Manuka Honey from New Zealand has been proven to have exceptional antibacterial properties.
The two main components that give honey its health benefits are naturally occurring methyglyoxal and hydrogen peroxide.
- Hydrogen peroxide is an naturally occurring antibiotic found in all honey.
- Methylglyoxal (MG) is a powerful antibiotic compound found in large quantities in Manuka honey.
Methylglyoxal (MG) compound is what sets Manuka honey apart from other types of honey.
Other types of honey contain some MG but in much lower quantities than Manuka Honey.
The hydrogen peroxide found in honey is not very stable. It easily breaks down when exposed to light and heat. However, MG is much more stable and it doesn’t lose its antibacterial properties.
To determine the MG percentage in Manuka Honey independent laboratory tests are carried out. All Manuka Masters’ Manuka Honey is tested and certified to contain a minimum level of MG ranging from 100mg/kg to 300mg/kg, and the level is clearly marked on the packaging.
Manuka Honey has been found to be effective for treating a wide range of bacterial infections, including:
- Wounds and other skin infections
- Wounds infected with methincillin-resistant staphylococcus aureus (MRSA) – commonly known as a hospital super bug
- Strep Throat
- Diabetic wounds
- Stomach ulcers
- Gastric problems
- Irritable bowel syndrome
- Gingivitis and tooth plaque