Manuka honey

Manuka Honey

Manuka honey is made from the nectar of Manuka flowers that bees feast upon. This nectar adds unique natural ingredients to the honey, making it different from other honeys. Manuka honey has been extensively researched by scientists. Due to these numerous studies and positive outcomes, Manuka honey has become increasingly well-known to the general public. The most significant discovery has been the ingredient methylglyoxal (MGO), which is naturally found in this honey and is responsible for its distinctive properties. MGO is formed in the honey from DHA, an ingredient found in Manuka nectar that acts as a precursor to MGO. The maturation of the honey influences the MGO content; the older the honey, the more DHA is converted into MGO and the higher the percentage of methylglyoxal. This process is very precise and requires expertise and precision to produce high-quality Manuka honey. This is why Manuka honey is always tested for the amount of MGO and is certified. This way, consumers know exactly what quality of honey they are purchasing. There is Manuka Honey with MGO 100+, MGO 250+, and MGO 400+. The higher the methylglyoxal content, the more expensive the product.

Consuming Manuka

For the best results, you can let a spoonful of Manuka Honey melt in your mouth 3 times a day, preferably on an empty stomach. Of course, you can also combine it in dishes or on bread. It is important to keep the following points in mind:

•       do not use Manuka honey in hot drinks or baked goods; beneficial substances in the honey may be lost
•       do not take Manuka honey simultaneously with protein-containing meals as methylglyoxal can be broken down in the absence of proteins
•       (Manuka) honey is not recommended for infants younger than 12 months