and quick down, without any other food. My starting point was anywhere from 85 to 95 mgdl, fyi.
I use honey every day in my coffee…. sadly at our office they don’t use raw. Maybe I should start bringing my own, I always get hay-fever; I did notice last summer that and my asthma were a lot better after being primal for 6 months. I do buy raw for home use. And dark chocolate? It’s how I get through a day of being tempted by sweets and starches, by saving it for a treat at the end!
I wouldn’t think hot coffee keeps it raw for long
I don’t really eat honey either, since going Primal, my craving for anything sweet has gone down the drain. However, my family members eat plenty of honey, and we get it from one of my uncles’ apiaries in Caucasus (=very clean air, pasture, etc). The buckwheat honey is a powerhouse. You can tell its high in iron – its a dark, dark murky brown – its extremely dense (can stand a spoon in it), has a marbled pattern to it, smells amazing and isn’t sickeningly sweet. As I said, I don’t really eat honey any more, but I’d put a spoon of this in my greek yoghurt just for the benefits.
The best honey I ever had came from the mountains in Slovakia (I lived there for 6 years). It was, as you said, dark, murky brown and you could stand a spoon up in it. I still dream about it now that I’m back home in Canada.
I like the slightly bitter taste of forest honey.
Really hard to find in the US.
Don’t care much about flowers, onionbloom or alfalfa honey. Too dang sweet.
I think that the higher cost of raw honey is a good thing! It keeps me from eating too much, and allows me to stick to the good stuff!
After that Imported Processed Chinese Honey story hit the newswaves, I threw out my generic bottle of honey and have started going hard-core raw honey. There seem to be a lot of decent raw honeys at TJs and WFs, but I was shocked to discover a little “hippie” store near me (no really, it’s super hippie, like they sell healing crystals and stuff) that carries some local honey made by apiaries *IN* San Francisco. I later found out there is an entire store here that caters to urban apiarists, as well as urban homesteading in general.
Anyway the point of the anecdote is to show people that if you can get local honey in an urban environment, you can probably get it anywhere.
Raw honey is awesome – perfect in tea and coffee or with cocoa for a sweet taste and energy boost – but bee pollen is a better bee product. I expect eating small amounts would help with pollen allergies more than honey would since there is a much higher concentration of pollen and it also contains lots of enzymes, vitamins, minerals, and antioxidants. It’s macronutrient composition by weight is approximately 30% protein, 10% fat, and 10% carbs. There are numerous benefits to be had from eating bee pollen.
If you mix it in yogurt or kefir the bacterial enzymes will break it down into goo. An apiarist told me this makes it digest optimally.
Where did you get those numbers for the bee pollen? 30%+10%+10%= 50%. What is the other 50%?
I did a quick search and I found a web site that claims bee pollen is 35% protein 55% carbs and 2% fatty acids and 3% vitamins and minerals. I don”t know what they claim what the other 5% is. I’m not saying they are right but at least it’s close to 100%.
I can’t remember the website but if those numbers are accurate then I assume the other 50% would be the vitamins, minerals, enzymes, antioxidants, and whatever else is in pollen.
The apiarist who I first bought it from told me it was about 30% protein so when I heard it from him and then read it online later I took it for granted the numbers were correct, even though I’ve also read some conflicting information from different sources.
There’s an awesome little company in the Dallas area called Zip Code Honey that sells honey to/thru local restaurants and stores… based on that business’s zip code. I don’t think they have a website, but there are plenty of local restaurants with bottles for sale at their front counter.
But now I have a bee question… Do intense heat and drought conditions have the same effect (lower production) on bees as they do most other crops (like last year’s record crop failures)? It may sound weird, but do they spend less time pollenating and producing honey and spend more time resting and avoiding the heat?
Do you think that Grok would likely have taken a few thousand bee stings to get his honey?
Maybe he’d use Jaguar Paw’s trick from Apocalypto and cover himself in thick mud before raiding a bee hive. Furs would work alright too.
He could hit it from a distance with rocks or sticks to break it into pieces and then go up to it with a torch to scatter/singe the bees.
Bees are generally not aggressive unless provoked. If you move calmly and don’t get greedy it is possible to scoop a portion of honey from a hive without incident.
Actually, smoking the bees to sedate them is a common practice – from ancient to modern times.
Honey hunting/gathering is an ancient activity and is still done by aboriginal peoples all over the world.
And, coincidentally bee stings have their own medicinal value. Some people deliberately give themselves bee stings for issues like arthritis.
Seriously?! Where did you here this? It’s not that I don’t believe you… it just seems super interesting.
I don’t remember where/when I first heard/read it. Probably sometime in the ’70′s when I first started keeping bees and hunting wild honey in the Ozark mountains. Methods for hunting wild honey haven’t changed much over time.
There’s an article on wikipedia on the topic – brief, but its a start. I’d bet you’d find a few interesting articles online via search engine. There’s probably books/chapters on the subject, too.
Really, hunting wild honey is intrinsic to the “paleo” lifestyle. So, even if honey is not in your diet, or even your medicine chest, its interesting as an example of how “primitive” people lived/live.
Oh, I guess I should have asked what part you were interested in – the wild honey hunting or my remarks about bee stings.
About the bee stings – its called bee venom therapy – an aspect of apitherapy. There’s also a wikipedia article on that topic and the same suggestion for searching for online articles would apply to this topic, too. It has several application in autoimmune disease beyond arthritis.
Yes, I was referring to the bee stinging. Lol. I’ll have to look it up!
Anecdotal evidence here, but I had a geometry teacher in 9th grade who kept pictures of his hands from before he started keeping bees, 10~15 years before teaching me… and his hands could barely hold a pencil. He started keeping bees and working bare handed (stung frequently) and you couldn’t tell there was anything wrong with his hands when I met him. I think this was somewhere around 1994~5ish. I he adamantly believed it was the bee stings that healed him. This was in rural western Wisconsin… not really evidence, but he kept photos because it mattered that much to him to share the story.
A co-workers neighbor has MS and does a “bee-sting therapy” to reduce the symptoms, they have their own bees and produce some honey as well. Co-worker gave me a bottle for Christmas one year, I admit I was a little skeptical about the way the honey was produced as it was a clear amber color – I buy a local produced raw honey that is milky in the jar and that just seems more “natural”
My settle for commercial, processed dark chocolate when you can make RAW chocolate that is so much healthier yourself!
Would you please share how to make this? Thank you.
Yes, I’d be interested re raw honey and heating it in coffee. An Internet search comes up with specific temperatures to which you can heat honey before it denatures… I’ve no idea how hot my coffee is though……
We are in Oklahoma and were in the drought area last summer!! Our cool days were in the 95 degree range!! Our bee hives were new to us last year so we didn’t harvest!! Had to leave them enough to overwinter till springtime!! The bee’s were CRANKY people and yes we fed them all summer with local honey and pollen patties that we buy from a local apiary business!! The honey production was down, pollen and nectar was hard for them to find!! We have a koi pond so the moisture was a godsend !!
I’ve heard so many good things about the healing properties of honey…where I live there is a lady that sells local raw tumeric honey. It is amazing!!! After a long stint of being sick with a low immune system, I started taking this with bee pollen and within weeks was feeling better!!!
My grandmother used to swear on apple coder vinegar and honey every morning to prevent arthritis.
We have also given honey solution to our horses (both orally and straight on a wound) with fabulous success…..
I heard that eating local honey will help with hay fever. I have been using local honey for a couple of years now and the pollen allergies that I’ve always suffered from have been relieved quite a bit. So, I’m a believer at least in that.
I love honey. Orange blossom, oak tree… but my favorite honey in the world comes from the Cedar mountains in Lebanon where the bees feed off the resin from the cedarwood. Raw, very dark and has a very unique flavor. I always hike there whenever I’m there/visiting family and buy a jar.
I’m glad to know that putting a teaspoon of the stuff occasionally in my yogurt/cottage cheese is good for me!
Equal parts raw honey, coconut oil (melted) and raw cacao powder. Perhaps a pinch of real salt, gelatin or spices if desired. Heat indirectly and stir until thoroughly combined, pour into moulds or a waxed-paper-lined pan, and refrigerate until set. Holy sweet treat heaven, Grokman!
Personally I love orange peel, chili and cinnamon.
I think I may have to try this… thanks for the idea!
WOW! Now THAT might just make me into a chocolate lover. Goes in my recipe box. Thanks
“honey lovingly puked up by bees”
while I realize it is an accurate statement, it could almost put me off of honey. Nothing against the little buzzers, but just anything that is puked up loses some appeal. Fortunately I like honey enough it’s not gonna happen.
It looks “puked up” if you were to watch a honeybee transfer nectar to a cell (or another bee), but a bee’s crop is distinct from its stomach. The crop does have enzymes that change the nectar en route, but they’re not the same as the digestive enzymes produced by the stomach for when the bee is consuming honey for energy.
So instead of “puking,” you could think of it as transporting the nectar in a pre-fermenting container that the bee just happens to carry on the inside since Nature didn’t bother to grace her with opposable thumbs.
Along the I-10 corridor in Florida, you can get out of your car, on the side of the busy highway, walk 10 feet over to a fence and take pictures of raw honey bee-hives, 100′s of them. But I am sure none of the pollutants from the passing vehicles get on any of the flowers next to the road way.
I was hoping someone would comment on manuka honey. Helps acne, inflammation, and used even in cancer. It’s $30 a jar at WF.
We are actually using manuka honey in radiation therapy studies for cancer hoping that it will help decrease rates of esophagitis. It’s nice to see non-pharma, non-billion dollar drugs being used though I’m sure if the studies are positive they will somehow buy the rights to it…
Yeah, like niacin/Niaspan. Anyway, what makes manuka honey special?