Manuka honey is made in New Zealand by bees that pollinate the native manuka bush.
Manuka Honey has been used since ancient times to treat multiple conditions. It wasn’t until the late 19th century that researchers discovered that honey has natural antibacterial qualities. Honey protects against damage caused by bacteria. Some also boost production of special cells that can repair tissue damaged by infection. And honey has an anti-inflammatory action that can quickly ease pain and inflammation. Researchers had discovered that it is a cure for helicobacter pylori of stomach and for digestive dysfunction like colon, peptic ulceration and hyperacidity.
INGREDIENTS OF MANUKA HONEY
Hydrogen peroxide is a component of honey, it gives most honey an antibiotic quality, but some types of honey, including manuka honey, also contain other ingredients with antibacterial properties. The main antibacterial component in manuka honey is a methylglyoxal compound found in most honeys, but usually only in small amounts. Manuka containing MG comes from converting another compound dihydroxyacetone, which is found in high concentrations in manuka flower nectar, and MG is believed to give manuka honey its antibacterial strength. It is the higher concentration of MG, which is strong as an antibiotic effect, which determines the true benefits of Manuka honey.
MANUKA HONEY BENEFITS
-Help in digestive dysfunctions
– Antacid so it relieves heart burn
– Anti microbial against Helicobacter Pylori
– Relieves GERD
– Relieves symptoms of Irritable bowel disease
– Boost immunity
– Relieves Duodenal ulcer of the small intestine
– It was also noted that manuka honey has calming effects for: sore throat – cold symptoms – coughs – inflammations of the inner cavity, symptoms of colds, and fever sores.
Measures the three signature compounds that ensure Manuka Honey’s unique properties. It is the only independently certified and tested rating that requires it to be genuine, monofloral, and sourced & packed in New Zealand. Classifications of UMF depends on certain physical properties distinguishing manuka honey like liptospirine and methyl glyoxal. UMF classifications are in accordance with the efficiency of the desired NPA characteristics of honey.Usually honey is named with NPA ranging between 5 – 9.9 for +UMF5. And honey with NPA ranging between 10.0 – 14.9 to be classified +UMF10 and So on….
MGO is methylgloxal, sometimes referred to as MG which is one of the most important effective component found in manuka honey. The number written beside MGO describes the amount in milligrams of the effective component found in each kilogram of honey. So that 500 MGO means that there are 500 mg of the effective component found in each kilogram of honey.