The Goddess Notes

What makes Manuka Honey so special

Manuka honey is produced in New Zealand by bees that pollinate the native manuka bush.   Manuka honey has long been touted as having antibacterial qualities, but why?

One of the antibacterial components in manuka honey is methylglyoxal (MG). MG is a compound found in most types of honey, but usually only in small quantities.

In manuka honey, MG comes from the conversion of another compound — dihydroxyacetone — that is found in the nectar of manuka flowers.

MG is thought to give manuka honey some of its antibacterial power. The higher the concentration of MG, the possibly stronger the antibacterial effect.

Honey producers have developed a scale for rating the potency of manuka honey. The rating is called UMF, which stands for Unique Manuka Factor.

The UMF rating is thought to correspond with the concentration of MG and other compounds. Not all honey labeled as manuka honey contains significant levels of antibacterial factors. To be considered potent enough to be therapeutic, manuka honey needs a minimum rating of 10 UMF. Honey at or above that level is marketed as “UMF Manuka Honey” or “Active Manuka Honey”.

I like to use the 10 UMF Manuka honey,  usually in a smoothie (see below for my favourite recipe), but as it is so delicious it is easy just to have a spoonful directly.  It is a lot thicker, more amber in colour than other honey.

Because of its humectant properties (humectants attract water to the skin to keep cells plump and hydrated) it is great to use on the skin, I love this simple face mask;

Manuka Honey face mask:

Put a teaspoon of manuka honey onto the palm of your hand to warm a little, add 1 drop of frankincense essential oil and mix with your finger.  Use your fingers to gently work it onto your face.  Leave for 15 minutes then gently remove with warm water.

Manuka Honey facial cleanser:

It can also be used as a cleanser.  Mix 1 tsp Manuka with 1 tsp Jojoba oil, apply to face and gently remove with a damp cloth.