Monday, March 19, 2012

Total Antioxidant Content of Alternatives to Refined Sugar

Total Antioxidant Content of Alternatives to Refined Sugar

Journal of the AMERICAN DIETETIC ASSOCIATION
2009; 109:64-71
Background: Oxidative damage is implicated in the etiology of cancer, cardiovascular disease, and other degenerative disorders. Recent nutritional research has focused on the antioxidant potential of foods, while current dietary recommendations are to increase the intake of antioxidant– rich foods rather than supplement specific nutrients. Many alternatives to refined sugar are available, including raw cane sugar, plant saps/syrups (eg, maple syrup, agave nectar), molasses, honey, and fruit sugars (eg, date sugar). Unrefined sweeteners were hypothesized to contain higher levels of antioxidants, similar to the contrast between whole and refined grain products.
Objective: To compare the total antioxidant content of natural sweeteners as alternatives to refined sugar.
Design: The ferric-reducing ability of plasma (FRAP) assay was used to estimate total antioxidant capacity. Major brands of 12 types of sweeteners as well as refined white sugar and corn syrup were sampled from retail outlets in the United States.
Results: Substantial differences in total antioxidant content of different sweeteners were found. Refined sugar, corn syrup, and agave nectar contained minimal antioxidant activity (0.01 mmol FRAP/100 g); raw cane sugar had a higher FRAP (0.1 mmol/100 g). Dark and black–strap molasses had the highest FRAP (4.6 to 4.9 mmol/ 100 g), while maple syrup, brown sugar, and honey showed intermediate antioxidant capacity (0.2 to 0.7 mmol FRAP/100 g). Based on an average intake of 130 g/day re?ned sugars and the antioxidant activity measured in typical diets, substituting alternative sweeteners could increase antioxidant intake an average of 2.6 mmol/day, similar to the amount found in a serving of berries or nuts.

Effect of Processing and Storage on Antioxidant Capacity of Honey

Effect of Processing and Storage on Antioxidant Capacity of Honey

Journal of Food Science
2004;69(2):96-101
Commercial honey processing generally involves controlled heating (to destroy yeast and delay granulation) combined with fine straining or pressure filtration. There has been concern that the processing of honey may reduce the antioxidant capacity of honey. This study examined the impact of heat and filtration on the antioxidant capacity of clover and buckwheat honeys during storage. Processed and unprocessed clover and buckwheat honey was stored in clear glass, amber glass, and polyethylene bottes and stored at room temperature under both natural laboratory lighting and in the dark (3 samples per condition). Additional samples were stored for 6 months at 4 degrees Celsius and -20 degrees Celsius. Antioxidant capacity of the honeys was determined by oxygen radical absorbance capacity (ORAC). Processing clover did not significantly impact antioxidant capacity; however, processing lowered the antioxidant capacity for buckwheat honey, by 33.4%. Antioxidant capacity of all honey samples was reduced after 6 months storage, with no impact of storage temperature or container type. Processed and raw honeys showed similar antioxidant capacity after storage.

Chronic Honey Consumption Increases Plasma Antioxidant Concentration

Chronic Honey Consumption Increases Plasma Antioxidant Concentration

Abstract presented at the American Chemical Society
March 29, 2004
Gross H. Effect of honey consumption on plasma antioxidant status in human subjects.
Previous research has indicated that a acute honey consumption (i.e., a single dose) can raise the phenolic concentration of the plasma. This study examined the effects of chronic honey consumption to determine if increases in total plasma phenolic content and plasma antioxidant capacity could be sustained over the long term. Twenty-five subjects (13 Males and 12 females) consumed 1.5 grams of honey per kilogram of body weight (~4-10 tablespoons) for 28 days. Subjects were randomly assigned either a honey with a high phenolic content (HA) or a lower phenolic content (LA). Total plasma phenolics were measured on day 1 and 29 at 5 different time points: immediately after honey consumption and then again 1.5 hr, 3 hr 6 hr and 24 hour post-consumption. The results indicated that the phenolic content of the plasma on day 29 was significantly higher than baseline (i.e., day one) in both honey groups, suggesting that chronic honey consumption can increase the antioxidant capacity of the plasma.

Buckwheat Honey Increases Serum Antioxidant Capacity in Humans

Buckwheat Honey Increases Serum Antioxidant Capacity in Humans

Journal of Agricultural and Food Chemistry
2003, Vol. 51 pp. 1500-1505
This study examined the acute effects of consuming buckwheat honey (dissolved in water) compared to black tea, black tea with sugar, or black tea with buckwheat honey on serum oxidative status and lipoprotein oxidation. Twenty-five healthy men consumed each of the five beverages in a blind, randomized fashion. Antioxidant capacity of human serum samples was measured using a variety of methods including the oxygen radical absorbance capacity (ORAC) assay, ex vivo susceptibility of serum lipoprotein to Cu(2+)-induced oxidation, and the thiobarbituric acid reactive substances (TBARS) assay. The results showed that black tea with honey had the highest phenolic content and thus antioxidant potential, followed by tea alone, tea with sugar and honey alone. However, buckwheat honey produced the greatest increase in serum antioxidant capacity (demonstrating the inconsistency between the antioxidant potential of a food and its actual effect on serum antioxidant capacity). Ex vivo serum lipoprotein oxidation and TBARS values were not significantly altered after consumption of any of the five beverages.

Honeys with high phenolic contents can increase serum antioxidant capacity in healthy human subjects

Honeys with high phenolic contents can increase serum antioxidant capacity in healthy human subjects

Journal of Agricultural and Food Chemistry
2003;51(6):1732-1735
The effects of consuming 1.5 g/kg body weight of corn syrup or buckwheat honey on the antioxidant and reducing capacities of plasma. Forty subjects were randomly assigned to one of four groups: (1) corn syrup, (2) low phenolic content buckwheat honey, (3) high phenolic content buckwheat honey, (4) water. Following consumption of the two honey treatments, plasma total-phenolic content increased (P < 0.05) as did plasma antioxidant and reducing capacities (P < 0.05). In contrast, corn syrup had no significant effect. These data support the concept that phenolic antioxidants from processed honey are bioavailable, and that they increase antioxidant activity of plasma. It can be speculated that honey consumption could augment the body’s defenses against oxidative stress. Given that the average sweetener intake by humans is estimated to exceed 70 kg per year, the substitution of honey for traditional sweeteners could result in an enhanced antioxidant defense system in healthy adults.

Antioxidant capacity of honeys from various floral sources

Antioxidant capacity of honeys from various floral sources

Journal of Agricultural and Food Chemistry
2002;8;50(10):3050-5
Antioxidant capacity of honeys from various floral sources and inhibition of in vitro lipoprotein oxidation in human serum samples
In this study honeys from seven different floral sources (acacia, buckwheat, clover, fireweed, Hawaiian Christmas berry, tupelo, and soybean) were analyzed for in vitro antioxidant capacity and total phenolic content. Antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) assay and by monitoring the formation of conjugated dienes as an index of the inhibition of copper-catalyzed serum lipoprotein oxidation. ORAC values for the honeys ranged from 3.0 micromol Trolox equivalent/g for acacia to 17.0 micromol Trolox equivalent/g for buckwheat and all were significantly higher than the sugar analogue (p < 0.05). A linear correlation was observed between phenolic content and ORAC activity of the investigated honeys (p < 0.0001, R (2) = 0.9497). The relationship between the ORAC activity and inhibition of lipoprotein oxidation by the honeys yielded a correlation coefficient of 0.6653 (p = 0.0136). This work shows that honey may serve as a source of dietary antioxidants and a healthy alternative to sugar.

Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources

Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources

Journal of Agricultural and Food Chemistry
2002, Vol. 50, No. 21, pp.5870-5877
The objective of this study was to quantify and characterize the antioxidants and some of the isolated phenolic compounds and/or fractions of honeys from seven different floral sources (acacia, buckwheat, clover, fireweed, Hawaiian Christmas berry, tupelo, and soybean). Chromatograms of the phenolic nonpolar fraction of the honeys indicated that most honeys contain similar types but quantitatively different phenolic contents. The primary flavinoids identified were the flavanones pinobanksin, and pinocembrin and the flavones chrysin and galangin. A linear correlation between phenolic content and ORAC activity was demonstrated (R(2) = 0.963, p < 0.0001). Honeys were separated by solid-phase extraction into four fractions to identify the relative contribution of each fraction to the antioxidant activity of honey. Antioxidant analysis of the different honey fractions suggested that the water-soluble fraction contained most of the antioxidant components, including protein; gluconic acid; ascorbic acid; hydroxymethylfuraldehyde; and the combined activities of the enzymes glucose oxidase, catalase and peroxidase. Of these components, a significant correlation could be established only between protein content and ORAC activity (R(2) = 0.674, p = 0.024). These results suggest that the antioxidant capacity of honey is a product of the combined activity of a wide range of compounds including phenolics, peptides, organic acids, enzymes, Maillard reaction products, and possibly other minor components.

Honey can enhance the growth and acid production of human Bifidobacterium ssp.

Honey can enhance the growth and acid production of human Bifidobacterium ssp.

Journal of Food Protection
2002;65(1):214-8
The study examined the potential for honey to act as a pre-biotic, i.e., enhance the growth of and promoting lactic and acetic acid production by human intestinal Bifidobacteria. Five human intestinal Bifidobacterium spp., (B. longum, B. adolescentis, B. breve, B. bifidum, and B. infantis), were cultured in reinforced clostridial medium (control) and in reinforced clostridial medium supplemented with 5% (wt/vol) clover honey, fructooligosaccharide (FOS), galactooligosaccharide (GOS), or inulin. Inoculated samples were incubated anaerobically at 37degrees C for 48 h. Samples were collected at 12-h intervals (i.e., 12, 36, and 48 hr) and examined for specific growth rate. Levels of fermentation end products (lactic and acetic acids) were measured by high-pressure liquid chromatography. Honey, FOS, GOS, and inulin showed similar effectiveness in supporting Bifidobacterium spp growth and were significantly more effective than the control at 36 and 48 hr (P < 0.05).

Honey Can Serve as an Effective Carbohydrate Replacement During Endurance Exercise

Honey Can Serve as an Effective Carbohydrate Replacement During Endurance Exercise

Journal of Strength and Conditioning Research
2004;18(3):466-72
The benefit of CHO consumption during endurance exercise is well-documented. It is generally recommended that a high glycemic index (GI) carbohydrate (CHO) be used; although data supporting this recommendation is limited. The purpose of this study was to compare a high GI CHO (glucose) to a lower GI CHO (honey) on cycling performance. Nine male endurance athletes participated in 3 simulated 64 km time trials with a 7-day washout period between trials. Supplements—honey, glucose, placebo—were provided randomly and double-blind at the beginning of the TT and every 16 km thereafter. Power output (Watts), HR, RPE, glucose, insulin and time to complete the segment were measured every 16 km. Time to complete the total TT was significantly faster for the both the glucose and honey groups compared to the placebo group (p < 0.05) largely due to a longer time for the placebo group to complete the last two 16 km. Power output was significantly greater for the honey and glucose groups vs. the placebo group (p < 0.05); however, when the final 16-km power output was expressed as a percentage of pretest maximal power output, only the glucose treatment was greater than placebo (although the honey condition approached significance (p < 0.06)).

Honey enhances the production of lactic acid from Bifidobacteria

Honey enhances the production of lactic acid from Bifidobacteria

Journal of Food Science
2001;66(3):478-481
Lactic acid bacteria are common starter cultures used by the dairy industry to manufacture fermented dairy products (i.e., yogurt). Honey may be an ideal sweetener for yogurt due to its sugar concentration, pH, and value-added image. Nonetheless, manufacturers have been reluctant to use honey as a sweetener in yogurts due to the belief that honey may be inhibitory to lactic acid starter cultures. The purpose of this study was to examine the growth of lactic acid bacteria and bifidobacteria in a honey medium and determine the levels of lactic and acetic acid produced by these organisms when grown in honey. Twelve percent nonfat dry milk containing 5% (w/w) clover honey, fructose or sucrose were pasteurized and inoculated with commercial strains of Steptococcus thermophilus, Lactobacillus delbrukeii subsp bulgaricus and probiotics Lactobacillus acidophilus and Bifidobacterium bifidum. Samples were examined at 0 and 24 hours for (1) viability of bacteria and (2) levels of fermentation end products (i.e., lactic and acetic acid). Viability of bacteria was not influenced by sweetener type indicating that honey was not inhibitory at the 5% level. In addition, honey significantly enhanced the growth/production of lactic acid from Bifidobacteria. These results indicate that honey could be a suitable sweetener for fermented dairy products such as yogurt.

Acute and Chronic Effects of Honey and Its Carbohydrate Constituents on Calcium Absorption in Rats

Acute and Chronic Effects of Honey and Its Carbohydrate Constituents on Calcium Absorption in Rats

Journal of Agricultural and Food Chemistry
Ariefdjohan, Martin, Lachcik, and Weaver: 2008, 56, 2649–2654
The effects of honey and its carbohydrate constituents (glucose, fructose, and raffinose) on calcium absorption in rats were investigated in acute and chronic feeding studies. In the acute study, rats (n=120) were gavaged with an oral solution consisting of (a) 10 µCi Ca, (b) 25 mg of calcium as calcium acetate, and (c) one of the following: 0 mg of honey (control), or 200, 500, or 800 mg of honey, a glucose fructose mixture, 10.75 mg of raffinose, or 200 mg of raffinose. Another group received Ca intraperitoneally. Femurs were collected 2 days later and analyzed for Ca content. Rats given 500 and 800 mg of honey showed 25.5 and 33.6% increases in calcium absorption (P < 0.05), respectively, over the control group. Groups given the glucose fructose mixture or 200 mg of - raffinose had a significantly higher increase in calcium absorption than the control group (17.1 and 25.6%, respectively). In the chronic study, rats (n 96) were fed for 8 weeks with either 0% honey (control), 5% honey, 10% honey, or a glucose fructose raffinose (GFR) mixture. Femurs of GFR-fed rats had significantly lower calcium content, Ca absorption, width, and BMD (at distal region) than control rats. Groups fed honey did not show the negative effects of GFR on bone, but had no advantage over the control group. No significant differences were observed in femur length, density, strength, or BMC among any treatment group compared to the control group. These results indicate that although a positive dose–response effect of honey and its carbohydrate constituents on calcium absorption was observed in the acute study, this effect disappeared upon long-term feeding in rats, implying adaptation had occurred.

Frequent consumption of honey, tea and ham may be effective to improve selenium concentration

Frequent consumption of honey, tea and ham may be effective to improve selenium concentration

Annals of Nutrition and Metabolism
2004 May 6;48(3):134-140
Frequent consumption of honey, tea and ham may be effective to improve selenium concentration in selenium-inadequate individuals
Selenium has recently gained attention for its indirect, albeit important role as an antioxidant. Selenium is a component of glutathione peroxidases, a family of antioxidant enzymes that aid in preventing lipid peroxidation and membrane damage that can result from free radicals. Studies indicate the selenium status is highly dependent upon dietary sources of selenium which can be highly variable depending upon the selenium content of the soil from which the given food originates. The purpose of this study was to assess which foods or food groups best affect serum selenium in subjects with low selenium status (i.e., selenium concentrations < 70 microg/L). One hundred and twenty-nine subjects residing in Poland completed a semi-quantitative food frequency questionnaire. Serum selenium concentrations were determined using the electrothermal absorption spectrometry (ETAAS) technique following serum dilution. The consumption of ham, honey and tea was positively associated with the selenium concentration in the sera of selenium-inadequate subjects. In The selenium concentrations in the sera of the selenium-adequate subjects were positively correlated with the frequencies of wholegrain bread consumption and processed fruit consumption. These results suggest that frequent consumption of ham, tea and honey may be effective to improve the selenium concentration of selenium-inadequate subjects.
Research Article Category: Miscellaneous

US honeys varying in glucose and fructose content elicit similar glycemic indexes

US honeys varying in glucose and fructose content elicit similar glycemic indexes

Journal of American Dietetic Association
Ischayek JI, Kern M., 2006 Aug; 106(8):1260-2
The predominant carbohydrates found in honey are glucose and fructose, the relative percentages of which depend largely on the floral variety. Research suggests that the fructose-to-glucose ratio in a given honey and, thus, its floral source, may influence the glycemic response and, thus, the glycemic index (GI). To date, no studies of examining the GI of US honey varieties are available. Thus the purpose of this study was to determine the GI of four US honey varieties (clover, tupelo, cotton, and buckwheat) differing in fructose-to-glucose ratio. Twelve healthy adult men and women with a mean (+/-standard error) age of 24.5+/-1.5 years served as subjects. The glycemic index of 250-mL solution servings of clover, buckwheat, cotton, and tupelo honeys providing 50 g carbohydrate were assessed relative to triplicate feedings of 50 g carbohydrate as a glucose solution. Fructose-to-glucose ratios were 1.09, 1.12, 1.03, 1.54, for clover, buckwheat, cotton, and tupelo, respectively. Blood was collected after an overnight fast and 15, 30, 45, 60, 90, and 120 minutes after intake. Ten minutes were allowed for food consumption. Areas under the glycemic response curves for each honey were expressed as percent means of each participant’s average response to glucose feedings. The means (+/-standard error) of the glycemic index were 69.2+/-8.1, 73.4+/-6.4, 73.6+/-6.6, 74.1+/-8.2 for clover, buckwheat, cotton, and tupelo honeys, respectively. No statistically significant differences between the honeys were apparent, nor was a relationship between glycemic index and the fructose-to-glucose ratio detected. These results indicate that small differences in fructose-to-glucose ratios do not substantially impact honey glycemic index.

The Effect of Honey on the Growth of Bifidobacteria

The Effect of Honey on the Growth of Bifidobacteria

Michigan State University
Research Project Funded by National Honey Board - Z. Ustunol, Ph.D., 2001
Bifidobacteria are part of a group of bacteria considered important to the health of the gastrointestinal tract (GI). Clinical studies have associated other beneficial effects such as immune enhancement and anti-carcinogenicity with the presence of bifidobacteria in the GI tract.
One approach for ensuring or increasing the presence of healthful colonic bacteria is to provide them as a probiotic. A probiotic is a live microbial feed supplement, which beneficially affects the host organism by improving its intestinal microbial balance.
Dairy products have been the preferred medium to reintroduce viable populations of lactic acid bacteria and bifidobacteria into the GI tract of both children and adults. Bifidobacteria must remain viable in large numbers in the carrier food to be used with confidence as a dietary adjunct. However, maintaining the viability of bifidobacteria during processing and refrigerated storage has been a challenge to dairy processors.
Another approach to increasing the numbers of bifidobacteria in the GI tract is the incorporation of prebiotics in the diet. A prebiotic is a non-digestible dietary supplement that modifies the balance of the intestinal microflora stimulating the growth and/or activity of the beneficial organisms and suppressing potentially deleterious bacteria. Currently, the most common prebiotics are nondigestible oligosaccharides, such as fructooligosaccharides (FOS) and inulin.
Growth and viability of bifidobacteria in fermented milk can be enhanced significantly by the incorporation of FOS and galacto-oligosaccharides (GOS) in milk prior to fermentation. Honey contains a variety of oligosaccharides varying in their degree of polymerization. The unique composition of honey suggests that it could enhance the growth, activity and viability of bifidobacteria in milk and thus, fermented dairy products. To evaluate this hypothesis, the following study on growth-promoting and prebiotic activity of honey on bifidobacteria was conducted.

Comparison of Mineral and Enzyme Levels in Raw and Processed Honey

Comparison of Mineral and Enzyme Levels in Raw and Processed Honey

Ropa Science Research
Research Project Funded by National Honey Board - D. Ropa, 2010
To ascertain just how much honey changes after it has been heated and filtered, the National Honey Board contracted with American Analytical Laboratories to test honey samples taken prior to processing and then after being processed. The goal was to find out the degree to which the minerals, antioxidants and enzymes change after honey is sent through an industrial processing system.
This research shows a great deal of variability between samples from the same supplier as well as samples across suppliers. Because of this level of variation, it is difficult to draw more than general conclusions regarding the changes that occur to honey post-processing. However, processing is not a fully destructive process, as some consumers would have others believe. Heating and filtering honey does not completely eliminate all enzymes, nor does it have a negative effect on honey’s mineral and antioxidant levels.

Natural Energy honey

A cyclist expends a lot of energy...

Natural Energy

Honey… Natural Energy
Honey is also a rich source of carbohydrates, providing 17 grams per tablespoon, which makes it ideal for your working muscles since carbohydrates are the primary fuel the body uses for energy. Carbohydrates are necessary in the diet to help maintain muscle glycogen, also known as stored carbohydrates, which are the most important fuel source for athletes to help them keep going.
Whether you’re looking for an energy boost or just a sweet reward after a long workout, honey is a quick, easy, and delicious all-natural energy source!
Honey as an Athletic Aid
Pre-exercise: For years, sports nutritionists have recommended eating carbohydrates before an athletic activity for an added energy boost. As with many carbohydrates, pure honey may be an effective form to ingest just prior to exercise. When honey is eaten before a workout or athletic activity, it is released into the system at a steady rate throughout the event.
During Exercise: Consuming carbohydrates, such as honey, during a workout helps your muscles stay nourished longer and delays fatigue, versus not using any aid or supplement. Next time you reach for a simple bottle of water, add some honey to it – it might give you that much-needed athletic boost!
Post-exercise: An optimal recovery plan is essential for any athlete. Research shows that ingesting a combination of carbohydrates and protein immediately following exercise (within 30 minutes) is ideal to refuel and decrease delayed-onset muscle soreness. Therefore, honey is a great source of carbohydrate to combine with post-workout protein supplements. In addition to promoting muscle recuperation and glycogen restoration, carb-protein combinations sustain favorable blood sugar concentrations after training.
Usage Tips
When planning your athletic training program, remember that honey is a rich source of carbohydrates, providing 17 grams at just 64 calories per tablespoon. Combining honey with fruits, vegetables, lean meats, whole grains and other healthful foods can add to your total nutrition and give you a great natural energy boost. Try these tips to fuel your diet with the sweet goodness of honey!
  • Staying hydrated is one of the most important tools for an athlete. Simply add honey to your bottle of water for an energy boost during your next workout.
  • Snacks are a great way to add extra fruits and vegetables to your diet. Try mixing peanut butter and honey, or honey and light cream cheese, as a dip for fresh fruits or vegetables.
  • Peanut butter and honey sandwiches on whole wheat bread are a great, high-energy snack to provide a good combination of carbohydrates, protein and fat.
  • Since honey is a convenient, portable source of energy, take it with you for tournaments and long periods of activity to help sustain your energy levels.

Beauty

Beauty

Honey Is A Sweet Treat For Skin
Manufacturers have used honey in everything from hand lotions and moisturizers to bar soaps and bubble baths. One reason they use honey is for its wholesome, all-natural image; more and more consumers are demanding cosmetics and personal care products made from natural ingredients. In the case of honey, however, image is just the beginning.
First, honey is a humectant, which means it attracts and retains moisture. This makes honey a natural fit in a variety of moisturizing products including cleansers, creams, shampoos and conditioners.
Look for honey in store-bought beauty products or simply add a squeeze of honey to your moisturizer, shampoo or soap at home. For some extra pampering, try whipping up a simple beauty recipe yourself.
Using honey, a natural humectant with antimicrobial properties, we have created a series of recipes that will help hydrate skin while relaxing the soul.

Here are a few of our most popular skin treatments:

We also recommend the following tips for keeping skin at its pure and natural best.
  • Protect Skin from the Sun: Use sunblock every day - not just when it’s sunny. Apply sunscreen 30 to 40 minutes before exposure to allow active ingredients to begin working.
  • Cleanse Twice Daily: Cleansing in the morning removes waste excreted during the skin’s nocturnal self-cleansing process. In the evening, it ensures removal dirt, oil and makeup.
  • Get Adequate Sleep: Your skin will tell you if you’re sleep deprived. Without adequate sleep, your body can’t restore and repair itself. Not only will you live longer, your skin will look better, too!
  • Reduce Stress: Stress ages body tissue - especially skin tissue. Exercise, massage therapy, yoga, aromatherapy and meditation are highly effective against stress.

Natural Cough Suppressant

Natural Cough Suppressant

Honey has been used for centuries to help alleviate some of the symptoms associated with a common cold. According to the American Academy of Family Physicians, many things can cause a sore throat. These include infections with viruses, such as colds and flu; sinus drainage; allergies; or cigarette smoking, among others. Sore throats caused by bacteria such as streptococci, are usually treated with antibiotics. Always check with your doctor if you have a fever, or if symptoms continue for more than a few days.
Time is the most important healer of sore throats caused by viruses, but for relief of the irritating symptoms, try a spoonful of honey to soothe and coat your throat. Take a spoonful straight, as often as you need, to relieve the irritation. In between, keep up your liquids with a steaming cup of tea sweetened with honey. For added vitamin C, try mixing in orange, grapefruit or lemon juice. Follow this link for a Honey-Citrus Soother recipe.
A 2007 study by a Penn State College of Medicine research team found that honey may offer parents an effective and safe alternative to over-the-counter cough medicine. The study found that a small dose of buckwheat honey given before bedtime provided better relief of nighttime cough and sleep difficulty in children than no treatment or dextromethorphan (DM), a cough suppressant found in many over-the-counter cold medications.

Monday, March 12, 2012

Fakes and not real pure honey

A study by Food and Safety News discovered most of the nation's biggest retailers are selling honey that doesn't contain any of the ingredients necessary to make honey, actually honey:

When it comes to honey, sometimes investigators need to turn to an expert to get all of the facts.
That's where Professor Vaughn Bryant of Texas A&M University comes in. He’s the nation’s premier melissopalynologist — someone who studies sweet pollens. Food and Safety News had heard that commercial honey manufacturers were taking all of the pollen out of their honey — and they needed Bryant to prove it for them.
"Once you take the pollen out, you don’t know two things: The first thing you do not know is where the honey was produced, and the second thing you do not know is exactly what flowers the bees were utilizing in order to produce the honey," Bryant said.
That would make it easier for China to dump honey into the United States market. There's supposed to be a large tariff on Chinese honey to discourage dumping, but they've tried to work around that by exporting the honey to other markets, which then send it onto the United States.
"The American Beekeeping Federation and the National Honey Board and others have consistently requested the federal government to enforce some kind of a truth in the labeling," Bryant said. "But the federal government has been dragging their feet for years."
Many other countries and the European Union already require that sort of labeling.
In the United States, the only requirements are that you not add water or sugar and that you remove any bee parts that are in the honey. Do that and it can be sold as honey. But by removing the pollen, perfectly legal in the United States, you're also removing the only nutrient in the honey, Bryant explained.
"You take the pollen out, the only thing you've got is sugar," he said. "The pollen does in fact contain amino acids, it contains starches, it also contains fats and vitamins and various kinds of minerals. A lot of people eat honey because of the nutritional value."
What Bryant found was a lot of companies selling honey without pollen. CVS pharmacy, Walgreens, Rite-Aid and McDonalds sold no honey with the pollen still included. About 75 percent of the honey from Costco, Target, Sam’s Club and Walmart had no pollen as well.
"Buyer beware, because most of what you buy in the store, in terms of honey, is not what the label says," Bryant said. "One of the things that we’ve discovered, not only can we not tell where the stuff comes from, but premium honey that’s being sold like buckwheat or orange blossom or sage or thyme honey - and people were willing to pay premium prices for this very exotic types of honey - we can’t confirm that any of that stuff is actually coming from those plants."
The only way consumers can make sure they're getting real honey with the maximum pollen benefits is to buy locally, Bryant said.
"Buy it from the beekeeper or buy local honey that is being sold in grocery stories and so forth, because all of this commercial stuff isn’t honey," he said.

------------------------------------------------------------
Hosted by Bruce Gellerman, "Living on Earth" is an award-winning environmental news program that delves into the leading issues affecting the world we inhabit. More about "Living on

NAPPC North American Pollinator Protection Campaign


THE HONEY BEE HEALTH IMPROVEMENT PROJECT

ABOUT

The mysterious disappearance of bees, called Colony Collapse Disorder (CCD), is a growing threat to Honey Bees, the mainstay of pollination services in agriculture. The North American Pollinator Protection Campaign (NAPPC), a tri-national coalition dedicated to promoting the health of all pollinators partners with different organizations to perform research for improving the health of honey bees and reversing the threats they face.
The Honey Bee Health Improvement Project focuses on ways to help Honey Bees and beekeepers. In the absence of Colony Collapse Disorder, this task force will seek out and secure funding for innovative and important work to understand and promote genetic stock improvements, understand and promote best management practices for commercial beekeeping, and promote forage opportunities for colonies on public and private land. read the latest compendium from the OPERA Research Center on the latest bee health in Europe.

The North American Pollinator Protection Campaign (NAPPC) is seeking proposals for research related to improving the health of honey bees.

Even if you aren't a scientist able to do research, you can play an important role in increasing research related to the health of Honey bees. Give now and your money will go directly to the Honey Bee Health Improvement Project.

2011 Swanson Foundation and Burt's Bees: Partnering for Honey Bee Health
2011 Honey Bee Health Improvement Projects

Effects of pesticides on honey bee behavior, physiology and/or colony health Christian Krupke with Hunt, Greg and Eitzer, Brian; Purdue University
Quantifying routes of exposure of honeybees to neo-nicotinoid seed treatments of corn.

The development of diagnostics or indicators for the presence of stressors that effect honey bee health, particularly those that can be used by beekeepers Christopher Mayack; Colorado State University
Forager Energetic Stress as a Casual Mechanism for the Depopulation of Honeybee Colonies

Development of methods to improve genetic stocks of managed honey bee populations Thomas Seeley, Delaney, Deborah and Tary; David Cornell University
Genetic evaluation of a survivor stock in the northeastern United States: the honey bees of the Arnot Forest

Effects of climate or environmental variables on: a) plants, especially nectar and pollen quantity and quality; and/or b) honey bee physiology and/or colony health Martha Lopezaraiza Mikel with Quesada Avendano; Mauricio Universidad Nacional Autonoma de Mexico
Assessing floral resources availability in the tropical dry forest and agricultural sites of the Pacific Coast of Jalisco, Mexico to promote honey bee colony maintenance and health.

2009 & 2010 NAPPC and The Swanson Foundation: Partnering for Honey Bee Health

Honey Bee Health Research Projects of 2010


Sublethal Doses of the Pesticide Imidacloprid Alters Honey Bee (Apis mellifera) Response Threshold and Optic Flow, Potentially Affecting Colony HealthDaren M. Eiri and James C. Nieh

Much attention on honey bee declines has focused on the sublethal effects the pesticide, imidaclorpid, has on honey bee behavior. How it affects individual foragers and their ability to navigate to communicated food sources or their preferences for nectar is unknown. Using tunnels to provide optic flow, preliminary data suggest that bees treated with sublethal doses of imidacloprid travel shorter distances than control bees to a trained location. We also use the proboscis extension reflex (PER) assay to test an individual’s response threshold. Bees treated with the pesticide have higher response thresholds and respond less often to high concentrations of sucrose than control bees. The navigational inefficiency and increased preference for sweeter sucrose concentrations may contribute to a colony’s decline.



A Survey of Water sources used by honey bees for imidacloprid contamination. Josephine Johnson, doctoral candidate, University of Maryland, Baltimore, Dept of Toxicology (P.I.), Dr. Jeff Pettis, USDA Bee Research Lab, and Dr. Katherine Squibb, University of Maryland, Baltimore, Dept. of Toxicology

Imidacloprid (IMI), a neonicotinoid pesticide, is water soluble and has had sub-lethal effects on honey bees. The intent in this study was to determine the presence of IMI in water sources frequented by honey bees across the state of Maryland. Rural, suburban, and urban sites were chosen for sampling and IMI was found in 9 samples at a range of 7 -131 ppb in a total of 108 samples. Thirteen other samples gave results at the threshold of detection (0.2-.3ppb). Positive samples accounted for 19 % of all samples. Water sampling occurred on Jun 1-2, 2010 and ELISA results were available in Sept 2010 .The decision was made to resample positive samples on Oct 15-18, 2010 and to assay them by GC/MS as a comparison of methodology and time lapse in IMI concentrations. The results of the October samples (analysis completed on Nov 20, 2010) generally showed smaller concentrations, perhaps due to degradation of IMI in the environment or a cleansing by environmental circumstance (rain, snow). Notably, some samples that had shown no detection in June showed positive detection of IMI in October suggesting that concentrations of IMI in water sources may shift as water shifts or as weather, the environment, or human interactions change circumstances. In conclusion, this study showed that imidacloprid is present in 19% of water sources frequented by honey bees and the levels of imidacloprid shift with time presumably due to changes from weather, environment, degradation, and human interaction.


Evaluating effects of pollen quality on honey bee physiology, colony growth and behavior Ramesh Sagili Department of Horticulture, Oregon State University
In the wake of deteriorating honey bee health, bee nutrition has attained greater importance than ever. Loss of habitat and large monocultures have restricted the diet of honey bee. Specific objectives of this proposal were
1) to evaluate and compare the effects of single source pollen consumption versus mixed source pollen consumption on hypopharyngeal gland protein content, bee mass, lipid content, colony growth, immunocompetence and learning behavior in the honey bee and 2) to design a field test to assess the nutritional status of honey bee colonies in the field. Nurse bee hypopharyngeal gland protein content and colony growth in single-source pollen treatments were significantly low compared to multi-source pollen treatments (P < 0.01 and P < 0.05 respectively). Single-source pollen (SSP) treatments had significantly lower phenoloxidase and prophenoloxidase activity when compared to multiple-source pollen (MSP) treatments (P <0.001). BSA visual standard for the four trea tments (no protein, 10% protein, 20% protein and 40% protein) was developed. We plan to compare the protein contents of field samples to this established standard.


Development of novel Varroa mite control methods from attractant and arrestants isolated from brood host volatiles Mark J. Carroll, Drs. Adrian Duehl and Peter E. A. Teal USDA-ARS, Carl Hayden Bee Research Center
One approach for the control of Varroa mite is the identification of semiochemicals (signaling chemicals) that the mite uses to find its hosts. During cell invasion, a female mite detects and moves into the cell of an older bee larva just before capping. Two volatiles named CA and CB characterized from older capping larvae were previously shown to act as excitants and arrestants to female mites in bioassays. We have begun to investigate other brood volatiles to determine if these chemicals affect mite behavior, either individually or as synergists with CA and CB, using an EthoVision behavioral analysis system to analyze mite bioassay responses. One volatile specifically associated with non-host larvae, termed CC, acts as a repellent to mites at high concentrations. The limited responsiveness of mites to these volatiles at lower concentrations suggests that these three compounds could affect mite behavior at contact or near-contact distances. We will continue our efforts to develop CA and other signaling chemicals as flooding agents (to disrupt mite chemical communication) or as trap lures to control mites in the hive environment.


Selection of honey bees for resistance to Nosema ceranae José D. Villa, A. Lelania Bourgeois, Robert G. Danka USDA, ARS Honey Bee Breeding Laboratory
N. ceranae is a widespread fungal parasite in beekeeping operations throughout North America. We surveyed the possibility of genetic resistance in ten commercial sources from a wide array of geographic and genetic origins. Queens from the ten sources were introduced into colonies kept in an infected apiary that received no treatment. Surviving colonies with original queens were sampled monthly from May 2010 to April 2011. Overall average infections through samplings for one year were moderately high (about 1 million N. ceranae per bee) but did not differ between sources. Infections in colonies from the same source varied greatly at each sampling time. Also, infection in most colonies fluctuated widely through time. A small proportion of the surviving colonies have been identified as having relatively low or high infections. Their workers will be tested in standardized, laboratory cage tests for responses when fed spores of N. ceranae. This research is part of a larger project at our laboratory using different approaches to find genetic resistance to this parasite.



2007 & 2008 NAPPC and Burt's Bees: Partnering for Honey Bee Health







The project of the Pollinator Partnership, is teaming up with bee-friendly, natural personal care company Burt’s Bees to address this environmental issue. Together, they are spearheading a campaign led by Burt’s Bees co-founder Burt Shavitz that will raise consumer awareness through PSA distribution, online marketing and consumer sampling efforts. NAPPC and Burt’s Bees will continue their partnership through research funding and a heightened awareness push later this year.

the Colony Collapse Disorder

Honey Bee Health Research Projects of 2007 and 2009

Effects of miticide and Fumagilin-B® on honey bee survivorship and immune responses
Catherine M Little, M.Sc. candidate, Acadia University
Western honey bees (Apis mellifera) are exposed to a number of parasites. Varroa destructor, Nosema apis, and N. ceranae have particularly detrimental effects on colony productivity and survival. We will measure honey bee immune responses to infection by each of these three species of parasites and the effects of co-infection. We will then compare the results of infection with the effects of miticide and Fumagilin-B® use on honey bee physiology. Quantification of immune trade-offs which occur during infection by multiple parasites and the effects of standard chemical treatments may enable us to determine infection threshold levels for effective use of chemical treatments, thereby reducing the risk of chemical resistance developing in either Varroa or NosemaWe will also determine if immune protein concentrations resulting from parasitic infection are predictive of honey bee survival, potentially leading to a means of assessing mortality risk during preparations for over-wintering honey bee colonies. (See Pictures Below)

An early look at participating colonies and over-wintering sites, March 2008

Little and Williams completing detailed colony condition assesments, May 2008

A promising sign: emerging new bees in spring, May 2008
Assessment of Sublethal Effects of Imidacloprid on Honey Bee and Colony Health. Galen P. Dively and Mike Embrey, Department of Entomology,University of Maryland
While the extent and causes of CCD are unknown, many believe that honey bees have reached a tipping point wherein the colony can no longer protect itself from a barrage of problems. The CCD Working Group developed an action plan of research that addresses four categories of factors that impact bee and colony health: 1) new or re-emerging pathogens; 2) bee pests; 3) environmental and nutritional stresses; and 4) pesticides. This project will address the latter category and examine the sublethal effects of pesticides, which is one of the priority areas identified by the HBHI Task Force for funding.
Nutritional Effects on Intestinal Health and Longevity of Honey bee Workers
Olav Rueppell, Dept. of Biology, University of North Carolina at Greensboro
This research project seeks to identify the effects of diet quality and malnutrition on the health of the honey bee worker intestine, as assessed by the activity of their intestinal stem cells. The intestinal epithelium is crucial to organismal health and it is one of the most exposed tissues in the animal body. Its cells are continuously replaced in a wide variety of organisms (Finch and Kirkwood 2000). Although early reports on proliferative cells in the intestine of insects exist (Snodgrass 1956), these cells have only recently been characterized as bona-fide stem cells in adults through molecular analyses in Drosophila (Micchelli and Perrimon 2006; Ohlstein and Spradling 2006). A certain level of cell proliferation is necessary to maintain a functional intestine, even in the adult insect. Thus, the activity of these cells has been linked to insect growth (Hakim et al. 2007) and they are responsive to toxin exposure (Loeb et al. 2001; Gregorc et al. 2004). Furthermore, their rate of cell proliferation is positively correlated with food quality (Zudaire et al. 2004). Thus, the proliferative activity of intestinal stem cells may be an indicator of malnutrition with direct relevance to bee health.
Diagnostic gene panel for honey bee breeding and disease management
Jay D. Evans and Yanping Chen, USDA-ARS Bee Research Laboratory
Honey bees face numerous challenges, from nutritional stress to dedicated parasites and
pathogens. A long-term goal of bee research is to develop and maintain honey bee lines
that are resistant to disease, and that thrive with a minimum of chemical treatment of
disease agents. New molecular-genetic tools can aid research on breedable traits, and,
ultimately, these tools could be used directly by commercial bee breeders or others in the private sector. Beekeepers also rely on disease indicators and established thresholds while making management decisions. Such decisions could also be helped by genetic indicators for pests and for bee health.
This gene panel would differ from previous entries into disease forensics (e.g.,
Evans, 2006) by including only the most informative markers, alongside reportable
diseases found in bee colonies. In so doing, the panel can be cheaply applied to bee
problems, and can also be ‘exported’ to future technologies for bee diagnostics and genetic research.
The Benefits of Propolis to the Immune System of Honey Bees
Marla Spivak, Dept Entomology, University of Minnesota
We have initiated a comprehensive line of research in my lab on the benefits of propolis collection to the immune system of honey bees. Propolis is a resin secreted by some plants that honey bees collect and deposit in the nest. Propolis has important antimicrobial value to humans, but its value to the bees is not known. Here I am requesting funds to test if colonies selectively bred for high- and lowpropolis collection differ in immune-related gene transcript levels. The applied goals of this research are to promote the natural immune defenses of honey bees and to promote the human use of propolis as an antimicrobial value-added product from the beehive.
Enabling genetic selection for resistance to viral pathogens: Developing a rapid and inexpensive cytometric method for screening honey bees for viral resistance. Dr. J. Spencer Johnston, Department of Entomology, Texas A&M University- Funded by Dr. Peter Swift, GDS Legacy Foundation and Reid and Margaret E. Dennis
Preliminary evidence suggests that honey bee strains are more resistant to IAPV than honey bee lines from other sources. We propose to use quantitative PCR, flow cytometry and direct monitoring of colony health to rapidly compare changes in blood cells number, pathogen titre and colony level response. We hypothesize that it will be possible to use flow cytometry to distinguish resistant bees from susceptible bees and evaluate the efficacy or extent of immune response to viral infection. If we are correct, then the results of the flow cytometry experiments could be used (in the place of more time consuming and expensive field trials) to quickly assess the presence or absence of viral resistance in aid of breeding programs to develop or propagate virus resistant honey bees. Perhaps more importantly, flow cytometry should reveal whether differential immune responses correlate with virus resistant phenotypes, offering clues to some mechanisms of viral resistance.

Changes in hormonal and protein levels in honey bees that are experiencing migratory transportation. Zachary Huang, Department of Entomology, Michigan State University
Aside from pesticides, perhaps the strongest stress honey bees experience comes from
long distance transportation, commonly used for pollination purposes. For example, bees can transported from Maine to California, across four different time zones. No studies have ever been conducted to determine the physiological or behavioral changes induced by such stress. In this study, I propose to piggyback with Dr. Jeff Pettis’s group to obtain data on physiological changes in honey bees that are experiencing migratory transportation. The objectives of this study is to 1) measure changes in juvenile hormones in bees that are being transported from Florida to California, and 2) determine the protein nutrition of the same bees. Proper control will be obtained from bees which are staying in Florida.
Update 5/19/08: We are currently measuring the hormone levels in groups of bees in Bakersfield, CA and Boston, GA. We still have to thaw the bees and bleed them for the CA samples. We might do a third trial if we see something interesting.