Manuka honey: a health boost from New Zealand!

The natural honey with a high MGO* content, appreciated for its beneficial properties.

Manuka honey is an extraordinary product, originating from the remote and untouched wilderness regions of New Zealand, where bees gather nectar from the flowers of the manuka bush (Leptospermum scoparium). Amber in color, it is appreciated for its dense and creamy texture. It has an intense fragrance. Its flavor is rich, bold, and pleasantly aromatic.

This honey stands out for its unique qualities, confirmed by the presence of methylglyoxal (MGO*), a natural compound that is carefully measured to ensure the product’s purity and authenticity.

Thanks to its distinctive characteristics, manuka honey is appreciated by those seeking an element of excellence for a balanced and mindful lifestyle. It is an ideal complement for those who want to take care of their well-being in a natural way. With its distinctive MGO levels, it offers different options based on individual needs, allowing one to choose the most suitable intensity level.

Whether integrated into a daily routine or used in a targeted way, manuka honey has become a reliable support for those seeking overall balance and a simple way to enrich their habits.

(*) MGO (methylglyoxal) is an organic compound found in manuka honey.

How to use manuka honey

Manuka honey can be taken pure or dissolved in a tea, a glass of water, or fruit juice. For external use, it is often applied directly to the skin: simply spread a thin layer of the product on the desired area and leave it on for as long as necessary, depending on your needs.

Characteristics

Thanks to its methylglyoxal (MGO) content, manuka honey is appreciated both for daily use and in specific situations. The concentration of MGO is important to consider to get the most benefit based on individual needs. A higher concentration of MGO is recommended for a more intense action.

• MGO 135+

  This level of MGO represents a relatively low concentration. It is suitable for those seeking a basic product with the characteristic properties of manuka honey but with moderate potency.

• MGO 270+

  A step up in terms of MGO concentration. It is chosen by those needing a more pronounced effect compared to the basic version, with a greater intensity of its specific characteristics.

• MGO 340+

  At this level, manuka honey has a higher concentration of MGO, further intensifying its distinctive qualities. It is recommended for those who want a product with a more significant presence of MGO.

• MGO 514+

  This is one of the highest levels available on the market. It is chosen for its extremely concentrated qualities, making it suitable for very specific uses where a strong intensity is necessary.

The main difference between these levels lies in the concentration of MGO, which progressively increases from 135+ to 514+, influencing the intensity and potency of manuka honey’s unique properties.

Ingredients

Honey mainly composed of manuka nectar (Leptospermum scoparium). Honey from New Zealand packed in Italy.

Storage

Store in a cool, dry place.

Nutritional information

Average values per 100 g of product:

Source: Apicoltura Brezzo (Producer).

*) The monosaccharides fructose and glucose represent the majority of sugars in nectar honeys and about 70% in honeydew honeys (Source: Wikipedia).

Images: Manuka tree in bloom by Krzysztof Ziarnek, Kenraiz, CC BY-SA 4.0, via Wikimedia Commons.

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Allergy Info

Unless specifically indicated in the description, this product does not contain any substances that could cause allergies or other adverse reactions based on Annex 6 of the Ordinance of the FDHA on Food Information (OFI).

Allergies related to bee products

Although scientific evidence is still insufficient to confirm it, recent observations have noted that certain types of honey, particularly local ones, might help alleviate allergy symptoms. Honey itself does not cause allergic reactions, but it can carry triggers such as pollen, bee venom, or fructose. Although statistically rare, allergic reactions to honey consumption do occur in a small portion of the population. The higher the quality of the honey, the less likely it is to trigger allergic reactions.

In case of doubts about the possibility of triggering an allergic reaction with honey, it is advisable to start with a small amount, gradually increasing it in the absence of reactions.

The symptoms of a possible allergy after taking honey occur almost instantly and are: generalized itching, unpleasant sensation in the mouth, sore throat, swelling, abdominal pain, cough, vomiting and diarrhea (nausea), angioedema, asthma.

In the presence of one or more of these symptoms related to the intake of honey, we invite you to immediately stop taking the product and contact your doctor for any anti-histamine therapy.

For more information, we recommend reading the information from the aha! Swiss Allergy Center:

• Food allergy
• Food intolerance
• Pollen allergy
• Insect venom allergy

Last update: 20.09.2024/IB

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Diabetes Info

Honey is very similar to sugar in quantity of simple sugars, calories and glycemic index. This similarity makes it difficult to control blood sugar in a similar way to white sugar. Compared to the sucrose of cooking sugar, honey brings a greater variety of sugars such as maltose, sucrose, glucose, fructose and dextrose together with vitamins and minerals. The latter are very useful substances for the person's organism.

All in all honey is preferable to sugar. It consists mainly of fructose, which has a higher sweetening power. This allows to obtain the same degree of sweetness with a smaller quantity of sweetener. This is a significant advantage for those who suffer from diabetes and have to deal with blood sugar.

For the diabetic, honey is a food to be used in moderation by calculating the overall glycemic load of the meal in which it is taken. Compared to sugar that has a glycemic index of 61, that of honey is 55. Before consuming it, it is advisable to correctly calculate your glycemic load (ingestible quantity). Although lower than that of sugar, the glycemic index of honey is all in all still quite high. For this reason, it is recommended to add it very sparingly in the diet of someone who is diabetic.

In conclusion, both honey and sugar have a high glycemic index. This means that neither is suitable for habitual consumption by those with diabetes. Honey can be consumed within certain limits by a diabetic, but always and in any case occasionally.

For more information, we recommend reading the information of the Swiss Diabetes Association.

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