Originating from New Zealand and renowned for its unique properties: Manuka honey. This rare honey is being increasingly used, even in the Netherlands. What makes this honey so special?
Manuka Honey is Rare
Manuka honey comes from New Zealand and is produced by bees that feed on the nectar from the flower of the Manuka bush. The Maori used the bush itself, and today Manuka honey and tea tree products are derived from it. The honey is produced only a few weeks a year, making it a rare product.
The Benefits of Manuka Honey
Manuka honey is characterised by its naturally strong bioactive ingredients. It is very rich in proteins, vitamins, and minerals. As early as 1982, Peter Molan from the University of Waikato in Hamilton, New Zealand, discovered the special properties of Manuka honey. In 2008, Thomas Henle from the Technical University of Dresden identified MGO (methylglyoxal) as the main active component of Manuka honey.
Beautiful Skin
You can also apply the honey to your skin. In a 2017 study involving patients who had undergone eye surgery, one group was given Manuka honey to apply to the wound, while the other group used Vaseline. The results? Manuka honey resulted in less prominent scars and reduced scar stiffness compared to Vaseline. You can also use Manuka as a face mask; it nourishes, soothes, and supports the healing capability of sensitive skin.
Which Manuka Honey Should You Choose?
As previously mentioned, Thomas Henle identified MGO as the main component of Manuka honey. Want to know if you have obtained good quality? Check the MGO value. The higher it is, the more beneficial substances it contains. Additionally, it is important that the honey is produced in a respectful manner. Some brands are committed to sustainability in beekeeping, harvesting, and processing of the products. These companies often avoid using chemicals in honey processing, ensuring the purest honey.
Is Manuka Honey Cold-Extracted?
Sometimes, you might read on a jar of honey that it is raw or cold-extracted. This means the honey has not been heated during processing. Heating honey above 40 degrees Celsius destroys enzymes, thus diminishing some of the honey's potency. This also applies when using honey in baking or tea. Want to benefit from its powerful effects? Use it unheated.
Author: Nicole Langedijk
