(26-07-2013, 05:05 PM)DaisySlasher Wrote: x
UPDATED RESEARCH:
****INTRODUCTION AND GUIDE - My extensive research in terms of what type of honey to use, in a simple to understand format with proper scientific case studies and graphs***
EDIT: IGNORE MY ADVISE ON WHAT KIND OF HONEY TO GET. BUCKWHEAT HONEY AND WILD-FLOWER HONEY CAN REALLY VARY QUITE WILDLY IN TERMS OF WHAT KIND OF BUCKWHEAT OR WHAT WILD-FLOWERS. THIS WILL BE UPDATED WHEN I GET MORE CONCRETE RESULTS.
Take this graph for example:
http://www.ncbi.nlm.nih.gov/pmc/articles...figure/F1/
and this:
http://foodscience.wikispaces.com/Hydrog...ral+honeys
On one hand Manuka Honey does badly, on the other it actually does quite well. JARRAH HONEY, if you can get hold of it , has the highest level of hydrogen peroxide i have seen so far.
Wild-Flower Honey's are a hit and miss, it really depends on what wild-flowers the bee's have pollinated.
Raw Honey-dew honey seems to have quite a high level of hydrogen peroxide, so that's another good bet.
"There has been some research that indicates that honeydew honey also has higher than average antibiotic properties due to higher levels of Glucose Oxidase which leads to the production of Hydrogen Peroxide."
http://www.honeytraveler.com/types-of-ho...est-honey/
Raw vs Processed :
http://www.ncbi.nlm.nih.gov/pmc/articles.../table/T1/
The above table , on the far right shows the hydrogen peroxide content of diluted honey before, and after. As you can all see, on the far far right, the percentage of honey that remains is far lower for almost every kind of honey, post processing. This may be something to do with the decreased levels of the enzyme glucose oxidase, perhaps. Thus it’s best to get a raw , untouched, unfiltered raw organic honey.
Make sure your honey and your honey mixture is kept away from direct sun-light and heat to stop the enzymes from decomposing. Also make sure you do not Boil the water you are going to use, only heat it enough to allow your honey to dissolve nicely with it, or again, you will destroy the vital enzymes in your mixture. As most of you know , hydrogen peroxide is a melanin inhibitor, which is how some of you go from jet-black eyes to medium brown, or how some of you get lighter eyes – I have seen this with my own eyes in this thread, as well as collecting a lot of testimonials.
We are after the hydrogen peroxide in honey. Note, heat and wash your utensils properly, and make a new batch maybe every week to try and avoid infection. Contrary to popular belief, you can lighten your eyes, some of you veterans on this thread who inspired me have seen this yourself. Whether or not it works for me it has worked for many. In addition, many have not done this properly, so if we all do it properly, I am sure our success rate will surely increase.
***STORE YOUR MIXTURE IN AN AMBER-GLASS BOTTLE(OR AN AMBER EYE-DROPPER)***
http://www.aseanfood.info/articles/11014172.pdf
"In raw clover honey, per-
oxide accumulation decreased after storage
at room temperature in plastic (84%) and
clear glass bottles (35%), but increased in
amber glass bottles at room temperature
(42%) and at 4 °C (86%)."
Storing your mixture in an Amber-Glass eye -dropper is not a sure-fire way to get a higher peroxide content, some honey's won't show any significant change, but every little helps.
Here's a very cheap one for UK users, i am sure you can get onto the US version:
http://www.amazon.co.uk/Amber-Glass-Bott...m_sbs_kh_2
***HOW MUCH YOU NEED TO DILUTE YOUR HONEY BY***
http://li123-4.members.linode.com/files/...ealing.pdf
Go to page four. The graph clearly shows that honey concentrated at 30% of the solution, to 40% produced the most h202 (hydrogen peroxid). Despite adding more honey and making it even more concentrated, making sure your honey is diluted to these precise concentrations offsets the addition of increased honey, because dilution is a big factor in the production of hydrogen peroxide.
My research also showed me that you need to dilute the honey , as raw honey's P.H naturally won't allow the production of Hydrogen Peroxide. I personally will do a 1:1 dilution. I am no expert, but i think there i a compromise between actual honey and enzyme content and P.H content achieved by dilution. I might buy a P.H measure and try to test just how concentrated i can get my solution to be without compromising on a ph of 6.5-8 which is whats needed and achieved by dilution.
***DO NOT BOIL OR EVEN HEAT UP YOUR DISTILLED WATER TOO MUCH****
4. No external heat should be used with honey lightening. Do not use a blow dryer or sunlight. None of the recipe ingredients should be heated at any time. Heat (except body heat) can destroy hydrogen peroxide by decomposing it to water and oxygen. The peroxide produced by honey is not stabilized the way conventional peroxide is and is much more delicate because of that. It depends on the degree of heat and the amount of time that it is applied to it. Pasteurization does not destroy the enzyme in honey (glucose oxidase) that generates the peroxide.
http://ktanihairsense.blogspot.co.uk/200...aches.html
***WHY THE TALK ABOUT HYDROGEN PEROXIDE - WARNING , DO NOT PUT PURE HYDROGEN PEROXIDE INTO YOUR EYE ***
Hydrogen peroxide in raw 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 real raw honey. Iron in raw 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.
And as you all know, hydrogen peroxide is a melanin inhibitor, it can lighten your eyes by helping to reduce the dark pigments in them. Clearly , this process has worked for quite a lot of people. I care more about those with jet-black eyes, because those eyes are usually dark irrespective of lighting. So it’s much more accurate to notice colour-change. Now, to go from jet-black to medium-brown like quite a few here have clearly shows the theory of hydrogen peroxide and melanin inhibition is atleast with what I have seen, concordant so far. It may not work for me, but I will no longer be one of the naysayers who says ‘oh it won’t work’ without not having done any research myself.
CONCLUSION BASED ON EVIDENCE:
1. GO RAW.
2. The best honey is Jarrah but it's hard to get hold of - comes from australia. I would then say Raw Honeydew Honey comes second, followed by Raw Manuka honey. Manuka Honey is also good because it is a famous for it's superior antibacterial properties, which can make this process a lot safer.
3. Only use distilled water. If you can't buy it, make it yourself.
3. DO NOT BOIL THE WATER, HEAT IT LUKE WARM ENOUGH TO DISSOLVE THE HONEY. OR AS LOW OF A TEMPERATURE AS YOU CAN HEAT IT, MAKE SURE IT IS NOT OVER ROOM TEMPERATURE.
4. DILUTE IT ENOUGH BUT NOT TOO MUCH - YOU NEED THE P.H TO BE BETWEEN 6-7.5/8 , WHICH IS WHEN THE ENZYME GLUCOSE OXIDASE CAN PRODUCE THE HYDROGEN PEROXIDE. SO DILUTE IT 1:1 OR 1:2 HONEY:WATER.
5. MAKE SURE IT'S IN A COOL, DARK PLACE, AWAY FROM SUN-LIGHT.
6. CLEAN AND DRY YOUR UTENSILS, MAYBE MAKE A NEW BATCH EVERY SO-OFTEN.
7. BE PATIENT. WE HAVE DIFFERENT GENETICS AND DIFFERENT PIGMENTATION VARIATIONS, BUT JUST GO ACROSS THIS THREAD AND THE TESTIMONIALS ONLINE WHERE PEOPLE WITH JET-BLACK EYES HAVE NOTICED IT GO MEDIUM/LIGHT-BROWN, AND A FEW RARE ONES HAVE NOTICED THEIR EYES GO HAZEL. EVEN OUR EYES NEED TO FOLLOW THE LAWS OF THE UNIVERSE.
THIS WAS DEDICATED TO ALL THE USERS ON THIS THREAD WHO HELPED AND CONTRIBUTED. WISH ME LUCK AS I BEGIN MY JOURNEY TOO!
