Q & A about Manuka Honey – Part 2

Welcome to part 2 of our Q & A about Manuka Honey, that aims to answer the most frequently asked questions by the public in general and honey lovers in particular. (If you missed ,part 1, you’ll find it ,here).

Part 2 starts now!

Q: How is Manuka honey different from other types of honey?

A: Manuka honey is unique in that it contains a higher concentration of methylglyoxal (MGO), a compound that is largely responsible for its antibacterial properties. Additionally, it is produced by bees that pollinate the Manuka bush, which gives it a distinct flavor and darker color than other types of honey.

Q: How should one use Manuka honey?

A: Manuka honey can be used in a variety of ways, including:

– As a natural sweetener in tea, smoothies, and other beverages.

– As a spread on toast, crackers, or other foods.

– As a natural remedy for topical wounds.

– As a natural remedy for sore throats and other respiratory issues.

It is important to note the MGO grade on the Manuka honey you purchase to get the maximum benefit according to your needs.

Q: Are there any potential risks or side effects of using Manuka honey?

A: Generally, Manuka honey is considered safe for most people. However, individuals who are allergic to bees or honey may experience an allergic reaction, and it is not recommended for infants under the age of 12 months. Additionally, it is important to note that Manuka honey can be quite high in sugar content, so individuals with diabetes or other blood sugar issues should use caution when using it as a sweetener.