February 1, 2024

Manuka honey: what it is for and how to use it when the cold arrives

By Naturale Bio

It is known that, with the arrival of the winter season, variations in temperature, climate changes and exposure to lightcan influence our organism making it more tired and debilitating our natural defenses.

When this happens and our defenses are lowered, we are more fragile and vulnerable to pathogens, which is why we can get sick more likely and more frequently.

To try to support the immune defenses it is possible to resort to the use of natural remedies which are capable of helping our natural defenses to counteract the action of these external agents.

One of the natural remedies to help the immune system is raw honey, and in particular that of Manuka, of which many studies highlight its effectiveness as a natural antibacterial.

Let's see in detail what manuka honey is, what it is used for and what makes it so special.

What makes Manuka honey unique?

Manuka honey is a particular variety of honey, which takes its name from the plant from which it originates. The Manuka plant, whose botanical name is Leptospermum scoparium, is born and grows exclusively in New Zealand and in some parts of Australia.

It is a honey with a rich and strong flavour, but still unmistakably sweet. Its consistency is dense and creamy, typical of raw honey, and its aroma is intense.

But in addition to its extremely pleasant flavour, what makes this honey truly special is the presence of an active ingredient which is responsible for its powerful antibacterial capacity and which differentiates it from any other honey in the world, Methylglyoxal (MGO).

This component is also found in other foods, but in very small quantities, while Manuka honey is the only food that contains Methylglyoxal in significant quantities.

In fact, Manuka honey is classified in relation to the concentration of Methylglyoxal present within it, for this purpose a chemical analysis is always necessary and must be carried out in accredited laboratories from the MPI (Ministry for Primary Industries) of New Zealand. This serves to guarantee the authenticity and quality of the honey on the market, which must necessarily include the Methylglyoxal content on the label.

Manuka honey is truly a food with extraordinary beneficial properties, let's see in detail what it is for and how to use it.

What is it for and how to use Manuka honey

Manuka honey is an energizing food capable of supporting our natural defenses, especially thanks to its incredible antibacterial properties.

Manuka honey is mainly made up of sugar and contains low percentages of water, making it an extremely saturated sugar solution. Therefore, microorganisms cannot reproduce because they would need water to survive.

There are numerous studies on the use of Manuka honey both for internal use, and externa as a natural device in the management of wounds e burns.

Taking Manuka honey represents a healthy and natural alternative to increase our immune defenses, prevent and “cure” minor seasonal ailments.

Choosing the right concentration of methylglyoxal is fundamental, the rule is that the deeper the honey has to go, the higher the concentration has to be.

Graduations of Manuka honey MGO 800+ or 500+ have a higher concentration of Methylglyoxal and, therefore, are more useful in case of various small ailments, while the MGO 100+ can be used daily for preventive purposes or for external use.

Manuka honey is really sweet and good and can be consumed pure, but in case you don't like its intense flavor, there are manuka honey. You can use it to sweeten teas, infusions or drinks. In hot milk or yogurt, on toast or pancakes or as a condiment for your recipes... even savory ones!

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