AUTHENTIC manuka honey comes only from New Zealand. Manuka is the Maori name for the “Tea Tree” bush or tree named so by the British when they colonized New Zealand in the 1800’s. Manuka Honey is a mono-floral honey produced by ordinary bees collecting nectar from the Manuka flower.
Dihydroxyacetone is a component of the Manuka nectar and when the hive gets up to about 90°F or close to human body temperature, the dihydroxyacetone converts to MGO. MGO stands for methylglyoxal, the naturally occurring compound that makes Manuka Honey different from every other honey on the planet. Every jar of ManukaGuard Manuka Honey MGO is tested and certified for natural MGO content. The MGO number tells you how much MGO is in your jar of honey. Manuka Honey supports good bacteria, good gut flora, calms the digestive system and restores gut health. Medical Grade is our most potent Immune support Manuka Honey and is best used for Immune support during illness or allergies.Look after your immune system and it will look after you.
Manuka Honey is not heat sensitive, in fact it does not form in the hive, until the hive is at about 90°F or human body temperature. When Manuka Honey is used on or in the human body, it quickly comes up to body temperature where it begins the heavy lifting to get you healthy.
To maximize the benefit from Manuka Honey it is best taken in a small amounts, about 5 grams three times day, about an hour before food.
The methylglyoxal content determines the grade or strength of the honey. More MGO equals a strong honey. The more MGO, the higher the cost of the honey as the bees don’t make enough. MGO 100 is a good basic daily immune support, eaten raw or in tea or coffee. MGO 200 is perfect for soothing the throat and assisting with sleep MGO 400 is great to quiet an upset digestive system Medical Grade MGO 400 is super pure Manuka Honey for Immune support when you are sick and or restoring the Gut microbiome to good health.
First the honey is harvested in special hives to reduce contaminants the bees may bring back when harvesting nectar. When the honey is harvested or extracted, it is processed in a clean room, rather than the farmers barn. The honey is filtered to remove everything from the honey, that is not honey. Then packaged to a dietary supplement cGMP standard in a FDA certified facility. Dr. Molan discovered Manuka Honey as a medicinal ingredient by observing the indigenous people of New Zealand using it topically as well as eating it to stay healthy. He reported that the difference in antimicrobial potency among the different honeys can be more than 100-fold, depending on its geographical, seasonal and botanical source as well as harvesting, processing and storage conditions. All Manuka Honey must be free of contaminants The industry has zero tolerance for pesticides so hives are placed in the wild Manuka forests well away from farming of any kind. The New Zealand ministry for Primary Industries heavily regulates the farming, processing and packaging of Manuka Honey.
This is done to ensure a safe effective product.
The methylglyoxal, commonly abbreviate as MGO, refers to the antimicrobial strength of each Manuka Honey. The MGO in Manuka Honey is responsible for antimicrobial activity and creates an environment in which microbes cannot build a resistance to honey. To Date: researchers have yet to find a microbe the builds resistance to Manuka Honey which is great for consumers. Medical Grade Manuka Honey has a significant therapeutic benefit when MGO level is between 400 – 600 and the activity when applied, is so intense it can have a slight “burning” or “stinging” feeling.
DHA stands for dihydroxyacetone and refers to a compound present in the nectar collected by bees from the Manuka flower. When “fresh” Manuka Honey contains low MGO and high DHA concentrations. Over time, the DHA in the honey interacts with a variety of naturally occurring amino acid and proteins to create MGO. Manuka Honey matures and hits its peak MGO strength at around 18 months from the time of harvest.