@LucH - Thank you.

@DavidPS said in Manuka honey?:

This video explains that high level of Methylglyoxal in manuka honey (Up to 100 higher than regular honey) forms Advanced glycation end-products (AGEs). Since are called 'end products', I assume that they tend to accumulate over the years and eventually reach a point where they interfere with health.

https://www.youtube.com/watch?v=n8VWmQhcfWQ

Methylglyoxal—A Potential Risk Factor of Manuka Honey in Healing of Diabetic Ulcers (2010)

Methylglyoxal levels are higher diabetics and Alzheimer patients.

Methylglyoxal, Glyoxal, and Their Detoxification in Alzheimer's (2006)

Here is an older study Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties (2009).

This study only focuses on the benefits of Methylglyoxal. The other half of the story which is not being told are the AGEs. Manuka honey may be naturally produced by bees but the question in my mind are there better antibacterials?

New car drape ............
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