A Consumer's Guide To Manuka Honey

Manuka honey is produced by bees that feed on flowers of the New Zealand Manuka tree (Leptospermum scoparium). Since the pioneering work of Dr. Peter Molan was published in the early 90's, Manuka honey has been accepted around the world as a premier natural health product. This high level of acceptance, combined with the limited availability of the highly active forms of the honey, has resulted in premium prices and strong global demand. Unfortunately, this has also resulted in a number of unethical practices that range from misrepresentation of the activity to outright forgery of the product.

Honey has been used for centuries for its medicinal properties, particularly as an antimicrobial agent. It has also been recognized that honeys from different plants vary in their antimicrobial potency. Honey exerts its antibacterial activity through two basic mechanisms: physical blockage of microbial growth and the presence of antimicrobial chemical compounds. The physical components are the osmotic effect and the acidity of honeys. The osmotic effect derives from the fact that the water content of honey is less than 20% by weight. Furthermore, honey is a super-saturated solution of sugars, primarily fructose and glucose, which interact strongly with water molecules. Therefore, not only is there little water in honey, but also most water molecules are not available to support microbial life due to the interaction with sugars. Also, honey has a low pH (generally below 4.0) which is too low to allow the growth of bacterial.

There is extensive evidence that active Manuka honey is effective in promoting the healing of wounds, burns and skin ulcers, helping to reduce inflammation, swelling and pain. This wound healing activity of Manuka honey is due to its antimicrobial properties. Proper healing of a wound without leaving scars requires a moist environment, which is a challenge because moisture promotes microbial growth. Active Manuka honey will prevent microbial growth while retaining the moisture necessary for proper healing.

During the course of the past few decades, antibiotics have been used recklessly in by doctors. This has resulted in the widespread emergence of antibiotic-resistant bacteria, in particular the resistant strains of Staphylococcus aureus (MRSA) that plague hospitals and communities. Staph aureus is highly sensitive to active Manuka honey, highlighting the value of this honey as natural remedy.

The most affective strength of active Manuka Honey is a medium strength (UMF 12-16). Only a very small percentage of active Manuka Honey is produced in New Zealand that reaches extremely high UMF Ratings. However, UMF Ratings of 20, 25, 30 etc. are no more affective than a medium strength Manuka honey in the UMF 12-16 range. Some unscrupulous beekeepers in New Zealand have been known to heat their Manuka honey in an attempt to increase the UMF rating. However, heating Manuka honey can compromise the integrity of its healing properties.

For more information or to purchase Manuka Honey, call 1-866-427-7329 or visit www.HoneymarkProducts.com.