The manuka tree has been known for centuries to have special properties and has long been used in traditional medicine, so perhaps it is no surprise that the honey that is produced from the nectar of the tree should equally have unusual properties. It is the Methylglyoxal (MG) compound that sets Manuka honey apart from other types of honey. Other types of honey do contain some MG but in much lower quantities. The hydrogen peroxide in honey is not very stable and easily breaks down when exposed to light and heat. MG, on the other hand, is much more stable and doesn’t lose its antibacterial properties.

Quality assurance is paramount when it comes to Manuka honey — an aspect that can’t solely rely on MGO measurement. Unfortunately, MGO can be produced industrially and added to honey. This practice gives birth to ‘fake’ Manuka honey, which can be misleading for consumers. Therefore, measuring only MGO doesn’t guarantee the authenticity and quality of Manuka honey. MGO Concentration Over Time and Storage Conditions One of the causes of stomach ulcers is a certain type of bacteria known as H. Pylori. These bacteria are also responsible for other types of gastric problems. Research has shown that Manuka honey contains compounds which are effective against H. Pylori 8 . You can find more treatments for H.Pylori in my article on how to treat H. Pylori naturally. 6. Gastric Problems It’s important to note that the MGO content of Manuka honey changes over time. The MGO concentration initially increases rapidly during the first couple of years after harvest due to the chemical conversion of DHA to MGO. However, as the DHA supply gets used up, the rate of conversion declines. In fact, in honey nearing the end of a five-year shelf life, the MGO concentration begins to drop due to insufficient DHA availability. Manuka honey has long been used as a treatment and protective barrier for burns, sores, and other wounds, thanks to its antibacterial and antioxidant properties. Topical application has been shown to enhance the regeneration of tissue, reduce healing time, and even decrease pain in multiple studies. ‘Manuka honey has the ability to stimulate macrophages which are needed for reducing microbial infections and helping in tissue healing,’ says Wakeman. It may even help reverse resistance to antibiotics in bacteria such as MRSA, the Society for General Microbiology found. 5. Promotes oral healthThere are a few precautions with Manuka honey for treating various ailments and health conditions. Any kind of honey isn’t suitable for babies under 12 months of age because it is a known source of the bacteria spores that cause botulism. Also, if you have an allergic reaction to pollen, or other bee-related allergies, then honey can cause allergic reaction. 14 In clinical trials onto the effect of Manuka honey and IBD, scientists found that Manuka honey reduced inflammation in the colon 10.

Finally, if you’re looking for the ultimate punch against bacteria and other pathogens, we suggest MGO 829+. This honey has superior levels of both antibacterial activity and medicinal properties. MGO 850+, MGO 900+, and MGO 950+ are among the most common grades in this range. MGO, Antibacterial Properties, and the Growing Concern of Antibiotic Resistance The number on the front of the pot represents the mg per kg of MGO (Methylglyoxal) and the related strength of Antimicrobial Activity, which is known to kill certain types of bacteria. The greater the number, the stronger the Antimicrobial Activity. Methicillin-resistant Staphylococcus aureus ( MRSA) is a bug, which is sometimes known as a hospital super bug. It has developed from the overuse of antibiotics and conventional antibacterial treatments are ineffective. A pertinent question arises — how does the MGO end up in the honey? It’s genuinely a marvel of nature. Bees produce MGO when they break down the Manuka nectar using enzymes in their stomachs. They convert a compound found in the nectar, known as dihydroxyacetone (DHA), into MGO. One intriguing fact is that this transformative process of producing MGO continues even post-harvest. For a period extending between 12-24 months post-harvest, MGO concentration increases as DHA levels diminish. Understanding the MGO Rating — An Incomplete Measure The MRSA bug highlights one problem facing the medical community; bacteria are becoming more and more resistant to antibiotics. Professor Cooper from the University of Wales carried out research on how Manuka honey interacts with bacteria. She found that Manuka honey can actually help antibiotics be more effective and even reverse antibiotic resistence 5. 3. Manuka honey for strep throatAdditionally, manuka honey has been shown to fight the bacteria that cause upper respiratory infections – the symptoms of which may include a cough, sore throat, a stuffy or running nose and sneezing– in people with cystic fibrosis. And in a study from the University of Washington, it was found to be just as effective as saline nasal irrigation at relieving the symptoms of chronic rhinosinusitis (and far more pleasant, too!). 7. May protect against stomach ulcers

Pure New Zealand Mānuka Honey has a unique taste that changes as the MGO rating increases. It isn't as sweet as most mass produced honey varieties so to help you decide on the taste and antimicrobial properties (MGO rating) that's perfect for you we've created this handy taste chart. The benefits of Manuka honey have been celebrated for centuries, including soothing sore throats and supporting general wellness. It was the indigenous people of New Zealand, the home of Manuka Honey, who, thousands of years ago, first recognised its healing properties and today it is appreciated all over the world. MGO concentrations in Manuka honey can range quite widely, from as low as 80 milligrams per kilogram (mg/kg) to exceeding 1800mg/kg. To put that into perspective, Manuka honey generally contains nearly 100 times more MGO than conventional types of honey. All of the honey in this jar is Monofloral, which means the majority of the nectar the bees use to create this honey comes from the flower of the Manuka bush, a bush native to New Zealand. This results in a higher concentration of the compounds that gives Manuka honey it’s distinct taste, colour and reputation.The reason why Manuka honey is unique is because the bush contains strong antibacterial compounds found mostly in Leptospermum plants 1. Components of Manuka Honey Clinical trials have also shown that Manuka honey has a positive effect in the treatment of various cancer tumors. The honey was effective in inhibiting the growth of cancer cells and also proved to increase the effectiveness of conventional cancer treatments 12. 10. Manuka honey for shingles Scientific research into the healing properties of Manuka honey has established that it certainly is a powerful antibacterial agent.