Honey is not only a gift for people with sweet tooth; it is also a gift for people for medical conditions who seek natural remedies to heal themselves. Honey has been used as a treatment for many conditions since primeval times. And later on through many decades, it has been discovered that honey contains natural antibacterial qualities – the hydrogen peroxide, which provides for the antibiotic element of honey essential to curing many ailments.
Other benefits that honey provides is its ability to defend against injury caused by bacteria, its stimulation of cell production in repairing tissue caused by infection and its anti-inflammatory action that can speedily diminish pain and inflammation once applied.
But honey also has varieties and these distinctions affect its potency and ability to cure. These features on antibacterial quality depend on the type of honey, and on when and how it was harvested.
Manuka Honey is a type of honey produced in New Zealand by bees that pollinate the native Manuka bush and is averred to treat wound infections and other conditions.
It has been ahead of how honey generally contains an antibacterial component, but with its potency depending on varying factors. Well, Manuka honey has a different set of antibacterial component which is methylglyoxal (MG) – a compound which can be found in most types of honey but only in small quantities usually. Manuka honey contains higher quantities of this compound due to its high concentration when extracted from the nectar of Manuka flowers thus giving stronger antibiotic effect.
Manuka have varying potency, thus a certain scale was set by producers to rate its potency level – this is called the UMF or Unique Manuka Factor. It measures the amount of antibacterial factors that are not found in all properties in the particular type supply of Manuka honey, as they contain significant level of antibacterial properties.
Manuka honey’s therapeutic potency has certain standards to be met before it can be considered as one. Manuka honey requires a minimum rating of 10 UMF, thus honey at or above that level is traded as UMF Manuka Honey or Active Manuka Honey.
Moreover, the UMF grading system evaluates natural markers found in Manuka Honey to assure purity and quality. The UMF quality trademark ranges from 5 upwards with 0-4 as not detectable; 5-9 as low levels; 10-15 useful levels and 16+ superior high grade levels.