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Fri Mar 09, 2007 3:05 am  |
| skincareaddicted wrote: |
Dang Avalange, that is a lot of honey, and I thought I was obsessed! Raw, unrefined tastes soooo good. and to think I used to hate the taste of honey!
and what's the thing about it degrading into Hydrogen Peroxide???? 
Thank you Chinachatters, i have to try that with my kefir one day. |
Hi Kristen!
I know, I know, but I live in Paris right now and all the little artisanal jars are just too cute!
re: peroxide:
| Quote: |
Hydrogen peroxide
Hydrogen peroxide in honey is activated by dilution. However, unlike medical hydrogen peroxide, commonly 3% by volume, it is present in a concentration of only 1 mmol/l in honey. Iron in honey oxidizes the oxygen free radicals released by the hydrogen peroxide.
glucose + H2O + O2 → gluconic acid + H2O2
When used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic. Unlike 3% medical hydrogen peroxide, this slow release does not cause damage to surrounding tissue. |
http://en.wikipedia.org/wiki/Honey
This is why, for example, it's great for using as a rinse on lightened hair. It wouldn't burn you, per se, but you might want to be careful overall. And you might not want to slather even manuka honey all over your skin every day, especially if you have acne prone skin or scarring.
--avalange |
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http://newnaturalbeauty.tumblr.com/ 37, light-toned olive skin, broken caps, normal skin. My staples: Osea cleansing milk, Algae Oil, Advanced Protection Cream, Eyes & Lips, Tata Harper, Julie Hewett makeup, Amazing Cosmetics Powder, & By Terry Light Expert, Burnout, and daily inversion therapy and green smoothies! |
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