In the laboratory, honey has been shown to hamper the growth of food-borne pathogens such as E. coli and salmonella, and to fight certain bacteria, including Staphylococcus aureus and Pseudomonas aeruginosa, both of which are common in hospitals and doctors' offices. But whether it does the same in people hasn't been proven.
Shop for honey and you'll see that some are lighter, others are
darker. In general, the darker the honey, the better its antibacterial
and antioxidant power.
Honey comes in many varieties, depending on the floral source of
pollen or nectar gathered and regurgitated by the honey bee upon arrival
in the hive.
Honey producers may apply to the U.S. Department of Agriculture
(USDA) for a grade on their product, but the score does not account for
color. Rather, the honey is judged for clarity, aroma, and flavor, and
the absence of sediments, such as honeycomb particles.
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