manuka honey peptides FAQ

Manuka honey is a type of honey that contains methylglyoxal, which likely gives it its antibacterial effect. It comes from bees that pollinate the New Zealand Manuka bush. Other types of honey are named after the plants that the bees pollinate, such as buckwheat honey, clover honey, and orange blossom honey.

Eating small amounts of Manuka honey daily will typically have no negative health impacts. However, honey still contains high levels of natural sugar, so moderation is key.

Manuka honey has antibacterial, antioxidant, and anti-inflammatory properties. It may benefit wound healing, cough relief, ulcer healing, digestion, and oral health. Many cultures have used Manuka honey for wound healing for centuries.

Manuka honey is not suitable for infants, people with blood-sugar control disorders, and those with a honey allergy.

A Manuka honey is real if the label shows a UMF™ (Unique Manuka Factor) rating of 10+ or higher. That rating means it's been tested for the special compounds that make Manuka honey unique. Real Manuka honey also comes from New Zealand or Australia, and the label should say so.

You can eat Manuka honey every day in small amounts. It's safe for most healthy adults, and it may give you benefits such as soothing a sore throat or supporting digestion. But it's still sugar, so too much can raise your blood sugar or add extra calories. If you have diabetes, allergies to honey, or other health concerns, talk to your doctor before making it part of your daily routine.

Manuka honey is expensive because it's harder to make. The nectar only comes from Manuka flowers, which grow in certain parts of New Zealand and Australia and bloom for just a few weeks a year. Bad weather can cut the harvest short, and every batch has to be tested and rated for quality, which raises the cost.

Hydrogen peroxide gives most honey its antibiotic quality. But some types, including Manuka honey, also have unique antimicrobial qualities. One of the major antibacterial components of Manuka honey is a compound called methylglyoxal (MGO). MGO comes from the conversion of another compound present in Manuka honey, known as dihydroxyacetone (DHA). DHA is found in high concentrations in the nectar of Manuka flowers. The higher the level of MGO, the stronger the antibacterial effect. Honey producers have a scale for rating the potency of Manuka honey. The rating is called UMFTM, which stands for Unique Manuka Factor. The UMFTM rating reflects the concentration of three signature compounds found in genuine Manuka honey: MGO, DHA, and leptosperin. To be considered powerful enough to be therapeutic, Manuka honey needs a minimum rating of UMF™ 10+. However, doctors and researchers aren't sure if this rating means anything from a medical standpoint.

Research shows that Manuka honey offers antibacterial, antiviral, anti-inflammatory, and antioxidant benefits. It may help: Heal wounds. It keeps wounds clean and lowers the pH (the level of acidity in the wound) for better healing. It may help tissue grow and ease pain. Improve oral health. It can protect against dental plaque buildup. This may prevent gingivitis, a gum disease that causes bleeding and swollen gums. Ease sore throats. Its antibacterial and anti-inflammatory effects may calm a scratchy or sore throat. Support ulcers. It may lower inflammation and protect the lining in diabetic foot ulcers or stomach ulcers. Manage acne. It can hydrate skin and fight bacteria that cause breakouts.