Raw Manuka Honey UMF 10+ (MGO 272+) • Product of New Zealand Culinary/Cosmetic/Nutricutical Grade
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Warning: Do not feed honey to infants under two years old. Natural honey crystallizes. In order to return it to a natural state, warm it up in a water bath.
Manuka honey is widely considered the healthiest type of honey. It offers all the health benefits of regular honey. Manuka honey also has a distinctive dark color and intensely rich flavor. As with other honey, the color and taste will vary from batch to batch. The honey is also mostly produced in Australia and New Zealand. It is then imported to the United States and other countries.
Manuka has gained popularity because of its strong antibacterial properties. This mostly comes from the compound methylglyoxal (MGO), although other components also play a role. This makes Manuka much more powerful for fighting infections. This is one reason that Manuka is more expensive than other honey varieties and in such high demand.
These are situations where the antibacterial aspects of the honey are significant. As a result, higher levels of antibacterial activity are going to be more powerful. Some such uses include the following:
For treating acne, hives, and eczema
For fighting a cold or an infection
Applied to the skin to promote wound or burn to heal
For improving digestion or colon health
As a cough or sore throat remedy
Other reasons to use honey include any uses where the antibacterial activity would just be an added benefit.
Some other common uses include:
An alternative sweetener
An ingredient in a salve for soothing the skin
Part of a face mask
As a component of the diet
To lower overall inflammation