Manuka Honey

It is always advisable to consult with your doctor first, before taking ANY natural remedy, in order to insure that a product does not contradict with any medication or other health condition. Depending on which product you are planning to buy, you need to consult with your doctor first, and find out if you are allergic to honey. Have your blood sugar levels tested to know if are diabetic or borderline diabetic (and don't know it yet?). Your doctor always needs to be informed of ANY other natural remedy you are considering taking. We encourage you to consult with your doctor first, and ask him/her all your medical questions. Please also, read our Company Policy

Yes, it is. In fact Manuka Honey has a unique taste not to be compared with any other honey. Manuka Honey tastes great in tea or on toast with or without peanut butter. You may also want to try our Manuka Recipes.

Since ancient times honey has been used as a natural medicine in many cultures. The antibacterial properties of honey however have only been discovered a century ago.

Honey in fact inhibits a broad spectrum of bacteria. Some reports even show an antifungal activity in honey. Some honeys will work better than others though. The Honey Research Unit at the Waikato University in New Zealand is constantly researching honey as a therapeutic agent.

The antibacterial activity in regular honey is due to four major processes or qualities: the osmotic effect, the acidity of honey, the production of hydrogen peroxide in honey and the phytochemical factor.

1. The Osmotic Effect: Honey consists of 84% fructose and glucose and 15-21% water. The sugar molecules and the water molecules interact strongly. When the sugar content of honey is high and the moisture content (water) is low, bacteria can not grow in honey. Bacteria thrive in honey that has been either pasteurized or diluted with water, such as imported Chinese Honey, typically used in US bakeries as sugar coating.

2. Acidity: Honey has a pH between 3.2 and 4.5 and is considered quite acidic. The acidity inhibits the growth of bacteria. The optimum pH for bacterial growth lies between 7.2 and 7.4. However, if honey is diluted, the pH could become higher, and therefore the antibacterial quality of honey would be destroyed. Paradoxically, dilution is what is needed in order to support the production of the next important antibacterial component in honey: hydrogen peroxide.

3. Hydrogen Peroxide: This antibacterial component is encymically produced in honey through dilution. Hydrogen peroxide is considered to be the most important antibacterial component of honey. The concentration of hydrogen peroxide in honey is low enough not to inflammate a wound or damage the tissue.

4. Phytochemical Factors: Besides the honey's strongest anti-bacterial component (hydrogen peroxide), honey also contains some minor chemical factors of that quality. Exactly here lies the difference between the antibacterial qualities of Manuka Honey and Regular Honey!

Manuka Honey from New Zealand has shown to have a unique phytochemical factor. What exactly the factor is, has not been identified yet. The factor was discovered 20 years ago by Prof. Dr. Peter Molan, Senior Lecturer Biochemistry at the Waikato University in New Zealand. Dr. Molan removed the hydrogen peroxide from Manuka Honey and could still observe a high antibacterial activity. In fact, hydrogen peroxide and the special antibacterial factor in Manuka Honey enhance each other's power through a synergetic effect. Manuka Honey is considered the most unique honey in the world today, because of it’s unique medicinal properties. The special antibacterial factor is also very stable: hydrogen peroxide, which most honeys contain, is easily destroyed by heat, light, water or the catalase effect of the body serum. The unique manuka factor (UMF), however stays in the honey and does not lose its antibacterial strength.

Manuka Honey has medicinal qualities not found in other honeys. Manuka Honey seems to have the ability to naturally destroy staph aureus and streptococcus. Staph and strep bacteria are typically associated to the common cold, sore throat, canker sore (cold sore) and fever blister.

The raw material for honey is nectar from flowers. The honey bees extract the nectar of the flower, change the chemical structure of nectar and make it into honey. The bees transport the honey back to the hive, where they deposit it into comb like cells. Once each cell has been filled up with honey, the bees produce a wax capping to close the cell and preserve the honey. The bees fan with their wings to reduce the moisture content of the honey from as much as 60% to 20% or even less. The honey has such a low moisture content, that it actually attracts humidity like a sponge.

If by "sugar" we mean white table sugar, the answer is definitely NO. Table sugar is sucrose, a substance made up of two molecules attached together. When we eat table sugar, our stomach has to use its own enzymes to separate the molecules apart before we can use the sugar's energy. Honey is quite different. The bees have added a special enzyme to the nectar that separates the sucrose into glucose and fructose, two simple sugars that our bodies can absorb directly. In effect, the bees have already "pre-digested" the sugar in honey for us, so it is an instant source of food and energy.

Clinical studies have shown that honey is a better choice for diabetics than sugar. Honey requires lower levels of insulin compared to regular white sugar and does not raise blood sugar levels as rapidly as white sugar, due to the fructose it contains. However, diabetics should always consult with their doctor first before including honey in their diet. Every diabetic needs to ask their doctor how much honey is o.k. for them to use as a sweetener in tea or on toast.

Some pediatricians recommend that honey should not be fed to babies and children under the age of 1 1/2 years, because of the possibility that honey could contain clostridium botulinum spores, the cause of infant botulism. Spores of this bacteria do not germinate in the acidic adult digestive system, but may grow in the gut of young infants, because they do not have a well-developed digestive system. However, cases of infant botulism are extremely rare, and spores of the disease are present in the soil and in a range of common foods, especially raw foods.

It is important that pasteurized honey not be given to children 1 1/2 years and younger. Pasteurized honey is a known source of bacterial spores that produce the toxin which can cause infant botulism. It is rare, but this serious form of food poisoning will affect the nervous system of babies and can result in death!

Manuka Honey however is 100% pure, raw, natural un-pasteurized honey and can therefore be enjoyed by children of all ages without any danger. Remember, your grandmother used to dip the babies passefier in honey and you didn’t die – that is because your grandmother used pure, raw, natural, un-pasteurized honey and not pasteurized honey which is sold in most stores today.

Regular Honey that we can buy in any store is usually pasteurized, because pasteurized honey will not crystallize anymore. Pasteurized honey will stay liquid. And since most consumers prefer liquid honey, the consumer needs to be educated about the difference of the honey that our grandmothers used to swing out of the comb on their farms and today’s un-natural, processed, filtered and worst of all pasteurized honey...

A second reason, why honey is pasteurized today, is that the consumer has forgotten to simply place naturally crystallized honey into a pot of warm water until the tiny crystals melt and the honey returns to it’s liquid stage, thus reversing crystallization. Do not cook, boil or overheat honey, or you will pasteurize it! The ‘modern’ honey producers in the US have taken this simple task away from us, but have also opened up the door to possibly endangering our infants. And young mothers, knowing that honey was good and healthy for their mothers and grandmothers, un-knowly give their babies pasteurized honey, thus possibly exposing their infants to the deadly botulism spores which can lead in infant death!

One reason honey is called a "miracle food", is because in its natural form, it is fully preserved. No organisms can live in it and the product will not decompose. However, if the moisture content is raised above 20%, yeasts can begin to grow and cause fermentation. Honey can also change texture over time, and separate out into solids (glucose) and liquids (fructose and moisture). Stirring the product will mix up the components and return it to its former creamed state.

Store honey at room temperature. Refrigeration speeds up crystallization. If honey crystallizes, remove lid and place jar in warm water. Or, microwave 1 cup of honey in microwave-safe container at high (100%) 2-3 minutes or until crystals dissolve, stir every 30 seconds.

Common table sugar is 99% sucrose. Honey, on the other hand, is composed of glucose, fructose, vitamins, minerals, enzymes, antioxidants and oligosaccharides. Although relatively low in nutrients compared to other foods, honey contains more nutrients than table sugar. The major nutritional benefit of honey is the benefit of a concentrated source of energy with 100g of honey providing 304 Kcal, or 10.9% of the USDA Recommended Daily Intake (RDI). For nutrients, the highest level in honey is iron, at up to 18% RDI, followed by vitamin B6 (up to 16%), phosphorus (up to 6%), copper (up to 5%), vitamin C (up to 5%), vitamin B2 (up to 3.5%), zinc (up to 3.3%, magnesium (3.2%) and calcium (up to 3%). Honey contains also several antioxidants, one of them pinocembrin which is only found in honey.

Honey has shown to help the body absorb both calcium and magnesium. This can be especially important for people (e.g. women, Asians) who have problems getting enough of these nutrients from their diet. The best way to get this benefit is to take a tablespoon of honey in milk every day. The calcium and magnesium will be provided by the milk.

Honey is often taken for a better physical and mental performance, for example related to repeated effort.

Honey is also used to treat constipation or duodenal ulcers, and to improve food assimilation in general. Honey is said to be the ideal “natural medication”.

Honey is one of the best home remedies for sore throats, colds, and bronchial irritations. This fact is well known in many cultures.

Honey, in particular medicinal Manuka Honey is an all natural wound dressing. Manuka Honey keeps the wound moist and helps ease the changing the wound dressing when used on deeper wounds such as burns, ulcers, sores and scars. Manuka Honey also feeds to wound with sugars which in turn help produce new cells to help close a wound. Manuka Honey also destroys wound bacteria. Honey naturally contains hydrogen peroxide, an antibacterial element. For more information about honey as a wound dressing CLICK HERE.

Honey is said to normalize the kidney function and protect the liver. Honey is considered to help recover from alcohol intoxication and can therefore be used for a hang-over.

Infections caused by bacterial pathogens that are sensitive to the antibacterial activity of manuka honey are listed in the following table. It can be concluded that honey, in particular manuka honey may be helpful when fighting these bacteria.

You can substitute honey for equal amounts of sugar in many liquid recipes. In baked goods, substitute honey for up to half the amount of sugar and make the following adjustments. Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used. Add 1/2 tsp. baking soda for each cup of honey used, because honey is heavier than sugar and therefore the recipe needs extra levitation help. Reduce oven temperature by 25F (because honey will brown baking goods more than sugar). In liquid recipes such as salad dressings, drinks, shakes etc. you may replace sugar with the same or lesser amount of honey. Keep in mind that honey is sweeter than sugar!

To measure honey for a recipe, spray measuring cup with vegetable oil first, then pour honey into greased measuring cup. You'll be surprised how easy honey will release out of the measuring cup! For more delicious honey recipes, CLICK HERE.

Oligosaccharides are special sugars found in some foods that encourage the beneficial bifido and lactic acid bacteria in our stomachs. Oligosaccharides are known as "prebiotics" because they stimulate the bacteria to carry out their important work in aiding our digestion. Some honeys (especially honeydew) contain significant levels of "oligosaccharides".

Granulation or crystallization occurs when glucose crystals grow, a natural process in all honey. Dark honey seems to crystallize faster than light colored honey. In grocery stores you will most likely liquid honey that has been heated to very high temperatures. This process is called pasteurization, in order to kill yeast spores. The store bought honey is also typically filtered to remove starter crystals. It is also a common process to artificially increase the moisture level in honey by adding water. Honey from China is well known to be watered down. By adding water to honey, the price is also watered down. Therefore US bakeries import huge amounts of cheap honey from China to use in baked goods which are sold all over the US. The processed, filtered and pasteurized honey may look like it has just come out of the hive, but in reality it has been highly processed. The ONLY advantage of this type of un-naturally processed and pasteurized honey, is that is does not crystallize for a long time while waiting for a customer on the store shelf.

There are over 450 plants in the world that produce surplus nectar. The honey that bees produce from each plant species has remarkable differences in color, taste and smell Luckily, different plant species tend to flower at different times of the year. Also, beekeepers place their hives in the middle of a mostly one plant floral source that is blooming during a particular season during the plant’s 'honey flow'. After the 'honey flow' of one floral source has been collected, the beekeeper moves his hives to another floral source and collects a honey of a different floral source.

Raw honey is honey that has not been over-heated or over-strained. Excess heating, such as used to produce liquid honey, destroys the natural enzymes that the bees have added, including the substance producing hydrogen peroxide that gives honey part of its antibacterial activity.

“The usage of honey as a medicine is referred to in the most ancient written records. Honey was prescribed by the physicians of many ancient races of people for a wide variety of ailments. The ancient usage of honey as a wound dressing has been described by Beck & Smedley, Majno and by Forrest. The ancient Egyptians, Assyrians, Chinese, Greeks and Romans all used honey, in combination with other herbs and on its own, to treat wounds and diseases of the gut. The Muslim prophet Mohammed, recommended the use of honey for the treatment of diarrhea. Aristotle (350 BC) wrote of honey being a salve for wounds and sore eyes. In ancient times honey from Attica had a special reputation as a curative substance for eye disorders. Dioscorides (50 AC), wrote of honey being "good for sunburn and spots on the face" and "for all rotten and hollow ulcers". He also wrote that "honey heals inflammation of the throat and tonsils, and cures coughs".

The usage of honey as a medicine has continued into present-day folk-medicine. In India lotus honey is said to be a panacea for eye disease. The ancient usage of honey for coughs and sore throats has also continued into the traditional medicine of modern times.

There has been a renaissance in the usage of honey as a medicine in more recent times. In outlining the resurgence of its usage in modern professional medicine, Zumla and Lulat in 1989 referred to honey as "a remedy rediscovered", and expressed the opinion, "The therapeutic potential of uncontaminated, pure honey is grossly under-utilized. It is widely available in most communities, and although the mechanism of action of several of its properties remains obscure and needs further research, the time has now come for conventional medicine to lift the blinds off this 'traditional remedy' and give it its due recognition."

The increased interest in natural alternative products may be due to the increased resistance to antibiotic resistant bacteria. People are no longer willing to put up with all the “side effect” they experience when using antibiotics such as the very common yeast infections, headaches, upset stomach, vomiting and diarrhea.

Why Honey is Effective as a Medicine and the Science Underlying It's Effects by P. C. Molan, Honey Research Unit, Department of Biological Sciences, University of Waikato, Hamilton, New Zealand]

Tonsils help the body’s immune system to filter the germs, bacteria and viruses that enter through the mouth or nose. When the immune system is weakened, the tonsils can get infected. This condition is called tonsillitis which can be very painful. Sore throats are typically associated to viral infections of the upper respiratory tract such as the mouth, nose and throat. However, tonsillitis can also be caused by bacteria.

A strep throat is a bacterial infection caused by the streptococcus bacteria. A strep throat mainly affects the area that surrounds the tonsils and often accompanies tonsillitis. Streptococcus bacteria can also cause scarlet fever, pneumonia, sinusitis, and ear infections.

Laboratory studies have shown that Manuka Honey can fight streptococcus bacteria. Manuka Honey is soothing and helps relieve the sore throat with its anti-inflammatory and antibacterial properties.

Tonsillitis or strep throat can be caused by either a virus or by bacteria which is easily passed on from person to person. Tonsillitis in children is mostly caused by a virus, such as the common cold virus or flu virus, whereas in adults tonsillitis is mostly caused by bacteria.

The common symptoms are a severe sore throat with a yellow or white coating on the tonsils. The tonsils or the throat are swollen and red. A throat infection is often accompanied by fever, painful swallowing and swollen lymph glands.

When suffering from a persistent sore throat you must consult your doctor. Untreated, infections can lead to problems with heart or kidneys.

A common way of treating tonsillitis is gargling with salt water, increased fluid intake, resting, as well as anti-inflammatory medications, in order to help relieve the effects of the symptoms.

Antibiotics can only be used when treating tonsillitis, if the tonsillitis was caused by bacteria. Treating a sore throat due to the flu with antibiotics, is useless and in fact can be more harmful than helpful.

When suffering from a mild sore throat associated with flu symptoms try one of the following:

Since ancient times honey has been used as a natural medicine in many cultures. The antibacterial properties of honey however have only been discovered a century ago.

Virus vs. Bacteria

Viruses are the cause of most flus and colds. The common symptoms are a sore throat, a stuffy or runny nose, sneezing, cough, muscle aches and pains. Especially during the winter season such viruses spread very fast. It takes about a week for the body to build the necessary antibodies to help fight the flu and cold symptoms. Until then, the only thing we can do, it to get a lot of sleep to help the body restore itself, drink lots of liquids such a water, chamomile tea with Manuka Honey, bouillon soup or chicken soup to replace the salt the body looses with a slight fever and sweat.

Bacterial infection often follows the viral flu or cold. If bacterial infection follows the flu or cold, it is a good idea to go see your doctor to discuss to possible need to antibiotics if the body is still too weak to fight off bacteria naturally. In this case, antibiotics may help speed up the healing process so you can return to work sooner. Usually, if the flu or cold lasts over two weeks and is not getting better, this can be a sign of a lingering bacterial infection.

Here is the bad news. Unfortunately a lot of bacteria are resistant to antibiotics! Therefore more and more people are looking for natural remedies such as the Manuka Honey. Manuka Honey has been researched for over 20 years by Dr. Molan, senior lecturer Biochemistry of the Waikato University of New Zealand. Dr. Molan found that manuka honey seem to naturally destroy staphaureus and streptococcus, the bacteria typically associated to the common cold and flue. Manuka Honey is an excellent and affordable solution. Manuka Honey is considered by many people to a ‘natural antibiotic’.

Many of our customers take one teaspoon of Manuka Honey ponce or twice a day year-round to strengthen their immune system and become more resistant to the common cold and flu.

By now, the reader should be well enough informed that using natural Manuka Honey to help destroy staph and strep infections far outweigh using over-prescribed bacteria resistant antibiotics. There are no know side effects Manuka Honey, unless one is allergic to honey itself. Naturally diabetics need to consult with their doctor first, to determine the exact amount of honey they can use to sweeten foods naturally and to use manuka honey to help prevent getting the next cold and/or flu.

Does Manuka Honey replace Antibiotics?

Maybe. With all the above listed health benefits of using pure, raw, natural, un-pasteurized manuka honey, collected from the wild tea tree bush in New Zealand (leptospermum scoparium), manuka honey may be more effective than antibiotics, especially when taken on a daily basis. Hundreds of our customers take one teaspoon of manuka honey once or twice daily to help strengthen their immune system to become more resistant to infection. Manuka Honey has been researched for over 20 years by Dr. Molan at the Waikato University in New Zealand. Dr. Molan found that manuka honey naturally destroys staph and strep, the bacteria typically associated to the common sore throat, cold and flu symptoms. An article has been published with the title: “Honey outperforms Antibiotics”. The trend, search and research for natural remedies is clearly on the rise, since antibiotics keep making headlines in the news that are becoming increasingly un-effective in treating bacteria resistant to antibiotics.

To order Manuka Honey – CLICK HERE

Frequently Asked Questions about Canker Sore (Cold Sores) and Fever Blisters

FAQ Canker Sores (Cold Sores):

What are Canker Sores?

What causes Canker Sores?

How to help prevent canker sores

How do I apply Manuka Honey to a Canker Sore?

FAQ Fever Blisters:

What are Fever Blisters?

What causes Fever Blisters?

How to help prevent Fever Blisters

How to apply Manuka Honey to a Fever Blisters?

Canker sores are little painful ulcers in the mouth. They can appear as white spots inside the mouth, for example inside the cheeks or the tongue. Anybody can get canker sores, however this painful ulcer is more prevalent in women. It is stated that over 50% of the U.S. population gets canker sores. Canker sores cannot spread from person to person since they are not caused by bacteria or viruses. Only later on bacteria get involved in case the canker sore gets infected. That is when antibacterial remedies have to be applied.

Manuka Honey has excellent antibacterial properties that can help shorten the painful healing process of a canker sore.

There can be several causes for canker sores to develop, such as stress, food allergies, poor nutrition, not enough sleep or poor dental hygiene. Also, small injuries such as minor cuts and abrasions caused by massaging the gums while brushing the teeth and dentures can cause canker sores as they get infected. Research has shown that people with low levels of vitamins B1, B2, B6, B12, and C and low levels of iron and folic acid are more prone to develop canker sores. The most common reason for canker sores is said to be stress. Try to find a solution to lower your stress levels such as regular exercise. Since stress lowers the body’s immune system, we are more prone to develop infections leading to canker sores. Manuka Honey has helped many of our customers to strengthen their immune system and thereby prevented the outbreak of canker sores.

How to help prevent for Canker Sores

Generally the first step is keeping track of when exactly you get canker sores in order to find out what is possibly causing them.

Following is a list of foods which should be avoided when you have canker sores:

* Citrus Fruits

* Tomatoes
* Processed Foods
* Sugar, Candy, and Chewing Gum
* Spicy Foods
* Coffee
* Grain Foods
* Acidic Beverages

Instead it is often recommended to eat foods that are able to restore the natural balance of bacteria in the mouth, such as yogurt, cottage cheese or buttermilk. These products all contain the healthy acidophilus bacteria.

Another simple cause of a canker sore can be a local injury from a toothbrush or a denture that got infected. Another cause for canker sores can be toothpaste with SLS (Sodium Lauryle Sulfate) since it attacks the mucous membranes in the mouth. Therefore try using toothpaste without SLS.

Having too much acidity in your stomach might also be a possible cause for canker sores. Therefore it is recommended to cut out acidic foods, such as meat, sodas and sugar.

Simply apply a little dab of manuka honey on a canker sore. The manuka honey acts like a slight anesthetic and tends to numb the canker sore. Apply the manuka honey 5-6 times a day to help speed up the healing process by days. Some people feel an instant relief of pain, since the manuka honey tends to naturally numb the canker sore. If you are some of the rare people who suffer from ‘a whole mouth full of canker sore’, take 1 teaspoon or 1 tablespoon of Manuka Honey and let it linger in your mouth for 1 minute, then let the honey slowly slip down your throat to also coat your throat. Repeat this 3 times a day to considerable help speed up the healing process.

“I tried some of your Manuka Honey on a canker sore. Just 1 minute later, I could not feel my canker sore anymore – there was no more pain, it was like numb. I applied it 3 time per day for two days, then the sore was gone completely – this stuff is awesome!” B.T. Antonia TX

Fever Blisters, also called Cold Sores, are blisters filled with fluid and usually erupt on the lips or between lips and nose, outside the mouth, as opposed to canker sores that occur inside the mouth. Fever blisters occur within hours and are very painful, lasting up to 10 days. Fever blisters are often referred to as Herpes. Herpes is a viral infection. Open herpes blisters can spread from person to person.

If a person carries the herpes virus, the virus can break out any time, since it is a dormant virus. However, certain situations in our lives can favor the outbreak of the virus. One thing is for sure, once infected with the virus, we carry it throughout our life in our bodies. One can infect other people too. Some people are more prone to getting the virus than other. Following is a list that cause break outs

As with most viral infections, no cure has been found yet. The only thing we can do, is to decrease the pain of a fever blister by applying manuka honey 4-5 times daily and to try avoid above mentioned fever blister causing situations.

Simply apply a little dab of manuka honey to the fever blister. The manuka honey acts like a slight anesthetic and tends to numb the fever blister. Apply the manuka honey 5-6 times a day to help speed up the healing process by days. Some people feel an instant relief of pain, since the manuka honey tends to naturally numb the fever blister.