What makes the honey from these trees so special is the non-peroxide and the anti-bacterial factor which the bees produce whilst refining the nectar.
In addition to the above mentioned properties, Kalti Manuka honey contains the same benefits of natural honey. Which makes it more popular as it has stronger antimicrobial properties than its counter part and is now used in numerous products from skincare to medicine and many more across the world.
Some of the reasons why Manuka honey are:
• Natural ointment for wounds due to its antibacterial properties against species of bacteria.
• Contains antiviral properties with the higher MGO levels in the honey.
• Due to the high MGO levels in Manuka honey it can help remove moisture from wounds which in turn draws water out of the bacteria cells which is what they need to grow.
• Can assist to reduce skin inflammation and irritation from acne.
• Can improve gut and digestive health.
• Its antibiotic qualities assists in wound care and health.
• Anti-microbial and immune boosting properties.
• Assist in clearing infections.
The key to understanding is the difference between normal honey versus Manuka honey. As all honey has a level of antibacterial activity due to naturally occurring hydrogen peroxide. In addition, Manuka honey has non peroxide activity (NPA) properties, which sets Manuka honey apart from other honey.
This particular property gives Manuka honey medicinal properties which means the higher the NPA rating the longer the antibacterial effect in our system. This makes Manuka honey good for healing and medicinal applications and improved gut health.
Common grading systems for Manuka honey are:
• NPA (Non Peroxide Activity)
• UMF (Unique Manuka Factor)
• MGO (Methylglyoxal Levels)
• KFactor (Measure of purity)
• Bio Active (Peroxide and Non Peroxide Activity)
Out of the above mentioned systems, high NPA / UMF / MGO ratings are good indicators of its medicinal quality and strength. Hence the most commonly used systems to convey medicinal quality and strength in Australia are NPA and MGO. The potency level of Manuka honey that you require will largely depend on your intended use and NPA 10+ and above rated Manuka honey is considered to have sufficient potency to have medicinal properties.
As they all measure the non peroxide acitivity.
|NPA||Non Peroxide Activity represents the potency of the enzymes within the Manuka Honey and its antibacterial strength. Companies require certification prior to applying the correct NPA rating to its products. NPA is unique to Manuka honey.|
|UMF||The phrase UMF was developed by Dr Peter Molan to reveal the NPA (Non-Peroxide Activity) component of Manuka Honey. UMF and NPA measure the strength of Manuka Honey in the same way, the difference being that UMF is a registered trademark that is unique to New Zealand and only be used under licence.|
|MGO||Methylglyoxal (MGO) is the antiseptic compound mostly responsible for NPA. It is the combination of the Methylglyoxal and other activities within the honey that creates its antibacterial and anti-inflammatory properties.|
Australia VS New Zealand
Research has been conducted by the University of Technology Sydney on different species of the Australian Manuka Bush against its New Zealand counterpart. The study has shown that Manuka honey harvested in the northern region of New South Wales and southern Queensland are the most potent and at a bare minimum are equivalent to the Manuka honey from New Zealand.
The key differences between Australian and New Zealand Manuka honey are:
– As effective against bacteria (or even more potent) as its New Zealand cousin.
– Australia is home to 83 out of the 87 known species of Leptospermum and New Zealand only has one.
– The antibacterial activity of Australian Manuka honey has been known to remain unchanged for a longer period which has implications to an extended shelf life.
Based on the research conducted by the University of Technology Sydney (amongst many others), it has now given Australian Manuka a greater global presence and popularity.
The most common commercial method of extracting honey is by spinning the honeycombs in a centrifuge. This method of harvesting requires the honeycombs to be warmed and spun at high speeds creating centrifugal forces which flings the honey droplets increasing the surface area exposure to the environment, which may cause the Manuka honey to lose some of its medical potency and aromatics.
Our Manuka honey is extracted by a cold press method, whereby the honeycombs are pressed through a filter and or mesh causing a steady continuous flow of honey minimising the surface area in contact with the environment. This process preserves the integrity and benefits of our Manuka honey.
In an article published in Food Chemistry Journal in 2017, the authors research found that the ‘Nutritional contents and minerals were higher using the cold press extracting method rather than a centrifugal method.’