By Prof. Dr. Moshe Dayani

Viruses, bacteria, and fungi are microorganisms ( Germs ), the are the main agents responsible for human diseases.

One should bear in mind several important Antibiotic related factors of honey such as:

• The pH of honey is acidic , between 3.7 and 4.2
• Microorganisms, growing in a neutral pH (7) environment, cannot survive and are destroyed in acidic Environment.
• The high concentration of sugars in the honey increases hypertonic pressure, which causes water to be sucked out of the microorganisms via the process of osmosis. This loss of water to the surroundings means that the microorganisms are destroyed.
• It is known that microorganisms can not survive and exist when the amount of oxygen in the affected area is increased. This is caused by an enzyme known as Glucose Oxidizer, which is present in honey. During digestion it reacts with the honey glucose and with oxygen, changing to Glocomic Acid and hydrogen peroxide as follows:

C6H12O6   +   O2   +   H2O   &   Glucose Oxidiser   =   C6H12O7   +   H2O2

[Glucose + oxygen + water & Glucose Oxidiser   =    glocomic acid + hydrogen peroxide]

And therefore the …

Final product ,Hydrogen Peroxide ( H2O2 ) – which remained in the blood system inhabiting and destroying the Germs .