New Zealand's unique Manuka Honey
This honey is by far the most famous of New Zealand honeys. Not only is it delightful to eat but it has medicinal properties that have captivated the Natural Products and Health food Industries around the world. Even conventional medical people view it with respect after a number of studies have suggested it have strong antiseptic activity.
Anti bacterial activity of Manuka
Most honeys are antibacterial in some respect. This antibacterial ability is mostly derived from Hydrogen Peroxide (H2O2), which comes from an enzyme, added by the bee. In the honey industry this is called "Peroxide Activity". Peroxide activity is delicate and unstable and can be easily destroyed by heat, light and water. In Manuka honey there is another antiseptic agent that is much more robust than hydrogen peroxide and which can remain active against certain bacteria after being exposed to heat light and water. It makes New Zealand manuka honey extremely unusual and unique. This anti bacterial ability can be equally called "Manuka Activity", "Activity" or "UMF" (unique manuka factor).
How is Manuka activity measured?
Manuka Activity is measured scientifically by registered laboratories using a prescribed method developed by Prof. Molan of the University of Waikato. The strength of the antibacterial activity is shown in a numerical scale using low numbers for low "activity" and graduating to higher numbers for high "activity".
High "Activity" - above 15
Medium "Activity" - 10 - 15
Low "Activity" - 8.2 - 10
Not Detectable - below 8.2
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