Tasty Medicine From New Zealand

Modern science is often very slow to recognize the ancient, tried and true wisdom from the ages. More often than not, science has scoffed at the folk remedies and communal healing practices of different cultures, only to be proven wrong later on. Fortunately, the situation is slowly changing.

Honey, among other herbal and natural remedies, is finally gaining international, scientific recognition and attention as a wonderful food and medicine. Besides tasting great, and having a sublime consistency, honey is very good for our bodies. Honey has been used medicinally in India, the Middle East, and Africa for thousands of years. In particular, a specific type of honey, Manuka honey, from New Zealand is quickly gaining ground as the ideal type of honey to carry in a first aid kit, and to keep in the kitchen cupboard. Here's why:

For the past 19 years, honey researchers at the University of Waikato have been investigating what many local New Zealanders have accepted as common wisdom for centuries: local Manuka honey is a superior treatment for wound infections. Manuka honey is gathered and made in New Zealand, by bees, from the flowers of the manuka bush, Leptospermum scoparium, which grows uncultivated throughout the country.

The clinical observations recorded are that infection is rapidly cleared, inflammation, swelling and pain are quickly reduced, and healing occurs rapidly with minimal scarring. The antimicrobial properties of honey prevent microbial growth in the moist healing environment created, and unlike other topical antiseptics, honey causes no tissue damage. Another benefit of using honey as a dressing for wounds is that the honey on the wound surface prevents the dressing from sticking, so there is no pain or tissue damage when dressings are changed.

The Honey Research Unit in New Zealand offers us many amazing facts and figures about manuka honey. The Honey Research Unit was set up in 1995, with financial support from the New Zealand Honey Industry Trust, in recognition of the University of Waikato's expertise in the study of the antimicrobial activity of honey. Most of the research and information regarding Manuka honey comes in thanks to Dr. Peter Molan of the Honey Research Unit. A debt of gratitude for his work is acknowledged here.

Honey has antibacterial qualities, due primarily to hydrogen peroxide formed in a "slow-release" manner by the enzyme glucose oxidase present in honey. The potency of this antibacterial quality varies considerably depending on the type of honey. Some honeys are no more antibacterial than sugar, while others can be diluted more than 100-fold and still halt the growth of bacteria.

"Active Manuka honey" is the only honey available for sale that is tested for its antibacterial activity. It contains an additional antibacterial component found only in honey produced from Leptospermum plants: what has been called the "Unique Manuka Factor" (UMF). There is evidence that the two antibacterial components may have a synergistic action.

Internally, Active Manuka Honey stimulates the immune system and helps the body deal with infections. Research has shown that Active Manuka Honey also promotes the rehydration of the body, causing the earlier clearing of diarrhea, vomiting and stomach upsets. Active Manuka Honey is also effective in killing the Helicobacter pylori bug, which is present in stomach ulcers, and is effective in treating cuts, burns, wounds, acne, abscesses, cracked skin, sore gums, sore throats, colds, indigestion, eye infections and even Irritable Bowel Syndrome.

According to the research, some people have found relief from duodenal and stomach ulcers by spreading a generous amount (about one teaspoon) of Active Manuka Honey on a slice of bread one hour before meals, without fluids, and again at bedtime. The bread is supposed to ensure that the honey stays in the stomach for a longer period. Some people have also reported that they have had good results when they even ate the honey straight from the spoon.

Honey can also be used in treating gum inflammations. The honey has pain-reducing qualities and reduces gum inflammation at the same time. Who in the modern world would have known that medicine could taste so sweet if it were not for the wisdom of the ages?

Honey, despite being sweet, has also been found to disrupt the process by which bacteria in the mouth are able to cause tooth decay. The bacteria Streptococcus mitis, Streptococcus sobrinus, and Lactobacillus caseii, which inhabit the mouth and produce harmful acid, have been found in laboratory testing to have their acid production sharply reduced and almost stopped altogether in the presence of moderate antibacterial strength honey.

New Zealand Manuka honey is considered the top medicinal honey in the world. Down to Earth is pleased to inform you that we carry Manuka honey in the Grocery sections of our stores.