TOM Meath has travelled to Hobart, Weipa, Aurukun, Thursday Island and the Solomon Islands in his journey to become a dentist.

The Kewarra Beach 22-year-old is one of 59 James Cook University dentistry students who will have their degrees conferred at the Cairns Convention Centre today.

Mr Meath said it wasn't an easy journey to complete a Bachelor of Dental Surgery, but he had a lot of fun along the way.

After growing up in Far North Queensland and living here all my life I wanted to have a couple of challenges, he said.

I did a placement last year in Hobart. This year I did placement in Weipa and across Cape York. It was an unreal ­experience.

He said his time working as a student dentist on Thursday Island was quick-paced but it wasn't until he travelled to the Solomon Islands that he was really challenged.

The main challenge was the number of people you'd see in a day. It was five times the number of patients you'd see in Australia, he said.

It makes you realise how good we have it here.

Despite the challenges of working off the grid, the graduate dentist is ready to set out on his next adventure.

JCU is second to none; I've loved studying right here where I grew up but now I'm looking for rural and remote work, he said.

Mr Meath's graduation also falls on his mother's birthday, giving her an incredible birthday present.

More than 200 people will graduate from JCU Cairns' Division of Tropical Health and Medicine today.

Since ancient times honey has embodied the food-as-medicine concept. The first reference to honey was carved into a clay tablet in Sumer over 4,000 years ago for its use as an ointment and medicine. Honey contains vitamin C, B complex vitamins, and key minerals such as iron, calcium, and magnesium. While many island specialties are indigenous to the Americas, such and black beans, the honey bee was an import from the old world. Honey bees were first introduced to the island in 1764, near Havana, and the lush tropical vegetation provided a fantastic source of nectar.

Honey derives antioxidants from botanical sources, creating a potent synergy between phenolics, vitamin C, and many other antioxidants. Interestingly, the flower source of the nectar and the variety of the honey is reported to affect antioxidant levels. Darker honey Cuban honey has high antioxidant capacity with key phenolic, carotenoid, and flavonoid concentrations. Cuban honey was also able to reduce oxidative stress in lab experiments, according to Italian researchers.

Honey has been shown to reduce markers for inflammation, for example COX-2. It contains many powerful anti-inflammatory compounds called flavonoids, such as quercitin. We discuss the benefits of flavonoids—and how to get them from food sources—in detail in my book.