Manuka Honig

The South Sea myrtle, or manuka (Mānuka in Māori), is a shrub related to the Australian tea tree and is almost exclusively native to New Zealand. For many generations, manuka has been used as a medicinal plant by the Maori, the indigenous people of New Zealand.

The effect of Manuka honey first attracted attention in the 1930s when New Zealand dairy farmers fed it to their cows and noticed that they suffered from diseases significantly less often than cows that had not previously been fed Manuka honey. Since the 1980s, scientific publications have increasingly referred to the abilities of Manuka honey.

In recent years, this extraordinary honey has also become known in Europe through further research (including at the Technical University of Dresden by Prof. Thomas Henle) and numerous media reports.

Die Angabe „MGO 250+“ bedeutet, dass mindestens 250 mg/kg des Wirkstoffes Methylglyoxal (MGO) enthalten sind.

The higher the content, the more intense the honey and the taste. As is usual with natural products, the differences in the MGO values of Manuka honey are based on factors such as location, weather influences, harvest time, storage...

Like other honeys, Manuka honey can of course be enjoyed on bread, in tea or in smoothies.

Due to its activity, Manuka honey is traditionally used externally and internally. If one follows the explanations of Detlef Mix, the well-known alternative practitioner and author of the book "Manuka Honey - A Natural Product with Extraordinary Healing Power", the rule of thumb is: "The longer the path of the honey to the place or body part of the complaints, the higher the MGO active strength should be".

You can also find more information about this on his website at "manuka-honig.org".