Manuka Health MGO 250+ Manuka Honey 250 g, 100 Percent Pure New Zealand Manuka Honey with Methylglyoxal

Product Information

Consumers who buy MGO 250+ Manuka Honey are guaranteed that they are buying a genuine manuka honey. The rating MGO 250+ is considered to be moderately high rating, but the range of manuka honey produced by Manuka Health has honey with a level as low as 30+ and as high as 550+. Rowse Manuka Honey is guaranteed 100% pure and authentic Manuka honey from New Zealand. All our Manuka Honey is tested twice for its authenticity; at source in New Zealand and again on arrival in the UK. Each jar must have a substantial amount of methyglyoxal, or MGO. MGO is the active component in manuka honey which dictates the level of Non-peroxide Activity (NPA) within each jar and this is a unique property of manuka.

Clinical trials have also shown that Manuka honey has a positive effect in the treatment of various cancer tumors. The honey was effective in inhibiting the growth of cancer cells and also proved to increase the effectiveness of conventional cancer treatments 12. 10. Manuka honey for shingles Manuka honey is produced when the bee pollinates the Manuka bush, a plant native to New Zealand. Manuka Honey from New Zealand is harvested by bees from the nectar of the indigenous Manuka shrub ( Leptospermum scoparium). It contains Methylglyoxal (MGO) which is a key compound that sets Manuka Honey apart from other honey.

There are a few precautions with Manuka honey for treating various ailments and health conditions. Any kind of honey isn’t suitable for babies under 12 months of age because it is a known source of the bacteria spores that cause botulism. Also, if you have an allergic reaction to pollen, or other bee-related allergies, then honey can cause allergic reaction. 14

Monofloral Manuka Honey means that it comes solely from the nectar of the Manuka, resulting in a higher MGO rating and more potent health benefits. For Manuka Honey to be classed as Monofloral, the honey must meet a high level of natural markers and a pollen test. See our MGO rated Manuka Honey A pertinent question arises — how does the MGO end up in the honey? It’s genuinely a marvel of nature. Bees produce MGO when they break down the Manuka nectar using enzymes in their stomachs. They convert a compound found in the nectar, known as dihydroxyacetone (DHA), into MGO. One intriguing fact is that this transformative process of producing MGO continues even post-harvest. For a period extending between 12-24 months post-harvest, MGO concentration increases as DHA levels diminish. Understanding the MGO Rating — An Incomplete Measure It’s important to note that the MGO content of Manuka honey changes over time. The MGO concentration initially increases rapidly during the first couple of years after harvest due to the chemical conversion of DHA to MGO. However, as the DHA supply gets used up, the rate of conversion declines. In fact, in honey nearing the end of a five-year shelf life, the MGO concentration begins to drop due to insufficient DHA availability. MGO in Mānuka honey is naturally made in the hive from DHA which is present in the nectar of the Manuka Bush. Within the hive DHA undergoes the Maillard reaction to naturally form MGO. For one trial, a special chewable Manuka honey was developed and the participants chewed on this 3 times a day for 10 minutes. After 21 days it was found that there was a reduction in tooth plaque and cases of bleeding gums were reduced by half 11.

Developing a system to measure the MGO content in Manuka honey was first initiated by Dr. Peter Molan from the University of Waikato in New Zealand. His system, named “Molan Gold Standard”, gave us a viable metric to evaluate Manuka honey. The benefits of Manuka honey have been celebrated for centuries, including soothing sore throats and supporting general wellness. It was the indigenous people of New Zealand, the home of Manuka Honey, who, thousands of years ago, first recognised its healing properties and today it is appreciated all over the world. Additionally, storage conditions such as temperature can impact the rate of DHA to MGO conversion. The ideal storage temperature to balance the DHA to MGO conversion is at or below 23°C. The Role of UMF™ Grading System This was discovered by Manuka Health and a research team in Germany to be the special compound that needs to present for a honey to be classed as genuine manuka honey.

It is clear that Manuka honey has many health benefits when it comes to treating conditions that are caused by inflammation and bacterial infections. Manuka Honey – Precautions However, a widely supported definition of authentic Manuka exists. It was set up by the UMF Honey Association and determines the minimum quantity of naturally occurring chemicals only found in the nectar of the Manuka flowers that must be present in the honey to be authenticated as Manuka. At Healthy and Natural World, our mission is to empower people to take control of their own health by providing comprehensive, practical and well researched information.When researchers analysed six types of honey, they found that manuka contained the highest levels of antioxidant activity. ‘Manuka’s antibacterial potency comes from the fact it has a higher total number of phenolic compounds, which have an ability to scavenge superoxide free radicals,’ Wakeman says. 4. Assists with wound healing These batches of Monofloral Manuka Honey come from remote regions, such as South Taranaki where we are based, and are of the most premium quality. Our premium quality Manuka Honey includes MGO 829+. Manuka honey has long been used as a treatment and protective barrier for burns, sores, and other wounds, thanks to its antibacterial and antioxidant properties. Topical application has been shown to enhance the regeneration of tissue, reduce healing time, and even decrease pain in multiple studies. ‘Manuka honey has the ability to stimulate macrophages which are needed for reducing microbial infections and helping in tissue healing,’ says Wakeman. It may even help reverse resistance to antibiotics in bacteria such as MRSA, the Society for General Microbiology found. 5. Promotes oral health