Since ancient times, applications of honey and sugar have been known as effective treatments for open wounds. Both have properties that reduce the moisture inside the wound, boost immune cell activity, and prevent bacterial growth and putrefaction. Wounds in both humans and animals are known to benefit from treatment with honey and sugar.
How It Works
The properties of honey that prevent bacterial growth include its high acidity from the presence of organic acids, its elevated concentration of sugar, its ability to draw moisture out of a wound, and its high viscosity. The primary action of sugar alone is reducing moisture content. Debriding or cleaning dead tissue from the wound, followed by the application of both honey and sugar, will aid healing.
Preventing putrefaction
Honey consists of about 40 percent glucose and 40 percent fructose. Water and small amounts of minerals, vitamins and enzymes make up the rest. Bacteria normally feed on the amino acids in wound tissue and cause it to putrefy. When honey or sugar is applied, the bacteria in the wound may preferentially use its sugars as food and produce lactic acid as a harmless by-product, thus preventing the wound from putrefying.
Application
A bandage with an absorptive layer applied to the wound after the honey and sugar application helps to prevent leakage. Several changes of the dressing every day may be required. Inspecting and cleaning the wound between each change is advisable. Sugar alone can be poured into the wound, with enough to cover it with a layer of about one-third of an inch, before bandaging. If a patient finds this procedure uncomfortable or irritating, a sugar paste of fine confectioner's sugar, glycerin and hydrogen peroxide can be substituted for just sugar.
Additional Information
Honey and sugar therapy over large surfaces can cause a loss of fluid, electrolytes and protein, so patients should be closely monitored. Honey appears to be effective in controlling the growth of about 60 species of bacteria, including some antibiotic-resistant species, as well as some yeasts and molds. The antibacterial effect varies among different types of honey, and may be due to factors such as natural acidity and peroxide content.
