Manuka Honey – Its the bee’s knees, but be aware of quality & labelling!
Honey is
an age old remedy for the treatment of infected wounds and in recent years
‘rediscovered’ by the medical profession where conventional modern therapeutics
have failed. One particular honey that has gained a great deal of
attention in recent years, not only by the medical profession but consumers
alike, is Manuka Honey. For evidence of its growing popularity you only need to
look at recent sales figures – The Unique Manuka Factor Honey Association
(UMFHA) in New Zealand state that in the UK alone 1,800 tonnes per year are now
sold. So what is it about this honey that makes it so unique?
Traditionally
used by the indigenous Maori population as a medicine, it wasn’t until the
early 1990’s that researchers at Waikato University discovered during tests
that the honey boasted unique anti bacterial properties that may be beneficial
to human health.
According
to Mandal et al (2011) the leptospermum
scoparium (manuka) honey has been reported to have an inhibitory effect on
around 60 species of bacteria, including aerobes and anaerobes. More
specifically, it has been reported to exhibit antimicrobial activity against
pathogenic bacteria such as staphylococcus
aureus (S.aureus) and Helicobacter
pylori making this a promising functional food for the treatment of wounds
or stomach ulcers. It is also well documented for its ability to promote wound
healing and as a potent anti inflammatory agent. A recent study in 2012 by
Hammond & Donker also found that Manuka honey exhibits a bactericidal action against Clostridium. difficile This
organism is associated with severe infections including diarrhea,
pseudomembranous colitis, toxic megacolon, perforation of the colon, and in
some cases, sepsis
The
antibacterial properties of honey can be mainly attributed to the presence of
hydrogen peroxide and its level of concentration, which determines the level of
antibacterial activity, however there are other significant factors which also
play important roles such as acidity (low pH), high osmolarity and also the
presence of a number of ‘non peroxide’ components like the phytochemical Methylglyoxal
(MGO). Most conventional honeys will contain hydrogen peroxide but in some
cases this can be destroyed by heat, body fluids or by an enzyme known as
catalase and antibacterial activity will often vary. The levels of anti
bacterial activity may also deteriorate over time. It was Professor Peter Molan
of Waikato University who identified that honey from certain strains of the
Manuka Bush contained extraordinary and powerful ‘non peroxide’ anti bacterial
properties that were light and heat stable and remained unaffected in the
presence of catalase. These properties are ‘unique’ to Manuka Honey and are
what sets it aside from other honeys on the market today.
Fake Manuka
Currently
within the UK and worldwide, there is much debate and confusion surrounding
Manuka honey in regards to authenticity, quality, potency, pricing and
labelling claims. Recent independent testing on a batch of Manuka Honey brands on sale in
the UK have shown discrepancies between lab tests and what is shown on the
label with certain brands products falling short of label claims. However, this
may be about to change as the Ministry for Primary Industry in New Zealand is
about to reveal findings of a review body that has been working on establishing
a long term solution to companies selling fraudulent Manuka through the
creation of series of labelling guidelines. Tighter regulation will hopefully bring a
degree of clarity & standardisation for consumers & retailers.
Since many customers buy and
consume Manuka honey for its efficacy, the best way to get true levels of
Manuka’s key benefit is to buy products displaying a UMF® rating. UMF® products
are frequently independently tested by the Unique Manuka Factor Honey
Association (UMFHA), regulators, competitors and the media to verify their
quality and activity levels. For over three years UMF® products tested
worldwide have always been shown to exceed their stated UMF® levels. NPA is another Manuka rating acronym.
Products displaying NPA should contain the same quantity of UMF® as a UMF®
product of the same number e.g. NPA 5+ should equate to UMF® 5+ in terms of the
UMF® activity. The difference between the two is NPA is unregulated and doesn’t
include the quality checks UMF® has. Most Manuka honey products use a
numbering system, often ending with a “+” e.g. 5+, 10+ and 15+. Higher numbers
denote higher strength products, but these are rarer and in great demand
despite the higher pricing.
Are
you buying the real thing?
The best
indicator of genuine Manuka honey is the UMF® mark. It is the most credible
verification of the quality and efficacy of Manuka honey. Secondly, choose a
brand you trust, with a long history of its UMF® levels publicly confirmed by
scientific testing.
More changes in labelling legislation are on their way, but until then, be conscious of the varying qualities of Manuka out there, ask questions - be a savvy manuka buyer!
COMPETITION TIME - You could win this fantastic prize from Comvita (worth £38) by simply answering the question below:
What does the abbreviation UMF® stand for?
Please send all answers to mel@barehealth.co.uk by September 30th.
Please send all answers to mel@barehealth.co.uk by September 30th.
For more
information please call Bare Health on 01260 408413
References:
The information in this article is not
intended to replace the advice of your GP or any other medical professional.
Always seek the advice of your GP if taking prescribed medication or undergoing
any form of treatment.
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