Month: September 2017

12 Sep

Tualang Has Antidiabetic Activity

There are still people believing that honey is not good for diabetics, because its high content of sugars. However, some honeys have a positive role in regulating the blood glucose level. As honey is high in fructose, it has a low glycaemic index and is therefore, recommended for patients with diabetes.
However, chronically high consumption of honey may lead to hepatic and extrahepatic insulin resistance.
Among honeys, tualang honey has an intermediate glycaemic index. Studies were made on diabetics rats using oral hypoglycaemic agents (glibenclamide or metformin) alone, tualang honey alone, or a combination of them. A significantly lower blood glucose level was obtain with the combination of oral hypoglycaemic agents with tualang honey.
12 Sep

Tualang Has Anti-Inflammatory Activity

NCBI published a study made by the Department of Dermatology and Skin Diseases Research Center, Veterans Affairs Medical Center, Birmingham, AL, USA: “Tualang honey protects keratinocytes from ultraviolet radiation-induced inflammation and DNA damage.”
12 Sep

Tualang Has Antioxidant Activity

Any honey contains elements that gives its antioxidant activity: flavonoids, phenolic acids, amino acids, proteins, and some enzymes.
Tualang honey’s antioxidant activity is similar (even higher) to the ones in manuka honey, Slovenian honey and some other honeys.
In combination with glibenclamide and metformin (and even alone), tualong honey protects against oxidative stress in streptozotocin-induced diabetic rats. It has a higher level of antioxidant activity than other local Malaysian honeys, such as Gelam, Indian forest, and pineapple honeys.
Based on a study of nine different Malaysian honeys from different origins (using Manuka honey as gold standard), tualang honey has more free-radical scavenging and antioxidant activity than other local and commercially available honeys). This was attributed to its high content of phenolics and flavonoids.
Another study was made on rats showed the antioxidant protection of Malaysian tualang honey in the pancreas of normal and streptozotocin-induced diabetic rats.
12 Sep

Tualang Has Antibacterial Activity

Any honey has antimicrobial effects. They are attributed to the osmotic effect of the substance’s sugars, its pH, particularly its peroxidase activity, but also due to the presence of non peroxidase substances such as phenolic acids, flavonoids, and lysozymes.
Tualang honey has both bactericidal and bacteriostatic properties against a range of bacteria, including common bacteria on the skin. At concentrations of 6.25–25%, tualang honey inhibits the growth of several bacterial strains, such as Streptococcus pyogenes, Salmonella typhi, Staphylococcus aureus, coagulase-negative Streptococcus spp., and Escherichia coli.
As a conclusion tualang honey seems to be more effective than manuka honey against some gram-negative bacterial strains in burn wounds, due to its higher content of phenolics, flavanoids, and HMF. Tualang honey reduces the growth of wounds infected with Pseudomonas aeruginosa, Acinetobacter baumanii or Klebsiella pneumonia, with one study reporting superior healing with a honey dressing than with conventional silver and aquacel dressings. These bacteria are a common cause of hospital infections.
12 Sep

Tualang Honey

11 Sep

Is Honey Any Better Than Sugar?

Offering numerous health benefits – from killing superbugs to calming allergies – honey is one of the greatest natural foods in existence. But when it comes down to it, it’s a sugar. So, with all of the evidence damning sugar as of late, one has to wonder if honey is actually any better than the white stuff packed into many of the foods brought to us by food companies.

An interviewed by Huffington Post, Dr. Kantor, author of the children’s book The Green Box League of Nutritious Justice, breaks down the differences between honey and sugar.

“Your body breaks food down into glucose in order to use it for fuel. The more complex a food — namely a carbohydrate — is, the more work it takes to break it down. Sugar is made of 50 percent glucose and 50 percent fructose, the sugar typically found in fruits, and is broken down very easily, leading to a surge of blood glucose.

What your body doesn’t use right away gets stored as fat. Honey is also made mostly of sugar, but it’s only about 30 percent glucose and less than 40 percent fructose. And there are also about 20 other sugars in the mix, many of which are much more complex, and dextrin, a type of starchy fiber. This means that your body expends more energy to break it all down to glucose. Therefore, you end up accumulating fewer calories from it.”

“Honey also has trace elements in it — stuff that bees picked up while going from plant to plant. These will depend on region, so depending on the source of your honey it could have varying small amounts of minerals like zinc and selenium, as well as some vitamins. And because honey doesn’t break down in nature, it doesn’t contain preservatives or other additives.”

In addition to all of this, honey has medicinal uses that sugar just can’t beat. It can be used to heal wounds, to combat MRSA, and to calm allergies. Further, you can typically find honey being produced across the country, making it far easier to find “local honey” than “local sugar”.

So while “sugar is sugar” and honey is just one form of the sweet stuff, if you’re choosing between the two, opt for the sticky option and choose local producers.

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5 Sep

Tualang Trees (Koompasia excelsa)

5 Sep

Tualang Trees (Koompasia excelsa)

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