A brief article explaining the difference between Active Raw Manuka Honey and Non Active Raw Manuka Honey
All types of Raw Honey have been used for centuries for ailments including acne, age spots, allergies, coughs, insomnia, laryngitis, peptic ulcers and sore throats. My grandmother always gave me honey on a teaspoon for a sore throat – and it works. Before antibiotics, doctors often carried a little honey in their black bags because they knew how effective it can be.
Raw Honey kills bacteria and helps wounds and cuts heal faster. It’s also a natural laxative and seems to reduce the pain caused by stomach ulcers. We’ve come to rely so heavily on modern antibiotics that we seem to have assumed that all traditional remedies are just ‘old wives tales’. All Raw Honeys have anti bacterial properties but, Raw Manuka Honey is the most potent and is scientifically proven to have anti bacterial properties and medicinal benefits.
Manuka Honey is increasingly used in hospitals across the world. But, the honey from each hive is slightly different depending on the honeybees themselves, what they feed on, where the nectar comes from, the micro climate in the surrounding area and many other factors. But, when Manuka Honey is used as a medicine the patient and the medical practitioners need some certainty about how effective it will be. The New Zealand UMF rating (unique manuka factor) was introduced for this reason. The anti bacterial potency is measured in a laboratory and each batch of Manuka Honey or Raw Manuka Honey is given a UMF rating. The higher the rating the more potent the Manuka Honey.
Manuka Honey is considered to be Active Manuka Honey if it has a UMF of more than 0 but anything less than UMF 10 is considered to have a low level of activity and may not be effective against some conditions.
The ideal potency of Manuka Honey for therapeutic treatment is between 10 and 18.
Labelling is extremely important and there is a significant difference between Manuka Honey and Raw Manuka Honey.
Processed honey, including ordinary manuka honey, is often pasteurised (heated) and filtered. Pasteurisation is designed to kill any potentially harmful organisms in the honey but heating to too high a temperature can seriously affect both the flavour and the health benefits of Manuka Honey. Filtering removes wax and other particles but, if the filter is too fine, it will also remove pollen and propolis. Both of these are beneficial for our health.
Raw Manuka Honey, in the honeycomb, is honey straight from the hive just as the bees made it. But, to extract it from the honeycomb, even Raw Manuka Honey needs to be heated slightly to make it flow. It also needs to be filtered slightly to remove the wax. The degree of heat and filtration are two of the many factors contributing to the differences in quality between the various brands of Raw Manuka Honey.
If you prefer your Active Manuka Honey as nature intended then buy Active Raw Manuka Honey.