Real Manuka Honey is made in New Zealand by bees that pollinate the native Manuka bush.
It is a combination of the nectar and the way the bees turn it into honey that gives it its unique properties.
Honey has been used since ancient times to treat multiple conditions. It wasn’t until the late 19th century that researchers discovered that honey has natural antibacterial qualities.
Honey protects against damage caused by bacteria. Some also boost production of special cells that can repair tissue damaged by infection. And honey has an anti-inflammatory action that can quickly ease pain and inflammation.
Hydrogen peroxide gives most honey its antibiotic quality. But some types, including Manuka honey, also have other ingredients with antibacterial qualities.
The major antibacterial component in Manuka honey is methylglyoxal (MG). MG is a compound found in most types of honey, but usually only in small quantities.
In Manuka honey, MG comes from the conversion of another compound, dihydroxyacetone, that is found in high concentration in the nectar of Manuka flowers.
The higher the concentration of MG, the stronger the antibiotic effect. That explains why Manuka honey could be 100 times more potent in its antibacterial properties than other honey.