Manuka honey is growing in its popularity worldwide. Entire organisations now specialise in the production of Manuka honey products for culinary, medicinal, therapeutic and beauty uses. Suffice it to say, everyone is talking about the wonderful properties of Manuka honey. Manuka honey originates from New Zealand where in many areas it is a traditional homeopathic healing remedy and natural sweetener amongst other things. The best state to obtain Manuka honey is in its cold-pressed, unrefined and unheated state, meaning that it is best extracted using cold pressing methods, a similar concept to the extraction of virgin olive oil. With this method of extraction Manuka honey retains all of the benefits of its components of amino acid, minerals, vitamin, sugars and fats as well as its antibacterial and health properties. Many products using Manuka honey have been filtered, refined or heated reducing its effectiveness. Some products may state “active” or “containing active” manuka honey. The active status refers to the two active elements that are obtained only from the collection of the nectar from the manuka bush (Leptospermum scoparium or an Austrialian variety with the same properties (Leptospermum poligalifolium) by the bees that manufacture the manuka honey. It therefore can only be manuka honey if it contains the nectar of the manuka bush.
Research over the last 20 years into manuka honey’s healing properties by Dr. PeterMolan, Waikato University, New Zealand revealed that manuka honey seems to naturally destroy staph aureus and streptococcus. Further information on this research can be found here. The research by Dr Molan has been followed by the surge of manuka honey use by commercial organisations in skin care and alternative healing products.
Manuka honey is the only honey that is tested for its antibacterial or “active” elements. Although the health benefits gained by the use of manuka honey for both culinary and medicinal purposes is acknowledged, there is still much to learn. It has yet to be made clear whether the pollen in manuka honey may or may not have any beneficial or detrimental affects although some believe that it may assist in avoiding pollen allergies.
Consumption of manuka honey as a sweetener and for culinary purposes is growing again following the positive results from research. More recent uses are as an alternative to refined sugars for culinary purposes, sweetening drinks or as complimentary cold remedy. But the centuries old uses of manuka honey continue to be used to this very day and are again becoming more popular as a more natural antiseptic and antibacterial. One such use is a dash of manuka honey to compliment herbal teas as a general all round protector. Other more specific uses for Manuka honey are to combat sore throats, cold symptoms, coughs, sinus infection, flu, flu symptoms, canker sores, cold sores and fever blisters. Consumption is also on the increase in diet and cooking with manuka honey on toast with butter, in peanut butter, cooking recipes, baking and creating BBQ sauces and marinades! For the everyday medicine cabinet browse our products to find preparations containing manuka honey.
