The glucose in honey is absorbed by the body quickly, giving an immediate energy boost, while the fructose is absorbed more slowly providing sustained energy. Honey has also been found to keep levels of blood sugar fairly constant compared to other types of sugar. All types of honey have some anti-bacterial properties, due primarily to a natural Hydrogen Peroxide value.

During the process of honeymaking, an enzyme called glucose oxidase is added by the bees to the nectar gathered from flowers. When honey comes into contact with moisture in the body, this enzyme releases the natural hydrogen peroxide at sufficient levels that will kill certain bacteria, without harming the body tissue.

The Total Activity Rating of Active Honey denotes the strength of the antibacterial potency of the honey, measured by the standard (phenol) bacteria-killing scale, as developed by Dr. Nolan at the Waikato Honey Research Unit, located at the University of Waikato.