Not all Honey is the same, and this is certainly the case when it comes Manuka Honey. This monofloral honey is native to New Zealand and produced from the nectar of the Manuka bush plant, Leptospermum scoparium, which grows in remote locations.
Yes. To reap the digestive benefits of Manuka honey, experts say you should consume 1 to 2 tablespoons of it a day. You could sip Manuka honey straight from your teaspoon or add it to your favourite foods.
MGO (Methylglyoxal) is a naturally occurring anti-bacterial compound that is formed in Manuka honey from it's nectar. Like UMF (Unique Manuka Factor) MGO acts as a tried & tested grading system, which reflects the methylglyoxal content of Manuka honey - the longer Manuka honey is left to ripen, the more chance the levels of MGO will rise.
Manuka honey is presented in different strengths to differentiate between the highest & lowest levels of beneficial compounds - the higher the number, the higher the concentration of these compounds. Higher strength Manuka honey's are also thought to have a darker colour and a more distinctive taste.
Manuka honey's antibacterial properties are what set it apart from traditional honey. Manuka honey is also more difficult to extract as it is dependant upon a crop which is harvested in a very short time span.
In addition to the aforementioned, import costs of Manuka honey are far higher than regular honey's, as it has to travel half way around the world. Manuka honey is generally a heavy product to import too, and can only be shipped in from New Zealand.
Manuka honey could be used for Joint Health & Inflammation purposes, IBS & Digestion, for a Cough & Sore Throat, and may help to heal Skin wounds too. Enjoy a delicious spoonful daily, or add to your Tea, toast, or smoothie as a daily Superfood.
You can eat manuka honey every day, while most recommendations tablespoons per day to achieve optimal results.
Over time, as with any honey, it can crystallise and degrade, however there have been pots of honey found from 5,000 years ago still in perfect condition. The degrading involves it slightly changing colour and becoming more grainy, however this doesn’t mean it can’t be eaten or that it has gone bad. While they will generally have a best before date, these are normally a fair length of time and it should often outlive this date quite significantly, providing you keep it out of direct sunlight and stored properly.
This is a system setup to rate the potency of the manuka honey, called the Unique Manuka Factor, developed in New Zealand. However, it should be stated that this isn’t the only ranking factor used, with some opting for MGO or the Kfactor. Most of the time when you are considering a manuka honey, you will have to opt for a UMF rating of either 10+, 15+, 18+ or 20+. The choice will largely come down to budget, but higher the better.
For most products, it would be 100% manuka honey, gathered by honey bees from the manuka nectar. Occasionally you now find products where they mix the honey with other ingredients, which can affect the life expectancy of the product or the nutritional breakdown, but if you’re looking for raw manuka honey then you will be getting exactly that.