The Capilano Guide to Manuka Honey

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MG). MG comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MG)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MG is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

ما هو عسل مانوكا؟

يتم إنتاج عسل مانوكا من قبل النحل الذي يتغذى على أزهار أشجار Leptospermum, وموطنها أستراليا ونيوزيلندا. في حين أن لدى نيوزيلندا مجموعة واحدة فقط من Leptospermum, هي Leptospermum scoparium, فإن أستراليا هي موطن لأكثر من 80 نوعاً من Leptospermum، مما يساهم في النكهة السلسة والممتعة لعسل مانوكا الأسترالي. استُخدم عسل مانوكا من قبل الحضارات الأسترالية والماورية الأصلية على مدار آلاف السنين، واليوم هو عسل خضع للكثير من الابحاث على نطاق واسع وتم منحه جوائز عديدة لخصائصه الصحية الداعمة.

كيف يختلف عسل مانوكا عن أنواع العسل الأخرى؟

نطلق على بعض أنواع عسل مانوكا العسل “النشط” ويتمتع بخصائص مضادة للجراثيم أعلى من عسل المائدة العادي. يعود الفضل بذلك لعنصر متواجد في عسل مانوكا يسمى ميثيل جليوكسال (MGO). يأتي MGO من مركب عضوي موجود في رحيق بعض أشجار Leptospermum يسمى ثنائي هيدروكسي أسيتون (DHA). تجدر الإشارة إلى أنه ليست كل أنواع عسل مانوكا “نشطة”، لذلك من المهم التحقق من الملصق عند شراء عسل مانوكا.

كيف يتم قياس قوة عسل مانوكا؟

تقاس قوة عسل مانوكا من خلال نشاطه المضاد للبكتيريا. هناك عدد من المعايير المستخدمة لقياس القوة المضادة للبكتيريا لعسل مانوكا، تشمل أكثر المعايير شيوعاً ما يلي:

• ميثيل جليوكسال (MGO)
• نشاط غير بيروكسيد (NPA)
• عنصر مانوكا الفريد (UMF)

كلما زاد الرقم في كل معيار، زاد التأثير المضاد للبكتيريا. اقرأ دليل قوة عسل مانوكا لمعرفة المزيد عن ذلك.

ما هو الفرق بين عسل مانوكا الأسترالي وعسل مانوكا النيوزيلندي؟

الاختلافات الرئيسية تكمن في الجغرافيا والطعم! يتم إنتاج كل من عسل مانوكا في أستراليا ونيوزيلندا من النحل الذي يتغذى على أشجار Leptospermum. نظراً لكون أشجار Leptospermum منتجة لكميات مختلفة من DHA، فهنالك قوى متنوعة مضادة للبكتيريا في عسل مانوكا. لا يهم ما إذا كانت شجرة Leptospermum متواجدة في أستراليا أو نيوزيلندا، ولكن المهم هو نسبة كل من DHA وMGO التي يتم العثور عليها. يتمتع عسل مانوكا الأسترالي بمذاق أكثر حلاوة وسلاسة عند مقارنته بمذاق أنواع عسل مانوكا النيوزيلندية ذات الطعم الدوائي.

ما هي المكونات الصحية لعسل مانوكا التي تم خضعت للأبحاث؟

حصد عسل مانوكا النشط اليوم جوائزاً لخصائصه الداعمة للصحة، وخضع لدراسات على نطاق واسع بسبب تاثيره المضاد للميكروبات علاج الجروح. هناك العديد من الدراسات المتاحة بما في ذلك ما يلي.

• rationale for the use of honey as wound dressing (الدليل والمنطق لاستخدام العسل كضماد للجروح). علاج الجروح والأبحاث Wound Practice and Research, 19(4), 204-220
• activity of Manuka honey and its components: An overview (النشاط المضاد للبكتيريا لعسل مانوكا ومكوناته: لمحة عامة). AIMS Microbiology.، 4 (4): 655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD))
  (البحث في نشاط العسل المضاد للالتهابات (أطروحة دكتوراه في الفلسفة (دكتوراه))). University of Waikato, Hamilton, جامعة وايكاتو، هاميلتون، نيوزيلندا New Zealand. المرجع: https://hdl.handle.net/10289/6218

ما هو طعم عسل مانوكا؟

يحظى عسل مانوكا بنكهة جريئة وغنية ومركبة مع طبقات من الشعير والأعشاب ومذاق ممتع يرافقك. عسل مانوكا النشط من كابيلانو له نكهة لذيذة وحلوة وسلسة، مع عدم وجود نكهة “دوائية” طاغية، كما هو شائع في بعض أنواع عسل مانوكا. يعني ذلك أن عسل مانوكا النشط لدينا متعدد الاستخدامات بشكل مذهل وسهل الاستمتاع به بالملعقة أو في المشروبات والوصفات. لدينا كتاب إلكتروني كامل مخصص لطرق الاستمتاع بعسل مانوكا في مشروباتك ووصفاتك اليومية، ويمكنك تحميله من هنا.

كيف يمكنني استخدام عسل مانوكا؟

مع المذاق الحلو والسلس، من السهل جداً الاستمتاع بعسل مانوكا النشط من كابيلانو. لما لا تجربه:

• ببساطة عن طريق الملعقة لتسكين آلام الحلق
• في فنجان من الشاي أو القهوة لتبدأ يومك بنشاط
• عصرة منه على حبوب الصباح أو العصيدة porridge، للاستمتاع بطعام مغذي غني
• يُمزج مع تتبيلات السلطة والصوصات لزيادة كمية عسل مانوكا المستهلكة يومياً

لاكتشاف المزيد من طرق استخدام عسل مانوكا، اقرأ مقالتنا التي تتناول 5 طرق لتعزيز روتينك اليومي باستخدام عسل مانوكا أو قم لتحميل كتابنا الإلكتروني المجاني مع المزيد من الوصفات والتعليم والإلهام!

المصادر:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavor of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its health supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MGO). MGO comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MGO)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MGO is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What is Manuka Honey?

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years, and today is a widely researched honey prized for its healthy supporting properties.

How is Manuka honey different to other honeys?

Some types of Manuka honey are what we call ‘active’ and have higher antibacterial properties than regular table honey. This is thanks to a component in Manuka honey called methylglyoxal (MG). MG comes from an organic compound in the nectar of some Leptospermum trees called dihydroxyacetone (DHA). It is worth noting that not all Manuka honey is considered ‘active’, so it’s important to check the label when purchasing Manuka honey.

How is the strength of Manuka honey measured?

The strength of Manuka honey is measured by its antibacterial activity. There are a number of measures used to show the antibacterial strength of Manuka honey with the the most common measures including:

• Methylglyoxal (MG)
• Non-peroxide activity (NPA)
• Unique Manuka factor (UMF)

The higher the number for each measure, the higher the antibacterial action. Read our Manuka Honey Strength Guide to learn more on this.

What’s the difference between Australian Manuka and New Zealand Manuka?

The key differences are geography and taste! Both Australia and New Zealand Manuka honey is produced from bees that have foraged Leptospermum trees. As Leptospermum trees produce various amounts of DHA there are various anti-bacterial strengths of Manuka honey. It doesn’t matter if the Leptospermum tree is located in Australia or New Zealand but rather how much DHA and MG is found.  Australian-sourced Manuka has a sweeter, smoother taste when compared to the typically medicinal-tasting New Zealand variety.

What are the researched health properties of Manuka Honey?

Active Manuka Honey is today prized for its health supporting properties, and has been widely studied for its antimicrobial, and wound healing effects.  There are several studies available including the following.

• Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.
• Johnston, M., et al (2018). Antibacterial activity of Manuka honey and its components: An overview. AIMS Microbiology., 4(4):655-654
• Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218

What does Manuka Honey taste like?

Manuka honey has a bold, rich and complex flavour with notes of barley, herbs and a pleasant lingering aftertaste. Capilano Active Manuka Honey has a deliciously sweet, smooth flavour with no overpowering ‘medicine’ flavour, common in some Manuka honeys. This means our active Manuka honey is incredibly versatile an easy to enjoy by the spoon, or in drinks and recipes. We have a whole eBook dedicated to ways to enjoy Manuka honey in your daily drinks and recipes, which you can download here.

How can I use Manuka Honey?

With its smooth sweet taste, Capilano Active Manuka honey is very easy to enjoy. Why not try it:

• Simply by the spoonful to soothe a sore throat
• In a cup of tea or coffee to start your day the active way
• Squeezed into cereal or porridge, for a superfood boost
• Mixed into salad dressings and sauces to top up your daily Manuka honey intake

To discover even more ways to use manuka honey, jump on over to our article on the 5 ways to Boost your Daily Routine with Manuka Honey or download our free eBook with even more recipes, education and inspiration!

References:

*Cokcetin, N.N., Pappalardo, M., Campbell, L.T., Brooks, P., Carter, D.A., Blair, S.E. & Harry, E.J. (2016). The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels. PLoS One, vol. 11, no. 12, p. e0167780

**Jenkins, R. (2016). Manuka honey makes bacteria less resistant to antibiotics. The Conversation website. https://theconversation.com/manuka-honey-makes-bacteria-less-resistant-to-antibiotics-63160

***Australian Manuka Honey Association, (n.d) https://www.capilanohoney.com/uploads/Honey-And-Health/AMHA-Awareness-Brochure_v0.9-web.pdf & Molan, P.C. (2011). The evidence and the rationale for the use of honey as wound dressing. Wound Practice and Research, 19(4), 204-220.

**** Bean, A. (2012). Investigating the Anti-inflammatory Activity of Honey (Thesis, Doctor of Philosophy (PhD)). University of Waikato, Hamilton, New Zealand. Retrieved from https://hdl.handle.net/10289/6218