Manuka Honey is the Bees' Knees

Dec 03 , 2018


Manuka Honey is the Bees' Knees

Manuka Honey is the Bees’ Knees

Written by Hillary Eaton for Flora

For centuries, the Maori people of New Zealand have used the Manuka bush in folk medicine.

Today, you can gain the benefits of this centuries-old healing plant in a simple jar of honey. Made from the nectar of the native Manuka plant, Manuka honey is highly valued for its rare and complex properties. This isn’t ordinary table honey—the health benefits from this stuff truly make it the bees’ knees.

This superstar honey is truly one of a kind.

Exclusively made from the nectar of the New Zealand Manuka flower, the unique natural ingredients are what makes Manuka so different from every other honey out there. Manuka derives its healing powers from methylglyoxal (MGO), a compound found in most types of honey but usually only in small quantities. In Manuka honey, MGO levels are ultra-high due to the conversion of another compound (dihydroxyacetone) that is found in the nectar of Manuka flowers.

MGO is credited with giving Manuka Honey its antibacterial power, meaning the higher the level of MGO the more effective and beneficial to your health the Manuka Honey is. And when it comes to high levels of MGO, our MGO™ Manuka Honey (US/CA) is the best you’ll find.

The Manuka bush grows wild in remote regions where there are no signs of civilization, and the bush flowers for only four weeks each year.

During this time, the beehives need to be at full strength and located close to large areas of Manuka bush for gathering nectar.  All incoming honey is tested and graded according to a range of quantitative and qualitative measures—Manuka Health offers the first Manuka Honey with directly measured MGO levels so you can know what you’re getting is high quality.

Don’t waste your time with a sub-par Manuka honey with unverified MGO levels. Go with Manuka Health’s MGO™ Manuka Honey for a healing honey that is as potent as it is delicious.


 Hillary Eaton is a Los Angeles based food and travel writer whose work has appeared in such publications as VICE, Food & Wine, Refinery 29, Complex and Los Angeles Times.

Originally posted at: and used with permission.


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