Manuka Honey is the sweetest health food on the market
We enjoy writing up our health posts, investigating the myths behind the health heroes, this week it is the turn of Manuka Honey.
Manuka honey enjoys a regal governance over other regular honey, and for good reason. To earn its title of Manuka Honey it has to be made by bees who pollinate the Manuka bushes in New Zealand.
Honey has great antiseptic properties in general but regular honey loses its antibacterial properties in the harvesting process, Manuka doesn’t.
The benefits of Manuka Honey
The benefits of the honey come from the active ingredient Methylglyoxal, found only in Manuka. It is said to give the following properties:
Antioxidant – Honey contains powerful antioxidants which help fight free radicals in your body. They are important for the promotion of healthy cells and cell growth.
Antiviral – Most noticeable when it comes to healing a sore throat. The active ingredient Methylglyoxal, which has antibacterial properties, attacks the bacteria in the throat.
Anti-inflammatory – A study suggested that the honey stops fluid build up after an injury, and has similar anti-inflammatory properties to super foods kale, broccoli and cabbage.
Wound healing – In a study, patients wounds were dressed with manuka honey dressings, and those that were showed an 88% increase in healing.
Skin conditions – Honey has well known antibacterial properties, in manuka they are super charged, making this a great treatment for acne. Honey helps take oxygen from the air and pushes it into the epidermis.
Not any old honey
Manuka honey is graded in New Zealand and given a rating called UMF.
The higher the UMF, Unique Manuka Factor, the better the honey. Be watchful of the rating on the side of jars. The general rule of thumb is the higher the NMF, the higher the price tag.
Vigorous testing is carried out on the honey to give it this rating, so don’t be swayed by cheaper options. UMF ranges from 5 to 20, the higher the number, the more Methylglyoxal is present.
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