February 1, 2024

Manuka honey, which one to choose based on gradation and use

By Naturale Bio

We have already talked a lot about properties of Manuka honey e what is it for… today we will talk about which one to choose based on alcohol content and use.

It is now known that honey, with its natural antibacterial action, represents the perfect ally to support our immune defenses and is a natural remedy that helps us prevent the annoying seasonal ailments.

What differentiates Manuka honey from any other honey is the presence of a very high concentration of Methylglyoxal (MGO), the active ingredient responsible for its great capacity antibacterial.

The gradations of Manuka honey

For many years it was not possible to isolate this active ingredient and for this reason it was decided to call it Unique Manuka Factor, UMF (Unique Manuka Factor).

Only recently, thanks to the research of a team of food chemists from the Technical University of Dresden, was it possible to identify the unique factor of Manuka as Methylglyoxal.

Today, the quantification of Methylglyoxal occurs in absolute terms and its concentration in a given quantity of honey can be precisely determined. To determine this value, a chemical analysis is always required, which must be carried out in laboratories. accredited by the MPI (Ministry for Primary Industries) of New Zealand. This serves to guarantee the authenticity and quality of the honey on the market and the Methylglyoxal content must be reported on the label.

Manuka honey is truly an extraordinary food, but let's see the classification in detail and which strength to choose based on use.

The classification

First of all, let's clarify what the grades of manuka honey are, the classification of which is possible only and exclusively in relation to the concentration of Methylglyoxal present inside it.

In fact, Manuka honeys with very similar appearance, consistency and flavor can be very different since the amount of methylglyoxal is NOT detectable based on the flavour, for this purpose a chemical analysis is always necessary.

There are 5 shades of honey from Manuka NaturalePiù:

100+ MGO
200+ MGO
400+ MGO
500+ MGO
800+ MGO

But what does it really mean?

Let's take 100+ MGO as an example: this value indicates that in 1 kg of Manuka honey there will be 100 or more milligrams -mg- of Methylglyoxal. In the 200+ MGO there will be 200 or more and so on…

Manuka honey: which strength to choose?

Manuka honey represents a natural remedy to increase our immune defenses and is therefore useful for preventing and “treat” minor seasonal ailments.

Choosing the right gradation of methylglyoxal is fundamental, the higher the concentration of methylglyoxal within the honey, the greater its effectiveness. The rule is that the deeper the honey has to go, the higher the concentration must be.

Lower grades of Methylglyoxal such as MGO 100+ or 200+ can be used daily for preventative purposes or for external use. In fact, Manuka honey can be used both for internal use, and externa as a natural device in the management of wounds and minor burns.

Gradations of Manuka honey higher grades have a higher concentration of Methylglyoxal and are therefore more useful in case of minor ailments or disorders.

For greater effectiveness, honey should be consumed pure, one or two teaspoons per day. If you don't like its intense flavour, it can be used to sweeten teas, infusions or drinks. In hot milk, in yogurt, on toast or pancakes or as a condiment for your recipes... and many other ways in which it can be consumed.

Obviously it should always be remembered that it is a natural product and not a drug. In fact, this type of food must absolutely not replace therapies, but be used as natural allies and a valid help for our body.

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